What You Will Need

  • 8oz cooked gluten free macaroni noodles
  • ¾ cup raw cashews
  • 2 cups plant milk
  • ¼ cup canola oil
  • 1.5 tbsp cornstarch
  • ¼ cup nutritional yeast
  • 2 tbsp light (yellow or white) miso paste
  • 1 tbsp lemon juice
  • 1 tsp onion & garlic powder
  • 1 tsp truffle oil (optional, but highly recommended)
  • salt and pepper (to taste)

📗How To

  1. Soak cashews in hot water for 20 minutes. Then drain them and finely grind in a food processor (10-20 seconds, don’t let it turn to paste)
  2. In a heavy saucepan, combine milk, oil and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring for 10 minutes.
  3. Add in the ground cashews, nutritional yeast, miso paste, lemon juice, onion powder, garlic powder and salt until well combined.
  4. Pour cashew cheese over the macaroni noodles, drizzle with truffle oil (if using) and serve.