Truffle & Chive Vegan Mac & Cheez
Macaroni and cheese is taken to a whole other level with truffle oil, sliced mushrooms, chives, and non-dairy cheese sauce made from almonds!
Servings 4
Equipment
- *high speed blender
Ingredients
For the truffle cheez sauce...
- 1 cup raw almonds *soaked for 4 or more hours
- 1 cup unsweetened/unflavored non-dairy milk I use almond or cashew
- 3/4 cup nutritional yeast
- 1/4 cup + 2 Tbsp roasted red bell peppers
- 1/4 cup white miso paste For soy-free, substitute a non-soy based vegan cream cheese — I use Daiya
- 2 tsp truffle oil I use black truffle oil
- 1 tsp lemon juice
- 3/4 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp ground black pepper
Everything else...
- 12 oz gluten-free macaroni or regular, wheat macaroni if gluten isn't an issue
- 1/2 cup yellow onion, diced small
- 12 oz mushrooms, thinly sliced I use white mushrooms but baby bellas would be good too!
- 1/4 cup chives, chopped plus more for topping
- drizzle olive oil or oil of choice
- sea salt, to taste
Instructions
- Cook macaroni acording to package directions. Drain, rinse, and set aside.
- Remove peels from almonds. They should slide right off, but if you find it difficult, cover them with water in a microwave-safe bowl and microwave for about one minute. They should then come out easily.
- Add the almonds along with all remaining sauce ingredients to your blender and blend on high until the sauce is smooth.
- Heat a large skillet to medium heat and drizzle with a little oil. Add the mushrooms and yellow onion to the hot skillet and sauté until the onions are transluscent and the mushrooms are soft.
- Stir the macaroni, truffle cheez sauce, and chives into the skillet with the onions and mushrooms. If needed, turn down heat to prevent the sauce from scorching. Once everything is heated through, serve into bowls or on plates and top each portion with a dusting of fresh chives.
Notes
*I've never tried blending almonds in a standard blender. Cashews I have blended successfully without a high-speed blender, but they're a bit softer than almonds. If you decide to try, make sure to first soak your almonds overnight. Also, please leave a comment below to let me know how it goes!
*You can speed up your soaking time by first boiling the water you'll be soaking the almonds in. Once the water boils, add the almonds, turn off the burner, and cover the pot. If using a high-speed blender, the almonds should be ready in 1 hour.