In a large pot on the stove, add vegan butter and heat on low-medium until melted. Add cinnamon and nutmeg and stir to combine.
Add marshmallows and increase heat, stirring frequently, until marshmallows are melted and gooey. They don’t melt as well as non-vegan marshmallows, but they do get really soft and form a thick ball of marshmallowy goodness. Takes about 8-10 minutes total.
Add rice crisp cereal and stir to combine.
Press into prepared square pan. Refrigerate for 1 hour, until chilled.
Optional: spread melted white chocolate on top and sprinkle cinnamon. Refrigerate another 30 minutes until set. Slice and serve. Enjoy!
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