Vegan Pumpkin Mac and Cheese

  • Preparation time
    20 min
  • Difficulty Easy
  • Number of servings
    6
Ingredients
  • Pasta, choice, dry -- 1 lb.
  • Cashew, whole, roasted -- 2 cups
  • Oat milk, unsweetened -- 1 pt
  • Libby’s Pumpkin Puree -- 2 cups
  • Nutritional Yeast -- 1/4 cup
  • Garlic, clove -- 5 each
  • Cayenne Pepper -- 1 Tbsp
  • Salt -- to taste
  • Pepper -- to taste
Preparation
  • 1
    Cook pasta in water to desired texture. Drain and set aside.
  • 2
    Blend cashew, oat milk, Libby’s Pumpkin Puree, nutritional yeast, garlic, salt, and pepper in a high-speed blender until uniform.
  • 3
    If too thick, add additional oat milk.
  • 4
    Heat pumpkin mac blend over medium heat.
  • 5
    Combine pasta and pumpkin mac and cheese sauce until uniform.
  • 6
    Serve hot.
Nutritional facts per serving
Energy
287.2 kcal | 14.0 %
Protein
10.1 g | 14.0 %
Carbohydrates
57.5 g | 82.0 %
Sugars
2.2 g
Fiber
2.7 g
Sodium
75.3 mg
Fats
1.5 g | 4.0 %
Saturated Fats
0.3 g
Components