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Rachel White

Truffle Vegan Mac and Cheese

Truffle Vegan Mac and Cheese combines silky dairy-free sauce, tender pasta, and luxurious truffle aroma in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 232
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
Truffle Sauce
  • 2 cups unsweetened plant milk warm
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tsp truffle oil or to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Colander
  • Blender
  • Saucepan
  • Freezer

Method
 

  1. Cook pasta in salted water until al dente, then drain well.
  2. Blend milk, cashews, nutritional yeast, olive oil, lemon juice, garlic powder, and salt until silky smooth.
  3. Warm sauce in a saucepan until glossy and thickened slightly.
  4. Stir in truffle oil gently after heating to preserve aroma.
  5. Fold pasta into sauce until every noodle is evenly coated.
  6. Serve hot, or bake briefly for firmer assembly handling and crisp edges.

Notes

For softer texture, add extra milk. For crispy tops, bake with breadcrumbs 10 minutes. Freeze cooled portions airtight up to 1 month. Let baked servings rest before scooping for easier handling. Customize with mushrooms, chives, pepper, or garlic. Refrigerate leftovers up to 4 days.