The Mac & Cheese Trilogy: Part 2- Vegan

I was definitely betting on the vegan version of mac & cheese to be a much further step down in tastiness compared to the baked vegetable version.  So I was absolutely stunned when this vegan version (which didn’t smell all that appealing from the get-go) was not only much creamier, but it’s cheese-like flavor was far superior to the real deal!  I didn’t have a lot of the ingredients I initially wanted to use so subbing the sodium dense Dijon mustard I had in my cabinet, for dry mustard would probably work much better.

1 pound elbow, orrechiette or shells pasta, cooked

1 1/4 cups water, plus 1/2 cup for cooking

1 1/4 cups almond milk

1 cup nutritional yeast

3 tbsp cornstarch

1 tbsp lemon juice

1 tsp salt

2 tbsp tahini

2 gloves garlic, minced

1 tbsp minced onion

1 tbsp Dijon mustard (OR 1 tsp dry mustard)

1 tbsp raw honey

1 cayenne pepper, minced

Black pepper to taste

• Combine all ingredients in a blender (except for the pasta) and blend until smooth
• In a medium saucepan over medium/high, combine 1/2 cup water, pasta and sauce mixture and cook until thickened, 4 to 5 minutes