Vegan Truffle Mac and Cheese
An amazing vegan truffle mac and cheese recipe that's easy to make, creamy and so delicious. This mac and cheese is baked to perfection with a crunchy truffle topping!
Servings: 8 servings
Calories: 380kcal
Ingredients
for the sauce
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons arrowroot powder
- 1/2 teaspoon garlic powder
- 1/2 - 1 teaspoon truffle salt
- 1 3/4 cup almond milk
- 1 tablespoon lemon juice
- 1 tablespoon truffle oil
for the topping
- 1 cup breadcrumbs (or crushed rice crispy cereal)
- 1/2 teaspoon truffle salt
- 1 teaspoon truffle oil
for the pasta
- 1 pound gluten-free elbow pasta (or any variety)
Instructions
- Add the cashews into a small bowl and cover with hot water. Soak for a minimum of 30 minutes.
- Preheat the oven to 350ºF.
- Once the cashews have soaked, drain them and add them into a blender. Add the remaining sauce ingredients into the blender and blend on high until smooth and creamy.
- Cook the pasta according to package instructions. Once cooked, drain and add the noodles back into the pot. Pour in the sauce and stir to combine.
- Transfer the noodles into a baking sheet (I use a 9"x13").
- In a small bowl, combine the breadcrumbs, salt, and oil. Stir together until combined. Sprinkle the coating on top of the mac and cheese.
- Bake the mac and cheese for 23 - 25 minutes until it's bubbling and the topping is golden brown.
- Remove from the oven and allow to sit for 5 - 10 minutes. Serve immediately and sprinkle with a bit more truffle salt if you want!
Video
Nutrition
Serving: 1.5cups | Calories: 380kcal | Carbohydrates: 58g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 188mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg