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“This was invented and handed down by vegan friends- it's their response to macaroni and cheese. I've perfected the flavors, for my own liking anyway. Be sure to serve with a vinaigrette and lots of salad. It's an easy, creamy, satisfying staple. Mmmmm.”
1 large serving

Ingredients Nutrition

  • 23 cup macaroni (try rotini, corkscrews, alphabets...I like to use rice noodles) or 23 cup other shaped pasta (try rotini, corkscrews, alphabets...I like to use rice noodles)
  • 1 tablespoon tahini (more to taste)
  • 14 cup tomato juice (I use V8)
  • 1 teaspoon Braggs liquid aminos
  • 12 teaspoon apple cider vinegar or 12 teaspoon red wine vinegar
  • 1 small garlic clove, minced (optional)
  • vinaigrette dressing, to serve, see note below
  • garden salad, to serve (be sure it has lots of juicy tomatoes!)


  1. Cook the pasta to al dente. Drain well.
  2. Reduce heat to low and add the tomato juice, tahini, Bragg's, vinegar and garlic if using. Mix well and partially cover for a minute, to let everything heat up.
  3. The serving is very important: Scoop onto a plate, and drizzle a little vinaigrette on the pasta. Then heap salad on top of the pasta and add more vinaigrette.
  4. Shamelessly devour!
  5. Note on vinaigrettes: the classic with this pasta is recipe#156751, and if you use it, be sure to put the garlic in the dressing! This garlickyness is so important! Another tasty option is recipe#191758.

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