Ingredients

  • Blend Together:
  • 1 ¼ cups water
  • 1 cup plain, fat-free soymilk, (may use other non-dairy milk)
  • ¾ cup nutritional yeast, (we like 1/4 cup instead)
  • 3 tablespoons cornstarch or potato starch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt , (or more to taste)
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso, (or additional salt)
  • black pepper, to taste
Keywords
main dish
MacGourmet downloadMacaroni and Cheeze. To import, drag image to your MacGourmet recipe box.

Directions

Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.



Jen's comments:
In my opinion, Susan deserves an award for this recipe!! My daughter and I made this together and we so intrigued by the idea of mac and cheese with no cheese. It took a few bites, but we started getting a taste for it. Now, we CRAVE it! I like it to pour some of the sauce on top of my short grain brown rice. And next time, I'm thinking of adding broccoli and turning it into a one dish meal. Praises to you Susan!!

Source

Servings/Yield