Vegan Mofo 2013 | Post 4: Baked Truffle Mac & Cheese

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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. 

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See what I mean? Maybe a closeup will help…

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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.

Truffle Mac & Cheese
Ingredients
  1. 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)
  2. 1 (13 oz.) can of light coconut milk
  3. 1/3 cup of nutritional yeast
  4. 2 cloves of garlic, peeled
  5. 1 tsp. white truffle oil
  6. 1 tsp. salt
  7. 1 tsp. cracked black pepper
  8. 4-5 shiitake mushrooms, sliced
  9. 1 lb. of dried pasta
  10. 1/3 cup of panko breadcrumbs
  11. 1 tbsp. Earth Balance, melted
  12. 1/2 tsp. salt
  13. 1 tbsp. cropped Italian parsley
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Blend the cashews through the black pepper in a blender until they form a creamy, thick liquid (a little thicker than coconut milk).
  3. 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.
GUY GONE VEGAN http://www.guygonevegan.com/
How’s your Vegan MoFo going? I work a day job and usually don’t get home until 6:30 or 7 at night, making it hard for me to take photos in natural light (the photos above, for example). I guess this just means my weekend will be filled with marathon mac and cheese making! 

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3 thoughts on “Vegan Mofo 2013 | Post 4: Baked Truffle Mac & Cheese

  1. Jojo

    Woah, this looks out of this world amazing. Bookmarked! I know what you mean about photographing mac ‘n cheeses as well, the baked ones are always the worst too, stovetop usually scoops nicely into a bowl but baked? Not so much!

    Reply

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