Vegan Pumpkin Mac and Cheese
Creamy, flavorful, and oh-so-delicious, this Vegan Pumpkin Mac and Cheese is a wholesome, dairy-free, and healthy alternative to classic comfort food. It’s super delicious, insanely cheesy, and oozing with plant-based ingredients. Cooked pasta is tossed in a cashew-based vegan cheese sauce and topped with vegan parmesan cheese. You'll love the intense and smoky flavor of roasted pumpkin.
Ingredients
- 1 small sugar pumpkin – also called pie pumpkin
- 1 head of garlic
- ½ cup raw cashews
- ½ cup nutritional yeast
- 1.25 cups lite coconut milk
- 1 tbsp tapioca starch
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp onion powder
- Squeeze of lemon juice
- 1 tsp salt
- ½ tsp pepper
- 300 g macaroni noodles
Optional Toppings
- Fresh sage
- Fresh thyme
- Fresh Chives
- Vegan parmesan cheese
Instructions
- Slice your sugar pumpkin in half, remove the guts and seeds, and drizzle with a touch of olive oil, salt and pepper.
- Place your pumpkin face down on a lined baking sheet.
- Slice the top of a head of garlic and season the top with olive oil, salt, and pepper. Place this topside up on the baking sheet.
- Bake at 425f for 40 minutes until your pumpkin is fork tender. Take the garlic out once the top is golden brown, about 20-25 minutes.
- Let the pumpkin cool slightly, then remove the cooked insides and place 2 cups inside a high-speed blender.
- Add in the remaining ingredients and blend until smooth.
- Season to taste as desired.
- Cook your pasta according to package directions, then strain and add to a pot along with your pumpkin cheese sauce.
- Mix and top off your pasta with fresh thyme, sage, and vegan parmesan cheese.
Nutrition
Serving: 1gCalories: 467kcalCarbohydrates: 63.3gProtein: 18gFat: 18gSaturated Fat: 7.7gPolyunsaturated Fat: 2.15gMonounsaturated Fat: 5.63gSodium: 814.3mgPotassium: 896mgFiber: 10gSugar: 9.5gVitamin A: 1265.94IUVitamin C: 7.89mgCalcium: 80mgIron: 5.6mg
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