Blessing you with this recipe just in time for ‘National Mac & Cheeze Day’ tomorrow ❤ I came across this recipe in VegNews Magazine and knew I had to make it. I’m embarrassed to say that I made this back in February for the Super Bowl and am just now getting around to sharing it with y’all . . . oops. And, now that I’m reliving how amazing this Mac & Cheeze was, I’m going to have to make it again soon!
Ingredients – Simple Mozzarella Cheeze Sauce
-1 package firm silken tofu *has to be silken! I’ve learned the hard way on this one*
-1/4 Cup unsweetened vegan milk
-1 1/2 Tablespoons white miso paste
-1 Tablespoon extra virgin olive oil
-1 teaspoon dijon mustard
-2 teaspoons fresh lemon juice
-1 teaspoon cornstarch
-1/2 teaspoon onion powder
-3/4 teaspoon pink himalayan salt
Directions
-In a food processor, puree all ingredients until smooth
-Will store in refrigerator for up to 1 week
Ingredients – Truffle Mac & Cheeze w Spinach
-1 Tablespoon extra virgin olive oil
-1/2 Cup thinly sliced yellow onion
-3 1/2 Cups cremini mushrooms, sliced
-4 Cups spinach, chopped
-3 Cups dried fusili pasta
-1 batch Simple Mozzarella Cheeze Sauce
-1 teaspoon truffle oil, plus more for garnish
-1/8 teaspoon pink himalayan salt
-1/8 teaspoon black pepper
Directions
-In a large saute pan over medium heat, warm oil. Once hot, place onion in pan & sauté for 5 minutes, or until translucent. Add mushrooms & sauté for 3 minutes, or until reduced in size & softened
-Add spinach & sauté until wilted. While spinach is cooking, prepare pasta according to package instructions, drain, & place back in pot. Over medium – low heat, stir Simple Mozzarella Cheeze Sauce & truffle oil into pasta. Cook until sauce thickens slightly
-Fold mushroom – spinach mixture into pasta, & add salt & pepper. Garnish with a drizzle of truffle oil. Serve hot
xoxo