Vegan Mac & Cheese & Greens
Of course the greens are optional. You can use frozen spinach, or fresh, you can always add different greens, like black kale, broccoli, peas, etc.
Ingredients
Pasta (you can use 16 oz of pasta and have some sauce left over for future dishes or to pour on some steamed veggies that's what I like to do. Or you can make double the pasta and there will be enough sauce for that)
-1/3 block of Tofu (any kind will do, I like using firm)
-1 extra large sweet potato, or 2 medium/large size SP, or 3 smaller sweet potatoes (can also use regular potatoes, but I love sweet potatoes, and they're healthier)
-1 overflowing cup of baby carrots (or 1 very large carrot or 2 small/medium size carrots)
-1 cup soaked raw cashews (for a low fat version, you can skip the cashews, maybe add 1/2 block of tofu instead)
-4 to 5 soaked sundried tomatoes
-1 cup Nutritional yeast
-3 cups unsweetened unflavored non-dairy milk
-2 tsp garlic powder
-2 tsp onion powder
2 tsp mixed spice blend of choice (I love using 21 seasoning salute sold at Trader Joe's)
-1 tsp Turmeric powder (can always use fresh)
-Salt & Pepper to taste
-Spinach (I used a 16 oz bag)
-Soak raw cashews & sundried tomatoes for a few hours (I usually do 3 hours)
-Cook pasta
-Cook spinach in a little bit of plant milk
-Blend all ingredients (other than pasta and spinach) in a high powered blender
-Mix all ingredients together
-ENJOY!