Preheat oven to 300°F. In a small bowl combine the ingredients for the breadcrumbs and mix together. Spread out on a small pan and bake for 7 minutes until crispy.

Prepare pasta according to package directions. Reserve about ¼ cup (60ml) of pasta water.

Meanwhile, in a separate pot add the vegan butter for the mac & cheese over low heat. Once it is melted add in the flour and whisk until the butter has absorbed the flour (it will look like dough). Then, slowly add in the nondairy milk about 1 to 3 tablespoons at a time, and whisk continuously to make a smooth roux. Then add in the vegan cream cheese, vegan cheddar shreds and seasonings. Continue to whisk and cook until it is all melted and smooth.

When the pasta is done add it to the cheese sauce and mix together. Add in about 1 to 2 tablespoons of the reserved pasta water to help thin the sauce if necessary.

Add to a bowl and top with the crispy breadcrumbs.