Vegan Mac and Cheese


1 cup unroasted raw sunflower seeds,
1 TB olive oil
3/4 cup carrots, sliced
1 onion, diced
2 garlic cloves, minced
1/2 tsp salt
3-4 cups vegetable broth
2 TB cornstarch
1/4 cup nutritional yeast
2 TB tomato paste
2 TB lemon juice
1 tsp smoked paprika
2 TB onion powder
1 tsp italian seasoning
1 LB pasta of your choice
1 cup frozen peas, thawed
shredded soy cheese, optional
season with extra salt if needed


1. Place sunflower seeds in a bowl and submerge with water. Let soak for at least 2 hours, can also be soaked overnight. Drain. This may be done a few days ahead of time, and keep the pre-soaked sunflower seeds in the fridge until needed.
2. Sautee with oil in a frying pan carrots and onion. Add salt and cook for 7 minutes or until softened. Add garlic and cook for 30 more seconds.
3. Place carrots and onions in a blender. Add broth, corn starch, yeast, tomato paste and soaked sunflower seeds. Blend until very smooth. You should only have a little graininess.
4. Cook pasta according to package directions.
5. Transfer sauce back into frying pan, and cook over medium heat until thickened. Add lemon juice and salt as needed.
6. When pasta is done, mix with sauce. Add peas. Mix well. 7. Sprinkle soy cheese over top, and can be transfered to a 8x8 square baking dish, and broiled for a couple of minutes.