Vegan Truffle Mac & Cheese

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4 from 3 votes

Vegan Truffle Mac & Cheese

10 ingredients, 20 minutes to make. This dairy-free pasta tastes super fancy but is actually super easy to make.
My Notes:
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Meal Type: dinner, Lunch
Keyword: mac & cheese, truffle
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Seasonal (Cold Weather), Soy-Free, Vegan Cheese
Tool: Stove
Ingredient: Cashews, Pasta
Servings: 4
Calories: 455kcal
Ingredients
  • 2 cup(s) water
  • 1/2 cup(s) raw cashews
  • 1/4 cup(s) nutritional yeast
  • 3 tablespoon(s) cornstarch
  • 1 tablespoon(s) white miso paste
  • 1 tablespoon(s) truffle olive oil
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) black pepper
  • 3 cup(s) short pasta such as shells or macaroni (gluten-free if preferred)
Instructions
  • If you have a high powdered blender such as a Vitamix, Blendtec, or Breville you can skip to step 2. If you don’t have a high-powered blender, you might want to boil the cashews first to ensure they are tender enough to blend into a smooth sauce. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water. You can now proceed to make the cheese sauce.
  • Make the cheese sauce by adding 2 cups of water along with the cashews, nutritional yeast, cornstarch, miso paste, truffle oil, salt, garlic powder, and pepper to your blender until it is completely smooth. At this stage, the sauce will be quite watery. Set aside.
  • Bring a large pot of water to a boil and then cook the pasta according to package directions.
  • Drain the pasta and quickly rinse the pot to remove any leftover starch from the pasta water. Return the empty pot to the heat and pour in the cheese sauce. Cook over medium-high heat, stirring frequently and scraping the bottom of the pan with a spatula until the sauce thickens, about 5 minutes. Add the cooked hot pasta to the sauce and toss to coat. Serve hot.
Notes
Cashews - you can sub cashews for blanched almonds or macadamia nuts. Sunflower seeds might also work, although it might add a green tinge to the pasta.
Cornstarch - you can sub equal amounts tapioca starch, or arrowroot starch.
Truffle oil- truffle oil may vary in strength so you are welcome to start with less and add more to taste once the sauce is cooked and thickened. If you want to skip the truffle oil you can enjoy a simple creamy pasta.
Miso paste - adds and aged fermented flavour which really makes this taste cheesy. I recommend you pick some up. It stores well for up to a year.
Nutritional yeast - adds a nutty cheesy flaovur, and is essential for this recipe. I also recommend picking some up, it stores well for up to 2 years.
Make ahead - the cheese sauce can be made ahead of time and stored in the fridge in an air-tight container for 2 - 3 days. Simply reheat and toss with hot pasta when ready to serve. 
Soy-Free: To keep this recipe soy-free, swap out the miso for chickpea miso! 
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 455kcal | Carbohydrates: 72g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 608mg | Potassium: 346mg | Fiber: 4g | Sugar: 3g | Calcium: 26mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan