This Vegan Truffle Mac and Cheese takes the plant-based comfort food dish to the next level with a drizzle of truffle oil.
And what’s more, this Truffle Mac and Cheese uses no artificial cheese. Just plant-based, all-natural ingredients that look and taste like the real deal! In terms of vegan comfort food, this is right up there with my Tempeh Bolognese!
And as someone who absolutely loves finding inventive ways to bring bold flavor, this vegan mac with truffle oil is at the top of my list!
Vegan Truffle Mac and Cheese Ingredient Highlights
I know potato may seem weird here, but it’s a great, natural way to thicken your “cheese” sauce! Combined with the veggies and nutritional yeast, you’ll be surprised at the creamy texture it lends!
Any short pasta works here.
How to Make Truffle Mac and Cheese Vegan
If you’re unfamiliar with nutritional yeast, it is derived from the same yeast that’s used to bake most bread and to brew beer. It is deactivated and turned into granules, flakes, or powder.
It has a “cheesy” taste and is often used to add umami flavor to plant-based dishes like this one!
For this Vegan Truffle Mac and Cheese, you want to add the truffle oil last to get the most out of its gourmet flavor. Heating truffle oil actually makes it less potent, and heating it too much can make it undetectable.
Vegan Truffle Mac and Cheese
SAVE RECIPE TO COLLECTION PRINT RATEEquipment
- Blender * or *
Ingredients
- 1 large potato
- 1 large onion
- 4 large carrots
- 1 rib celery
- 16 ounces elbow macaroni
- ¼ cup nutritional yeast
- 2 tablespoons plant-based butter
- 2 cloves garlic, peeled
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon truffle oil
Instructions
- Fill two large pots with 10 cups of water and get them boiling over high heat.
- Peel your potatoes, onions, and carrots. Chop the potatoes, onions, carrots, and celery into small pieces to speed up their cooking time. Add them to the boiling water and cook until fork-tender (about 30 minutes).1 large potato, 1 large onion, 4 large carrots, 1 rib celery
- Meanwhile, in the second pot, cook your pasta to al dente, strain, and set aside in a large serving bowl.16 ounces elbow macaroni
- Once your veggies are ready, strain the water and add them to a blender or food processor. Allow them to cool for a couple of minutes to avoid too much steam while blending.
- Add your nutritional yeast, vegan butter, garlic, salt, and pepper to the food processor or blender and blend on high until smooth (about 2-3 minutes).¼ cup nutritional yeast, 2 tablespoons plant-based butter, 2 cloves garlic, peeled, 1 teaspoon salt, ¼ teaspoon pepper
- Add your sauce to your pasta and stir to coat.
- Drizzle on your truffle oil and enjoy!1 tablespoon truffle oil
Pro Tips
- Truffle oil is a finishing oil, so it’s best to add it last!
- This Vegan Truffle Mac and Cheese will last up to four days in an airtight container. Reheat in the microwave for 1-2 minutes, stirring halfway between until fully heated through. If it seems dry, add a little extra vegan butter or unsweetened non-dairy milk.
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