Truffle oil and fresh black truffle for garnishing
Instructions
Preheat oven to 180C
Soak pine nuts in water for 2-3 hours or overnight. Drain and add to blender. Blend until crumbly.
In a heavy saucepan, combine almond milk, oil and corn flour and stir until cornflour dissolved. Bring to simmer over high heat. Once cornflour totally dissolved add mixture to blender. (Note make sure you check your blender is heat-resistant. I use my Omniblend blender which is resistant to very high temperatures).
Add nutritional yeast, miso, lemon juice, ½ tablespoon of thyme and salt into blender and blend on high until smooth.
Meanwhile cook pasta elbows as per packet directions. Drain pasta.
Place cooked pasta in ovenproof bowls and top with blended sauce mixture.
Cook in the preheated oven for 15-25 minutes or until top becomes crunchy and slightly browned.
Remove from oven and drizzle with generous amounts of truffle oil. Shave fresh truffle if available lavishly over the top.
Enjoy while it’s hot!
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/07/gluten-free-truffled-vegan-mac-cheese/