After experimenting with countless ingredient combinations to find the creamiest vegan cheese sauce, I landed on this truffled white vegan macaroni and cheese. The secret is simple: soaked cashews plus firm tofu. While lighter “cheese” sauces made from vegetables like carrots and potatoes are wonderful, this version delivers a rich, silky sauce that still feels reasonably wholesome. It’s indulgent enough for holiday gatherings—perfect as a Thanksgiving side—yet straightforward to prepare.
This recipe easily adapts to a gluten-free diet when you use gluten-free macaroni. I like to have a few dishes at holiday meals that everyone can enjoy, and this creamy mac and cheese fits the bill. It reheats well and travels nicely if you need to bring a side to a potluck.
The dish is delicious even without truffle oil, so if truffle flavor isn’t your preference or is too pricey, skip it and enjoy an outstanding white mac and cheese. The white “cheese” sauce also makes an excellent base for variations—stir in garlic, fresh herbs, chives, roasted vegetables, or smoky spices to suit your taste. With eight main ingredients plus salt and pepper, the sauce comes together quickly and blends into a smooth, creamy texture.
Truffled White Vegan Macaroni and Cheese
Print Recipe
Ingredients
- 1 Cup Raw cashews, soaked
- 1 Block (15 oz.) 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 (optional)
- Salt and pepper to taste
Instructions
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Soak the cashews: either in cold water for 8–12 hours or in boiling water for about 30 minutes.
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Drain the cashews and place them in a high-speed blender.
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Press as much liquid from the tofu as possible, then crumble or break it up and add it to the blender.
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Add the non-dairy milk, nutritional yeast, garlic powder, salt, pepper, and agave syrup to the blender.
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Blend on high, scraping the sides as needed, until completely smooth. This can take a few minutes; add a splash more milk if the mixture is hard to blend. Set the sauce aside.
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Cook the macaroni according to package directions, then drain and return it to the pot.
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Pour the “cheese” sauce over the pasta and toss to combine. Taste and adjust seasoning—more salt and pepper are often needed.
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Stir in the truffle oil (if using) and serve immediately.
Nutrition
