A tasty recipe for Vegan Mac and Cheese with Kale and Mushrooms. Delicious and easy, this healthy mac and cheese is gluten-free and guilt-free! A fast and flavorful vegan dinner recipe that even the kids will like!
Creamy Vegan Mac and Cheese with Kale and Mushrooms. Delicious and easy, this healthy mac and cheese recipe is gluten-free adaptable and totally guilt-free! A fast and flavorful vegan dinner recipe that even the kids will like! #vegan #veganmacandcheese #macandcheese
This Creamy Vegan Mac and Cheese with Kale and Mushrooms is full of flavor and super easy to make and the best part is it can be made in under 30 minutes! Created by Alison Collins, chef and owner of Boots Bakery and Lounge, it’s seriously good. And seriously good for you too!  It’s packed with protein and vitamins while remaining very low in fat, keeping you fueled and energized all day long.

Ingredients in Vegan Mac and Cheese:

Boots Bakery and lounge

Boots is nearing its one-year anniversary. About this time last year, Alison and her husband Arden, were still in the thick of it.  Amidst ladders, paint cans, table saws and layers of dust it was hard to imagine a hip urban space, let alone a smoothly running and successful cafe. But that’s what it has become.

And for the health-conscious, vegans and gluten-free folk, it is a dream come true. Boots offers vegan and gluten-free fare, scratch-made cocktails, and sweet treats, in a unique and fun environment. Alison, Arden and her friendly staff go out of their way to make you feel part of the family. “If you come here once, you are a regular. We don’t have customers, we have friends.”  states Alison.  And after spending a few minutes with her, you feel as if you’ve been friends your whole life.

Creamy Vegan Mac and Cheese with Kale and Mushrooms. Delicious and easy, this healthy mac and cheese recipe is gluten-free adaptable and totally guilt-free! A fast and flavorful vegan dinner recipe that even the kids will like! #vegan #veganmacandcheese #macandcheese
Recently,  Alison showed me how to make her very popular, Vegan Macaroni & Cheese.

How to make Vegan Mac and Cheese

Creamy Vegan Mac and Cheese with Kale and Mushrooms. Delicious and easy, this healthy mac and cheese recipe is gluten-free adaptable and totally guilt-free! A fast and flavorful vegan dinner recipe that even the kids will like! #vegan #veganmacandcheese #macandcheese
STEP ONE: It starts with boiling 4 cups of elbow macaroni until just al dente, gently stirring them and taking care not to break them. Feel free to use gluten-free noodles!

STEP TWO: Make the Vegan Cheesy Sauce!

She whips up the “cheesy” sauce in a food processor, using a non-GMO organic silken tofu.

She adds nutritional yeast which really boosts the health benefits and gives it a rich cheesy flavor. Nutritional yeast, if you are unfamiliar, is packed with protein and vitamins, particularly B vitamins, as well as folic acid, selenium and zinc.

It’s low in fat and gluten-free. A tablespoon or two added to vegan soups or other dishes can add depth, nuttiness, umami and richness, really enhancing the flavor that is already there. And it works great in this Mac and Cheese Recipe.

She adds olive oil, granulated garlic, kosher salt and pepper, scraping the down the sides and whips until very smooth. This is the sauce!

Once the pasta is done, about 7 minutes later, she very gently strains it.

 

STEP THREE: Add veggies!

Alison adds roasted cremini mushrooms and fresh chopped kale to this Mac and Cheese, but you could add any vegetable you like.

To roast mushrooms, toss with a little olive oil, salt and pepper and spread on a sheet pan and roast in a 400F oven for 20 minutes. Or these can just as easily be sauteed.

Chop fresh kale and add it to the pasta.

STEP FOUR: COMBINE!

Gently fold in the “cheesy sauce” into the pasta and veggies, and carefully stir, so as not to break up the pasta.

Once it’s all incorporated, place it in a serving dish and serve immediately.

You could also place it in a warm oven, covered, for a few minutes before serving. Feel free to top it with Vegan Cheesy Sprinkle!

