Ingredients

The following ingredients have 8 Servings
  • 1 cup raw cashews
  • 1/2 cup nutritional yeast
  • 1 1/2 teaspoons arrowroot powder
  • 1/2 teaspoon garlic powder
  • 1/2 - 1 teaspoon truffle salt
  • 1 3/4 cup almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon truffle oil
  • 1 cup breadcrumbs ((or crushed rice crispy cereal))
  • 1/2 teaspoon truffle salt
  • 1 teaspoon truffle oil
  • 1 pound gluten-free elbow pasta ((or any variety))

Instruction

  • Add the cashews into a small bowl and cover with hot water. Soak for a minimum of 30 minutes.
  • Preheat the oven to 350ºF.
  • Once the cashews have soaked, drain them and add them into a blender. Add the remaining sauce ingredients into the blender and blend on high until smooth and creamy.
  • Cook the pasta according to package instructions. Once cooked, drain and add the noodles back into the pot. Pour in the sauce and stir to combine.
  • Transfer the noodles into a baking sheet (I use a 9"x13").
  • In a small bowl, combine the breadcrumbs, salt, and oil. Stir together until combined. Sprinkle the coating on top of the mac and cheese.
  • Bake the mac and cheese for 23 - 25 minutes until it's bubbling and the topping is golden brown.
  • Remove from the oven and allow to sit for 5 - 10 minutes. Serve immediately and sprinkle with a bit more truffle salt if you want!