There’s nothing cheddar than this seasoning blend! You’re probably thinking, "it’s easy to be cheesy” but this is nacho ordinary cheese powder!

Add to garlic toast, pasta or fries, take your mashed potatoes from boring to very gouda, and you’ll brie back again and again once you sprinkle it on popcorn!

INGREDIENTS

Cheddar cheese, nutritional yeast, buttermilk powder, sea salt, garlic and onion

GLUTENLESS 

SUGGESTED USES

  • Mix with sour cream/mayo to make a veggie or chip dip

  • Sprinkle on buttered popcorn

  • Mix into sour cream to top nachos or taco

  • Veggie/tofu rub

  • Mix into soups/stews/sauces

  • Sprinkle on pasta/noodles/rice

  • Mix into mashed potatoes

  • Sprinkle on French fries

  • Sprinkle on eggs

  • Sprinkle on sandwiches

  • Boost meat for meatballs, meatloaf, etc

  • Toss pretzels or chips in it

    *Spice blends are best if used within 6 months of purchase.

    **We don’t use any fillers in our spice blends so they can get a bit solid over time, especially in warmer or higher humidity homes. To avoid or solve this, shake bottles regularly or stir with a chopstick or bamboo skewer.

RECIPES

CHEDDAR PASTA SAUCE

WITH SHELLS + BROCCOLI

  • 2 cups dry mini shell pasta

    1 cup broccoli florets, cut into small pieces

    For sauce:

    2TB All purpose flour

    2TB butter

    1 ¼ cup whole milk

    ¼ cup whipping cream or half and half

    4TB The Big Cheese spice blend

    1TB Dijon mustard (or 1teaspoon dried mustard powder)

    2TB fresh lemon juice

    ¼ cup parmesan cheese, finely shredded

    ½ tsp sea salt

    Boil pasta according to package directions, adding broccoli for the last minute of cooking time, then drain and set aside in the same pot.

    In a medium sauce pan over medium heat, melt butter, then add flour and using a whisk, stir constantly until the smell of flour has evaporated (about 2 minutes).

    Slowly drizzle whole milk + cream, whisking constantly until smooth, ensuring all lumps are dissolved. Bring to a light bubble then reduce heat to low.

    Stir in The Big Cheese spice blend, Dijon, lemon juice, parmesan cheese and salt and whisk until well combined. Continue to cook for 2-3 minutes

    In your set aside pasta pot, pour cheese sauce over pasta and broccoli then stir until well combined.

    Serve piping hot!

  • Serves 6-8

    Store covered in fridge, can be reheated once baked

    6-7 medium russet potatoes, peeled + diced into 1” pieces

    ½ cup half and half or whipping cream

    ½ cup whole milk

    ½ cup sour cream

    ½ cup butter + ¼ cup of cold butter pieces (for topping)

    4 TB The Big Cheese spice blend

    1 tsp salt (approx.)

    ½ cup shredded sharp cheddar cheese

    ½ cup parmesan cheese

    Preheat oven to 375°F.

    In a large pot, boil potatoes until fork tender, then drain and return to large pot that has been dried out.

    Using a potato masher, mash potatoes until no longer in big pieces.

    To potatoes, add cream, milk, sour cream, ½ cup butter and using a hand mixer whip until combined – but don’t over-mix.

    Add The Big Cheese spice blend to potato mixture and whip until combined, then taste and determine if you want to add salt. Salt to taste.

    Pour potatoes into 9X13” oven safe dish and spread evenly.

    Sprinkle cheeses evenly over top of potatoes, then place ¼ cup of cold butter pieces in even grid over dish.

    Bake for approximately 30 minutes or until cheese is melted and top is browned.

CHEESY MASHED POTATOES

CHEESE + CHIVE DEVILED EGGS

  • 12 eggs, hardboiled and cooled

    1 cup mayonnaise

    2 TB sour cream

    1 TB Dijon mustard

    3 TB The Big Cheese spice blend

    ¼ cup diced chives

    Cut hardboiled eggs in half lengthwise, removing each yolk and placing in a medium bowl. Set whites aside.

    To the yolks, add mayonnaise, sour cream and Dijon mustard and using a hand mixer or immersion blender, mix until smooth.

    Add The Big Cheese spice blend and mix until smooth.

    Sprinkle chives over cheesy egg mixture and using a metal spoon stir until combined.

    Fill piping bag fitted with star tip* with egg yolk mixture, and pipe each egg white half with egg yolk mixture (you will likely have more egg yolk mixture than you need, eat the remainder on crackers or toast).

    *If you don’t have these, use a Ziplock bag with a small bit of the corner cut off instead

    Serve cold, store in airtight container.

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