Vegan Mushroom Stroganoff Mac and Cheese

Vegan Mushroom Stroganoff Mac and Cheese

  • 12 Ounces Macaroni, regular or gluten free
  • 2 Tablespoons Olive oil
  • 20 Ounces Mushrooms, sliced (I used Baby bellas)
  • 1/2 a Sweet onion, chopped
  • 4 Cloves Garlic, chopped
  • 1 1/2 Cups Vegetable broth
  • 8 Ounces Vegan cream cheese, I used Trader Joe's
  • 1 Tablespoon Coconut aminos
  • 2 Tablespoons Nutritional yeast
  • 1 Teaspoon Dijon mustard
  • 1/2 Teaspooon Fresh thyme, just the leaves
  • Salt and Pepper to taste
Vegan Mushroom Stroganoff Mac and Cheese


  1. Cook your macaroni according to package directions. Drain when the macaroni is done.
  2. While the pasta is cooking, heat the olive oil in a large non-stick skillet on medium high.
  3. Then add the sliced mushrooms, chopped onion and garlic to the skillet. Saute, reducing heat as needed until the mushrooms have released their liquid and they are nice and brown. This will take about 8-10 minutes. 
  4. Sprinkle the mushrooms, garlic and onions with a pinch of salt and pepper. Then remove them from the skillet and put them in a bowl. Set aside for a minute.
  5. Now, add the vegetable broth, vegan cream cheese, coconut aminos, nutritional yeast, Dijon mustard, thyme, and a pinch of salt and pepper to the skillet. Heat the skillet on medium.
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