Vegan Truffle Mac and Cheese
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.
Equipment
- 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
Notes
- Truffle oil is a finishing oil, so it's best to add it last!
- Reducing your meat consumption significantly reduces your carbon footprint. Be kind to the planet (as well as your tastebuds!) with more of these delicious meatless pasta meals.