Why toast the macaroni before cooking it?

Toasting the whole-wheat macaroni in olive oil and vegan butter before simmering adds a unique nutty flavor and depth to the pasta, enhancing the overall taste of the dish.

Can I skip soaking the cashews for the cream?

Soaking the raw cashews overnight is crucial for achieving a super smooth and creamy texture for the cashew cream, so it's highly recommended not to skip this step.

What kind of mushrooms work best for this recipe?

The recipe specifies button mushrooms, thinly sliced, which saute nicely to a brown but not fully cooked state, adding a savory earthiness to the dish.

Is the dry white wine essential, or can I substitute it?

The dry white wine adds a layer of depth and acidity, simmering for 3-5 minutes to develop flavor. While it contributes significantly, you could substitute with a splash of vegetable stock or a non-alcoholic white wine alternative if preferred.

How should I store leftover Toasted Mushroom Macaroni?

Store any leftover macaroni in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of vegetable stock or water to restore creaminess.

7K Views 9 years ago

Toasted Mushroom Macaroni
[Vegan]

KB By: Koko Brill

Author Bio

Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate.... Read More

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A close-up of Toasted Mushroom Macaroni, garnished with fresh parsley, served in a bowl, showcasing the creamy sauce and sauteed mushrooms.

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Toasted Mushroom Macaroni [Vegan]

307.2

5-6

Dairy Free

Vegan

If you’re a fan of the ‘shrooms, you’ll want to try this vegan mushroom mac and cheese asap! Healthy whole wheat macaroni, toasted for extra flavor; mushrooms simmered in white wine; and a scoop of cashew cream to finish things off––sounds heavenly, doesn't it? Best of all, you can make... Read More

Ingredients You Need for Toasted Mushroom Macaroni [Vegan]

4 tablespoons extra virgin olive oil
2 cups button mushrooms, thinly sliced
1/4 cup parsley, roughly chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 dry white wine
1 tablespoon vegan butter
8.5 ounces whole-wheat macaroni
2 cups vegetable stock
sea salt and fresh black pepper, to taste
fresh parsley, chopped, for garnish
1/2 cup raw cashews

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How to Prepare Toasted Mushroom Macaroni [Vegan]

To Make the Cashew Cream:

Soak 1/2 cup raw cashews in water overnight, drain and rinse.
In a food processor or very good blender, pour in cashews and just cover with water. Blend until smooth.

To Make the Pasta:

Heat a large heavy pan over high heat and add 1 tbsp olive oil.
Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
Reduce heat and add parsley, garlic, and oregano. Cook for another minute or so.
Add wine and simmer 3-5 minutes.
Remove contents from pan and set aside
Place the remaining olive oil, and butter in the pan on high heat.
Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
Pour in vegetable stock and bring to a boil.
Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together.
Remove from heat and stir in parmesan (if using), salt, and black pepper.
Garnish with parsley and enjoy!

Notes

You will have some extra cashew cream, it can be stored in the fridge for a couple days or in the freezer for a few months.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.