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Vegan Pumpkin Mac and Cheese

  • 20 min
  • Easy
  • 6
  • 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.
Components