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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Dairy Free Macaroni and Cheese Recipe

his, easy to make, macaroni and cheese dish utilizes the nutty, cheesy flavor of a vitamin-B filled vegan supplement called nutritional yeast. Garlic powder and light grey Celtic sea salt make wonderful enhancements to the flavor of the “cheese” sauce.

  • Yield:3

  • Level of Difficulty:Moderate

  • Cook Time:15 Minutes

  • Prep Time:30 Minutes


  • ½ cup

    raw, unsalted cashews

  • 1 ½ cups


  • 8 ounces

    elbow macaroni (half of a one pound box)

  • 2 tablespoons

    vegan butter or margarine

  • 2 ½ tablespoons

    all-purpose flour

  • ¼ cup + 1 tablespoon

    nutritional yeast

  • 1 tablespoon


  • 1 teaspoon

    Celtic sea salt, light grey

  • ½ teaspoon

    garlic powder

  • 1 tablespoon

    lemon juice

  • 4 tablespoons

    dairy-free Italian breadcrumbs



Blend cashews and water on high until a smooth cashew milk forms. If you are not using a high powered blender, boil cashews for ten minutes first.

Cook macaroni according to directions on package.

In the meantime, whisk flour and vegan butter or margarine in a small saucepan over medium heat until all butter has melted and a paste forms.

Add cashew milk, nutritional yeast, ketchup, salt and garlic powder to the pot and bring to a boil. Turn off heat, whisk in lemon juice, and allow to sit until macaroni is ready.

Once macaroni has drained for five minutes, add to a 3 quart oval baking pan, pour nutritional yeast sauce on top and stir until all macaroni has been covered.

Evenly scatter breadcrumbs on top of macaroni and place under broiler for 1 minute or until bread crumbs have browned to your liking.

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