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The Best Vegan Mac & Cheese Ever

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


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


  • 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


  • 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.