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Vegan Pumpkin Mac and Cheese
Vegan Pumpkin Mac and Cheese
 
 
Author:
Serves: 2
Ingredients
  • 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)
Instructions
  1. 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).
  2. Cook your pasta according to the package directions.
  3. Stir the pumpkin puree into the cheese sauce pot.
  4. 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