Name: Vegan Macaroni and Cheese with Mushrooms and Kale Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 4 ounces mushrooms (chanterelles recommended), sliced; 1/2 batch kale, sliced (approximately 2 cups); 1/2 yellow onion, roughly chopped; 4 garlic cloves, peeled and smashed; 1 medium russet potato, peeled and grated; 2 teaspoons olive oil, divided; 1/2 teaspoon fine-grain sea salt, plus more to taste; 1 teaspoon Dijon mustard; 1/2 teaspoon crushed red pepper; Pinch of turmeric (optional, for color); 2/3 cup raw cashews; 1 1/2 cups water, plus more if needed; 1/4 cup nutritional yeast; Juice from 1/2 lemon; 1 pound pasta of choice

Jump to Recipe· 3.9 from 55 reviews

If you have ever craved a comforting, creamy, and colorful pasta dish that feels like a warm hug in a bowl, then this Vegan Macaroni and Cheese with Mushrooms and Kale Recipe is about to become your new favorite. With a luscious, cheesy sauce crafted from wholesome ingredients like cashews, potatoes, and nutritional yeast, paired perfectly with tender sautéed mushrooms and vibrant kale, this recipe offers a beautiful balance of flavors and textures. It’s incredibly satisfying, nourishing, and vibrant on the plate—proof that plant-based cooking can be both indulgent and healthy all at once.

Ingredients You'll Need

A white bag of Afeltra pasta stands upright on a white marbled surface, filled with light beige spiral pasta visible through a clear window in the middle of the bag. The bag has red and green text and designs on it. In front of the bag, several spiral pasta pieces are scattered on the surface. To the left, there are stacked white plates with a silver fork resting on top, and in the background to the left, there is a green leafy plant. A folded beige cloth is placed to the right on the same white marbled surface. The scene is softly lit by natural light with a plain white wall in the background. photo taken with an iphone --ar 4:5 --v 7

The magic of this Vegan Macaroni and Cheese with Mushrooms and Kale Recipe lies in its simple, honest ingredients. Each one plays a crucial role—from creating that creamy, cheesy sauce to adding savory depth and a punch of freshness and texture.

Olive oil: Provides a smooth, rich base for sautéing and layering flavors.

Mushrooms (4 ounces, sliced): Adds earthiness and umami that makes the dish deeply satisfying.
Kale (½ batch, sliced): Brings a lively green color and a tender, slightly bitter contrast.
Yellow onion (½, roughly chopped): Offers sweetness and a soft aromatic foundation.

Garlic cloves (4, peeled and smashed): Infuses the dish with warm, savory notes.
Fine-grain sea salt (½ teaspoon plus more): Enhances all the flavors and balances sweetness and bitterness.
Dijon mustard (1 teaspoon): Gives a subtle tang that lifts the sauce beautifully.

Crushed red pepper (½ teaspoon): Adds just a touch of heat to keep things interesting.
Turmeric (pinch): Offers a golden hue and a gentle earthiness; optional but recommended.
Russet potato (1 medium, peeled and grated): Essential for that silky, thick texture in the sauce.

Raw cashews (⅔ cup): The secret to creamy richness without any dairy.
Water (1 ½ cups, plus more): Creates the perfect consistency for the sauce when blended.
Nutritional yeast (¼ cup): Delivers that unmistakable cheesy flavor.
Lemon juice (from ½ lemon): Adds brightness and balances richness.

Pasta (1 pound, your choice): The vessel that carries all the wonderful flavors—choose your favorite shape!

How to Make Vegan Macaroni and Cheese with Mushrooms and Kale Recipe

Step 1: Sauté the Veggies

Start by heating a teaspoon of olive oil in a medium pot over medium heat. Add the kale and mushrooms, and cook until the kale turns a bright green and the mushrooms become soft and fragrant—about five minutes. A few pinches of salt here help bring out their natural flavors. Then, scoop the mixture out and set it aside while you prepare the sauce. There’s no need to clean the pot yet because you’ll return to it in the next step. This sauté adds a lovely layer of savoriness and texture.

Step 2: Build the Flavor Base

To the same pot, add another teaspoon of olive oil. Once warm, toss in the roughly chopped onion, smashed garlic, and sea salt. Cook them gently until the onion is translucent and soft, about three to four minutes. This is where the aromatic foundation of the dish is built, so take your time. Stir in the Dijon mustard, crushed red pepper, and turmeric, which bring vibrant flavor and that irresistible golden color to the sauce.

