I may erect a statue to honor this vegan mac and cheese!
Okay, you’re probably asking yourself right now, “what on earth is vegan mushroom Stroganoff mac and cheese?” Well, the answer to that question is something more delicious than you can possibly imagine! A beyond creamy cross between the most amazing vegan macaroni and cheese and the most perfect vegan mushroom Stroganoff. Flavors from both classic dishes somehow make one of the most mind-blowing things I’ve eaten… ever.
There is literally no way to mess this vegan mushroom Stroganoff mac and cheese up. Boil pasta, easy. Saute mushrooms, garlic and onions, cool. Whisk together a few ingredients for the best sauce of all time, no problem! Combine everything and you’re done!
I added elements of a classic vegan mac and cheese sauce and a veganized Stroganoff sauce. I honestly wasn’t sure what would happen, but I really can’t think of the right words to describe how incredible this is. The words may not even exist in the English language. You just really need to try it for yourself.
This recipe takes no time to whip up, but the cravings for it will last forever. So, you will probably just have to keep it on your regular dinner rotation. After the first time I made it, my husband asked me to make it again immediately.
Vegan Mushroom Stroganoff Mac and Cheese
Ingredients
- 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
Instructions
- Cook your macaroni according to package directions. Drain when the macaroni is done.
- While the pasta is cooking, heat the olive oil in a large non-stick skillet on medium high.
- 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.
- 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.
- 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.
- Stir to start melting the vegan cream cheese. Then whisk to combine everything once the vegan cream cheese has melted. Whisk until smooth.
- Reduce heat to medium low, simmer, whisking frequently for about 5 minutes to thicken the sauce a little.
- Taste the sauce and adjust the seasoning, adding more salt and pepper if needed.
- Next, add the mushrooms, onions and garlic back to the skillet, and stir to combine them with the sauce.
- Now, add the macaroni to the skillet. Toss to coat the macaroni in the sauce.
- Serve immediately with fresh cracked pepper.
Nutrition
Wow this looks amazing. Can’t wait to make it!
OK…months later and I finally made this. GIRL, your recipes neveeeer fail. I added some beefless crumbles, liquid smoke, Worcester sauce, cayenne, and smoked pap. Working on making the butternut squash niw. This week’s meal prep is super lit lol.
OMG. Lauren, making this tonight!! Can’t wait… I’m already drooling. Two of my favorite meals together; you are a genius!
Wow this pasta sounds awesome. Who doesn’t love cheezy pasta and than with adding some fried mushrooms yuuum…
It was very very good! I was skeptical about its taste but it was simply awesome! Will make this many times. My beautiful wife loved it.
This is the cutes comment
I’ve been in a slump lately and when I get in a slump, I stop cooking. This was a great recipe to get me back to it! It was easy and absolutely delicious! The only change I made was using vegan sour cream in place of cream cheese and topped it with a little vegan parm. Thank you!!
My husband and I are newly plant based and we LOVED this!! Can’t wait to make for my vegan brother in law! I added some spinach too 🙂
What an awesome idea !!!
This recipe looks delicious! Cant wait to try it!
Just a question, how does it do as leftovers. I am 1 person so I will typically cook for 2 and eat leftovers the next day. Thanks!
Leftovers are actually delicious! It reheats well, and this recipe makes a lot, so I usually eat it the next day too, and send some to work with my husband!
Can’t wait to make this! Just wondering if you think soy sauce could work instead of the coconut aminos so I don’t have to leave the house today? :-p x
Absolutely! Soy sauce should work just fine! I hope you enjoy!
Good to know. Now I can make this
This was ridiculously easy to make and absolutely addictive, thank you for sharing!! 💛
I made this last night and it is delish! my non vegan Husband loved it and my 5 yr old gobbled it up. While I wouldnt say it is anything like Mac and Cheese, it is a simply divine pasta which I will make over and over. One thing I would like is if you use oz in the recipe, to put how many grams etc this is as we do not use oz in my country and I completely winged the amount of ingredients.
what is coconut amigos please. I have never heard of it and what else could one use instead.
