Have you been looking for an incredibly tasty vegan mac and cheese? Look no further! Thanks to MaryJo, she adapted and perfected a delicious recipe by the Gluten Free + More Magazine.



  • 1 tbsp extra virgin olive oil 
  • 2 peeled and diced large white potatoes
  • 2 peeled and diced carrots
  • 1/2 cup diced sweet onion
  • 1 cup water
  • 1/4 cup Soom Tahini
  • 1/3 cup canola oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 1/2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp minced garlic
  • 1/4 tsp cayenne pepper
  • 1/4 tsp yellow mustard powder
  • 1/4 tsp cracked pepper
  • 3/4 cup water
  • 16oz elbow pasta


  1. Boil water in large pot. Meanwhile, heat olive oil in a large non-stick skillet.
  2. Add potatoes, carrots, onion and 1 cup water to skillet. Cover and cook over medium heat, until tender. Drain excess water, if any.
  3. Transfer vegetables to a blender or food processor and pulse until smooth.
  4. Add tahini , canola oil, lemon juice, nutritional yeast, sea salt, minced garlic, cayenne pepper, yellow mustard powder, cracked pepper, and 3/4 cup water to blender. Pulse until fully integrated.  
  5. Taste and adjust seasonings to preference. Thin with hot water, if desired.
  6. Cook pasta in pot of boiling water until al dente and drain.
  7. Add sauce, stirring to evenly coat noodles. Serve warm.
  8. Add toppings, if desired.

Food photography by
Spices In My DNA

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