Craving an old favorite but want a plant-based nutrient-packed version? This Vegan Truffle Mac and Cheese takes the comfort food dish to a whole other level with a drizzle of truffle oil.
And what’s more, this Vegan 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 how delicious it is!
And short pasta works here.
Vegan Truffle Mac and Cheese Tips and Tricks
Prep and Boil the Veggies
Prep your veggies by peeling the potatoes, onions, and carrots.
Chop the potatoes, carrots, onions, and celery into smaller fragments to speed up their cooking time. Add the chopped veggies to boiling water for about 30 minutes or until a fork can easily pierce the carrots and potatoes.
You can keep the garlic whole, as it will be added to the food processor raw.
Add it all to the Food Processor or Blender
Once your potatoes, carrots, onion, and celery are tender, drain the water and add them to the blender or food processor. Be careful of the hot steam!
Add your nutritional yeast, garlic, vegan butter, salt, and pepper to create a flavorful sauce.
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!
Blend on High
Allow your vegetables to cool for just a couple of minutes before blending everything together until smooth.
This process may take up to a couple of minutes. Once your sauce comes together, remove the lid and use a spoon or spatula to move things around before blending again to ensure no lumps are left behind.
At this point, it should resemble a thick cheese sauce.
Add It To Your Pasta
Cook your pasta al dente and drain the water. Pour your “cheese” sauce over the pasta and stir to coat.
This recipe should yield enough sauce to generously coat 16 ounces of pasta.
Add Your Truffle Oil Last
Truffle oil is a finishing oil, meaning it is meant to enhance the flavor by adding to a dish, rather than cooking the dish in it.
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.
How to Properly Store Vegan Mac and Cheese with Truffle Oil
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.
Vegan Truffle Mac and Cheese
SAVE RECIPE TO COLLECTION PIN 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!
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