Description
A luxurious, plant-based twist on a comfort food classic, creamy mac and cheese elevated with aromatic truffle oil.
Ingredients
Scale
- 8 ounces of elbow macaroni
- 1 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 2 tablespoons truffle oil
- 1 tablespoon lemon juice
- 3 cloves garlic
- 1 cup unsweetened almond milk
- Salt and pepper to taste
- Optional: 1/2 cup sautéed mushrooms
- Optional: 1/4 cup chopped chives
- Optional: 1/4 cup vegan parmesan cheese
- Optional: Pinch of red pepper flakes for heat
Instructions
- Soak cashews in hot water for at least 30 minutes.
- Boil salted water and cook elbow macaroni until al dente. Drain and set aside.
- In a blender, combine soaked cashews, nutritional yeast, truffle oil, lemon juice, garlic, and almond milk. Blend until smooth.
- Season sauce with salt and pepper to taste.
- Pour sauce into a saucepan and heat over medium-low, stirring frequently.
- Add cooked macaroni to the saucepan and stir to coat evenly.
- Fold in optional sautéed mushrooms and chopped chives if using.
- Serve immediately, garnished with vegan parmesan and red pepper flakes if desired.
Notes
Use high-quality truffle oil for best flavor. Adjust sauce consistency with almond milk if needed. Do not overheat to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan truffle mac and cheese, dairy-free mac and cheese, plant-based comfort food