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5 from 8 votes

Truffled White Vegan Macaroni and Cheese

Super creamy white "cheese" and macaroni with truffle oil!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Side Dish
Servings: 6
Calories: 457.42kcal
Author: Lauren Hartmann


  • 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.


Calories: 457.42kcal | Carbohydrates: 68.16g | Protein: 15.96g | Fat: 13.79g | Saturated Fat: 2.29g | Sodium: 414.87mg | Potassium: 408.58mg | Fiber: 3.79g | Sugar: 6.68g | Vitamin A: 154.58IU | Vitamin C: 2.83mg | Calcium: 78.9mg | Iron: 2.72mg