Tahini Mac and Cheese

a white bowl with creamy plant based mac and cheese

5 from 4 votes

Tahini mac and cheese is a creamy, plant-based comfort dish made with simple vegan pantry staples. Cooked on the stovetop, it’s easy to customize with your favorite vegetables.

Prep Time5

Cook Time12

Total Time17

Course: Main Course

Cuisine: American, Australian

Diet: Gluten Free, Vegan

Servings: servings

Calories: 338kcal

Author: Janelle Hama

Ingredients

250 grams Macaroni pasta or elbow pasta or small shells

Plant Based Cheese Sauce

1½ cups Almond milk
3 tbs all purpose flour or GF all purpose flour
1 tbs Tahini
½ cup Nutritional yeast
¼ teaspoon Cayenne Pepper
⅛ teaspoon White Pepper
1 tbs Dijon mustard
½ teaspoon Salt or to taste
¼ teaspoon Turmeric powder

Optional

½ small head Broccoli cut into small florets
1 handful Chives finely sliced

Metric - US Customary

Instructions

Cook pasta as instructed on the packet. Make sure your pasta is al dante (firm to the bite).
250 grams Macaroni pasta
In a nonstick saucepan, add all the vegan cheese sauce ingredients. Whisk together until everything is well combined. Then turn the stovetop on to medium-high, and continuously whisk for about 2½-3 minutes, until a thick cheesy consistency has been achieved. Turn the heat off.
1½ cups Almond milk, 3 tbs all purpose flour, 1 tbs Tahini, ½ cup Nutritional yeast, ¼ tsp Cayenne Pepper, ⅛ tsp White Pepper, 1 tbs Dijon mustard, ½ tsp Salt, ¼ tsp Turmeric powder
Add the cooked pasta to the sauce and mix together to create the plant based macaroni and cheese. Serve warm. Optional, mix in some small cooked broccoli florets with the pasta, garnish with sliced chives or as you please.
½ small head Broccoli, 1 handful Chives

Video

Notes

In the video, you can see how I add in the cooked small broccoli florets and top with homemade vegan parmesan cheese and chives. Of course, these are optional, feel free to add your preferred vegetables and toppings, I have made more suggestions in the post above this recipe card.

In my household, as I cater to GF also, I sometimes store the sauce and pasta separately to accommodate for this, which in this case, the sauce will thicken when it cools. Add a tablespoon or so of plant based milk to it and stir it to make it thin and creamy.

Nutrition