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Stonewall Kitchen White Truffle Oil -- 8 fl oz


Stonewall Kitchen White Truffle Oil
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Stonewall Kitchen White Truffle Oil -- 8 fl oz

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Stonewall Kitchen White Truffle Oil Description

All Natural

Made with sunflower oil and 100% USDA organic white truffle concentrate in olive oil, this delicious oil has a unique, earthy flavor that tastes great on bread, in salads and in your favorite recipes. Enjoy!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 1 Tbsp.
Servings per Container: 17
Amount Per Serving% Daily Value
Calories120
  Fat Calories120
Total Fat14 g22%
  Saturated Fat1 g5%
  Trans Fat0 g*
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
  Fiber0 g0%
  Sugars0 g*
Protein0 g*
Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%
*Daily value not established.
Other Ingredients: White truffle oil (high oleic sunflower oil, organic white truffle concentrate in olive oil)
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Truffle Mac & “Cheese” with Coconut “Bacon”

Treat yourself to a plate of this restaurant-style mac & “cheese.” The recipe calls for lots of nutritious plant-based ingredients, such as turmeric, fresh herbs and coconut chips (plus some gourmet dairy-free cheeses!). Look for a high-quality truffle oil to bring out the maximum amount of flavor. Pair your mac with sliced “chicken-style” seitan and roasted vegetables for a truly balanced dinner. Homemade Vegan Truffle Mac and Cheese with Coconut Bacon | Vitacost.com/Blog

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
  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
  2. In mixing bowl, combine coconut bacon ingredients and mix until fully coated.
  3. Transfer coconut flakes to baking sheet and bake for 10 minutes. Remove from oven and cool.
  4. Increase oven temperature to 400 degrees F. Lightly grease ramekins or baking dish and set aside.
  5. 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.
  6. Slowly whisk in vegetable broth. Add cheeses and salt. Mix until melted.
  7. Transfer precooked and drained pasta into cheese sauce. Add truffle oil and mix until evenly coated.
  8. Scoop mac into ramekins or serving dish and top with panko and more cheese.
  9. 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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