1 large beet, spiralized 

Olive Oil 

Sea Salt 

1 cup cashews

1/2 cup water

1/4 cup hi-note, Cheezio-Pepe (or 2 tbsp Nutritional Yeast, 1/2 tbsp garlic powder) 

2 tsp truffle oil (Truff brand is good, and not crazy $)

1 tsp sea salt

Blend all ingredients until smooth. 

1 lb oyster mushrooms, cleaned and torn 

1-2 tbsp olive oil for sauteing

1 tsp sea salt

Juice of 1 lemon 

Tear mushrooms to "shred" so you have nice long meat-like pieces. Saute in olive oil with sea salt for about 8 minutes making sure the mushrooms get nice and soft. Finish by adding lemon juice. This will help them brown, and round out the flavor. 

You can toss the beet noodles with the truffle cream, and mushrooms to make a big delicious messy dish. But I prefer to toss the beet noodles in olive oil and sea salt, plate the sauce generously in the dish first- then top with noodles and mushrooms. 

Garnish with your favorite herbs. We used basil!