Ingredients:

16oz macaroni noodles, cooked

1½ C raw cashews

3½ C non-dairy milk

1/4 C olive oil

3 T cornstarch

½ C nutritional yeast

4 T light (yellow or white) miso paste

2 T lemon juice

2 t onion powder

1 t garlic powder

2 t truffle oil (optional, but highly recommended)

pepper, to taste

1 C breadcrumbs

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Directions:

​Preheat oven to 325

Place cashews in the food processor and finely grind (just don’t let the cashews turn to a paste). 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, nutritional yeast, miso paste, lemon juice, onion powder, garlic powder, truffle oil, and salt until well combined.

Add the cashew cheeze (above) to the macaroni noodles. Place macaroni mixture in a rectangular baking dish. Cover and bake 20 minutes. Uncover and sprinkle with 1 cup herbed bread crumbs. Continue baking (broil if needed), uncovered, for 15-25 minutes until topping is golden brown.