Lifestyle| 3 min read

Eating Earth-First: Baked Truffle Mac’N’Cheez

Jasmine of @dreamerandwell shares a healthy twist on one of our favourite childhood recipes.

Hi there! My name is Jasmine, the content creator and recipe developer behind @dreamerandwell. I am very excited to be sharing a step-by-step tutorial of my go-to vegan comfort meal with you… heads up: you will recognize it, as it’s a healthier twist on a childhood fan-favourite.

We are going to be making Baked Truffle Mac’N’Cheez using Butternut Squash. This meal can definitely be made all year round, however, I prefer it in the Autumn/Winter months for the cozy, and comforting feelings it brings this time of year. If you’re reading, this is a sign you’re about to get very hungry.



Photos by @dreamerandwell


What I love most about this recipe (in addition to being quite simple to prepare) is the fact that it uses minimal ingredients, and caters to what’s in season… I’ve also tried it with pumpkin (canned or fresh) and it is superb. This meal feels like a warm hug that you can whip up in a pinch during the colder nights. Guaranteed success if you identify as more of a “lazy chef” type but want to impress yourself and your guests over the holidays. Bonus: You won’t even notice it’s vegan!


Vegan Baked Truffle Mac’N’Cheez

  • ½ box or 3 cups Macaroni Pasta (can sub gluten-free)
  • 1 small Organic Butternut Squash (can sub frozen)
  • 1 can of Coconut Milk (can sub for any plant milk, but coconut, cashew or oat will work best with this recipe)
  • ¼ cup Black Truffle Oil*
  • 2 tbsp Avocado oil (can sub any cooking oil)
  • 1 cup Daiya Cheddar Style Dairy-Free Cheese (Shredded)
  • 1 tbsp Earth Balance Organic Vegan Butter
  • Seasonings you’ll need: Salt, Turmeric powder, Paprika powder, Nutritional yeast*


Serves 2-3 people.
Preheat oven to 350.

Wash the butternut squash, and place on a large cutting board. Cut into halves, then place each half face-down and proceed to cut the squash into 1-inch cubes. Be sure to compost the rest! If short on time, feel free to sub for pre-cubed frozen organic butternut squash. Simply cook 2-3 cups in a large pan over medium-low heat with a dollop of Avocado oil until soft.

In the same pan, bring heat to a low simmer, add coconut milk and black truffle oil. Stir.

Combine warmed butternut squash and coconut milk into a high-speed blender. Add 1 tsp Salt, and a pinch of turmeric. Optional: Add nutritional yeast for a more intense cheese-y flavour! Blend ingredients for 4 min or until a smooth, creamy sauce texture is reached. Set aside.

Fill a medium-sized pot with 6-8 cups of water and bring to a boil on high heat. Pro-Tip: Add a generous pinch of salt to boiling water before adding pasta.

Cook pasta until slightly al-dente, or roughly 12-14 minutes. Remove from heat, strain then place pasta back into the pot on the stove. Add 1tbsp of Earth Balance Organic Vegan Butter to the pasta, mix well. Combine sauce mixture from the blender with pasta in the pot, mix well.

Add macaroni to a small glass baking dish and spread out evenly. Cover macaroni with Daiya Cheddar ”Cheese”, and a sprinkle of Paprika. Place in oven for 8 min.

Once the cheese begins to melt, adjust oven temp to Low-Broil for 4 minutes. The top may begin to bubble, and brown slightly, this is ideal and a sign you are ready to remove from the oven!

Remove, serve, and Enjoy!


Jasmine is a plant-forward recipe developer, and sustainable lifestyle creator based in Vancouver, BC. When she is not working with food, or creating content for her favourite local brands, she spends time curating her home with vintage decor, and visiting cafes in search of the perfect oat milk latte. Find her on Instagram @dreamerandwell


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