Directions

• in a food processor or blender add your sesame seeds, water and sugar and blend until your peanuts are more the size of say almond meal. Basically you want to get them as small as possible without starting to make actual tahini.

• scoop this into a bowl or glass making sure you have enough space or the mixture to double. Add your yeast and stir everything together.

• cover with a towel or lid without tightening it, and let this sit for 1 hour. If it get to close to the top you can stamp it down.

• After the hour place the seed mixture and all remaining ingredients back into the blender or food processor and blend for atleast 1 minute.

• You should have something that is starting to get failry smooth but you will most likely have to add more water and continue to puree. You are looking to have something close to the thickness and creaminess of an alfredo with a little bit of texture in it (You probably wont ever get this perfectly smooth which is fine the texture is still very pleasant). This is also a good time add salt and pepper to your personal taste. I would add your water slowly to make sure you do not make the sauce too thin, and I wouldnt puree for longer than 1 minute at a time. you dont want to over tax your appliances motor.

• Once you have your desired texture and thickness simply pour over your pasta and serve.