Instant Mac n Cheese

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Instant Mac n Cheese
By: The Jaroudi Family
Serves 6-8

Ingredients:
8 oz dry pasta, cooked (227 g)
1 cup plant milk, unsweetened (250 ml)
2 tsp white miso paste (10 g)

Cheese Powder:
1⁄2 cup raw sunflower seeds (64 g)
3 Tbsp nutritional yeast (27 g)
2 Tbsp tapioca flour (16 g)
2 Tbsp oat flour (12 g)
1⁄2 tsp turmeric powder
1⁄2 tsp pepper
1⁄2 tsp ground mustard powder
1⁄2 tsp garlic powder
1⁄2 tsp onion powder

Directions:
1.) Cook pasta as per directions on the package and drain.
2.) Pulse together all the cheese powder ingredients in a food processor.
3.) Add plant milk, blended cheese powder, and miso to the saucepan.
4.) Mix until “cheese” powder is smooth.

Storing Instant Powder:
Pantry: 1 month
Refrigerator: 3 months
Freezer: 6 or more months

Notes:
*Add in ground truffles over top for an elevated instant mac n cheese experience!
*The cheese powder makes around 1 & 1/4 cups once blended.
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