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Vegan Truffle Mac and Cheese

An amazing vegan truffle mac and cheese recipe that's easy to make, creamy and so delicious. This mac and cheese is baked to perfection with a crunchy truffle topping!
Course Entree
Cuisine American
Keyword truffle mac and cheese, truffles, vegan mac and cheese
Prep Time 10 minutes
Cook Time 25 minutes
Soaking time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 380kcal


for the sauce

for the topping

  • 1 cup breadcrumbs (or crushed rice crispy cereal)
  • 1/2 teaspoon truffle salt
  • 1 teaspoon truffle oil

for the pasta

  • 1 pound gluten-free elbow pasta (or any variety)


  • Add the cashews into a small bowl and cover with hot water. Soak for a minimum of 30 minutes.
  • Preheat the oven to 350ºF.
  • Once the cashews have soaked, drain them and add them into a blender. Add the remaining sauce ingredients into the blender and blend on high until smooth and creamy.
  • Cook the pasta according to package instructions. Once cooked, drain and add the noodles back into the pot. Pour in the sauce and stir to combine.
  • Transfer the noodles into a baking sheet (I use a 9"x13").
  • In a small bowl, combine the breadcrumbs, salt, and oil. Stir together until combined. Sprinkle the coating on top of the mac and cheese.
  • Bake the mac and cheese for 23 - 25 minutes until it's bubbling and the topping is golden brown.
  • Remove from the oven and allow to sit for 5 - 10 minutes. Serve immediately and sprinkle with a bit more truffle salt if you want!



Serving: 1.5cups | Calories: 380kcal | Carbohydrates: 58g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 188mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg