Macaroni and "Cheeze"

• 1 pound pasta regular or gluten-free, cooked according to package directions
• 1 1/4 cups water
• 1 cup plain fat-free soymilk may use other non-dairy milk
• 3/4 cup nutritional yeast
• 3 tablespoons cornstarch or potato starch
• 1 tablespoon lemon juice
• 1 teaspoon salt or more to taste
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• pinch cayenne pepper
• 2 tablespoons tahini optional, but lends creaminess and flavor
• 1 teaspoon mellow white miso or additional salt
• black pepper to taste

Instructions

1. Put the pasta on to boil, according to package directions. While it’s cooking, blend water and all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
2. If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.