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Vegan Truffle Mac and Cheese

on March 1, 2022
5 from 1 vote

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Comfort food has a whole new meaning when it's vegan and packed with nutrients! This Vegan Truffle Mac and Cheese is elevated, creamy as ever, and delicious.
vegan truffle mac and cheese individual serving

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!

close up of vegan truffle mac and cheese

As an environmental scientist and self-proclaimed cheese-aholic, I’m always looking for delicious alternatives to help me lower my ecological footprint, and this Truffle Mac and Cheese recipe gives me all the “cheesy” comfort-food feelings without any cheese!

And despite the fact that it doesn’t use any cheese or cheese alternatives, this mac and cheese recipe stands up to the real thing!

Green tip: Like meat, dairy contributes largely to climate change. It’s best enjoyed in moderation.

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Vegan Truffle Mac and Cheese Ingredients



Here’s everything you’ll need:

  • Potato. To thicken the sauce.
  • Onion. To infuse flavor.
  • Carrots. For color.
  • Celery. To enhance the other savory flavors.
  • Nutritional Yeast. For “cheesiness”.
  • Garlic. For even more flavor.
  • Vegan Butter. For consistency.
  • Macaroni. Or really any other short pasta of your choosing.
  • Truffle Oil. To get that earthy, umami finish.
  • Salt and Pepper. To amp up all the flavors in this dish.
Carrots, Elbow Macaroni, Truffle Oil, Vegan Butter, Potato, Nutritional Yeast, Yellow Onion, Celery, Garlic, Pepper, and Salt
Carrots, Elbow Macaroni, Truffle Oil, Vegan Butter, Potato, Nutritional Yeast, Yellow Onion, Celery, Garlic, Pepper, and Salt

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.

prepped carrots, potatoes, onion, and celery
Prepping the potato, carrots, onion, and celery

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!

adding all ingredients to a blender to make vegan cheese sauce
Adding all sauce ingredients to a food processor

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.

pouring vegan cheese sauce over cooked elbow macaroni
Pouring “cheese” sauce onto macaroni noodles

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.

adding truffle oil to vegan mac and cheese
Pouring truffle oil over vegan mac and cheese

Should You Have Leftovers

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.

overhead photo of 3 individual servings of vegan truffle mac and cheese
Three individual servings of Vegan Truffle Mac and Cheese

Why You Should Make this Vegan Truffle Mac and Cheese



  • It’s nutritious. Loaded with veggies, this dish brings so much fiber and nutrients to every single bite!
  • It’s so creamy. The thick texture of that sauce is the best consistency and even reheats very well!
  • The TRUFFLE! The easiest way to make anything gourmet!!

If you’re loving this Vegan Truffle Mac and Cheese and want more recipes with truffle oil, check out these Parmesan Truffle Fries and Truffle Mushroom Risotto!

Vegan Truffle Mac and Cheese

5 from 1 vote
Recipe by Marley Goldin Course: Dinner
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Comfort food has a whole new meaning when it’s vegan and packed with nutrients! This Vegan Truffle Mac and Cheese is elevated, creamy as ever, and downright delicious.

Ingredients

  • 1 large potato

  • 1 large onion

  • 4 large carrots

  • 1 rib celery

  • 16 ounces elbow macaroni

  • 1/4 cup nutritional yeast

  • 2 tablespoons plant-based butter

  • 2 cloves garlic, peeled

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon truffle oil

Directions

  • 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).
  • Meanwhile, in the second pot, cook your pasta to al dente, strain, and set aside in a large serving bowl.
  • 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).
  • Add your sauce to your pasta and stir to coat.
  • Drizzle on your truffle oil and enjoy!

Pro Tips

  • Truffle oil is a finishing oil, so it’s best to add it last!

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