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. Boil water in large pot. Meanwhile, heat 1 tbsp extra virgin olive oil in a large non-stick skillet.
  2. Add 2 peeled and diced large white potatoes, 2 peeled and diced carrots, 1/2 cup diced sweet 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 1/4 cup Soom Tahini, 1/3 cup canola oil, 1 tbsp freshly squeezed lemon juice1 1/2 tbsp nutritional yeast1 tsp sea salt1/2 tsp minced garlic, 1/4 tsp cayenne pepper1/4 tsp yellow mustard powder1/4 tsp 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 16oz elbow 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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