Swap the Boxed Stuff for This DIY Low-Waste Mac and Cheese Powder

When it comes to super simple, quick meals, what’s easier than boxed mac and cheese? You can whip it up in just a matter of minutes, and it never disappoints. Now if only there were a way to make a low-waste, dairy-free version you can keep in your pantry for whenever the craving strikes...

Instead of buying the boxed stuff, registered dietitian Whitney English, MS, RDN, has a DIY mac and cheese powder that stays fresh for weeks. It contains wholesome ingredients you probably already have on hand, and there's no wasteful packaging required. Just put it in a Mason jar and you're good to go.

"This is one of my top go-tos: Vegan mac n’ cheese," English wrote on Instagram. "I always have a batch of this powder in the fridge that I can quickly mix with whole wheat pasta, or bean pasta for extra protein."

Not only is this mac and cheese powder low-waste and entirely plant-based, but it's also really easy to make. "If I’m out, it only takes about two minutes to blitz it up in the blender," English says. Alternatively, you can also use it as a substitute for parmesan. English recommends adding it to other dishes or veggies for a punch of flavor.

Ready to make a batch of mac and cheese powder for yourself? Follow English's simple instructions below.

Dairy-Free Mac and Cheese Powder Recipe

Ingredients:

For the mac and cheese powder:

1/2 cup raw cashews
3/4 cup flour 
1 cup nutritional yeast
2 Tbsp cornstarch or arrowroot powder
2 tsp sugar
1 1/2 tsp powdered mustard
1 Tbsp paprika
1 1/2 tsp salt
2 tsp onion powder
1/2 tsp turmeric powder

For making the mac and cheese:

8 ounces cooked macaroni noodles
1 Tbsp miso paste 
1 Tbsp vegan butter or coconut oil
1 cup plain, unsweetened plant-based milk

Instructions:

1. In a blender, combine cashews, flour, nutritional yeast, cornstarch or arrowroot powder, sugar, powdered mustard, paprika, salt, onion powder, and turmeric powder. Store in the pantry in an airtight container until you're ready to use it.

2. To make the mac and cheese, add 1 cup of the powder to the cooked macaroni noodles.

3. Combine with the miso paste, vegan butter (or coconut oil), and unsweetened plant-based milk and allow it to heat up on the stove.