Directions

At home

Soak the cashews for about 1 hour, then drain.
Blend the cashews, lemon juice, nutritional yeast, mustard, salt, and ⅓ cup water until completely smooth.
Spread the cashew cream in a thin layer on a dehydrator tray lined with parchment.
Cook the noodles until al dente (or 1-2 minutes less than the package time); drain, rinse in cold water, and spread on a tray.
Dice the onion finely; wipe the mushrooms clean and slice them ¼” thin; arrange on trays.
Dehydrate everything at 125°F until completely dry, 6-12 hours (the cashew cream takes the longest).
Let cool completely. Grind the dried cashew cream in a dry food processor or spice grinder.
Divide the noodles, mushrooms, onion, ground cashew cream, bouillon, garlic powder, onion powder, and salt between two airtight containers. Pack the olive oil on its own.

On the trail

Put everything in the pot with 200 mL (one scant cup) water. Cover, bring to a boil, and boil for 1 minute. Stir, take off the heat, and set in a pot cozy for 10 minutes, or until rehydrated (or simmer until rehydrated).
Stir in the olive oil.

Notes

Keeps one to two months in a sealed jar in a cool, dark place (refrigerate in warm, humid climates); up to one year vacuum sealed in the freezer, adding the bouillon and powders when portioning. Contains tree nuts (cashews); nuts can go rancid, so store cool. Nutritional yeast is not the same as brewer’s yeast.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; vegetable bouillon counted as beef bouillon powder, oil packets or 2 tablespoons (the first choice counted), nutritional yeast counted as active dry yeast (packet 7 g), dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.