Who doesn’t love macaroni and cheese? This version is absolutely decadent. I use my favorite vegan cheese – Kite Hill – and add wild mushrooms to make this extra decadent. I bake the macaroni and cheese in individual oven safe bowls but you can easily make this in a small baking dish if you prefer. This recipe makes 2 nice size servings.
1 cup of mixed mushrooms (I use shiitake and cremini)
1 clove of garlic
1 cup uncooked macaroni
1 cup homemade cashew milk *
1/4 cup Kite Hill ricotta
1/4 cup Kite Hill cream cheese
1 cup breadcrumbs + 1 teaspoon olive oil
*To make cashew milk, blitz 3/4 cup filtered water and 1/4 raw cashews in the Vitamix. If you don’t have a Vitamix, soak or boil the cashews.
Start the macaronis cooking in a big pot of salted water. Cook until al dente!
Sauté the mushrooms until just soft. Press the garlic and add to the mushrooms. Toss around. Add a spoonful of pasta water to deglaze the pan.
Preheat the oven to 375.
Drain the macaronis. Add back to the pot and combine with the cashew cream, ricotta and cream cheese. Stir in the mushrooms. It might be a touch loose but that is okay because the cashew milk with thicken up in the oven.
Portion into individual baking dishes. Top with breadcrumbs and drizzle of olive oil over the top. Bake until the top is golden, about 15 minutes. Enjoy!