The quest for a lighter mac and cheese ends with this scrumptious recipe. It combines exotic flavors like turmeric, tahini, and cumin, and with the help of health food staples like nutritional yeast and Earth Balance, creates the ultimate dairy-free dish that is sure to please even your most skeptical dinner guest.
Don’t be fooled by the ingredients list, this vegan pasta dish offers the comfort and home-style charm of the real thing without the gilt or the gain. Pair with your favorite greens or vegetable side (like our honey-ginger glazed beets) for the ultimate vegan indulgence that even meat lovers can and will enjoy.
1 pound rotini or pasta of choice
3/4 cup tahini
2 tablespoons Earth Balance, plus more for greasing
1/4 cup nutritional yeast
Juice of half a lemon
1 teaspoon garlic powder
1 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 cup almond milk
1/4 garam masala
1 cup crushed cornflakes (optional)
Salt and pepper, to taste
Cook pasta as directed. Drain and rinse pasta and return to pot. Add tahini and Earth Balance and coat pasta thoroughly. Add remaining ingredients, save for almond milk and cornflakes, and mix until well combined. Slowly pour almond milk into pot in small amounts until desired consistency is achieved.
Preheat oven to 375°F. Grease a large baking dish with a little bit of Earth Balance. Pour macaroni and cheese into dish and top with a generous layer of cornflakes. Bake for 20 to 30 minutes or until cornflakes are slightly browned. Serve warm.