Miyoko Schinner is a vegan chef, author, and TV host. She is a regular cooking instructor in the nationally renowned McDougall Program and presents at major vegan festivals and events around the country. And of, course, she makes the best god damn gourmet vegan cheeses this planet has ever seen with her company Miyoko’s Kitchen. Her new mission is to bring back the art of making our own staples with her new book Homemade Vegan Pantry.
The review of Miyoko's Kitchen Artisan Vegan Cheeses from an actual cheese expert we talked about at the end of the show: HERE!
Well-crafted macaroni and cheese mix
no shame in saying it— we’ve all had macaroni and cheese out of the box. My kids
would plead with me to buy it, and I was thrilled when the vegan stuff came on the
market. Maybe you don’t crave it anymore, but it sure is convenient to have some on
hand for the kids or the babysitter. But there’s no need to buy it, because you can
make the instant cheese sauce mix yourself in just a few minutes! This version is richer
than the variation that follows, utilizing glorious cashews.
Makes 1 2/3 cups, or enough to coat the equivalent of 5 store-bought boxes of instant macaroni and cheese.
1 cup cashews
3/4 cup nutritional yeast
1/4 cup oat flour
1/4 cup tapioca flour
1 tablespoon paprika
1 tablespoon organic sugar
2 teaspoons powdered mustard
2 teaspoons sea salt
2 teaspoons onion powder
Add all of the ingredients to a food processor and process until a powder is formed.
There should not be any discernible chunks or large granules of cashews, so this may
take 3 to 4 minutes of processing. Store this in a jar or portion out into 1⁄3-cup
increments and put in ziplock bags and store in the pantry for a month or two or in the
refrigerator for up to 6 months.
HOW TO USE WELL-CRAFTED MACARONI AND CHEESE MIX
Cook 1 cup of dry macaroni according to package instructions and drain. Combine 1⁄3
cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-
low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot
These mixes are also a great answer for turning yesterday’s leftovers into a quick
casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any
other odd scraps you think might be a good fit and mix it in a casserole dish with some
of the cheese mix and water. You can add additional spices and herbs if you wish.
Then bake it all up into creamy goodness. You can also use the mix to make quick
sauces for veggies or add it to soups for extra cheesy flavor and richness—it’s quite
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