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.