Vegan Mac & Cheese

A delicious vegan sauce that will have the pickiest critics begging for more!

1 pkg	Sunrise Soft Tofu , blended
2 cup	sweet potatoes , cut into ¾“ diced cubes and steamed
2 tbsp	vegan butter or margarine
1 tsp	onion powder
¼ tsp	garlic powder
¼ tsp	mustard powder
pinch	of cayenne pepper (optional)
⅓ cup	nutritional yeast
1½ tbsp	fresh lemon juice
1-2 tbsp	almond milk (add more if needed)
½ tsp	sea salt
16 oz	Scoobi Doo, Elbow or pasta of choice

directions on package.
Place a steamer basket inside a large pot and fill with 1” of water. Place sweet potatoes in basket and bring to a boil, cover and steam until soft, about 10 minutes.
Add cooked sweet potato and tofu to a blender, pulse until smooth.
In a medium saucepan over medium-low heat, melt margarine, stir in spices, heat for 30 seconds then add the pureed tofu and sweet potatoes, mix well and gently warm.
Stir in lemon juice, nutritional yeast, salt and just enough almond milk to adjust to desired consistency. Continue to heat for 5 minutes. If desired, puree sauce a second time for an ultra-smooth, creamy sauce.
Pour over prepared noodles and serve immediately. Garnish as desired with paprika, chili flakes or fresh cracked pepper.