Step 3: Cook and Blend the Sauce

Now add the grated potato, raw cashews, and 1 ½ cups of water to the pot. Let everything come to a gentle simmer and cook for five to seven minutes, until the potato is fully tender. This step not only cooks the potato but helps soften the cashews, making the sauce incredibly smooth later. Transfer the mixture to a high-powered blender along with the nutritional yeast and lemon juice. Blend until silky smooth, about one minute. Taste and adjust salt as needed to ensure every bite bursts with flavor.

Step 4: Cook the Pasta and Combine

While preparing your sauce, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it is perfectly al dente. Drain the pasta and return it to the empty pot. Pour the creamy “cheese” sauce over the pasta, then fold in the sautéed kale and mushrooms. Stir everything gently so each bite is creamy and packed with those delicious vegetables. Now you’re ready to dig in!

How to Serve Vegan Macaroni and Cheese with Mushrooms and Kale Recipe

Two plates of creamy pasta with green spinach pieces are placed on a white marbled surface. Each plate has a layer of light yellow pasta mixed with creamy white sauce and green spinach. The plates are white, showing the soft texture of the pasta. A fork with a brown handle rests on the plate closer to the front. Behind the plates, there is a large dark blue pot with creamy sauce inside, and a wooden spoon sticking out of it. On the left side, there is a small white bowl containing red chili flakes. The background is plain and softly lit. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your serving by sprinkling some toasted breadcrumbs or chopped fresh herbs like parsley or chives on top. These add a delightful crunch and fresh color that brighten the dish visually and texturally. A few extra grinds of black pepper or a drizzle of olive oil can also elevate the experience.

Side Dishes

This dish feels like a complete meal but pairs beautifully with a crisp green salad dressed in lemon vinaigrette or roasted seasonal vegetables. A crunchy side like garlic bread or oven-roasted chickpeas provides a wonderful contrast to the creamy texture of the pasta.

Creative Ways to Present

Serve this Vegan Macaroni and Cheese with Mushrooms and Kale Recipe in individual ramekins for a cozy, restaurant-style presentation. Alternatively, bake it briefly with a sprinkle of dairy-free cheese or panko on top for a golden crust that adds a textural twist. You could even stuff the mixture into bell peppers or bake it alongside other roasted veggies for a stunning one-pan feast!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The kale and mushrooms may absorb some sauce over time, so don’t be alarmed if it looks a little thicker. It will still taste fantastic and reheat beautifully.

Freezing

This Vegan Macaroni and Cheese with Mushrooms and Kale Recipe freezes well. Portion it out into freezer-safe containers and enjoy it within 2 months for the best flavor and texture. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to preserve the creamy consistency.

Reheating

For best results, reheat in a saucepan on low heat, stirring frequently and adding a splash of water or plant milk if the sauce has thickened too much. You can also use the microwave, stirring every minute to warm evenly without drying out the dish.

FAQs

Can I use other greens instead of kale?

Absolutely! While kale adds a wonderful texture and flavor, you can replace it with spinach, Swiss chard, or even collard greens depending on what you have on hand. Just adjust the cooking time to ensure your chosen greens are tender but not overcooked.

Do I need to soak the cashews before making the sauce?

For this recipe, no soaking is necessary thanks to the cooking of potato and cashews in water, which softens them enough for blending. This means you can get your Vegan Macaroni and Cheese with Mushrooms and Kale Recipe on the table in under 30 minutes!

What kind of mushrooms work best?

Feel free to get creative! Chanterelles, cremini, button, or shiitake mushrooms each bring their own unique flavor. Just be sure to slice them evenly so they cook uniformly and blend seamlessly with the kale.

Can I make this gluten-free?

Definitely. Simply swap out the regular pasta with your favorite gluten-free variety. The sauce and vegetables remain the same, so you’ll still get all those rich, cheesy flavors without gluten.

Is this recipe suitable for nut-free diets?

The cashews are key to the creamy sauce here, so if you have a nut allergy, you might want to look for alternative cream bases such as sunflower seed cream or cauliflower-based sauces. Those substitutions can work well but may change the flavor slightly.

Final Thoughts

This Vegan Macaroni and Cheese with Mushrooms and Kale Recipe is the kind of comforting, nourishing meal you’ll want to keep in your repertoire for busy weeknights or cozy weekends. Its creamy, wholesome goodness paired with nutritious greens and savory mushrooms makes every bite feel like a celebration of plant-powered deliciousness. I can’t wait for you to try it and discover just how indulgent vegan comfort food can be!

Vegan Macaroni and Cheese with Mushrooms and Kale Recipe

Ingredients You'll Need