Honestly, who doesn't love mac and cheese? Its one of those staple recipes that not only my kids love but so do I. There isn't anything more comforting than a big bowl of cheesy noodles. Then add truffle oil to the mix and your classic mac and cheese has reached a new level. But something about loads of cheese, butter, and cream on pasta just doesn't seem like the healthiest choice lol. So I decided I needed to figure out a way I could make this dish just as appetising as the original but with some nutritional substance. So here is what I came up with. My version gives you all the ooey gooey-ness of real cheese but all the health benefits of eggplant and okra... Weird, I know cheese sauce made of eggplant and okra but trust me it wont disappoint. Take a leap of faith, try it out and let me know what you think. Enjoy!!!
What you need:
- 2 cups dried macaroni prepared as the package says, put to the side.
- 1 small eggplant or 6-8 rounds, sliced into circular disks (see picture above)
- 5-6 fresh okra
- 1 head of garlic
- 1/2 cup, raw cashews soaked overnight (or a min of 4 hours)
- 3 tbsp. tapioca starch (flour)
- 3 tbsp. nutritional yeast
- truffle oil to taste, I like about a 1-2 tsp
- salt and pepper to taste
- 1-1/2 cup, water
- 3 tbsp. olive oil
- green onion for garnish
- vegan golden parmesan for garnish
The how to:
- Preheat the oven to 425°F
- Cut the top off your head of garlic so the cloves are showing. Drizzle with olive oil and wrap in tinfoil place in oven for 25-30mins.
- Wash and cut your eggplant into 1/4-inch thick rounds, brush with olive oil and put on a roasting pan or tinfoil-lined baking sheet.
- Brush okra with oil and also put on the pan.
- Bake eggplant and okra in the oven for 15 mins.
- Remove eggplant, wait until slightly cooled and peel skins away.
- Add eggplant, okra, 4-5 cloves of roasted garlic, cashews, water, and nutritional yeast into blender and blend on high until smooth and creamy.
- Heat oil on medium heat, make a light roux with tapioca flour.
- Add blended mixture a little at a time slowly incorporating into roux.
- Cook and stir constantly for about 5 mins or until desired consistency.
- Remove from heat, add truffle oil, and mix.
- Add pasta, and season to taste.
- Garnish with slivered green onion and/or vegan parmesan.
