The Wait Is Over: Mouth-Watering Vegan Mac ‘N’ Cheese

Who says vegans can’t enjoy an ooey gooey American classic? Not us! We dare vegans and non-vegans alike to resist this creamy, non-dairy mac ‘n’ cheese, sprinkled with CA Whole Wheat cereal for an added crunch and toasty, golden finish!

PRO TIP: Carry your stoneground crumble over to a side dish of Avocado Fries!

Cook time: 20 minutesthumb_IMG_5375_1024_edited-1

Serves: 4-5 people


  • 10 ounces whole wheat elbow pasta
  • 3 tbsp vegan butter
  • 1 garlic clove, minced
  • 1/2 tsp onion powder
  • 2 tbsp all purpose flour
  • 2 cups almond milk
  • 8 ounces vegan cheddar cheese
  • 1/2 cup CA Whole Wheat cereal
  • 4-6 fresh basil leaves
  • 3 tbsp vegan parmesan cheese


1. Cook elbow pasta according to package instructions. Drain and set aside.

2. In a medium saucepan over medium-low heat, add vegan butter. Once butter has melted, add garlic and sauté for 1 minute. Add flour and whisk for 2 minutes. Add almond milk and whisk for 30 seconds. Add in vegan cheddar cheese and whisk until all the cheese has melted—this may take up to 5-8 minutes. Just keep stirring and it’ll come together!

3. In a blender, add CA Whole Wheat cereal and basil. Pulse 9-1o times. Set aside.

4. Add pasta and cheese sauce into a 8×8 pan. Mix well. Sprinkle cereal crumbs and vegan parmesan on top of the mac and cheese. Broil 1-2  minutes or until the top is golden brown.

5. Garnish with additional shredded basil and serve while hot. Enjoy!thumb_IMG_5406_1024_edited-1



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