340 gram box (about 2 cups) gluten free elbow pasta (cook according to package). If you're not off gluten, you can use reg pasta
2 1/2 cups unsweetened almond milk
3/4 cup nutritional yeast (LOADED with B12 and gives this it's very cheesy taste)
4 tbsp Tahini (Great source of Protein)
4 tbsp cornstarch
2 tsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp tsp turmeric (Gives this recipe the orange color and also helps lower inflammation)
Whisk all ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occasionally, allow the sauce to thicken up. Combine with macaroni and stir. Add salt to taste.
You can add more almond milk if the sauce seems too thick.