Vegan Mac & Cheese

This rich, flavourful mac and cheese is incredibly creamy in texture, just like its classic version but this one is 100% vegan. You’ll love it!


  • Serves 2
  • 2 Tbsp Olive Oil
  • 4 Garlic Cloves
  • 3 Green Chilies
  • 2 Tbsp Corn Flour
  • 1/4 Cup Coconut Milk
  • 1 Cup Macaroni Pasta (boiled)
  • 1/4 Cup Pumpkin Puree (roasted)
  • 1 Tbsp Cajun Spice
  • 1 Tbsp Chili Flakes 
  • Salt to Taste
  • Sugar    
  • Hazelnuts 
  • Curry Leaves                  


Prep: 15 minutes
Cooking: 25 minutes

  1. Boil the pumpkin and let it cool down before making the puree.
  2. Boil the pasta in salted water till al dente. Drain and run under cold water before drizzling a tbsp of oil so doesn’t stick.
  3. Heat olive oil in a pan. Once hot enough, add chopped garlic cloves and finely chopped chillies.
  4. Next, add cornflour and sauté it until raw smell goes away.
  5. Then add a tbsp or more of coconut milk and make a paste. Cook for 1-2 minutes.
  6. Now add the pumpkin puree, followed by salt, cajun spice and sugar. Sauté for 2 minutes and then add the remaining coconut milk and a few tablespoons of pasta water.
  7. Close the lid and cook for 2-3 minutes till the water evaporates and you get a saucy texture.
  8. Now add the pasta and mix everything. Remove from the heat.
  9. In another pan, toast some chopped hazelnuts and remove. In the same pan, heat a tsp of oil and toast the curry leaves and chilli flakes in it. Add it to the pasta before serving.