Creamy Vegan Truffle Mac

As I was experimenting in my kitchen one chilly fall afternoon, I decided to whip up something that not only satisfied my cravings but also felt indulgently comforting. That’s when I landed on this incredible recipe for Creamy Vegan Truffle Mac with a crunchy kale topping. The magic of this dish lies in its creamy sauce, made from wholesome ingredients that come together beautifully. I love how it manages to be both rich and satisfying, without any dairy. The truffle oil adds a touch of luxury that elevates this classic comfort food to a whole new level. Plus, the crispy kale topping? It brings a delightful crunch and a burst of flavor that perfectly contrasts with the smooth pasta. It’s the kind of meal that feels like a warm hug on a plate—perfect for cozy nights in or impressing friends at dinner parties.

Shopping List for Creamy Vegan Truffle Mac

Gathering the right ingredients is essential for creating a delicious Creamy Vegan Truffle Mac. Each component plays a vital role in harmonizing flavors and textures. The key players here are the elbow pasta, which serves as the base, and the creamy sauce that takes center stage. The kale topping provides a crunchy contrast, making every bite a delightful experience!

• 4 cups chopped kale, lightly packed – Adds a nutritious crunch and vibrant color to the dish.
• 1 tablespoon olive oil – Essential for seasoning the kale and adding a smooth texture to the sauce.
• ¾ teaspoon garlic powder – Delivers a deep, savory flavor that complements the other ingredients.
• ¾ teaspoon onion powder – Adds a subtle sweetness and depth to the sauce.
• Sea salt and ground black pepper, to taste – Enhances the overall flavor profile of the dish.
• 2 teaspoons olive oil – Used for sautéing the leeks, lending rich flavor to the base.
• 1 medium leek (white and light green parts only), sliced – Offers a mild, sweet onion flavor that enriches the sauce.
• 2 cloves garlic, minced – Brings a fragrant intensity that brightens the dish.
• ¾ teaspoon paprika – Adds a warm hue and a hint of smokiness to the creamy sauce.
• 1 medium potato, peeled and chopped – Provides a creamy texture when blended into the sauce.
• ½ small butternut squash, peeled and chopped – Adds sweetness and depth to the flavor profile.
• 1 small zucchini, peeled and chopped – Enhances the sauce with moisture and nutrition.
• 1 medium carrot, peeled and chopped – Contributes natural sweetness and vibrant color.
• 1 ½ cups vegetable stock or water – Provides the liquid base for the sauce and helps blend the ingredients smoothly.
• 1 roasted red pepper (from a jar) – Adds a sweet and smoky layer of flavor to the sauce.
• ½ cup raw cashews, soaked for at least 2 hours and drained – The key ingredient for achieving that creamy texture.
• ¼ cup nutritional yeast – Imparts a cheesy flavor without any dairy.
• 2 tablespoons lemon juice – Brightens the sauce, balancing the flavors beautifully.
• 1 ½ tablespoons light miso – Adds umami depth and complexity to the sauce.
• 2 teaspoons grainy mustard – Introduces a slight tang that enhances the overall flavor.
• 2 teaspoons truffle oil – A luxurious touch that elevates the dish.
• 1 teaspoon Tamari – A gluten-free soy sauce option that adds richness.
• 1 lb elbow pasta (I used whole wheat) – The classic shape for macaroni, perfect for holding the creamy sauce.

Cooking Method for Creamy Vegan Truffle Mac

Cooking this Creamy Vegan Truffle Mac is a breeze and enjoyable! The process is straightforward and allows you to savor the delightful aromas wafting through your kitchen. Let’s dive into the steps that will transform simple ingredients into a creamy, dreamy pasta dish.

