MAC AND TAHINI
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
Soak your cashews in water for two hours.
Prepare your pasta according to the packet’s instructions just before it becomes al dente and set aside.
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.
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.
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.