Macaroni and Cheez

2 1/3 cups elbow macaroni noodles
1 pkg mori-nu soft silken tofu
1 T. white or yellow miso
1 T. cashew butter
1 t. garlic powder
1 t. turmeric
1 t. smoked paprika
1/8 cup soy milk
1/4 cup nutritional yeast
1 T. Dijon mustard

Cook macaroni noodles according to package directions. Meanwhile, prepare sauce.

In a blender or food processor combine remaining ingredients. Puree until smooth and all ingredients are combined. If sauce is too thin add 1 tablespoon of cornstarch and blend for 1 minute to thicken.

Quarter and slice zucchini.

Drain macaroni noodles well, shaking off as much excess water as possible. Put raw zucchini in the bottom of the hot pan and cover with drained noodles. Let sit 5 minutes. Pour sauce over noodles and zucchini and toss to combine.

Serve immediately. Makes 5 1-cup servings. If storing leftovers, cover in an airtight container. When reheating, add 1 tablespoon of soy milk to increase creaminess, as noodles will absorb some of the liquid from the sauce when stored.

Number of Servings: 5

Recipe submitted by SparkPeople user LEGALGRL.