Prepare to revolutionize your plant-based cooking with the most decadent, luxurious mac and cheese you've ever tasted! This white truffle mac and cheese isn't just another vegan recipe – it's a gourmet experience that will make even die-hard cheese lovers forget about dairy. Imagine creamy, rich sauce, perfectly cooked pasta, and a crispy truffle-infused breadcrumb topping that will transport your taste buds to a five-star restaurant right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup cashew cream
- 1/2 cup nutritional yeast
- 1/4 cup truffle oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish with olive oil or vegan butter.
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a high-speed blender, combine cashew cream, nutritional yeast, half of the truffle oil, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes.
- Pour the blended cashew sauce over the cooked macaroni and gently stir to ensure all pasta is evenly coated.
- Transfer the mac and cheese mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, mix breadcrumbs with the remaining truffle oil until well combined.
- Sprinkle the truffle-infused breadcrumbs evenly over the top of the mac and cheese.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving to allow the sauce to set.
- Garnish with fresh herbs like chives or parsley if desired, and serve hot.
Tips
- Use high-quality truffle oil for the most intense flavor – a little goes a long way!
- Soak cashews overnight for the smoothest, creamiest sauce possible.
- Toast your breadcrumbs slightly before mixing with truffle oil for extra crunch.
- Make sure to blend the cashew cream sauce until completely smooth to avoid any graininess.
- Let the dish rest for 5 minutes after baking to allow the sauce to set and flavors to meld.
- For a protein boost, consider adding nutritional yeast or crumbled tofu to the mix.
- Store leftovers in an airtight container and reheat in the oven to maintain the crispy topping.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 12g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 0mg
