Veggie Mac'n'Cheeze

Tonight we decided to go downhome with some classic comfort food: mac'n'cheese. I've been eating a lot of junk this week (as much as a vegan can do that!) and wanted to make a healthier version of mac'n'cheese. I had spent a little time in the afternoon making some uncheese for a potluck I'm going this weekend so I tossed some of the leftover stuff in the vitamix and ended up with this creation. It still needs a little work, but it was a nice blander cheezy dish. It also makes a gallon, so its good if you have a crew to feed.

Mac'n'Cheeze with Mushrooms and Spinach.
1 palmetto (from a jar)
1/3 c nutritional yeast
2 c water
2 cloves garlic
1 squirt of prepared mustard
2 handfuls (1 c?) raw almonds
splash of soysauce
1/2 silken firm tofu
2 spoons tahini (2-3 TB)
generous squirt of lemon juice
1 tsp onion powder
2 heaping spoons cornstarch

Combine all of the above in a blender and blend until smooth. You can add in spices or whatever you like--this is a base recipe by far!

Next, place 8 oz (about 2-3 cups) sliced mushrooms in a large frypan with a dash of oil and a little water. Cook on medium heat for about ten minutes, or until they are soft and juicy looking. Add in 2 c frozen chopped spinach (or a few handfuls fresh) and heat until cooked though. Pour in the cheeze mix from the blender and bring to a low boil for a few minutes. This will result in a thickened cheeze sauce.

To serve, pour onto pasta. This amount made enough sauce for one pound of elbow macaroni.