Serve up a batch of this creamy, dreamy Vegan Pumpkin Mac and Cheese recipe. This vegan mac and cheese is loaded with creamy taste in each single chunk. Pumpkin, lemon, salt, pepper, and extra all be a part of forces to make an epic grownup mac and cheese.
Do you ever crave pasta? I do know in our residence we do. When it’s fall, you’ll be able to depend on this pumpkin pasta being served up. Lunch or dinner—and even lunch prep—together with your leftover creamy pasta.
This pumpkin mac and cheese pasta is..
- made with actual pumpkin puree
- gluten-free (for those who attain for gluten-free pasta)
- a scrumptious lunch or dinner the entire household can get pleasure from
- made with easy substances
- creamy and tacky
How To Make Pumpkin Mac and Cheese
- Begin by cooking your pasta as directed on the again of the field. As soon as accomplished, drain the pasta.
- Then in a blender, toss in your pumpkin puree, cashews, all of the spices, coconut milk, and mix until creamy.
- Pour the cheese sauce into the drained pasta. Return to range and warmth till the combination is warmed via.
- Season with salt and pepper and serve.
Bake The Mac and Cheese
After you have your creamy pasta, you’ll be able to pour it right into a baking dish after which prime with a crumb topping. Bake to permit the highest to crisp up a bit. This transforms the feel right into a baked pumpkin macaroni and cheese.
Add in Veggies
Take into account stirring in some veggies on the finish to make this a more healthy dish. Broccoli, carrots, peas, and even cauliflower could be an awesome addition to the recipe.
Pumpkin Mac And Cheese FAQs
Can I miss the dietary yeast within the recipe?
The dietary yeast on this creamy pasta recipe provides a tangy taste that resembles parmesan cheese. It additionally companions with the cashews to assist in giving you that tacky consistency you need and love in the case of conventional macaroni and cheese.
Is there an alternative choice to soaking cashews in a single day?
If you happen to occur to neglect to soak your cashews or don’t have the time, right here’s a tip. Boil your cashews on the range for one hour in water. That is going to hurry up the method and nonetheless present that ultra-creamy texture you need!
Are you able to reduce the energy on this mac and cheese recipe?
If you wish to loosen up the dish a bit, right here is one choice. Mix 2 elements water with 1 half lite coconut milk. Then measure out the identical quantity referred to as for within the recipe—so 1 cup of liquid would nonetheless be wanted for this pasta dish.
Can I make this pumpkin pasta with spaghetti squash?
If you wish to skip pasta, spaghetti squash, and even zucchini noodles could be a nice different. Simply merely shred “noodles” out of the squash after which cook dinner till prepared. Then stir within the sauce, warmth, and serve when prepared.
- 2 cups pumpkin puree
- 1/2 cup uncooked cashews soaked in cool water in a single day or for 1 hour in boiling water
- 1/4 cup dietary yeast
- 1 teaspoon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 1 ½ teaspoons sea salt
- Freshly cracked black pepper, to style
- 2 tablespoons recent lemon juice
- 1 cup coconut milk
- 10 ounces rigatoni pasta medium-sized macaroni shells, or pasta of your selection
Convey a big saucepan of water to a boil and salt generously. Cook dinner the pasta in line with the field instructions till al dente and drain in a colander.
In a high-powered blender, add the pumpkin, the soaked and drained cashews, dietary yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to style, lemon juice, and coconut milk. Mix till the sauce is totally clean and creamy, about 1–2 minutes. Style for seasonings and regulate accordingly, including extra salt as wanted.
Return the cooked and drained pasta again to the saucepan and add the cheese sauce.
Warmth over medium warmth till the sauce is effectively mixed with the pasta and warmed via. Season the mac and cheese to style.
Energy: 521kcal | Carbohydrates: 72g | Protein: 16g | Fats: 21g | Saturated Fats: 12g | Sodium: 907mg | Potassium: 717mg | Fiber: 7g | Sugar: 7g | Vitamin A: 19189IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 6mg