1. Boil about 3 cups of water in a small stockpot. Add elbow macaroni and cook until al dente, about 7 minutes. Drain in a colander and set aside.

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2. Combine nutritional yeast, flour and vegetable broth powder in a small saucepan, mixing together until combined. Add soymilk, water and tahini, and turn on heat to medium-low, mixing until all the powder is dissolved and the sauce is smooth. Heat until just thickened and warm, about 2-3 minutes. Turn off heat and add salt to taste.