Notes: I’ve been trying to perfect this recipe for a while and I think I’ve finally got it because holy macaroni this is good! It’s a mash up of the Happy Herbivore and E2 Mac and Cheese recipes but I changed some measurements and added white wine and truffle salt. The wine and truffle give this a hint of the complexity of a fine cheese (that’s just a fancy way of saying it gives it that “stinky feet” flavor of fine cheese). Serve on pasta with some veggies. Soaking the cashews in water overnight will make for a smoother sauce. But I kind of like the small specks of cashew that remain when they’re not soaked because the texture reminds me of Parmesan cheese. If you’re watching salt, cut back on the miso before you cut back on the truffle salt. Or better yet replace the truffle salt with truffle powder if you can find it. Using an intensely flavored beer in place of the Chardonnay would probably be tasty as well.
★★★★★ Prep Time: 15 mins | Cook Time: 10 mins | Makes: 4 servings | Difficulty: Easy
1 c milk almond milk
.25 c nutritional yeast
2 T Miso Master brand Mello White Miso
1 T cornstarch
1 t onion powder
1 t granulated garlic
.25 t turmeric
.5 c cashews
.5 t black truffle salt
1 T fresh lemon juice
3 oz Chardonnay
Directions: Add everything to food processor except wine and lemon juice. Start to purée, then slowly add wine and lemon juice (this is so the wine and lemon juice don’t curdle the milk). Heat in saucepan until simmering and thick. It doesn’t take long, it can burn quickly and can get a little lumpy so stir often and watch closely.
Sent from Paprika Recipe Manager