| 14 | 30 | 646 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 3 |
| 227 gm | Pasta, macaroni, elbow, whole wheat, cooked |
| 3/4 cup | Cashew nuts, raw |
| 1 3/4 cup | Soy milk (unsweetened) |
| 1/2 large pepper(s) | Red bell pepper (chopped, optional for color) |
| 1 1/2 tbsp | Potato starch |
| 1/4 cup | Extra virgin olive oil |
| 1/4 cup | Nutritional yeast |
| 2 tbsp | Miso paste, white (or yellow) |
| 1 tbsp | Lemon juice |
| 1 tsp | Onion powder |
| 1/2 tsp | Garlic powder (or cloves minced) |
| 1/2 tsp | Sea salt, fine |
| 1 dash | Black pepper (freshly ground, to taste) |
| 1 tsp | Truffle oil (optional, but highly recommended) |
OPTIONAL - For a baked version, preheat oven to 325°F and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.
| Grain | 1.1 |
| Meat Alternative | 1.1 |
| Milk Alternative | 0.6 |
| Vegetables | 0.6 |
