Vegan Pumpkin Mac and Cheese
-
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.
Share
Components
