Vegan Truffle Mac and Cheese

Ingredients:

-2 cups Pasta of Choice

-1 cup Raw Cashews

-1 1/2 cup Plant Milk of Choice (I used Oat)

-3 tablespoons Black Truffle Oil

-2 cups Vegan White Cheddar Cheese

-1 cup Vegan Parmesan Cheese

-1/2 cup Nutritional Yeast

The Following Seasonings to Taste:

-Black Pepper

-Seasoned Salt

-Garlic Powder

Directions:

Soak the cashews in boiled water for at least four hours
Prepare the pasta according to the package’s instructions, being sure to not overcook. It is recommended that you season the pasta water with salt
Preheat the oven to 375º F
Drain the cashews then place them in the blender along with the plant milk, nutritional yeast, 2 tablespoons of the truffle oil, 3/4 cup of the parmesan cheese, black pepper, and garlic powder. Blend until smooth
In a large bowl, combine the prepared pasta and 2/3 of the cashew cream. Stir in 3/4 of the vegan cheddar. Stir well to combine, being sure to taste along the way and adjust the seasonings to your preference. Then, add the addition truffle oil and stir well
Place the truffle mac into a large, oven safe dish. Sprinkle the remaining parmesan and cheddar on top. Cover with foil and bake for 25-30 minutes or until the macaroni thickens. Remove the cover for the last 5 minutes, allowing the macaroni to get golden brown.