Coconut aminos are very similar to soy sauce, it’s just a gluten-free option for those who can’t have soy sauce. So, if you can have soy sauce, I recommend that. Or regular liquid aminos, like Bragg’s brand.
I love it! It’s one of our regular dishes. Thank you for sharing. It’s comfort food and just what we need during this frustrating pandemic.
I just made this and it is so good!! I went to Seattle over the summer at Wayward Diner and they had a mushroom stroganoff and ever since, I’ve been wanting to try something similar and this is so perfect!! I love trying out your recipes, they’re my favorite!
Searching my brain for a wordbomb to trump ” amazing”🤗 I wanted to lick my plate . Best testimony was the meat and potato’s friend who went back for seconds . Thank you !
Another winner. And so forgiving. I added a little extra pasta to use up the box, plain mustard bec I was out of dijon, and some leftover spinach bec I was also short on mushrooms. Still delicious. 🙂 Thank you!!
Hi!! This looks amazing and can’t wait to try it! Would you know if I could freeze it? Thanks kindly!!
I haven’t tried freezing it, it may work out fine. I will ask some readers and see if anyone has had success with freezing it.
Looks delicious
This was delicious! Your recipes are so easy to make and so perfect when you want (real) nutrient-rich delicious and better-than-your-grandma’s food – thats vegan!!
Well, made this recipe last night and it was delicious as you would expect from the ingredients!
Used 3 boxes of sliced mushrooms a full 24 oz – looked like a crazy amount – but it is GREAT! So simple and a real pleasing recipe for kids and adults alike! Thanks
We love this comfort food recipe!
The flavor is out-of-this-world, lick-the-bowl good!
That said, not all vegan cream cheese brands will melt into the sauce. I used Kite Hill, and my sauce had little cream cheese chunks, even after I whisked and heated the mixture for longer than the recommended time. Still excellent flavor, just…chunky :-/.
Absolutely delicious. Made this on a “sick” day when I was wanting some comfort. Rich and creamy comfort that hit the spot. My non vegan husband also loved it. Will keep making this one!
Looks so delicious! Wondering if I can use something else instead of the cream cheese? A cashew milk maybe?
The cream cheese thickens it, so if you use cashew milk, the sauce won’t be very thick. I would recommend maybe adding a thickener like cornstarch if you plan to use cashew milk.
I’m easing my into limiting my meat/seafood intake and this recipe is one I’ll be making often. Next time, i’m gonna use multiple types of mushrooms!
Unreal!! The perfect cold weather dish. So glad I found this recipe. I buy tiny shells (16oz boz) for extra leftovers and subbed soy sauce since my grocery store doesn’t have aminos. I’ve been trying to cut dairy where I can and this is my new go-to! Thank you!
OMG. This is DELICIOUS. I am working this into my regular rotation for sure. Thank you!
This was a fantastic meal and so easy to make. I used a mixture of baby bellas, shiitake, and white mushrooms – yum!
This was so creamy & comforting–thanks for the recipe! I too used Kite Hill cream cheese & would pick a different one next time because I had trouble melting it.
Such good flavor!! Could eat so much of this at once. I didn’t have veg broth so I added some miso paste and tamari instead of coconut aminos.
I just finished making this and I’m trying not to licks the bowl. Wow, this is good!
This recipe tastes amazing and is so easy to make! I prepared it for my omnivore family over Thanksgiving and they loved it so much we had it for Christmas too.
The second batch was even better because I used chanterelles and cooked them until the edges started crisping up. The extra cook time added amazing texture and the savoriness of the chanterelles really made the dish taste special. The recipe is still great with cheaper shrooms but either way I’d recommend really cooking the mushrooms down before continuing.
Thanks for the great recipe and I look forward to trying more!
We just made this for the first time and it’s really tasty! We used Daya cream cheese and it melted fine. The sauce was pretty thin so we added cornstarch and that did the trick. Thanks for the great recipe!
