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Vegan Pumpkin Mac and "Cheese"

30-Min Vegan Pumpkin Mac and “Cheese” – Irresistibly Creamy Comfort


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  • Author: TracyMarger
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A creamy, dairy-free mac and cheese made with pumpkin for a healthy twist.


Ingredients

Scale
  • 8 oz elbow macaroni
  • 1 cup pumpkin puree
  • 1/2 cup cashews, soaked
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup unsweetened almond milk

Instructions

  1. Cook macaroni according to package instructions. Drain and set aside.
  2. Blend soaked cashews, pumpkin puree, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
  3. Add almond milk and blend again for a creamy consistency.
  4. Pour the sauce over cooked macaroni and stir to coat.
  5. Serve warm.

Notes

  • Soak cashews in hot water for 15 minutes for smoother blending.
  • Adjust seasoning to taste.
  • Store leftovers in the fridge for up to 3 days.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg