Vegan Pumpkin Mac and Cheese
Ingredients
Sauce
- 3/4 cup vegetable broth
- 1/3 cup cashew base or 1/2 cup raw cashews soaked in warm water
- 1 cup pumpkin puree
- squeeze of lemon juice
- 1 teaspoon garlic powder
- 1/4 cup nutritional yeast
- 1/2 teaspoon paprika
- pinch of nutmeg (optional)
- salt and pepper to taste
Pasta and add-ins
- gluten-free vegan pasta
- broccoli florets
- chopped organic spinach
- fresh parsley or sage
Preparation
Add all ingredients for the sauce to a blender and puree until smooth and creamy. Adjust for desired thickness by adding a little extra broth at a time.
Transfer to a saucepan and heat over low heat.
Cook pasta according to package instructions. Steam broccoli.
Drain pasta, reserve 1/3 cup pasta water, return to pan and drizzle with a tiny bit of olive oil.
Add 1/3 cup of the reserved pasta water to the warmed sauce and stir to combine.
Drizzle the sauce over the pasta and toss to coat. Stir in steamed broccoli and fresh chopped spinach. Top with fresh parsley or sage.
Tips
Double the recipe and freeze the extra pumpkin cheese sauce for later use.
Freeze leftover pumpkin puree in ice cubes to use in smoothies and soups.
