Mac and Tahini

Mac and Tahini

What’s not to love about mac and cheese? It evokes more memories of childhood than most foods do. It serves as comfort food on days when we’re feeling low, and days when we just want something quick and easy for dinner for both us and the kids. Rather than the store bought kind from a box with the sauce being a sachet of questionable dehydrated powder, mac and cheese has in recent years been star dishes in some of the country’s most exciting restaurants. 

By using different combinations of high-quality cheeses and spices, mac and cheese has become synonymous not only with American comfort food, but also with the exciting directions American chefs are taking food in, pushing the boundaries of what it means to innovate old, traditional recipes, but still hanging onto the dishes that are, with reason, so loved.  

Our recipe for a vegan mac and cheese is not just for vegans, but also those with dairy intolerances. Like every vegan mac and cheese recipe, it requires a bit of nutritional yeast to get that cheese flavor, but we combine it with Dukkan Tahini, a tahini that has no bitter after taste, to add flavor and heft to a dish. We season it with paprika and chili pepper, and serve it as a side or make it the star dish for dinner. You can hide bits of broccoli in it if you’re feeding children and want to get some greens in there without them noticing, or zucchini which has an even milder taste that can add a bit of sweetness to the dish but not introduce a strong taste.



Lunch, Dinner, Sides




2 Hours 45 Minutes




3 tablespoons fresh lemon juice

3/4 cup water

1 teaspoon salt

1 tablespoon nutritional yeast

1/2 teaspoon chili powder (optional)

1/2 clove garlic

4 cups pasta

freshly ground black pepper


¾ cup Dukkan Tahini 

1 ½ cups cashews



Step 1:

Soak your cashews in water for two hours. 


Step 2:

Prepare your pasta according to the packet’s instructions just before it becomes al dente and set aside. 


Step 3:

If you want to add vegetables to your mac and tahini, you can either boil, grill or give them. Boiling them helps to cook them for easy inclusion that won’t be noticed by children; a slight grill gives them a charred taste that would add to the flavors of your mac and tahini. 


Step 4:

Drain your cashews of the water, and combine them with the salt, nutritional yeast, chili powder (you can omit this if feeding to children), garlic, black pepper, paprika and tahini in a food processor. Blend until smooth. If you need to thin it out a bit, you can add a few tablespoons of water. 


Step 5:

Combine your “cheese” sauce to the cooked pasta and vegetables if you’re adding them, and pop them into the oven with the broiler setting on for 5-10 minutes until the tops have crusted. Serve immediately and enjoy.


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