This was my first crack at making vegan Mac n cheese— and let me say WOW. Relatively quick to make and the flavors are unbeatable. The sauce really is creamy and “cheesy”— even my dad (who is an old school meat-lover) enjoyed this. The mushrooms add a nice texture and taste— I will be making this again. Delicious over chickpea pasta.
I doubled the recipe and decided to make it into a casserole with breadcrumbs on top. Baked for additional 10 min at 450 then broil for 5 min. If I could add a picture I would! Its absolutely amazing
I let the pasta cook 2 long however it was still an amazing recipe. I’ll be making this again.
Loved it. I had a hard time getting my hands on vegan cream cheese in Australia so instead I whipped up a quick vegan bechamel (white sauce) but did have to add corn flour (starch) to thicken it a little and a little extra mustard to taste. I didn’t add all the pasta, when I was stiring it through the sauce at the end I thought it was enough – that was a mistake should have added it all
I made my own vegan cream cheese and used chickpea pasta, but this was very good! I will be making it again.
Look… let me tell you something about this recipe. I don’t make it a point to comment on something, but this time I MUST! I never found myself saying “holy crap” so many times as I did when I was making this food. It is an incredible mixture of flavors that SOMEHOW comes together to make an unmistakable Stroganoff; and believe me I have eaten my fair share of non-vegan Stroganoff. This is the only recipe I will go to when making this dish PERIODT. Thank you for sharing this and for blowing my whole mind.
Please never stop posting. All of your recipes that I’ve tried have been hits, and this has been no exception. So savory! My husband added a touch of yellow mustard at the end, and it literally tasted like a roast beef sandwich. I forgot to buy thyme, but I had fresh rosemary, and wowza.
Another AMAZING creation by the vegan comfort food queen! This dish has so many simple but decadent flavors! Was feeling really emotionally crappy today and wanted an easy, quick, comforting meal and this totally hit the spot. You are the best, I always look forward to devouring your recipes! Thank you Lauren!
Hi! what kind of cream cheese did you use? Trader joes doesn’t have it’s own brand of vegan cream cheese I thought?
Trader Joe’s does have its own brand of vegan cream cheese, that is what I used.
This is absolutely AMAZING! Our 2.5 year old loved it as well. Plus soooo quick and easy to make! Nobody would guess that this is vegan either – I’ll definitely make this for friends.
This was by far the best version of stroganoff Mac I’ve ever had! Loved every bite!
So delicious! I used artichoke “nuts for cheese” as that’s all I had. Was amazing! Thanks for another star recipe!
This recipe is amazing. We used the Moyokos chive cream cheese wheel and the overall flavor was delicious. Made it several times now as it has become on of our favs!
This is probably the best vegan recipe I have ever made! I did not have any vegan cream cheese so I made my own out of cashews, lemon juice and apple cider vinegar. I literally could eat all four servings by myself!
LOVE this recipe!! My roommate and I make it like every other week at this point with plenty for leftovers! So tasty and easy to make! 🙂
I’m not a huge fan of thyme. Suggestions on a substitution?
You can always just leave it out if you want, or if you like rosemary, I think that would be nice!
This was delicious couldn’t stop eating it … ty for this recipe going to try your other ones
This was delicious! I could not get enough. I added truffle oil to my leftovers but it was great without any additions or substitutions. Thank you for the perfect recipe and your lovely blog.
I will definitely be making this again. Ours turned into a stroganoff “soup” as I think I may have added too much liquid (my husband and I just moved from the US to Ireland and I haven’t quite caught on to the conversions yet) or maybe the Violife brand doesn’t thicken up very well. Cornstarch would have easily fixed that if only I had it in my pantry. However, it tasted amazing and we were elated to have this “soup” for dinner! I can’t wait to make it again and actually make it as it is supposed to be!
This was a hit with the family. Every one loved it and it was so easy to make. I will be added this to my book of easy family meals. Thanks for a delicious and easy meal.
