Easy Vegan Truffle Mac & Cheese (Dairy Free/Gluten Free)
There is nothing quite like a good Mac & Cheese and while I feel like we have a pretty solid base of Mac & Cheese recipes, we have been on a quest to deliver a delicious dairy free (and gluten free) option for our niece. Needless to say, our first attempt didn't go so well..... yeah that try ended with our niece asking us to "please never make it again..." haha. Well, we didn't quite listen and tried it again! This time changing up a few key ingredients and.....Voila....this delicious recipe was born!
Difficulty Meter: Easy
2 - 16 oz boxes of your favorite pasta (gluten free is optional)
2 - 7-8 oz bags of your favorite shredded vegan cheese + more for top. (we used a Trader Joes Mozzarella style and a Parmesan style cheeses)
2 1/4 cup almond or oat milk (in our opinion oat milk makes it a bit creamier)
3-4 garlic cloves presses
2 1/2 Tablespoons minced black truffle
1 stick non dairy vegan butter
1 tablespoon onion powder
olive oil to drizzle over pasta
Salt & Pepper to taste (we also, like to use truffle salt on the top for a bit more of that truffle flavor.)
Serves : 8-12
* (Feel free to cut this recipe in half if you are cooking for a smaller crowd and don't want a bunch of leftovers)*
First, start by cooking your pasta of choice according to package directions for "al dente".
Place pasta in baking dish and drizzle with olive oil to mitigate the pasta from sticking to each other. Pre-heat oven to 425 degrees.
Next, in medium size pot, melt vegan butter. Add garlic and truffles, sautée for about 20-30 seconds to let flavors seep into the butter.
Add milk alternative. Mix in onion powder...
And slowly add cheese, mixing frequently to avoid sticking.
*Chefs Tip* some vegan cheeses don't "melt" quite like regular cheese. The mozzarella version we used "melted" much easier than the Parmesan version.
As you keep mixing, you will start to see tiny bubbles forming on the sides and the mix will start to thicken.
*Chefs Tip*- if for some reason you are winding up with a very runny "cheese" sauce feel free to add a table spoon or so of corn starch to 2 -4 oz of water. Dissolve and add to sauce. This will help to thicken.
Pour sauce over pasta and stir.