Her-Bivore Blog

Mushroom Vegan Macaroni Cheeze

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macaroni cheeze

This is another recipe that we haven’t got around to writing up yet. I’ll be honest upfront, I never really very much liked Mac ‘N’ Cheese before I went vegan.

Now, after hearing the vegan outcry for Mac ‘N’ Cheeze, I was persuaded to give it a go…

Consider me converted. You’re obviously a Mac ‘N’ Cheeze fan as you’re here, so get ready for a recipe that packs a huge punch of cheeze flavour that’s but delicious and satisfying.

I made mine with mushrooms and spring onions (and birds eye chillies but I left them out of this recipe as it’s more of an addiction than a contribution to this actual recipe). You can, of course, change up these optional extras for whatever you’d like.

Although I’m sure you’d be quite happy to eat it just as it is!


Yield: 2 servings

Total Time: 30M


  • 4 cups of macaroni (I cheated and used ditaloni rigati / ridged tubes)

  • 2 tbsps oil

  • 1 small onion diced

  • 3 bulbs garlic diced

  • ½ tsp mustard powder

  • 1 tsp salt

  • 1tsp cracked black pepper

  • 100g / 1 cup cashew nuts

  • 2 cups of free-from grated cheeze

  • 1 cup water

  • 2 tsps of cider vinegar

  • 2 mushrooms sliced

  • 1 spring onion (optional)


  1. Bring a pan of salted water to a rolling boil. Cook your pasta as per the packet instructions and drain in a colander when done. Add salt and pepper to taste.

  2. Meanwhile, fry your onions off in a pan. When they are translucent, add in your garlic, mustard powder, salt and pepper and fry for a further 2 minutes.

  3. Add in your cashews, cheeze and water. Keep it on a low simmer for about 5 minutes.

  4. Carefully transfer your ingredients into a food processor with your cider vinegar and blend until smooth. You can add more warm water if it appears too thick.

  5. Fry off your mushrooms until they’re golden brown. Then, serve your pasta with your mushrooms and mix in your cheeze sauce. Garnish with spring onion.

Vegan Macaroni Cheeze in just 5 steps… You would have thought it’d actually be a difficult recipe right?

There is no doubt that I’ll be trying this again. It’s so quick and easy that I’ll actually be putting this on my quick fix, go-to list.

How did you get on with this recipe? Did you make any changes or add anything in? I’m kinda considering that this would make an awesome pasta bake so if you have a go at that, be sure to share it!

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Written by Jack Ricketts
Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
You can find me on Instagram

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