one green planet
one green planet

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 this all in one pan! An easy vegan mushroom mac and cheese recipe? Sign me up! I adapted this from the book Foodies Around The World to make it vegan friendly.

Toasted Mushroom Macaroni [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

5-6

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

How to Prepare Toasted Mushroom Macaroni [Vegan]

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

To Make the Pasta:

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

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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.

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Total Calories: 1843 | Total Carbs: 208 g | Total Fat: 91 g | Total Protein: 54 g | Total Sodium: 827 g | Total Sugar: 10 g

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


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Koko Brill

See My Recipes

Wholesome snacks and meals for the win!

Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Made this the other night with GF elbow noodles. Very simple and tasty! The only thing is there is a lot of oil. I also ran out of cashews, so I put about half a can of coconut milk in it.
    @Erika: I was wondering the same thing. I just added about 1-2 tbsp of cream sherry.