1. Preheat your oven to 350°F. Line a large baking sheet with parchment paper to prepare for the kale. This step is crucial for ensuring that the kale crisps up beautifully during baking.
2. Place the kale on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, onion powder, sea salt, and black pepper. Use your hands to rub the seasonings into the leaves, ensuring they’re evenly coated. Spread the kale out in a single layer. Bake in the oven until the leaves are beginning to crisp up, about 15 minutes. Remember, the kale will become even crispier as it cools, so keep an eye on it!
3. While the kale is baking, heat a medium-sized (3 quart) saucepan over medium heat. Once hot, pour in the olive oil and swirl it around. Add the sliced leeks and sauté until they become soft, about 3 to 4 minutes. The aroma will be inviting!
4. Add the minced garlic, onion powder, and paprika to the saucepan. Sauté everything for another minute, letting the flavors meld together.
5. Next, add the chopped potato, butternut squash, zucchini, and carrot to the pot. Stir well to combine, then season generously with sea salt and black pepper. Pour in the vegetable stock, cover the pot, and bring everything to a boil. Once boiling, reduce the heat and allow it to simmer until the potatoes are tender when pierced with a knife, about 15 minutes.
6. After the vegetables are cooked, transfer them along with the broth to an upright blender. To the blender, add the roasted red pepper, soaked and drained cashews, nutritional yeast, lemon juice, miso, mustard, truffle oil, and Tamari. Blend this mixture on high until you achieve a thick and creamy sauce. If it’s too thick, feel free to add more stock or water until you reach your desired consistency. Taste the sauce and adjust the seasoning if necessary, adding more salt, lemon, or truffle oil to suit your preference.
7. Cook the elbow pasta according to package directions. Once cooked, drain the pasta and return it to the pot. Pour the creamy sauce over the pasta and stir until everything is well combined. If it needs a little heat, simply place the pot back on the stove for a few minutes.
8. To serve, portion the Creamy Vegan Truffle Mac into bowls. Crush the crunchy kale over the top with your hands for that delightful crunch. I like to sprinkle extra black pepper on top to finish it off. Enjoy every creamy, crunchy bite!

Helpful Hints

Even the best recipes can benefit from a few extra tips! Here are some helpful hints for making your Creamy Vegan Truffle Mac shine:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, adding a splash of water to loosen the sauce.
• Freezing: You can freeze this dish! Just ensure it’s completely cooled before transferring to an airtight container. Thaw in the refrigerator overnight before reheating.
• Pairing: Serve with a fresh garden salad or roasted vegetables for a balanced meal. It’s also great with a side of garlic bread for that extra indulgence.
• Meal prep: Prepare the sauce and pasta ahead of time to save on cooking time during busy weeknights. Just bake the kale right before serving.
• Ingredient swaps: Feel free to experiment with different vegetables in the sauce or swap out the pasta for your favorite gluten-free variety.

Serving Options for Creamy Vegan Truffle Mac

Serving Creamy Vegan Truffle Mac is all about making it enjoyable for any occasion. Here are some ideas:

• Family Dinners: This dish is perfect for a cozy family dinner. Pair it with a simple side salad to keep it light.
• Potlucks: Bring this creamy pasta to potlucks, where it will surely be a hit. Everyone loves a comfort food dish!
• Lunch Meal Prep: Portion out leftovers for quick lunches during the week. Its flavor gets even better as it sits!
• Seasonal Pairings: This dish shines in the colder months, so consider serving it alongside roasted seasonal vegetables or a hearty soup.
• Garnish Options: For added flair, sprinkle chopped fresh herbs or a drizzle of extra truffle oil before serving. It adds a sophisticated touch!

FAQ

Can I use a different type of pasta?

Absolutely! While I recommend using elbow pasta for that classic macaroni and cheese texture, feel free to experiment with other shapes. Penne, fusilli, or even gluten-free pasta can work wonderfully, just make sure to adjust the cooking time according to the package instructions.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat, adding a splash of vegetable stock or water to loosen the creamy sauce, as it thickens when refrigerated.

Can I make this dish gluten-free?

Yes, you can make Creamy Vegan Truffle Mac gluten-free by using gluten-free elbow pasta. Simply follow the same cooking instructions, but be sure to check the cooking time as it may vary slightly based on the brand.

