This vegan macaroni dish gets its cheesy flavor from nutritional yeast, tahini, and white miso. It will go perfect as a side for any dish.
Ingredients
70.5 OZ / 2 L boiling water
9 OZ / 250 G macaroni
1 TSP fine sea salt
3 OZ / 90 G onion
3 CLOVES garlic
2 TSP extra-virgin olive oil
17.5 OZ / 500 ML unsweetened plant-based milk of choice
2 OZ / 60 G tahini
1 OZ / 20 G nutritional yeast
1 TBSP all-purpose flour
1 TBSP white miso
2 TSP fresh lemon juice
0.25 TSP black pepper
2 TBSP vegan parmesan cheese
1 PINCH chopped parsley, for garnish
Directions
Pour the water into the mixing bowl. Heat for 8 minutes / 212°F|100°C / speed 2.
Insert the simmering basket to the mixing bowl then add pasta and 1 teaspoon of the salt to the mixing bowl. Cook until the pasta is tender for 10 minutes / 212°F|100°C / speed 1.
Using the spatula, remove the simmering basket from the mixing bowl, then transfer to another bowl and cover to keep warm.
Quarter the onion, then peel and cut out the root end. Peel the garlic cloves. Add onion, garlic, and oil to the mixing bowl. Chop for 5 seconds / speed 6. Scrape down sides of mixing bowl with spatula.
Sauté onion and garlic for 4 minutes / 250°F|120°C / speed 1.
Add milk, tahini, nutritional yeast, flour, miso, lemon juice, pepper, and remaining 1 teaspoon salt to the mixing bowl. Cook for 6 minutes / 212°F|100°C / speed 1.
Blend for 30 seconds / speed 9. Scrape down sides and bottom of mixing bowl with spatula.
Add the pasta back to the mixing bowl to combine the ingredients for 20 seconds / speed 2 / reverse.
Garnish with parmesan and parsley to serve. Enjoy your meal!
