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