Baked Truffle Mac
Mac and cheese is the ultimate comfort food, but what if we told you that you could enjoy a rich, creamy, and utterly delicious version—without any dairy? Enter Baked Truffle Mac, a plant-based take on the classic that’s just as indulgent as the original. This recipe features a velvety, nut-free cheese sauce infused with white truffle oil, bringing a gourmet twist to a beloved dish. Whether you enjoy it straight from the stovetop or baked with a crispy, herbed breadcrumb topping, this recipe is a game-changer for anyone looking to ditch dairy without sacrificing flavor.
Why You’ll Love Baked Truffle Mac
- 100% Dairy-Free & Vegan – No cheese? No problem! The creamy sauce is made with wholesome plant-based ingredients.
- Nut-Free Alternative – Unlike many vegan cheese sauces that rely on cashews, this version uses hemp seeds.
- Indulgent Truffle Flavor – White truffle oil elevates this mac and cheese to a restaurant-worthy experience.
- Two Ways to Enjoy – Make it quick and easy on the stovetop or bake it for an extra crispy topping.
- Perfect for Meal Prep – The sauce stores well in the fridge, making it easy to prepare ahead of time.
What You Need To Make Baked Truffle Mac
To make this dairy-free mac and cheese, you’ll need a combination of vegetables, seasonings, and plant-based ingredients to create a creamy, cheesy sauce—without any actual cheese! The star of the show is white truffle oil, which adds depth and luxury to the dish. The sauce is blended to silky perfection and can be served immediately or baked for an extra crispy finish.
For the full list of ingredients and measurements, check out the recipe card below.
How To Make Baked Truffle Mac
Step 1: Prepare the Cheese Sauce
- In a soup pot, combine chopped onion, white carrots, potatoes, garlic, and salt. Cover with water and cook until fork-tender.
- Drain the vegetables and transfer them to a blender with hemp seeds, nutritional yeast, white pepper, tapioca starch, plant-based milk, and truffle oil. Blend until smooth and creamy.
- Pour the sauce into a saucepan and heat over medium-low for 5 minutes, stirring occasionally.
Step 2: Cook the Pasta
- While the sauce is coming together, cook your pasta according to package instructions. Drain and set aside.
Step 3: Assemble & Bake (Optional)
- Preheat your oven to 350°F (177°C).
- Mix the cooked pasta with the cheese sauce and transfer it to a baking dish.
- In a separate bowl, combine vegan breadcrumbs, herbes de Provence, garlic powder, black pepper, salt, and olive oil. Sprinkle this mixture over the mac and cheese.
- Bake for 20 minutes until golden and crispy.
Step 4: Serve & Enjoy!
- Serve hot straight from the oven or enjoy the creamy stovetop version. This dish pairs perfectly with a side salad or roasted veggies.
Frequently Asked Questions
Is truffle oil necessary for this recipe?
No, but it adds an amazing depth of flavor! If you don’t have truffle oil, you can substitute it with a little extra olive oil or a touch of garlic-infused oil for a similar richness.
Can I make this gluten-free?
Absolutely! Just swap out the regular elbow noodles for your favorite gluten-free pasta and use gluten-free breadcrumbs for the topping.
How long does the sauce last in the fridge?
The cheese sauce can be stored in an airtight container in the fridge for 5-6 days. Reheat on the stovetop with a splash of plant-based milk to loosen the consistency.
Can I freeze the sauce?
Yes! The sauce freezes well for up to 2 months. Just thaw in the fridge overnight and reheat before using.
What can I serve with this mac and cheese?
It pairs well with roasted Brussels sprouts, sautéed mushrooms, or a fresh side salad. If you’re feeling indulgent, serve it with crispy vegan bacon bits on top!
Excerpted from BREAKING UP WITH DAIRY by Bailey Ruskus. Copyright © 2025 by Bailey Ruskus. Photography copyright © 2025 by Bailey Ruskus and Steve Ruskus. Used by arrangement with Balance, an imprint of Grand Central Publishing Group. All rights reserved.
Baked Truffle Mac
Ingredients
- 1 onion peeled and large chopped
- 2 medium-sized white carrots large chopped
- 2 small yellow potatoes large chopped
- 4 garlic cloves peeled
- 1½ teaspoons salt
- ½ cup hemp seeds
- 2 tablespoons nutritional yeast
- ½ teaspoon ground white pepper
- 2 tablespoons tapioca or arrowroot starch
- 2 cups No-Strain Almond Milk or plant-based milk of choice
- 1 tablespoon white truffle oil or 2 tablespoons if you’re feeling frisky
- 16 ounces Dried elbow noodles GF if needed, cooked per package instructions
For Baking:
- 1 cup vegan breadcrumbs GF if needed
- 1 tablespoon herbes de Provence
- 1 teaspoon granulated garlic
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt or truffle salt for extra flavor
- 3 tablespoons olive oil
Instructions
- No-Bake Method: Combine the onion, carrots, potatoes, garlic, and 1 teaspoon of salt in a small soup pot. Cover with water, cook over medium heat for 15 minutes until fork-tender. Drain and transfer the vegetables to a blender along with hemp seeds, nutritional yeast, white pepper, tapioca starch, almond milk, and truffle oil. Blend until smooth and creamy. Pour into a saucepan and cook over medium-low heat for 5 minutes. Serve immediately with noodles or refrigerate for later.
- Bake Method: Preheat the oven to 350°F (177°C). Prepare as in the no-bake method but skip reheating the sauce. Combine the sauce with the cooked pasta, place in a 9×13-inch baking dish. For the topping, mix breadcrumbs, herbes de Provence, granulated garlic, black pepper, salt, and olive oil. Bake for 20 minutes and serve.