No-Cheese, Cheese Sauce:
1/2 red bell pepper
1/2 yellow onion
1 tbsp Tahini
1 tsp Apple cider vinegar
1 and 1/2 cup nutritional yeast
1 cup Daiya shredded mozzarella cheese (vegan)
1/4 cup unsweetened almond or soy milk
1 tsp Paprika
1/4 tsp cayenne
1 tsp garlic salt
salt and ground pepper to taste
1 tsp olive oil
2 cloves garlic- minced
1 cup white cap mushrooms
Dice the onion and red bell pepper and combine with the nutritional yeast, milk, dry seasonings, tahini, and vinegar in a blender until smooth. Set to the side and begin boiling the pasta. I used 4 cups of macaroni.
While the pasta is preparing, heat a skillet to medium high with the olive oil. Add the minced garlic and cook for approximately 1-2 minutes or until aromatic. Don't let it burn!!. Add the mushrooms and saute until soft. Turn down the heat to medium and add the no-cheese sauce, stirring to prevent any burning. Add the cup of shredded vegan cheese and continue to stir until fully combined.
Pour the sauce over the pasta and serve!