Go Back Email Link
Wild Mushroom Vegan Mac & Cheese

Wild Mushroom Vegan Mac & Cheese

Servings: 6
Cook Time 0 mins
Servings 6 servings



  • Preheat oven to 375F
  • Cook the pasta in salted water, following the package instructions for al dente and drain well
  • In the meantime, saute mushroom in 1 tablespoon of olive oil in a large skillet over medium heat for 5-7 minutes. Add about ⅛ teaspoon of salt and set aside
  • To prepare the "cream" sauce, heat 3 tablespoon olive oil In a large sauce pan. Add flour mixing well constantly and cook for 2-3 minutes.
  • Slowly add almond milk and continue cooking until small bubbles form on the side of the pan, stirring constantly making sure flour mixture is completely dissolved.
  • Once "cream" has thickened, add Garlic & Chive Cream Cheese and Mexican Style Shreds. Simmer until it thickens a little more. Add ¼ teaspoon salt (or to taste), ⅛ teaspoon pepper (or to taste)
  • Add 4 cups cooked macaroni and cooked mushrooms to the sauce and remove from heat
  • Spoon mixture into 6 - 1cup ramekins
  • In a small bowl, combine panko bread crumbs, ⅛ teaspoon salt, ⅛ teaspoon pepper and 1 tablespoon olive and mix well
  • Sprikle panko bread mixture on top of each ramekin. Bake at 375F for 10 minutes or until golden brown
    Recipe by Vicky Cohen & Ruth Sakal, May I Have That Recipe