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Truffle Vegan Mac and Cheese Recipe

Truffle Vegan Mac and Cheese recipe


This is a creamy pasta dish made without any animal products. It has a special ingredient called truffle that makes it taste very fancy. You mix pasta with a sauce made from plants and bake it until it's all bubbly.


450 g dried macaroni pasta
1 tbsp black truffle oil
950 ml unsweetened plant-based milk (e.g. almond, cashew, oat)
1 white onion, peeled and quartered
3 tbsp all-purpose flour
3 tbsp vegan margarine
2 tbsp nutritional yeast
75 g vegan cheese, grated
Salt and freshly ground black pepper, to taste
1/4 tsp smoked paprika
2 tbsp breadcrumbs


Preheat your oven to 200°C (180°C fan). Bring a large pan of water to the boil, add a pinch of salt, then add the pasta and cook for two minutes less than the packet instructions, or until al dente. Drain and set aside.
In a saucepan, combine the quartered onion and plant-based milk. Heat over medium until it reaches a gentle boil, then remove from heat. Remove and discard the onion pieces, keeping the milk warm.
In another saucepan, melt the vegan margarine over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly, to create a roux.
Gradually add the warm milk to the roux, whisking constantly until smooth. Increase heat to medium-high, bring to a boil, then simmer for about 10 minutes or until the sauce thickens.
Stir in the nutritional yeast, grated vegan cheese, and truffle oil. Remove from heat and season with salt, pepper, and smoked paprika.
Combine the sauce with the cooked pasta, ensuring it's well coated. Transfer to a large ovenproof baking dish and sprinkle breadcrumbs on top.
Bake for 20 minutes, or until the top is golden and the sauce is bubbling. Serve hot and enjoy!

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