Why is it that bite-sized food items are so dang cute? Baby carrots, mini muffins, I’ll take ‘em all! Aside from being adorable, miniature foods are also super versatile. You can pack them for a snack or serve them to a crowd as an appetizer. Okay, I’ll stop blabbering about how great bite-sized stuff is and show you what I’ve got up my recipe sleeve this week. They’re vegan truffle mac and cheese bites and I think you’re going to dig them.
Who doesn’t like vegan mac and cheese? It’s hearty, carb-y, and incredibly delicious. I’ve taken everyone’s favorite comfort food and transformed it into a cute and portable snack you can share. Or, you know, save entirely for yourself. Zero judgement here if you choose the latter!
These cuties are super easy to make. Just boil the macaroni like you normally would. While it’s cooking, blend up the vegan cheese sauce. Our Smoked Provolone Cheeze Spread provides an irresistibly creamy base with just a hint of smoky flavor. I added a half cup of chopped carrot just to give these vegan truffle mac and cheese bites some color, but it’s totally optional. They’ll taste just as good without it!
I should mention that the sauce should taste pretty salty. Like, almost too salty. It’s amazing how much the saltiness will mellow out when the sauce is tossed with the macaroni and baked in the oven. You may want to add a touch more truffle oil as well. Want an extra “cheesy” flavor? Add some nutritional yeast! Start with a tablespoon and taste your way from there.
To hold it all together, you’ll sprinkle some whole wheat flour over the vegan mac and cheese and mix in a flax egg. These binding ingredients are critical! Once everything is thoroughly mixed, divide the mac and cheese between the slots of a mini muffin tin and bake. When done, the tops should be light golden in color. Yum. I hope you love these as much as I do! Let me know on Instagram if you make this recipe and what you thought of it!
Ps. If you’re craving a hearty bowl rather than a handful of bites, check out two of our other favorite vegan macs!
Smoked Gouda Vegan Mac and Cheese Recipe
Healthy Vegan Pumpkin Mac & Cheese
Vegan Truffle Mac and Cheese Bites Recipe
Makes about 30 bites
- Coconut oil cooking spray
- 8 ounces small shell pasta
- 2 packaged Plant Perks Smoked Provolone Cheeze Spread
- ¼ cup plain non-dairy milk
- ½ cup carrot, chopped (optional, for color)
- ½ teaspoon salt
- 1½ teaspoons truffle oil
- ¼ cup whole wheat flour
- 1 tablespoon flaxseed meal
- 2½ tablespoons water
- Cracked black pepper
- ¼ cup breadcrumbs
- Preheat your oven to 425F degrees and mist the slots of a mini muffin tin with coconut oil cooking spray.
- Bring a pot of water to a boil. Cook the macaroni according to the box directions, until al dente. Drain and return the noodles to the pot.
- Meanwhile, combine the Smoked Provolone Cheeze Spread, non-dairy milk, carrot (if using), salt, and truffle oil to a high speed blender. Blend until completely smooth. Adjust flavors to taste (it should be on the salty side – the saltiness will mellow out when the mac and cheese bites bake in the oven).
- Pour the mac and cheese sauce over the noodles and mix to combine.
- Sprinkle the flour over the mac and cheese and stir to fully incorporate.
- In a small bowl, combine the flaxseed meal and water. Allow it to sit for 5 minutes. When ready, the flax egg should be gooey and sticky. Pour the flax egg into the mac and cheese and stir until fully integrated.
- Add a pinch of breadcrumbs to the bottom of each mini muffin tin slot. Then, spoon the mac and cheese mixture into the slots, lightly packing it into each. Top with freshly cracked black pepper and another sprinkle of breadcrumbs. Bake for 10 to 12 minutes, until the tops of the vegan truffle mac and cheese bites are golden.
- Allow the vegan truffle mac and cheese bites to cool in the mini muffin tin. The bites are best fresh but can be stored in the fridge for up to a few days.