Vegan Truffle Cauliflower Mac and Cheese

Vegan Truffle Cauliflower Mac and Cheese

Total Time 30 minutes
Course Dinner
Servings 2


  • 150 g of macaroni or any pasta ⁣
  • 350 g cauliflower
  • 300 ml unsweetened plant milk ⁣
  • 3 tbsps nutritional yeast
  • 1 tbsp vg butter ⁣
  • 1 tbsp flour ⁣⁣
  • 3 tsp Dijon mustard ⁣
  • 3 tsp garlic granules ⁣
  • 2 tsp vegan truffle oil
  • 1 tsp Apple cider vinegar ⁣


  • Preheat your oven to 200°C. Chop up your cauliflower and spread on a baking tray. Roast for 15-20 mins until starting to brown on the edges. ⁣
  • Put your pasta on to boil. In another pot, melt the butter and add the flour. Whisk to make a thick paste. Gradually add 200ml of the milk, whisking continuously each time until it’s fully combined with the flour and butter. The sauce should start to thicken. Add the nutritional yeast, garlic, mustard and vinegar. Whisk well.
  • Add the remaining 100ml of milk and truffle oil and keep whisking. If the sauce is too thick, add another splash of milk.
  • Either add the roasted cauliflower to the sauce and blitz using a hand blender until smooth or add the sauce and cauliflower to a blender/food processor and blend. Drain the pasta and save 100ml of pasta water. ⁣
  • Return the pasta to the pot with the sauce and mix well. Season to taste. Pour into an oven-proof dish and pop under the grill for a couple of minutes until golden. You can add vegan cheese before grilling for extra cheesiness. Serve and enjoy!
Keyword cauliflower, pasta, truffle

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