Is there a nut-free alternative for the sauce?

If you’re looking for a nut-free option, try using sunflower seeds instead of cashews. Soak them in water for a few hours before blending to achieve a similar creamy texture. Additionally, you can add some silken tofu for creaminess without the nuts.

Conclusion

This Creamy Vegan Truffle Mac is a delicious twist on a classic comfort food that’s perfect for any occasion. The blend of creamy sauce, perfectly cooked pasta, and crunchy kale creates a delightful experience for your taste buds. I encourage you to give this recipe a try—you won’t be disappointed! It’s an easy, satisfying meal that everyone will love!

Creamy Vegan Truffle Mac

The ultimate comfort food that hits the spot! This Creamy Vegan Truffle Mac combines a rich, creamy sauce with crunchy kale topping. It's the perfect easy weeknight dinner that will leave you craving more!

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups chopped kale lightly packed
• 1 tablespoon olive oil
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• to taste sea salt and ground black pepper
• 2 teaspoons olive oil
• 1 medium leek (white and light green parts only), sliced
• 2 cloves garlic minced
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• ¾ teaspoon paprika
• 1 medium potato peeled and chopped
• ½ small butternut squash peeled and chopped
• 1 small zucchini peeled and chopped
• 1 medium carrot peeled and chopped
• 1 ½ cups vegetable stock or water
• 1 roasted red pepper from a jar
• ½ cup raw cashews soaked for at least 2 hours and drained
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 1 ½ tablespoons light miso
• 2 teaspoons grainy mustard
• 2 teaspoons truffle oil
• 1 teaspoon Tamari
• 1 lb elbow pasta (454 grams) (I used whole wheat)

Equipment

• Blender

Method

 

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Place the kale on the baking sheet and toss with the olive oil, garlic powder, onion powder, salt, and pepper. Rub the oil and seasoning into the leaves and then spread out in a single layer. Bake in the oven until beginning to crisp up, about 15 minutes. The kale will continue to crisp as it cools. Set aside.
3. Heat a medium (3 quart) saucepan over medium heat. Once hot, pour in the olive oil and swirl it around. Add the leeks and sauté until soft, about 3-4 minutes. Add the garlic, onion powder, garlic powder, and paprika. Sauté for another minute.
4. Add the chopped potato, butternut squash, zucchini, and carrot to the pot and stir. Season well with salt and pepper. Pour in the vegetable stock and cover the pot. Bring the vegetables to a boil and then simmer until potatoes are tender when pierced with a knife, about 15 minutes.
5. Transfer the vegetables and broth to an upright blender. To the blender, add the roasted red pepper, drained cashews, nutritional yeast, lemon juice, miso, mustard, truffle oil, and Tamari. Blend this mixture on high until you have a thick and creamy sauce, adding more stock/water if necessary. Give the sauce a taste and adjust seasoning to your tastes if necessary (more salt, lemon, truffle oil etc).
6. Cook the pasta according to package directions, drain, and return to the pot. Pour the sauce over the pasta and stir to combine. Put the pot back on the stove to heat through if necessary.
7. To serve, portion the truffle mac into bowls and then crush the crunchy kale over top with your hands. I like to grind extra black pepper on the top as well.

Notes

• I prefer roasted red peppers in a jar here because they tend to be sweeter and have more flavour overall.
• Cashews really do make this sauce so creamy. If you need to substitute them, my go-tos are raw sunflower seeds, pine nuts, or raw macadamia nuts (soak mac nuts for at least 8 hours).
• Peeling the zucchini enhances the creamy orange colour of the sauce. If the visuals are not important to you, you can leave the skin on.
• You need just enough vegetable stock/water to barely cover the vegetables as they simmer. If in doubt, veer towards less as you can always add more to the blender when whizzing up the sauce at the end.
• The truffle oil that I buy (by Martelli Foods) contains just olive oil and white truffle. I recommend seeking out something similar!

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.