Vegan Pumpkin Mac and Cheese
Ingredients
- 2 1/2 lbs (1kg) pumpkin (butternut squash or hokkaido pumpkin) or 2 cups canned pumpkin puree
- 1/2 cup (40g) nutritional yeast
- 1 teaspoon dry mustard powder or 1 tsp dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sage
- 1 1/2 teaspoons sea salt + more to taste
- 1 tablespoon mellow white or yellow miso paste
- 1 tablespoon tapioca flour or arrowroot flour
- 1 lemon, juice
- 3/4 cup (120g) raw cashews, soaked
- 1 1/2 cup (360ml) almond milk, unsweetened
- 3-4 tbsp vegan parmesan
Preparation
First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft
Cook the noodles according to the package instructions
When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again
Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles