4 Beyond Burger® patties (2 packages)
4 Pretzilla buns
green leaf lettuce
2 tomatoes, sliced
Truffle Mac & Cheese
2 tbsp (30 ml) black truffle oil, divided
1 large shallot
2 cloves garlic
1 1/3 cups (315 ml) water
1 cup (180 g) pre-soaked cashews
1/3 cup (45 g) tapioca flour
1/3 cup (52 g) nutritional yeast
2 tsp (10 ml) lemon juice
1 ¼ tsp (9 g) sea salt
1 tsp white pepper
14 oz (400 g) dried macaroni (about 3 1/2 cups)
¼ cup (25 g) Italian breadcrumbs
½ cup (25 g) plant-based parmesan shreds
Preheat the oven to 450F (232 C). Boil the pasta one minute under package instructions.
Put 1 tbsp (15 ml) truffle oil in a skillet over medium heat. Quarter the shallot while the pan heats up.
Add the shallot to the truffle oil then mince the garlic.
Add the garlic, cook for another 1-2 minutes. Transfer the shallots, garlic, and oil to a high-speed blender. Add the nutritional yeast, soaked cashews, lemon juice, tapioca starch, water, salt, and white pepper. Blend for 2-3 minutes until smooth.
Drain the pasta into a colander then place the pot back on medium-high heat. Transfer the cheese from the blender to the pot. Stir the cheese as it cooks and thickens about 2-3 minutes. When most of the lumps are gone, add the pasta and 1 more tbsp (15 ml) truffle oil. Stir well then transfer to a lightly oiled casserole 8X8” dish.
Top with breadcrumbs and optional vegan parmesan shreds. Bake for 8 minutes until golden and crispy. Meanwhile, grill the Beyond Burger® according to package instructions. Toast the buns. Layer the lettuce and tomato on a toasted bottom bun. Top with the grilled Beyond burger, a generous scoop of Truffle Mac & Cheez, and caramelized onions.
Note: Soak the cashews for 4 hours or overnight then drain. If you’re in a hurry, boil them for 10 minutes to soften then drain.
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