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)