Mac and cheeze Mexi


Short pasta — 8 to 10 ounces

Water — 1 1/3 cups

Nutritional yeast — 1/4 cup

Rolled oats — 1/4 cup

Cornstarch — 1 1/2 tablespoons

Tahini — 2 tablespoons

Onion flakes (or powder) — 1 teaspoon

Salt — 1/2 teaspoon

Garlic powder — 1/2 teaspoon

Paprika — 1/2 teaspoon

Lemon juice — 2 teaspoons

Small can of diced chilies (4 ounces) (see options)


1. Start the pasta cooking according to package.

2. Put the rest of the ingredients except the chilies in a blender and blend.

3. Pour the nutritional yeast mixture in a saucepan with the canned chilies, heat while constantly stirring till it bubbles. Turn down the heat and let it cook for a minute or two more, still stirring. Turn off heat.

4. Drain pasta and put back in pan. Pour in now-cooked nutritional yeast mixture and stir together. Serve hot.


This recipe is modified from “The Nutritional Yeast Cookbook” by Joanne Stepaniak. It’s an excellent cookbook with tons of recipes that re-create traditional recipes as vegan, with lots of nutritional yeast, which we love.