SNEAK PEEK ALERT! Sharing another sneak peek from my second cookbook today – Liv B’s Easy Everyday, as it officially hits shelves next week (April 12!). The book has 100 sheet pan, one-pot and 5 ingredient recipes that I know you will LOVE. So please, enjoy this recipe which is actually from my YouTube channel. I included it in the book because it is one of my all-time favs and it had to be immortalized on real paper. There are a few fan favourites in the book, but the rest are all originals and exclusive to Liv B’s Easy Everyday. Enjoy!
From Liv B’s Easy Everyday:
This recipe became an instant hit on my YouTube channel and blog. I think part of
the appeal is that it’s a one-pot wonder, but once people try it, they are completely
hooked! Think of this more as a three-cheese mac and cheese: the tahini, nutritional
yeast and vegan Cheddar all add slightly different flavors, making this dish so much
more complex than the traditional stuff. As a bonus, it’s nut free, unlike most vegan
mac and cheeses.
2 cups (500 mL) shredded vegan Cheddar cheese (I use Daiya Farmhouse Block)
1. Add the macaroni, Dijon mustard, salt, garlic powder and water to a large pot
over medium-high heat, stirring to combine. Bring to a boil, then cook for about
8 minutes, until almost all the water is dissolved and the pasta is al dente. Do
2. Add the nondairy milk, nutritional yeast, lemon juice and tahini; stir until combined.
Add the vegan Cheddar cheese; stir constantly for about 2 minutes, until melted.
3. Let cool slightly before dividing among the bowls. Top each with pepper; serve.
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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