I have tried a million different combinations of ingredients in search of the creamiest vegan cheese sauce to make the most fantastic vegan macaroni and cheese. This truffled white vegan macaroni and cheese nails it. My secret is super simple. Soaked cashews and tofu. Yup. That’s it. I can get behind a healthier “cheese” sauce made with carrots and potatoes and such, but this sauce is where it’s at. Not to mention, that this version really isn’t unhealthy anyway. It’s just a bit more decadent, but the holidays call for decadence. Which is why this is my choice for a Thanksgiving side dish!
This macaroni and cheese can easily be made gluten-free by using gluten-free pasta, which is excellent in my book. I always like to have a few things at holiday gatherings that can be eaten by everyone. With Thanksgiving being a pretty carb and gluten heavy holiday, it is nice to have something that is super delicious that I can serve.
This vegan macaroni and cheese is just a completely solid dish and so delicious even without the truffle. So, if the truffle flavor is not your thing, you can just leave it out and make the yummiest white mac and cheese I’ve ever had. I love truffle, but it is pricey. So it’s great for the holidays, but this recipe can be used any day of the week if you want to leave the the oil out. You can add all kinds of flavors to the sauce if you prefer. The white “cheese” sauce is a great base for all kinds of things. Garlic, herbs, chives,veggies. The ideas are endless. With only 8 ingredients plus salt and pepper, this comes together super easily.
Super creamy white "cheese" and macaroni with truffle oil!
- 1 Cup Raw cashews, soaked
- 1 Block(15oz.) Firm tofu (not extra firm)
- 1 Cup Non dairy milk, I used soy milk
- 1/4 Cup Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 Tablespoon Agave syrup
- 16 oz. Macaroni, regular or gluten free
- 1 Tablespoon Truffle oil, vegan friendly
- Salt and Pepper to taste
Soak the cashews, either in cold water for 8-12 hours or in boiling water for about 30 minutes.
When ready, drain the cashews and add them to a blender.
Squeeze as much liquid out of the tofu as you can with your hands over the sink. Then break it up and add that to the blender as well.
Then add the non-dairy milk, the nutritional yeast, garlic powder, salt, pepper and agave to the blender.
Blend on high, scrapping down the sides as needed, until the sauce is completely smooth. It may take a few minutes. If you are having a hard time blending, add a splash more milk. Set aside.
Cook the macaroni according to package instructions. Drain and return it to the pot.
Pour the "cheese" sauce over the pasta and toss to combine. Taste and adjust seasonings. I usually add more salt and pepper.
Add the truffle oil and stir to combine. Serve.