My actual picture!!Ingredients
1 small box 8 to 16 oz macaroni noodles, cooked (use gluten-free, if required)
1 cup raw cashews
1 + ¾ cups almond or soy milk- I used Cashew milk
1/4 cup vegetable oil
1.5 tbsp cornstarch
1/3 cup nutritional yeast
1 tbsp light (yellow or white) miso paste
1 tbsp lemon juice
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
1Tbsp Tahini
a few squeezes of mustard
1/2 tsp of smoked paprika
1 tsp truffle oil (optional, but highly recommended)
pepper, to taste
1/3 cup of vegan butter ( just put this on pasta after taking it out the water)
Instructions
Soak Cashews preferably overnight
Cook pasta and when done drain off the water and put butter on pasta and stir.
Place cashews in the food processor and finely grind Set aside.
In a heavy saucepan, combine milk, oil, and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
Using a whisk or large fork, stir in the ground cashews, and all the other ingredients until well combined.
Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve. I also sprinkled smoked paprika and parsley on top.
I then placed in a baking dish put in the oven on 350 until the top got a lil brown and bubbly!!
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