by CHLOE’s Recipe for Vegan Mac ’N’ Cheese with Shiitake Bacon

Author: by CHLOE

by CHLOE’s Recipe for Vegan Mac ’N’ Cheese with Shiitake Bacon

In celebration of National Vegetarian Week, plant-based eatery by CHLOE are sharing the recipe for their famous deliciously oozy vegan Mac ‘N’ Cheese with crispy shiitake bacon recipe with you!

Servings: 4

Servings: 4




(Servings: 4)

  • For the pasta:
  • 113.75 113.75 g shell pasta
  • 0.75 0.75 Tbsp safflower oil (or other cold pressed vegetable oil)
  • 0.5 0.5 Tbsp vegan margarine
  • For the sweet potato sauce:
  • 113.75 113.75 g roasted sweet potato, peeled and mashed slightly
  • 37.5 37.5 g raw cashews
  • 175 175 ml water
  • 0.5 0.5 tsp sea salt
  • 0.25 0.25 clove garlic, minced
  • 0.25 0.25 tsp mustard seed
  • 0.5 0.5 Tbsp light brown sugar
  • 0.0625 0.0625 tsp cayenne pepper
  • For the shiitake bacon:
  • 113.75 113.75 g shiitake mushrooms, stemmed and sliced ¼ inch thick
  • 15 15 ml safflower oil (or other cold pressed vegetable oil)
  • 0.3125 0.3125 tsp fine sea salt



  • Roast sweet potatoes.
  • Peel and slightly mash sweet potatoes.
  • Mince garlic.
  • Stem and slice shiitake mushrooms.
  • Pre-heat the oven to 325°F.

To make the pasta: 

  1. In a large pot, bring 6 quarts of water up to a full boil.
  2. Add ¼ cup sea salt. Cook pasta according to directions on the packaging, removing 1 minute early.
  3. Drain and rinse pasta in cold water to stop the cooking process.
  4. Add safflower oil and toss to coat.

To make the sweet potato sauce: 

  1. Add roasted, peeled and mashed sweet potatoes, raw cashews, water, sea salt, minced garlic, mustard seed, light brown sugar and cayenne pepper to a high speed blender.
  2. Blend until smooth, about 7-9 minutes, at the highest speed.

To make the shiitake bacon: 

  1. In a large bowl, toss sliced mushrooms with safflower oil, sea salt, and freshly ground pepper. Allow to marinate 30 minutes before cooking.
  2. Layout shiitake mushrooms in a single layer on a baking sheet and bake for about 30 minutes, until the steam disappears and the shiitakes are evenly browned.
  3. When ready, transfer to a paper towel-lined dish to drain. The mushrooms will crisp as they cool.

Build it! 

  1. Place the shell pasta in a pot with 1/4 cup of water, per cup of pasta. Bring to the boil to reheat pasta.
  2. Add 1/3 cup of sweet potato sauce per cup of pasta and 1/2 tablespoon of vegan margarine per cup of pasta.
  3. Allow all to cook together and simmer until sauce has thickened and enrobes the pasta.

Notes + Serving

Serve topped with smoked paprika, Shiitake Bacon and vegan parmesan.

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