Creamy Truffle Mac & “Cheese”

Oh yes…. this is divine. What’s better than a nice bowl of creamy truffle mac & cheese on a cold Autumn day? Uh…Nothing.

This of course isn’t made with real cheese; we eat plants people! With much thanks to nutritional yeast, we can still call this mac and “cheese.” And if you haven’t heard of nutritional yeast, I highly suggest trying it! Especially if you’re missing that cheese factor in your life. In addition, the fresh baby arugula gives this dish a nice bite and a unique freshness. It is simply clean & quite beautiful to say the least.

Cooking level: Intermediate
Ingredients (serves 4-ish)
1/2 lrg. butternut squash, seeded
3 c. cauliflower florets
1/2 c. yellow onion
4 garlic cloves
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. + 1 tsp. Dijon mustard
1 tbsp. high-quality cold-pressed olive oil
2 tbsp. fresh lemon juice, to taste
1 c. Bragg’s nutritional yeast flakes (more as needed)
1/2 c. almond milk, + more to alter consistency
1/2 tsp. sea salt, to taste
1/2 tsp. truffle sea salt, to taste*
1/2 tsp. black pepper, to taste
3 c. organic baby arugula
Red pepper flakes, optional
2 tbsp. cold pressed olive oil
1 box of Jovial Foods penne, fussili, or noodles of choice

Roast your butternut squash face down on a baking pan lined with parchment paper at 425 degrees for 45 minutes to 1 hour; until fork tender. Cool & set aside.

Using a large, deep skillet add 1/4″ water to the pan and your cauliflower florets, whole garlic cloves, and yellow onion. Top with a lid and “steam” for 8-10 minutes, stirring occasionally until fork tender (the florets should be literally falling apart). Move your hot mixture to a high-speed blender; add the squash, garlic powder, onion powder, Dijon, lemon juice, nutritional yeast, almond milk, olive oil,  sea salt, and black pepper (don’t add the truffle salt just yet) Puree for 2 minutes (adding more almond milk as needed for desired consistency) Check the flavors here — my first time round I had to add a little extra of everything — this is also what makes the dish uniquely your own. Once you’ve reached your desired texture and taste, transfer this mixture back to your sauce pan and whisk in your truffle salt. Taste test. Keep the sauce on simmer while you prepare your pasta.

Once your noodles are completed and drained, add the noodles to your sauce and evenly coat. Add your fresh arugula and slightly wilt. Ladle into bowls and top with some extra black pepper and a dash or two of red pepper flakes (totally optional, but we loved the extra kick!)

*Note: Your truffle salt should have actual black specks of truffle in it.