Easy Vegan Macaroni and Cheeze

• 1 lb regular pasta or 1 lb gluten-free pasta
• 1 14 cups water
• 1 cup plain non-fat soymilk (may use other non-dairy milk)
• 34 cup nutritional yeast
• 3 tablespoons cornstarch or 3 tablespoons potato starch
• 1 tablespoon lemon juice
• 1 teaspoon salt (or more to taste)
• 12 teaspoon garlic powder
• 1 teaspoon onion powder
• 12 teaspoon dry mustard
• 12 teaspoon smoked paprika
• 12 teaspoon turmeric
• 1 pinch cayenne pepper
• 2 tablespoons tahini
• 1 teaspoon mellow white miso (or additional salt)
• black pepper

1. Put the pasta on to boil, according to package directions.
2. While its cooking, blend all remaining ingredients together in a blender.
3. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.
4. Add the sauce mixture and cook, stirring, until mixture boils and thickens.
5. Add a little of the pasta water if more moistness is needed.
6. If the sauce is not as flavorful as youd like, add a little more mustard and onion powder.
7. Preparation time: 10 minute(s) | Cooking time: 25 minute(s).

regular pasta, water, soymilk, nutritional yeast, cornstarch, lemon juice, salt, garlic, onion powder, mustard, paprika, turmeric, cayenne pepper, tahini, mellow white miso, black pepper

Taken from www.food.com/recipe/easy-vegan-macaroni-and-cheeze-504974 (may not work)