I am not vegan but I am trying to eat more plant based. I am lactose intolerant but my weakness is sour cream and cheese. This recipe seemed too easy to be good but it was absolutely delicious. I made it exactly as stated and I couldn’t believe how yummy it was without dairy. Even my husband loved it. Thank you for this!!!
So glad you enjoyed! Thanks!
Any way to make without nutritional yeast?
Very allergic.
Sue
This is AMAZING! Literally the best vegan “cheesy” pasta I have ever tasted, restaurants included. I literally cannot rave enough, thanks for sharing this delish recipe!!
I made this today because I had all the ingredients and it sounded simple and didn’t involve a lot of clean-up. This is how the pandemic has affected me! It was absolutely delicious and I will make it again. Next time, I’ll cook the mushrooms until they’re all completely soft as I’m not fond of al dente mushrooms. I’ll be exploring more of your recipes after cooking this! Thanks for all your hard work.
Love this recipe and am wanting to make it for my parents next week. However, I know as soon as my dad sees me chopping an onion, he’ll refuse to try it even though I know he’ll like it. Do you think this would turn out ok if I make the sauce beforehand, and then once I’m at their house, cook the pasta, warm up the sauce, and combine?
I think that will work! You may need to add a splash more broth when you reheat it, just to smooth it back out really nicely! I hope that helps and good luck!
I rarely ever comment on a recipe, but this is the first actual vegan recipe I’ve made that I will definitely make again. I usually take old non-vegan recipes and make vegan swaps because recipes designed to be vegan just disappoint. This truly was super flexible – first i used vegan sour cream and it was a little too tart, so I had to add more of the mix ins. Then I used the end of my bottle of soy sauce, so it was too salty. So I added more water and it was too runny haha. In the end after the pasta was added and I let it set up, it was great. I added sun dried tomatoes and will do that every time I think! Thank you!
Made this tonight after seeing it on Instagram. Subbed sour cream for the cream cheese and used gf fusilli pasta. It was superb! Thank you!
Just made this & it tastes great! I added chopped kale.
So good! Didn’t have enough cream cheese, so i ended up using a very thick cashew cream i threw together I’m place of half of the cream cheese. It still thickened up great. Also added some Worcestershire.
Curious if anybody has tried freezing it? We’ve got a baby due in a couple of days and throwing a batch of this in the freezer would make for a great and super comforting dinner when we’re too tired to cook!
Not a vegen but this recipe looks amazing. Do you have to use the yeast?
The nutritional yeast gives it a cheesy flavor. So it won’t taste very cheesy if you leave it out. However, if you aren’t worried about it being dairy free, you could add a little bit of regular shredded cheese!
This was a great recipe and become one of our favorite comfort food go to’s. The only thing was when I mixed the noodles in the sauce wasn’t as creamy. I followed the recipe exactly so any tips are welcome 🙂 Loved this one!
Question! I made this tonight (seriously tasted so good) but I couldn’t get the sauce to thicken at all! I simmered the sauce for at least five minutes but would you recommend longer? It tasted awesome anyway but I was wondering if you had tips 😁
Absolutely fabulous!
Oh my goodness, we loved it. Made it for our valentines/anniversary dinner. Used maitake mushrooms and added some vegan Parm and sour cream to make it a little more rich. Perfection. I was truly sad to be full.
I just made this and it is awesome. Except my sauce isn’t thick
I made quite a few little tweaks, but kept the general idea and it was delicious! Used miso paste instead of soy sauce, and a bit of coconut yogurt and vegan parm instead of so much cream cheese 🙂
I made this today. It was delicious! I made enough for lunch for tomorrow. Thanks for the recipe.
This was delicious!!! My favorite kind of recipe. Easy with ingredients I have on hand. I used Daiya Cream Cheese because it’s one I’ve had before and it worked perfectly.
This recipe is absolutely delicious! Made it for my vegan family and they loved it. It’s comfort food and we love cavatappi pasta. It’s perfect when made with Miyokos cashew cream cheese. I added a little extra nutritional yeast and it’s amazing! It’s a very easy recipe and thank you for creating it and posting it.