Vegan Pumpkin Mac and Cheese
Ingredients
- 12 oz gluten-free elbow pasta
- 1 cup raw cashews, soaked overnight or boiled
- 1 cup sweet potato, peeled and diced
- 1 can pure pumpkin puree (not pumpkin pie mix)
- 2 cups plant milk (like coconut milk or cashew milk)
- 4 ounces sweet pimentos
- 1/8 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup nutritional yeast
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon red curry paste
- 2 tablespoons plant butter
- garnishes
- ground nutmeg
- pepper
- fresh thyme (optional)
- crumbled gluten-free crackers (optional)
Preparation
Add the cashews and sweet potatoes to a medium saucepan and cover with water
Boil them until the sweet potatoes are tender, about 15 minutes
Strain the cashews and sweet potatoes and place them in your blender with all of the other ingredients (minus the noodles) and blend until smooth
Note: you may need more plant milk to achieve the desired thickness of the
Make the pasta according to the package directions, strain, and then add back to the pot
Pour in the cheese sauce, stir to coat all the noodles with the sauce
Serve in bowls and then garnish with ground nutmeg, pepper, thyme (optional)
Try crumbling gluten-free crackers over top!