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.