Dairy-Free “Macaroni and Cheese”

Prep Time

Less than 10 mins

Cooking Time

10 - 30 mins





Cooking with

This dairy-free version is nonetheless rich and satisfying. Vegetables can be added for a type of Pasta Primevara, but be careful not to overcook them; they should be tender-crisp.


For the sauce

  • 1 ½ tbsp olive oil
  • 2 cloves garlic, finely minced
  • 1 small onion, diced
  • 3 tbsp unbleached white flour
  • 1 ½ cups (360ml) vegetable stock
  • A pinch of sea salt
  • A pinch of white or black pepper (optional)
  • 2 tbsp Mitoku Organic Sweet White Miso
  • 2 tbsp tahini
  • 2 tbsp finely chopped fresh basil
  • 1 cup (40g) parsley, minced
  • 1 tbsp red wine vinegar or lemon juice
  • 12 oz (340g) macaroni (such as rotelli, ziti, penne, or shells)

Preparation Method

  1. Add the oil to a medium-sized frying pan, and sauté the garlic and onion over a low heat for 2 mins, being careful not to brown the garlic. Add the flour and stir constantly for 1 min. Slowly add the stock, whisking until the sauce thickens somewhat. Add a pinch of salt and, if desired, pepper, and simmer for 5 mins. Add a little more stock as needed, if sauce is too thick.
  2. In a small bowl combine the miso and tahini, and gradually mix in 240ml of stock or water. Add the mixture to the sauce and simmer very gently for 1 to 2 mins. For the last minute add the basil, about 3 tbsp of the parsley (reserve the rest to garnish), and the vinegar or lemon juice.
  3. Add the pasta to 3.5l of rapidly boiling, salted water. As soon as the macaroni is cooked, drain it and immediately toss it with the sauce in a large bowl. Serve with a sprinkling of parsley.

Recipe by John & Jan Belleme