Vegan Truffle Mac & Cheese

Ingredients

• Macaroni Pasta

  President's Choice

  227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Oat milk

  Earth's Own

  1 cup or 100g

• Yeast

  Leavening agents, baker's, active dry

  ½ cup or 96g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Miso

  1 tbsp or 17g

• Cashews

  Unsalted - Kroger

  ¼ cup or 28g

• Cornstarch

  1 tbsp or 8g

• Truffle Oil

  Truffleist

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Mushrooms

  Maitake, raw

  10 oz or 284g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Instructions: Soak the cashews: Place the 1/4 cup of cashews in a bowl of warm water and let them soak for at least 1 hour. After soaking, drain and set aside. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente (about 7-8 minutes). Drain the pasta, drizzle with 1 tablespoon of olive oil to prevent sticking, and set aside. Prepare the sauce: In a blender, combine the soaked and drained cashews, almond milk, nutritional yeast, Dijon mustard, white miso paste, lemon juice, cornstarch, and a pinch of salt. Blend until smooth and creamy. Set aside. Sauté the mushrooms and onions: In a large skillet, heat 2 tablespoons of vegan butter over medium heat. Add the sliced onions and cook for about 5-7 minutes, stirring occasionally, until caramelized and soft. Add the sliced mushrooms and garlic, cooking for another 6-8 minutes until the mushrooms are browned and any liquid they release has evaporated. Season with salt and pepper to taste. Make the truffle cheese sauce: Transfer the blended cashew mixture to a saucepan over medium heat. Stir continuously until the sauce thickens, about 5 minutes. Add the truffle oil once thickened and stir to incorporate. Taste and adjust seasoning with more salt, pepper, or truffle oil if desired. Combine everything: Add the cooked pasta to the pan with the mushrooms and onions, then pour the truffle cheese sauce over the top. Toss everything together until the pasta is well coated with the sauce and evenly mixed with the mushrooms and onions. Serve: Garnish with freshly chopped parsley if desired, and serve hot.