I know what you’re thinking. Vegan mac and cheese? Will my family really like this stuff? Well, I can save you the trouble of even worrying about it because I tested it out with one of my friends who LOVES cheese and she said it was some of the best mac and cheese she had ever eaten.

  • I don’t know about you, but when I eat mac and cheese I want it to be:
  • Indulgent
  • Ooey gooey and cheesy
  • Salty and savory
  • Filling and satisfying

This recipe doesn’t disappoint.

Vegan Mac and Cheese on a plate.

The Vegan Mac And Cheese They Can Eat As Much As They Want

In this recipe, the potatoes and cashew milk add just the right amount of creaminess to the recipe, while the pumpkin puree adds a perfect color and flavor to finish off the recipe. Don’t worry, you can’t really taste the pumpkin. Hints of garlic and the pinch of salt go a long way in this recipe as well, but there is a secret that makes this recipe sing:

Corn Flakes. But, don’t worry. If you are 100% whole food, plant-based, you don’t have to use them. 

This fun, optional topping gives the perfect crunch, smell, and taste to the mac and cheese masterpiece. It truly is the best vegan mac and cheese I have ever tasted.

And if you really want to impress your family, before you throw the mac and cheese in the oven for the bake, place it on a bed of marinara sauce before you bake it. The sauce will coat the bottom of your cheesy noodles and make everyone smile one bite at a time.

The Best Vegan Mac & Cheese Ever

Prep Time 25 mins
Cook Time 30 mins
Course Main Course
Servings 6

Equipment

  • Medium-sized pot
  • Blender
  • Plastic bag
  • Oven-safe bowl

Ingredients
  

  • 2 cups brown rice macaroni
  • 1 tbsp white onion diced
  • 1 tbsp garlic minced
  • 1 cup unsweetened cashew milk
  • 2 cups mini potatoes peeled & diced
  • 15 oz pureed pumpkin
  • 2 tbsp vegan butter
  • 2 cups Corn Flakes cereal optional

Instructions
 

  • Boil your pasta. Then In a medium-sized pot, simmer the cashew milk, potato, onion,and garlic on medium-low heat for 15-20 minutes, or until the potato pieces have softened. Then add pumpkin, salt and pepper and mix them in with potatoes
  • Transfer mixture to a blender for a quick blend until smooth and mix cooked pasta and mixture in a large oven-safe bowl and mix until noodles are coated.
  • In a mostly sealed plastic bag, smash the cornflakes until they are in tiny pieces. Add the thawed butter to the bag and mix well and spread Corn Flake mixture on top of the noodles in the baking dish.
  • Bake mac and cheese in the oven at 350 degrees for thirty minutes.
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