Description
A luxurious, plant-based twist on the classic mac and cheese, infused with rich truffle flavor and creamy cashew cheese sauce.
Ingredients
Scale
- 12 oz elbow macaroni
- 1 cup raw cashews, soaked for at least 2 hours
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons truffle oil
- 1 tablespoon lemon juice
- 1 garlic clove
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1/2 cup cooked peas
- Optional: 1/4 cup chopped sun-dried tomatoes
- Fresh parsley, chopped, for garnish
- Pinch of smoked paprika for a hint of spice
Instructions
- Soak the raw cashews in water for at least 2 hours, then drain and rinse.
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, truffle oil, lemon juice, garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
- Transfer the sauce to a saucepan over medium heat and stir continuously for 5-7 minutes until thickened.
- Add the cooked macaroni to the saucepan and mix well to coat.
- If using, fold in peas and/or sun-dried tomatoes.
- Serve hot, garnished with parsley and smoked paprika if desired.
Notes
Be sure to soak cashews well for a smoother sauce. Adjust truffle oil to taste—too much can overpower the dish. Great with a side salad or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan mac and cheese, truffle, plant-based, dairy-free, cashew cheese