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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 20 reviews
  • 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


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


Units Scale
  • 4 cups dry elbow macaroni (or sub gluten-free noodles)
  • 1 pkg (12 ounces) Non-Gmo Organic Silken Tofu
  • 3 tablespoons Nutritional Yeast Flakes
  • 1 tablespoon Granulated Garlic ( or 12 raw cloves- or 45 roasted garlic cloves )
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tablespoons olive oil
  • 23 cups mushrooms roasted or pan sautéed (your choice on variety)
  • 45 leaves kale, chopped


  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 


Leftovers will keep 4 days in the fridge.


  • 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