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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Gluten free dining can certainly feel decadent with this recipe for truffle mac ‘n cheese — including vegan and dairy options.
1 and 1/2 cups RAW cashews (soaked for 1 hour prior and then drained of liquid)
3 tablespoons fresh lemon juice
3/4 cup water or unsweetened/unflavored soy or oat milk (to make it creamier)
1 teaspoon Himalayan sea salt
1/4 cup nutritional yeast
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon turmeric
1 teaspoon onion powder
1 tablespoon Tuscanini Truffle Oil
12-ounce box Heaven & Earth Brown Rice Elbow Pasta, cooked according to package directions
sweet paprika, for garnish
vegan parmesan cheese, for garnish
onion salt, for garnish
1 tablespoon Tonnelli Avocado Oil
3 tablespoons unsalted butter
3 tablespoons gluten-free flour
2 and 1/2 cups milk
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cheddar cheese, shredded
2 tablespoons Tuscanini Truffle Oil
12-ounce box Heaven & Earth Brown Rice Elbow Pasta, cooked according to package directions
Blend all the sauce ingredients in blender.
Prepare the elbow noodles according to package directions, drain, and leave in the pan. Pour the creamy sauce on top and cook over low heat while stirring for five to seven minutes.
Top with sweet paprika, vegan parmesan cheese and onion salt.
Heat up a pot on medium heat, add butter.
Once butter melts, add flour. Stir the flour into the butter. Cook for a minute. This forms a roux, which will help thicken the sauce.
Very, very slowly add the milk a little bit at a time.
Add garlic powder, onion powder, black pepper, and salt to taste.
Turn off the gas and add the cheese a little bit at a time.
Now add truffle oil and finally, the cooked elbow pasta, cooked according to package instructions.
Sponsored by Heaven and Earth
Photography by Miriam Diamant
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I thought that raw cashews are not sold in most countries because it contains a natural toxic chemical?