This Vegan Pumpkin Mac and Cheese is creamy, rich, cheesy and savoury. Enjoy this sauce poured over your favourite pasta noodles for a quick and easy dinner.
Prep Time – 10 Minutes
Cook Time – 10 Minutes
Total Time – 20 Minutes
Serves – 6 people
2 cups canned pumpkin puree
1 3/4 cups almond milk
1/2 cup nutritional yeast
1/4 cup raw cashews preferably soaked
3 cloves garlic
1 1/4 tsp. sea salt
1/2 tsp. onion powder
450 g macaroni noodles (or noodles of choice)
- Add the pumpkin puree, almond milk, nutritional yeast, cashews, garlic, sea salt, and onion powder to your blender and blend until smooth and creamy.
- Bring a large pot of water to a boil and cook the macaroni until al-dente (about 7 minutes). Strain and add the macaroni back to the pot.
- Pour in as much pumpkin mac and cheese sauce as desired and stir to combine. (You might like to use all of the sauce, or you may prefer less depending on how saucy you like it).
- Scoop into bowls and sprinkle with pepper.
Cashews offer a lovely creamy blend if you soak them overnight. To speed up the soak time, pour boiling water over the cashews and let soak for one hour. You can still make this recipe without soaking the cashews.
If you have leftover mac and cheese sauce, you can keep it in the fridge for later use. The sauce will keep for up to 5 days. You can also freeze the mac and cheese sauce for longer storage. Store in a freezer-proof container for up to three months.
Nutrition facts per serving Calories 351; protein 14 g; fat 4 g; carbs 64 g