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Creamy Green Chile Macaroni
Recipe:
Ingredients 1 pound macaroni dry 1 14-ounce block firm tofu drained & pressed 4 tablespoons avocado oil separated 4 cloves garlic finely minced 1 small yellow onion finely diced 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon pepper 1 cup non-dairy milk unsweetened, I used oat 4 ounces vegan cream cheese I used Kite Hill 2 4-ounce cans green chiles 1/4 cup salsa verde 1 tablespoon Better Than Bouillon No Chicken Base or sub veggie bouillon 1 lemon juiced cilantro optional, for serving Instructions Bring a large stock pot of water to a boil and add the macaroni. Cook until al dente (I only boiled mine for 6 minutes). Reserve 1 cup of pasta water before draining. While the pasta is cooking, add the tofu & 2 tablespoons of oil to a food processor or blender. Blend until smooth. This can take a couple of minutes - you want to be sure the tofu is completely smooth. Place the empty stock pot back on the stove and heat the remaining oil over medium heat. Add the garlic, onion & dry seasonings. Cook down for 2 minutes, stirring frequently. Add the tofu, milk, cream cheese, green chiles, salsa verde & bouillon and mix until smooth and creamy - lower the heat as needed. Pour in the pasta and mix to combine. Add the lemon juice and thin with the reserved pasta water as needed. Taste and add more salt if needed. Spoon into bowls and top with cilantro.
