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 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.
That’s when I called our recipe specialist, Kristin Mataluni. You can see a bunch of Kristin’s creations right here on our website. She is a wizard in the kitchen. Absolutely brilliant. Her modesty won’t let her talk about it very much, but she is masterful in the kitchen. Kristin is a busy mom and friend of mine, who graciously came on board to assist with producing recipes for our blog. She has always been skilled in the kitchen due to her father being a restaurant owner during her childhood. She was always around food…cooking it or seeing recipes, etc.
All this to say that we are absolutely honored to have her. Our family made this recipe recently with a bit of skepticism from the years of tasting bad mac and cheese recipes. (sorry Kristin, no offense)
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 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. 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!
- 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
- Boil pasta according to directions and set aside.
- 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.
- Add pumpkin, salt and pepper and mix them in with potatoes.
- Transfer mixture to a blender for a quick blend until smooth.
- Mix cooked pasta and mixture to a large bowl and mix until noodles are coated.
- Transfer mac and cheese to a glass baking dish.
- 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.
- 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. Enjoy!