Vegan Mac and Cheese with Cashew Sauce and Truffle Oil Recipe
Let’s talk mac and cheese, but not the powdered, sad breakup version. This Vegan Mac and Cheese with Cashew Sauce and Truffle Oil is the Beyoncé of comfort food. It’s creamy, nutty, and bougie enough to make your ex question all his life choices. Cashews do the heavy lifting, truffle oil brings the sass, and no cows were harassed in the making. You’ll blend, pour, and strut your way to dinner like the kitchen goddess you are. Bonus: it pairs well with wine, pajamas, and ignoring texts. So toss that boxed stuff—we’re upgrading your carb game, vegan-style.
Vegan Mac and Cheese with Cashew Sauce and Truffle Oil Recipe
This rich and creamy vegan mac and cheese features a dreamy cashew-based sauce with a seductive splash of truffle oil. Decadent meets dairy-free.
Ingredients
Method
- Cook pasta until al dente, like your attitude before caffeine.
- While it boils, blend cashews, milk, yeast, lemon, garlic, onion, salt, turmeric, and olive oil until creamy and smooth.
- Taste your cashew magic—adjust seasoning as needed.
- Drain pasta and return it to the pot. Pour in the creamy cashew sauce.
- Stir gently like it’s your third date—not too eager.
- Drizzle in truffle oil and stir again. Try not to moan.
- Plate it up, sprinkle with herbs or paprika, and serve hot. Bonus points for gold forks.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 11g
Vitamins and Minerals (Per Serving)
- Vitamin B12: 15%
- Iron: 18%
- Calcium: 12%
- Magnesium: 20%
- Vitamin E: 14%
Additional Notes/Tips to Enhance Flavor
- Add a splash of white wine to the sauce for a touch of elegance and questionable decisions.
- Swap in roasted garlic if you’re here for the drama.
- Want crunch? Top with breadcrumbs and broil for 3 minutes.
- Garnish with chives, parsley, or tears of your dairy-loving past.
- Leftovers reheat beautifully—unless you “accidentally” eat it all.
