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Pulled ‘Pork’ Baked Mac & Cheese

Pulled ‘Pork’ Baked Mac & Cheese
Pulled ‘Pork’ Baked Mac & Cheese

If you didn't know already....we love mac and cheese!

This absolutely bangin' dish was created to satisfy even the most junkfoodiest amongst you. Everyone will like the taste of this dish, whoever they are. This will impress even the staunchest meat-lover!

Derek Sarno of Sarno Bros. Wicked Healthy Food ( left us the mushrooms, so we used his clever 'pulling' technique to create this bangin' dish. Vegan mac and cheese recipe...with a VERY DELICIOUS twist. Enjoy!



Pulled Mushrooms

  • 10 King Oyster Mushrooms
  • 2 tbsp Vegetable Oil
  • 4 tbsp Tex Mex Spice Blend (or any good spice blend)
  • 2 tbsp Dairy Free Spread
  • 250ml BBQ Sauce

Mac & Cheese

  • 400g Dried Macaroni Pasta (cooked)
  • 150g Cashew Nuts (soaked overnight)
  • 450ml Unsweetened Plant-based milk
  • 50g Dairy Free Butter
  • 25g Plain Flour
  • 25g Nutritional Yeast
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1⁄2 Lemon (juice)
  • 100ml Water


  1. 1.

    Use a fork to shred the stems of the King Oyster Mushrooms and cut the heads of the mushrooms up into small pieces. Put the mushrooms into a lasagne dish

  2. 2.

    Pour the vegetable oil over the top of the mushrooms and move everything around so the mushrooms are covered in the oil. Sprinkle over the tex mex seasoning and make sure the mushrooms are well covered in the spice

  3. 3.

    Put the mushrooms in the oven and bake them for 30 minutes at 180’C (stirring halfway through the cooking time)

  4. 4.

    Put the cashews, lemon juice and water into a blender a whizz them up into a thick, smooth cashew cream and put the cream to one side

  5. 5.

    Put the dairy free Flora in a skillet, melt it down on a reasonably low heat until it’s liquid

  6. 6.

    Sieve the plain flour into the pan and stir it into the Flora to make a roux

  7. 7.

    Gradually stir the plant based milk into the roux until you have a thick, creamy sauce

  8. 8.

    Add the garlic powder, onion powder and nutritional yeast into the pan and stir it round until it’s well mixed into the sauce

  9. 9.

    Pour the cashew cream into the pan and stir it into the sauce so everything is well mixed

  10. 10.

    Pour the cooked macaroni into the pan and fold it into the sauce, making sure the pasta is well covered

  11. 11.

    Transfer the macaroni cheese into a traditional macaroni bowls

  12. 12.

    Take the bbq mushrooms out of the oven, transfer healthy, equal portions of the mushrooms on to the macaroni cheese bowls

  13. 13.

    Put the bowls into the oven and bake them for 10 minutes to make sure the two parts of the dish blend and fuse together

  14. 14.

    Serve, piping hot, with a side salad