Truffle Mac, Vegan with Roasted Cauliflower, Cashew Cream and Freshly Grated Black Truffle!
Truffle Mac….What else do I really need to say. Decadent, comforting, delicious, healthful and no one need to know how simple it is to make. The base is made from a homemade cashew cream and roasted cauliflower with the addition of a head of roasted garlic, roasted sweet onion and grated fresh black truffle. If you can’t find fresh truffles at the market, grated dried porcini mushrooms would be super delicious. I buy truffles when they are at my farmers market and freeze them. I wrap them individually in cheesecloth and place them in a mason jar or zip top bag. Then I have them on hand when needed. Truffle oil can be okay in very small amounts but sometimes it tastes like perfume to me not truffles but if you like it add a few drops to the finished sauce before folding in the cooked pasta.
PS. I used standard elbow macaroni but feel free to experiment with the type of pasta of your choice.
PSS. American Vegetarian has been nominated for top blog in Bucks County, Bucks Happenings and I’m tickled pink that a plant based blog made the cut. I’m really proud to still be a part of the food community even though I’m not in the restaurant business anymore. Anyone can vote and thank you so much in advance! Here’s to a very exciting year two for me with lots of wonderful adventures and surprises ahead!
Stick Blender or Stand Blender
- 1 Cup Raw Cashews, Soaked In Cold Water In The Refrigerator Overnight
- 1 Whole Head Cauliflower, Cut into 1 Inch Slices
- 1 Whole Head Garlic, Peeled
- 1 Whole Medium Sized Yellow Onion, Sliced
- 3 Tbsp Olive Oil
- 1 1/2 tsp. Sea Salt
- Fresh Black Pepper To Taste
- 1 Pound Elbow Macaroni
- Fresh Truffle for Grating
- 1 Cup Panko Bread Crumbs
- 1 tsp. Fresh Thyme Leaves
- 2 Tbsp Extra Virgin Olive Oil
- Preheat Oven to 350
- Drain cashews and cover with cold water until covered by one inch in a blender. Bend until smooth and creamy like the consistency of heavy cream, set aside.
- On a half sheet pan add cauliflower, garlic, onion, olive oil, salt and pepper and toss until combined. Spread out into an even layer and roast for 45 minutes. Stirring every 15 minutes to prevent burning. Cauliflower should be golden in color and fork tender.
- While Cauliflower mixture is roasting bring a stock pot filled with salted water to a boil and cook macaroni just under 2 minutes of the cooking time stated under instructions on the box. The pasta will finish cooking in the oven. When pasta is finished cooking cool under cold water to stop the cooking process. BUT reserve all the pasta water, you’ll need it to thin out the sauce.
- In a bowl with high sides or the stockpot used to boil the pasta in add the cashew cream, roasted cauliflower mixture and 2 cups of the pasta water to start. Blend with a stick blender until the consistency of a creamy cheese sauce. Adding additional pasta water as needed. (Sometimes I need to add as much as 4 cups of pasta water to the sauce)
- Fold in cooked pasta and grated truffle mushrooms to your taste. Check for seasoning before transferring into a 2 quart casserole dish.
- In a small bowl add panko bread crumbs, fresh thyme and extra virgin olive oil. Mix until combined and sprinkle over top of mac.
- Bake for 30 minutes until golden brown on top and mac has heated through.
- Finish with more grated truffle!