Instructions

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper or a silicone mat and set it aside.
2. Chop sunchokes into 1/2 inch pieces. You can leave the skin on cause it will enhance the smokiness. Cut onion into quarters.
3. Mix mushrooms, sunchokes, onion, and garlic with salt, pepper, and olive oil. Spread evenly on the baking tray and put in the oven for 15-20 minutes until golden brown. Stir halfway through the process.
4. Meanwhile, toast the walnuts on a dry skillet until fragrant. Set aside and let them cool down.
5. When mushrooms and veggies are done take them out of the oven and let them cool as well.
6. Peel the garlic and add it to a blender along with roasted vegetables, mushrooms, fresh rosemary, soy sauce, and truffle oil. Start blending adding one tablespoon of plant-based milk at a time until you reach a nice smooth consistency. Taste for seasoning and adjust if needed.
7. Serve right away or place in an air-tight container and keep in the fridge for up to 3 days.