Plant-Focused Truffle Mac & Cheese
Here’s the recipe card from my plant-focused cooking class. I don’t have exact measurements yet but I’ll update this recipe next time.
Perfecting this recipe is important to me because it’s a dish I’ve been studying over year now.
Simple Directions:
Boil water for noodles and set oven to 400 degrees.
In a blender, add garlic cloves, soaked cashews, boiled vegetables, dry ingredients, avocado, milk(s) and oil(s).
Blend all ingredients until it turns into a “cheesy” sauce. You’ll want a Kraft mac & cheese consistency.
In a sauce pan, melt one stick of butter, add cooked noodles, 1 cup of golden liquid (pasta water), and the cheese sauce.
Stir well and season to taste.
Transfer mac & cheese to a deep baking dish.
Drizzle with truffle oil, sprinkle truffle salt and truffle flakes, then place in oven for 15-20 minutes.
Remove from oven, let cool, top with parsley, serve and enjoy!
True Story: I ripped the recipe out of my old journal, then glue the recipe in my new journal. You can trust me on this because I will find the perfect recipe, theres always room for improvement.
