Wild Mushroom Vegan Mac & Cheese

Wild Mushroom Vegan Mac & Cheese

Servings: 6

Heart Smart Lactose Intolerant Vegan Dairy Free Vegetarian
Recipe Directions
Nutrition Information



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