Vegan Truffle Mac + Cheese with Shiitake Bacon
About 5 or more years ago I was enamored with truffle oil. I used it on anything an everything and there was something just so unique about it. Once that fad died down I didn’t really use it as much, but there are still some staples that I just love such as truffle fries and especially..
Truffle Mac and Cheese!!
Truffles themselves are extremely expensive, thus when you purchase the oil, 99% of the time it is infused with olive oil. You’ll rarely come across a pure truffle oil and even the blended varieties are very expensive. Whether pure or blended, they really add a depth to recipes and a lil goes a long way. That being said, you can easily overpower dish if you use too much!
What’s fab about this pasta dish, is everything! It’s quick, easy, affordable, packs a rich cheesy flavor, tons of plant protein with the cashew, savory notes with the shiitake bacon, add kale for a nutrient boost, you can easily make in bulk, perf for any season, the breadcrumb coating adds another dimension of texture that just ties it all in together, and because it’s just SO GOOD!!
If you love all things pasta or have a fondness for truffle oil, you’re going to love this new vegan Truffle Mac and Cheese with shiitake bacon!!
Why this recipe is great:
Quick
Easy
Affordable
Can easily be made in bulk
Perf for any season
Packed with plant protein
Shiitake bacon and bread crumbs just make the dish!
Vegan Truffle Mac + Cheese with Shiitake Bacon
- Total Time: 15 minutes
- Yield: 2 servings 1x
Ingredients
Truffle Sauce:
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- salt/pepper as needed
- 1 cup almond milk
- 2 tsps truffle oil
- 2 cloves garlic
Shiitake bacon:
- 1 cup sliced shiitakes
- 2 tsps soy sauce
- 2 tsps vegan Worcestershire
- 1 tsp liquid smoke
- 1/4 tsp black pepper
- pinch red pepper flakes
Breadcrumbs:
- 1/2 cup Panko
- 1 tbsp vegan butter
- 1 clove garlic, minced
Instructions
- Shiitake Bacon: Preheat the oven to 250. Toss the sliced mushrooms in the ingredients and spread out on a baking sheet. Bake for 25-45 minutes until slightly crispy. Set aside.
- Sauce: Throw everything in a blender and puree until smooth. Add additional truffle oil if desired.
- Bread crumbs: Add vegan butter to a small pan over low/medium heat. Cook the bread crumbs for 2 minutes, add the garlic and cook for an additional minute or until golden brown.
- Assemble: Toss the pasta in the sauce and garnish with shiitake bacon, bread crumbs and parsley.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1
I’m drooling over this! Just started soaking my cashews but was wondering How much pasta did u use for this ?
Thank you,
Rasha
Hi Rasha! I typically use about a 1/2 bog of pasta. You’ll get about 2-4 servings from that. Let me know how it turns out!