Baked Truffle Mac
Indulge in this creamy Baked Truffle Mac, a dairy-free and vegan twist on mac and cheese. Made with a rich nut-free cheese sauce and baked to perfection, it's the ultimate comfort food!
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 9x13-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.
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