May 24, 2020
Serves: 2 Cooks In: 30 mins

1. Soak the raw sunflower seeds in boiling water for about 30 minutes. ⁠

2. Cook the macaroni according to the packaging directions.⁠

3. Heat some olive oil in a medium sized pan. Add in the onions cook until translucent, then add in the garlic and cook for around 2-3 minutes. Set aside.⁠

4. In a small steamer (or you can boil them), steam the potatoes and carrots until fork tender, about 8 minutes.⁠

5. Add the cooked onions and garlic, soaked sunflower seeds and the steamed vegetables to a high-speed blender along with the remaining ingredients and blend until completely smooth. Add additional vegetable broth or water if too thick or corn-starch if too thin, and blend again until smooth. Adjust seasonings to taste.⁠

6. Add the macaroni into the pan (used above) and then pour over the cheese sauce. Carefully mix until all of the macaroni are coated and uniform. Enjoy!⁠


• 1/2 cup sunflower seeds⁠
• 1/2 cup macaroni pasta per person⁠
• 1/2 white onion, diced⁠
• 3 cloves garlic, minced⁠
• 1/2 stock cube dissolved in 1 cup of boiling water⁠
• 1/2 large or 1 cup steamed potatoes, peeled⁠
• 1/2 cup carrots, steamed⁠
• 2 tbsp nutritional yeast⁠
• 1/2 lemon juiced⁠
• Salt and pepper to taste⁠