Creamy Tahini Mac and Cheese Sauce + Vegan Awareness Month – rawguru.com

Creamy Tahini Mac and Cheese Sauce + Vegan Awareness Month

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:

8 Benefits of Plant Based Eating That Aren't Skin Deep

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!)!

Now....THE RECIPE!


Creamy Tahini Mac and Cheese Sauce

Makes 3 cups

Ingredients

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)

Instructions
1. Prep your potatoes, squash and onion. We used leftovever roasted butternut squash which was made the day prior. Simply peel the squash, remove the seeds, dice it into 1 inch cubes, coat with some coconut oil and seasonings and bake at 400F for 30 minutes. Keep the leftovers in your fridge for another meal.
2. Blend all ingredients in a blender until creamy
3. Cook your noodles of choice, spoon on your sauce and stir. Re-heat if neccesary.
This sauce keeps well in the fridge for up to a week, but will become thicker as it sits. To soften it up simply warm it up on the stovetop before mixing it with your cooked noodles.

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