Vegan Pumpkin Mac and Cheese

Name: Vegan Pumpkin Mac and Cheese
Total time: 20 s
Yield: 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 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.