This has got to be the best Vegan/Plant-Based Mac n' Cheese.
I’m always trying to re-create a dairy-free mac n' cheese and I feel like I finally nailed down a solid good recipe. I'm particularly excited to use basil and Oregon White Spring Truffles from my Portland Farmer's Market haul today. Fun Fact: I'm obsessed with truffles. And, not the chocolate kind. One of my dreams is to go truffle hunting in Alba, Italy.
What You'll Need
1 cup nutritional yeast
1/2 cup oat milk
1 tsp cumin
1 tsp yellow mustard seed powder
1/4 tsp cayenne pepper
Juice of 1/2 lemon
1/4 tsp Pink Himalayan salt
1/4 tsp pepper
1/2 tsp basil, finely chopped
1 tbsp olive oil
2 cups quinoa elbow noodles (I used this band)
Optional: Oregon White Spring Truffles Shavings or White Truffle Sea Salt for a mind-blowing boost of flavor and depth. 🤯
What You'll Need To Know
Cook quinoa noodles as directed.
While the water is boiling the noodles are cooking, add to a high-speed blender all ingredients, except basil and blend for 30-60 seconds.
After the noodles have cooked, drain and pour "cheese" all over and mixed together.
Serve and enjoy!