Vegan Pumpkin Mac N’ Cheese
Only vegans know the struggle of replicating dairy products like cheese. But thanks to one secret ingredient, nutritional yeast, that problem is no more. This umami bomb is what gives vegan cheese its signature cheesy flavour. This recipe for vegan macaroni and cheese uses pumpkin to mimic that iconic yellow cheese colour.
Equipment
- Saucepan
- Steamer
- Blender
Ingredients
- 2 cups dried macaroni
- 1 cup pumpkin chopped and skin removed
- 1/2 cup frozen peas
- 1/2 yellow onion
- 1/4 cup cashews soaked overnight
- 1/3 cup coconut milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper
Instructions
- Cook macaroni according to instructions on the packet along with peas. Reserve 1/2 cup pasta water.
- Steam pumpkin and onions until tender.
- Drain and add all the other ingredients to a blender together with the pasta water and blend until smooth.
- Pour sauce into pasta and mix until combined.
- Serve and enjoy immediately.