Vegan Cheese Sauce (Mac n' Cheese)

So, we were vegan for 2 1/2 years. We loved this recipe so much, that not only did we use it for Mac n' Cheese, but for casseroles (tonight it's a tuna casserole), Eggplant Parmesan, etc. It's gotten to the point we won't eat regular mac n' cheese because honestly, this PACKS the flavor and is so much healthier! 

Ingredients 

• 1 cup water
• 1 cup plain, unsweetened non-dairy milk (though we've used milk in a pinch!) - we use almond, soy or coconut, or an almond-coconut blend
• 1 1/4-1/2 cup nutritional yeast (adjust based on personal preference) 
• 3/4 teaspoon garlic powder
• 1 teaspoon onion powder
• Heaping 1/2 teaspoon dry mustard
• Heaping 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• (optional) 14 teaspoon of Adobo, I use my Mom's homemade, to add a latin flair
• pinch cayenne pepper
• (optional, for a bit of heat) 1/4 teaspoon hot paprika 
• (optional, for a bit of heat) 1/4 teaspoon Aleppo Pepper 
• 3 tablespoons cornstarch 
• 1 tablespoon lemon juice
• 1 teaspoon salt or more to taste
• 2 tablespoons tahini 
• black pepper to taste

Instructions

• Blend all ingredients (using an immersion blender or regular blender) and use as a sauce within a casserole, etc. Please note, this must be heated to get the thick & creamy consistency - for example, we bake our casseroles at 375 to get this level of heat to ensure the consistency comes through. 
• If making Ma n' Cheese, once pasta is al dente, pour sauce in (about 3/4 a large bag pasta). Return to high heat, stir for 2-3 minutes until desired consistency is achieved.