Vegan Truffle Mac and Cheese
Skip the cashews, ghost the roux, and get ready for creamy theatrics that deliver restaurant-level richness without the dairy drama. This vegan truffle mac and cheese ditches the usual suspects in favor of a silky-smooth sauce that’s high-key luscious and low-key simple.
Servings: 12 Servings
Calories: 325kcal
Cost: $14
Ingredients
For the Mac N Cheese:
- 2 cups russet potato peeled and quartered
- 14 oz. Extra firm tofu crumbled
- 1 cup nutritional yeast
- ¼ cup olive oil
- 1 teaspoon asafetida powder
- ¼ cup minced onion
- ⅓ cup umeboshi plum vinegar
- 1 cup water
- ⅓ cup truffle oil
- ¼ cup tapioca starch
- 1 lb. elbow macaroni uncooked
For the Optional Porcini Breadcrumb Topping:
- 2 teaspoons porcini powder
- ¾ cup bread crumbs
- 1 ½ teaspoon smoked paprika
Optional Garnishes:
- 2 teaspoons chives finely sliced
- 1 tablespoon parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes until fork-tender.
- Drain the potatoes well in a colander. In the same pot the potatoes were cooked in, bring fresh water to a boil.
- Transfer the drained potatoes to a blender along with the tofu, nutritional yeast, olive oil, asafetida, onion, umeboshi vinegar, water, and truffle oil. Blend until completely smooth.
- Add the tapioca starch and blend for an additional 20 seconds until smoothly combined.
- Add the macaroni to the pot of boiling water and cook until al dente according to package directions.
- Drain well and return the pasta to the pot. Pour the truffle cheese sauce over the macaroni and stir until evenly coated.
- For the optional topping, combine the porcini powder, breadcrumbs, and smoked paprika in a small bowl.
- Spread the mac n cheese into a casserole dish and top with the seasoned bread crumbs.
- If desired, bake at 375°F (190°C) for 15-18 minutes until the topping is golden and crisp.
- Serve hot, optionally garnished with chives and parsley.
Notes
🍝 Deal or Noodle:
Don’t cook your pasta to mush. Keep it al dente—especially if you plan to bake it or reheat later. Soft noodles soak up too much sauce and lose their bite.
🌀 Blender Bender:
Doubling the recipe? Blend your sauce in batches. Overloading your blender leads to sad splatters and under-blended sauce.
Nutrition
Calories: 325kcal | Carbohydrates: 43g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1456mg | Potassium: 364mg | Fiber: 3g | Sugar: 2g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg