Prep Time: 5 mins
Cooking Time: 15 mins
Total Time: 20 mins
Ingredients
- 2 cups water
- 3 tablespoons cornstarch
- ½ cup raw cashews (If you are allergic to nuts, use sunflower seeds instead)
- ¼ cup nutritional yeast
- 1 tablespoon white miso paste
- 1 tablespoon truffle olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 3 cups short pasta such as shells or macaroni (gluten-free if preferred)
Cooking Instructions
- If you have a high-powered blender such as a Blendtec, Vitamix, or Breville you can directly jump to step 2. If not, boil the cashews to make them tender enough to blend into a smooth paste. For this, add the cashews to a small pan and dip them fully in water. Bring to a boil and cook for about 10 minutes until they are very soft. Drain and rinse with cold water.
- To make the cheese sauce, add 2 cups of water, tender cashews, cornstarch, nutritional yeast, miso paste, salt, garlic powder, pepper, and truffle oil to your blender. Make a smooth paste. The sauce will be quite watery. Set it aside.
- Bring a large pot of water to a boil and cook the pasta following the package instructions.
- Drain the pasta and immediately rinse the pot to remove any leftover starch from the pasta water.
- Return the empty pot to the heat and pour in the watery cheese sauce. Cook it over medium-high heat. Stir frequently while scraping the bottom of the pan with a spatula until the sauce thickens (about 5 minutes). Add the cooked pasta to the sauce and toss to coat evenly. Serve hot.
Nutritional Info
- Calories: 455 kcal
- Carbohydrates: 72 g
- Fat: 12 g
- Saturated Fat: 2 g
- Protein: 15 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 608 mg
- Potassium: 346 mg
- Calcium: 26 mg
- Iron: 2 mg