Creamy Vegan Mac and Cheese with Kale and Mushrooms. Delicious and easy, this healthy mac and cheese recipe is gluten-free adaptable and totally guilt-free! A fast and flavorful vegan dinner recipe that even the kids will like! #vegan #veganmacandcheese #macandcheese
Hope you enjoy this Vegan Mac and Cheese as much as we have! If visiting Spokane, make sure to drop by Boots Bakery and say hi to Alison- and enjoy delicious Vegan and Gluten-free fare,friendly staff and the BEST atmosphere!
xoxo

More recipes you may like:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Vegan Mac and Cheese with Kale and Mushrooms. A simple fast vegan dinner recipe that can be made in 30 mintues! #veganmacandcheese #macandcheese #vegan

Creamy Vegan Mac and Cheese

  • Author: Feasting At Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: vegan, main. pasta
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegan

Description

Creamy Vegan Mac and Cheese with Kale and Mushrooms. A simple fast vegan dinner recipe, ready in under 30 minutes. Gluten-free adaptable!


Ingredients

Scale

Instructions

  1. Get salted pasta water boiling. Cook pasta according to directions. Drain, saving a little pasta water.
  2. Chop and either sauté or roast mushrooms in the oven with a little olive oil and salt. Set aside.
  3. In a food processor, blend the sauce ingredients until silky smooth: silken tofu, yeast flakes, garlic, salt, pepper, olive oil.
  4.  Place noodles back in the same pot and pour in the cheese sauce, gently warming over low heat.
  5. Add the sauteed mushrooms and kale. Toss and taste for salt, adjusting.  Add a little pasta water to loosen if you like.
  6. Serve immediately in bowls or place in a baking dish, covered, and keep warm in an oven until ready to serve.
  7. Feel free to top with this Vegan Cheesy Sprinkle 

Notes

Leftovers will keep 4 days in the fridge.

Nutrition

  • Serving Size:
  • Calories: 346
  • Sugar: 2.4 g
  • Sodium: 425.9 mg
  • Fat: 11.5 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 50 g
  • Fiber: 3.7 g
  • Protein: 16.7 g
  • Cholesterol: 0 mg

Keywords: vegan mac and cheese, healthy mac and cheese, vegan mac and cheese recipe

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Love this recipe! Soooo good. We use penne pasta and just sautéed spinach instead of mushrooms and kale. Thanks so much!

  2. Can’t wait to try this recipe..
    Silken tofu come in 12 oz package and the recipe calls for 1lb 3 oz ? Is the 12 oz package enough ?
    Thank you for all your great recipes, i tell everyone about your site, it is sooooo versatile.. have a great day…

  3. This is not mac and cheese but rather healthy pasta with kale and mushrooms. I didn’t hate it, It’s jut not what I was expecting. If you do make this, take the advise and add more salt than you think you should. The flavor is not outstanding without a lot of additions. I’ve loved everthing on the site so far but not this.

  4. Hey there! The stores around me have been out of silken tofu, I’ve got firm and extra firm. Is there anything I can do to make this recipe work? Please let me know. Love your recipes!

    1. I just don’t think you’ll get the creaminess you want for this from regular tofu. Totally different texture. I’m sorry Elijah. ;(

  5. My family LOVED this dish. It was easy to make and delicious! I couldn’t find silken tofu (shopping during Covid) so we used firm tofu and added oat milk to get the right consistency. We also added one half white onion to the veggies. I’m definitely making this again!! Thank you so much.

  6. Easy for someone new to tofu and almost as yummy as real cheese! Will make again for friends this weekend.

  7. Please format your recipes to print so that they can be read. The print is so tiny and when I try to enlarge then it goes to multiple pages (like 14-15). Like the recipes but really can’t use them

    1. Hummm, something is not right. You are using the print button? Check your settings on your printer that it is printing at 100%.

      1. the same thing happens to me, the print is super small but we are still having blast making these recipes…

  8. So Delicious!! I added a panko topping to this dish but seriously did not need it and I think would have been better without it. I shouldn’t mess with perfection. Thanks again for sharing another wonderful recipe. You’re the best!!!

  9. This was delicious!!! I’m trying to eat more plant-based meals, and this was my first try at one…SUCCESS 😀 ! I can’t wait to try more recipes from your blog, Sylvia! Thank you!!

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email