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The vegan mac and cheese served in a small pot topped with sage.

Vegan Pumpkin Mac and Cheese

This Vegan Pumpkin Mac and Cheese recipe is creamy, dreamy & super simple! Perfectly al dente pasta gets tossed in a simple no-cook, dairy-free pumpkin cashew cream sauce. Made with just 10 simple ingredients in 15 minutes or less, this cozy vegan mac and cheese recipe is the perfect meal for Meatless Mondays or any day! To view the full post, click here!

INGREDIENTS

  • 1 (16-ounce) package DeLallo Shells (or other short pasta of choice)
  • 1/2 cup roasted, unsalted whole cashews
  • 1 cup unsweetened almond milk (or other plant milk of choice)
  • 1 15-ounce can pumpkin purée
  • ⅓ cup nutritional yeast
  • 3 cloves garlic
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each: allspice, freshly grated nutmeg, cayenne pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Add shells and stir to prevent sticking. Cook to al dente according to package directions, 10-11 minutes. Prior to draining reserve some of the pasta water. Drain the pasta. Return the reserved pasta to the pot. Set aside.
  2. Meanwhile, make the pumpkin cashew cream. Add the remaining listed ingredients to a high-speed blender. Blend until completely smooth and creamy.
  3. Pour the pumpkin sauce over the pasta. Stir to combine, adding in the reserved pasta water little by little until your desired consistency is reached.
  4. Serve immediately.

Vegan Pumpkin Mac and Cheese

This Vegan Pumpkin Mac and Cheese recipe is creamy, dreamy & super simple! Perfectly al dente pasta gets tossed in a simple no-cook, dairy-free pumpkin cashew cream sauce. Made with just 10 simple ingredients in 15 minutes or less, this cozy vegan mac and cheese recipe is the perfect meal for Meatless Mondays or any day!

To view the full post, click here!