Vegan Truffle Mac & “Cheese” with Coconut “Bacon”
- 2 Tbsp. plant-based butter
- 1 Tbsp. avocado oil
- 3 Tbsp. all-purpose flour
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder (optional)
- 1/4 tsp. paprika
- 1/8 tsp. ground turmeric
- 1/4 tsp. ground mustard
- 3 Tbsp. nutritional yeast
- 3 cups vegetable broth
- 8 oz. plant-based cheddar cheese
- 4 oz. plant-based mozzarella cheese
- 3 oz. plant-based parmesan cheese
- 3/4 tsp. Himalayan pink salt
- 1/2 box rotini (penne, elbow or pasta of choice, cooked al dente & drained)
- 2 Tbsp. truffle oil
- Freshly chopped Italian flat-leaf parsley (for garnish)
Coconut bacon
- 1 cup coconut chips (not shredded)
- 1 Tbsp. avocado oil
- 1 Tbsp. tamari
- 1-1/2 tsp. liquid smoke
Optional toppings
- 4 oz. plant-based cheddar cheese
- 4 oz. plant-based mozzarella cheese
- 1/3 cup panko bread crumbs
- 1/4 tsp. Himalayan pink salt
- 1/4 tsp. ground black pepper
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
- In mixing bowl, combine coconut bacon ingredients and mix until fully coated.
- Transfer coconut flakes to baking sheet and bake for 10 minutes. Remove from oven and cool.
- Increase oven temperature to 400 degrees F. Lightly grease ramekins or baking dish and set aside.
- In large skillet, melt butter with avocado oil and sprinkle in flour, mix until combined. Cook for 1 minute, then add onion powder, garlic powder, paprika, ground turmeric, ground mustard and nutritional yeast. Stir until fragrant, about 30 seconds.
- Slowly whisk in vegetable broth. Add cheeses and salt. Mix until melted.
- Transfer precooked and drained pasta into cheese sauce. Add truffle oil and mix until evenly coated.
- Scoop mac into ramekins or serving dish and top with panko and more cheese.
- Set oven to broil and cook until cheese starts to melt and top is golden brown. Remove from oven, garnish with coconut bacon and let cool slightly before serving. Drizzle with extra truffle oil and top with fresh parsley.
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