Vegan Pumpkin Mac and Cheese
Ingredients
- 3/4 cup vegetable broth or water
- 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
- spinach
- fresh parsley or sage
Preparation
Add all sauce ingredients to a blender and puree until smooth and creamy, adjusting thickness with extra broth if needed.
Transfer the sauce to a saucepan and heat over low heat.
Cook pasta according to package directions and steam the broccoli.
Drain the pasta, reserving 1/3 cup of pasta water, and return it to the pan with a drizzle of olive oil.
Add the reserved pasta water to the warmed sauce and stir to combine.
Drizzle the sauce over the pasta and toss to coat, then stir in the steamed broccoli and chopped spinach, and top with fresh parsley or sage.
