Vegan Pumpkin Mac and Cheese
Ingredients
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Pasta, choice, dry -- 1 lb.
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Cashew, whole, roasted -- 2 cups
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Oat milk, unsweetened -- 1 pt
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Libby’s Pumpkin Puree -- 2 cups
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Nutritional Yeast -- 1/4 cup
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Garlic, clove -- 5 each
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Cayenne Pepper -- 1 Tbsp
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Salt -- to taste
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Pepper -- to taste
Preparation
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1Cook pasta in water to desired texture. Drain and set aside.
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2Blend cashew, oat milk, Libby’s Pumpkin Puree, nutritional yeast, garlic, salt, and pepper in a high-speed blender until uniform.
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3If too thick, add additional oat milk.
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4Heat pumpkin mac blend over medium heat.
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5Combine pasta and pumpkin mac and cheese sauce until uniform.
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6Serve 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