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Pumpkin Mac & Cheese


  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 1/2 pound of dried pasta of choice
  • heaping 1/2 cup raw cashews soaked overnight and then drained & rinsed(or see notes for quick soaking)*
  • 1/2 cup of pumpkin puree
  • 1/4 cup nutritional yeast
  • 1/2 cup veggie broth
  • 1 tablespoon of vegan butter, melted
  • 1/41/3 cup of plant based milk
  • 1 teaspoon of fine sea salt
  • ¼ tsp smoked paprika
  • ½ tsp of garlic powder
  • 1/4 tsp onion powder

Instructions

  1. Cook the pasta according to its package instructions.
  2. While the pasta is cooking, make the sauce: in a food processor or high speed blender, combine the soaked cashews, pumpkin, nutritional yeast, broth, milk, salt, paprika, garlic powder, and onion powder. Blend until creamy and smooth.
  3. Once pasta is done, drain and rinse and then pour the cheese sauce over top. Stir to combine and season with additional salt and pepper as needed. ENJOY!

Notes

* you can quick soak your cashews by covering them in a pot with water and bring to a boil. Let boil for a few minutes and then take off of the heat. Let sit for 15 minutes. Drain and rinse.

  • Category: Pasta
  • Method: stovetop
  • Cuisine: american

Keywords: vegan mac and cheese, vegan pasta, pumpkin mac and cheese