November is Vegan Awareness Month, and in its honor we are sharing a recipe that will help de-fuel arguments against going plant based and dairy-free, especially ones that involve cheese as the deal breaking factor.
You can absolutely satisfy a desire for cheese in a totally non dairy way, and this creamy tahini mac and cheese sauce stands to prove it. Serve it up with quinoa or brown rice noodles for a gluten less AND dairy less event. This. Sauce. Is. GOOD.
Also be sure to check out this weeks RawGuru blog in honor of Vegan Awareness Month - click the link:
With Thanksgiving feasts right around the corner, this blog is aptly timed; let's make this holiday season conscious, healthful, and compassionate (and of course, wildly delicious!)!
Creamy Tahini Mac and Cheese Sauce
Makes 3 cups
1 cup yellow yucon potatoes - peeled, diced, and steamed
1 cup white cannellini beans - canned or home cooked
1/2 cup butternut squash - diced and oven roasted
1/2 cup full fat coconut milk
3 tbs nutritional yeast
1/4 tsp black pepper
1/4 cup smoked chipotle or paprika (mainly for flavor, not spice)
1 tsp unpasteurized chickpea or brown rice miso
1/4 cup Dastony stone ground raw tahini
1/3 cup caramelized onion
1/2 tsp salt
1 tsp braggs
1/2 tsp turmeric
1 tbs lemon juice
1/2 cup pure water
1-2 cloves garlic (optional)