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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: 







Can easily be made in bulk

Perf for any season

Packed with plant protein

Shiitake bacon and bread crumbs just make the dish!





































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Vegan Truffle Mac + Cheese with Shiitake Bacon

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  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 2 servings 1x



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:


  • 1/2 cup Panko
  • 1 tbsp vegan butter
  • 1 clove garlic, minced


  1. 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. 
  2. Sauce: Throw everything in a blender and puree until smooth. Add additional truffle oil if desired.
  3. 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. 
  4. Assemble: Toss the pasta in the sauce and garnish with shiitake bacon, bread crumbs and parsley. 
  • Prep Time: 15 minutes


  • Serving Size: 1











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  1. I’m drooling over this! Just started soaking my cashews but was wondering How much pasta did u use for this ?

    Thank you,

    1. 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!

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