Easy Macaroni and Cheese

Prep: 10 minutes Cook: 20 minutes


By Susan Voisin
This will be a favorite with all of you who love the traditional creamy macaroni and cheese.


  • 1 pound macaroni
  • 1 1/4 cups water
  • 1 cup non-dairy milk
  • 3/4 cup nutritional yeast
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dry mustard
  • 1/2 tsp smoked Spanish paprika
  • 1/2 tsp turmeric
  • pinch cayenne
  • 2 tbsp tahini
  • 1 tsp white miso
  • freshly ground pepper to taste


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.
Serving Suggestions: Serve this with a bean dish, such as barbecued beans, and/or with steamed vegetables, such as a blend of broccoli and cauliflower.

Additional Uses: Heat the sauce alone until it thickens and use it to pour over baked potatoes or top pizzas. Or stir in some salsa and it makes a yummy dip for tortilla chips.