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Vegan Macaroni and Cheese With Truffle Oil and Spinach

Earth Balance’s White Cheddar Mac is taken to the next level with a spinach mushroom saute and luscious truffle oil!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Entree
Cuisine: American
Keyword: Mac & Cheese, Spinach, Truffle Oil, Vegan
Servings: 2
Calories: 380kcal
Author: Vegancuts Guest


  • 1 tablespoon sunflower or coconut oil
  • ½ cup yellow onion diced
  • 1 clove garlic minced
  • 8 oz. baby bella mushrooms sliced
  • 1 cups baby spinach
  • Salt and pepper to taste
  • 6 oz. box of Earth Balance White Cheddar flavor Mac & Cheese
  • 6 cups water
  • 4 tablespoons non-dairy milk
  • 2 tablespoons Earth Balance Buttery Spread
  • 1 ½ teaspoons truffle oil


  • Warm the sunflower oil in a saute pan over medium heat. Once hot, add the yellow onion to the pan and saute for 2 minutes, then add garlic and saute until the onions become clear.
  • Add the mushrooms to the saute pan and cook until they are soft and have reduced in size.
  • While the mushrooms are cooking, bring the water to a boil in a large pot.
  • Add spinach to the saute pan and cook until wilted, roughly 1-2 minutes, season with salt and pepper, then take the pan off of heat and set aside.
  • Once the water is boiling, add the pasta noodles and cook for 10-12 minutes, stirring occasionally. When the noodles are cooked, drain the pasta.
  • Return the pasta to the pot and warm over medium heat. Add the non-dairy milk, Earth Balance Buttery Spread and the White Cheddar flavor sauce packet; stirring until the sauce is smooth and thickens slightly.
  • Stir the saute into the mac and cheese, then divide between two bowls. Finish it off by drizzling the truffle oil over the two bowls and serve immediately.