Man is it hard to get a good photo of baked mac and cheese. Depending on the recipe, it can just end up looking like a lumpy blob.
See what I mean? Maybe a closeup will help…
Still a lumpy blob. Although I couldn’t get great photos, this recipe is AMAZING. It’s cashew and coconut milk based, with truffle oil and shiitake mushrooms mixed in. It’s so rich and creamy, with a distinct mushroom-y flavor. This would be ideal for a chilly fall evening, and is my go-to mac & cheese when I want to impress omnis! I ate mine with BBQ tempeh.
- 1/2 lb. raw, unsalted cashews, soaked in water for at least 4 hours (use enough water to cover the cashews completely and drain before blending)
- 1 (13 oz.) can of light coconut milk
- 1/3 cup of nutritional yeast
- 2 cloves of garlic, peeled
- 1 tsp. white truffle oil
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 4-5 shiitake mushrooms, sliced
- 1 lb. of dried pasta
- 1/3 cup of panko breadcrumbs
- 1 tbsp. Earth Balance, melted
- 1/2 tsp. salt
- 1 tbsp. cropped Italian parsley
- Preheat your oven to 400 degrees F.
- Blend the cashews through the black pepper in a blender until they form a creamy, thick liquid (a little thicker than coconut milk).
- Cook pasta until just shy of al dente. Drain and toss with cream sauce and shiitakes in a 8x8 baking dish (I used a pyrex dish for my first test run and just barely had enough room, so if you have something bigger use that). Bake for 10 minutes and remove from the oven and stir the pasta. Combine breadcrumbs, Earth Balance, parsley and salt and sprinkle evenly over pasta. Bake for another 10-15 minutes until breadcrumbs are browned.