The Best Vegan Mac & Cheese Ever

I know what you’re thinking. Vegan mac and cheese…woe is me. I wish there was SOMETHING…ANYTHING out there that could compare to how it used to make me feel and how it used to taste when I used to eat dairy cheese.

I have had the same struggle, as my friends. I know that dairy cheese tastes good because of all of the fat and it was what I grew up on, but ever since we started on our vegan journey as a family, we haven’t been able to find the exact right fit to satisfy our mac and cheese craving.

Sure, Daiya has a great vegan brand of mac and cheese and so does Amy’s Organic, but there’s something about sprinkling a yellow” ish” powder over my noodles that just isn’t right. I wanted to make something from scratch, but I am not a wizard in the kitchen.

In this recipe, the potatoes and cashew milk add just the right amount of creaminess to the recipe, while the pumpkin spice adds a perfect color and flavor to finish off the recipe.

Hints of garlic and a pinch of salt go a long way in this recipe as well, but there is a secret that makes this recipe sing.

Corn Flakes. Yes, I know. Corn Flakes are not the best option for us, but this is simply a topping that 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. Enjoy!

The Best Vegan Mac & Cheese Ever

Recipe Type: Dinner

Author: Cory Warren

Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

Serves: 6 servings

Ingredients

• 1 package of Elbow Pasta (we use the Tinkyada brand brown rice elbow pasta)
• 1 tbsp Minced White Onion
• 1 clove of Garlic, minced
• 1 cup Cashew Milk
• 1 Red Potato, peeled and diced
• 1 can 15oz. Pumpkin Puree
• Salt and Pepper To Taste
• 2 tbsp vegan butter substitute, thawed
• 2 cups Corn Flakes (or comparable cereal of your choice), smashed

Instructions

1. Boil pasta according to directions and set aside.
2. 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.
3. Add pumpkin, salt, and pepper and mix them in with potatoes.
4. Transfer the mixture to a blender for a quick blend until smooth.
5. Mix cooked pasta and mixture in a large bowl and mix until noodles are coated.
6. Transfer mac and cheese to a glass baking dish.
7. 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.
8. Spread Corn Flake mixture on top of the noodles in the baking dish.
9. Bake mac and cheese in the oven at 350 degrees for thirty minutes. Enjoy!

 

This recipe is being provided to Raise Vegan on behalf of a partnership with Cory Warren from Lean Green DAD. The original post for this recipe can be found HERE. Thank you.