Vegan Cheese Whiz Dry Mix

• Total time: 10 min
• Cook time: 5 min
• Prep time: 5 min

• 3 tbsp soy milk powder
• 1 tbsp rolled oats
• 2 tbsp sun-dried tomatoes
• 1½ tsp onion powder
• 1 tsp garlic powder
•  smoked paprika
• ¼ tsp chili powder
• 6 tbsp nutritional yeast

1. Combine nutritional yeast, soy milk powder, oats, sun-dried tomatoes, onion powder, garlic powder, cumin, and a few light dashes of smoked paprika and chili powder in a blender.
2. Pulverize until you have a smooth, homogenous, flour-consistency but not overly powdery like powdered sugar.
3. Add more sun-dried tomatoes for a stronger tomato flavoring.
4. Store mix in a dry, airtight container.
5. Multiply out the mix as much as you want!
6. To make cheese whiz: In a medium sauce pan, whisk together ¾-cup mix (not packed tight—spoon it in gently) and1 cup COLD water until well combined.
7. Cover and heat over low until thick and cheesy—it happens quick, keep an eye on it.
8. Taste and adjust (adding a pinch of salt or 1/4 tsp yellow or white miso paste and/or a squeeze of fresh lemon juice if you have it. You might also want to add a drop or two of agave or a pinch of sugar to the mix).

Chef's Note: If you're not using soy milk powder , omit and mix with 1 cup soy or almond milk instead of water. I like using Mrs. Dash chipotle seasoning in lieu of chili powder.

Servings per batch: 2

• Calories: 74
• Fat: NA
• Carbohydrate: 11.50g
• Dietary Fiber: 2.50g
• Sugars: 3.20g
• Protein: 3.20g