Vegan Truffle Gnocchi with Mushroom Sauce
Ingredients
- 1/2 cup cashews soaked minimum 3 hours
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- 1 small onion diced
- 1 clove garlic minced
- 1/2 lemon juiced
- 1 heaping tbsp miso
- 2 tbsp Dijon mustard
- 3 tbsp nutritional yeast
- 3/4 cup non-dairy milk
- 1 cup hot pasta water
- 6 cups mixed wild mushrooms
- 2 tbsp white truffle oil divided, more to taste
- Sea salt and cracked pepper
- 1 small black truffle thinly sliced
- 1 bag pre-made gnocchi
Preparation
Soak cashews for at least 3 hours, then drain
In a blender, combine soaked cashews, lemon juice, miso, Dijon mustard, nutritional yeast, and non-dairy milk; blend until smooth to make the sauce
Heat olive oil in a pan over medium heat, add chili flakes, diced onion, and minced garlic; sauté until softened
Add the blended sauce and hot pasta water to the pan; cook, stirring, until heated through and well combined
In a separate pan, sauté mixed wild mushrooms with part of the white truffle oil until cooked and tender
Cook pre-made gnocchi according to package instructions until done
Combine the cooked gnocchi with the sauce and mushrooms in the pan, add remaining truffle oil, and season with sea salt and cracked pepper to taste
Garnish with thinly sliced black truffle before serving
Tips
Adding Dijon mustard helps cut the richness of the sauce for a balanced flavor
Fresh truffles are a luxurious touch and worth the investment for an elevated dish
