Creamy Dairy Free Mac and Cheese (Best Ever)

Ingredients

• ½ cup + 2 tbsp raw cashews
• ¼ cup nutritional yeast
• 1 tsp onion powder
• 1 tsp salt, to taste
• ½ tsp garlic powder
• 1/16 tsp white pepper
• 1 + ¾ cups nondairy milk
• 1.5 tbsp cornstarch
• ¼ cup canola oil
• 1 tbsp lemon juice
• 6-8oz pasta, cooked (use gluten-free if needed)
• 1 tsp truffle oil (optional, but highly recommended)

Instructions

1. Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.
2. In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
3. With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in lemon juice.
4. Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ C  bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.