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