"Creamy, healthy, delicious and wholesome vegan mac & 'cheese' that also happens to be free from oil and gluten."
Vegan Mac & 'Cheese'
5
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- Recipe Card
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 500 g pumpkin
- 1/4 cup unsweetened plant-based m!lk
- 1/4 cup soaked cashews
- 2 tablespoons nutritional yeast
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 150 g gluten-free pasta
- 1/2 juice of one lemon
Method
Step 1
Bring a large pot of water to boil, add your pumpkin and cook for 15-20 minutes or until soft.
Step 2
Once cooked, drain the pumpkin and add it to a food processor/blender along with the plant milk, spices, salt, nutritional yeast, pre-soaked cashews and lemon juice. Blend until smooth and creamy (if you are using a blender that seals i.e. a Nutribullet, first let the pumpkin cool to room temperature before blending).
Step 3
Cook the pasta according to its packet instructions. Once cooked, drain the pasta and reserve 2-3 tbsp. of the cooking water. Pour the ‘cheesy’ pumpkin sauce over the pasta and stir together until well coated. Season to taste and serve immediately with optional extras i.e. chili flakes, avocado, crispy chickpeas, fresh herbs/rocket/microgreens/kale/baby spinach, shelled hemp seeds, fresh cherry tomatoes, additional nutritional yeast, vegan cheese etc.