Vegan Pumpkin Mac and Cheese
Author: Haley Gallerani
Serves: 2
- ¾ cup almond milk
- 1 tbsp arrowroot powder
- 6 tbsp nutritional yeast
- 2 tsp. Dijon mustard
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Juice of ½ a lemon
- ½ tsp. salt and ground black pepper, to taste
- 1 cup pumpkin puree
- 2 cups macaroni pasta
- Mix-ins of choice (I used tomato and spinach)
- In a bowl, whisk together the almond milk and arrowroot powder until all of the clumps are gone. Add into a pot over low-medium heat. Stir in the nutritional yeast, dijon mustard, garlic powder, onion powder, lemon, salt, and pepper, and whisk over low heat until it is thickened (about 5 minutes).
- Cook your pasta according to the package directions.
- Stir the pumpkin puree into the cheese sauce pot.
- Add the cooked, drained, and rinsed macaroni into the cheese sauce pot and add the mix-ins. Heat and serve.
Recipe by The Vegan Abroad at https://www.theveganabroadblog.com/?p=705
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