Pumpkin Mac 'n Cheese Recipe

Name: Pumpkin Mac and Cheese Recipe
Total time: 35 min
Yield: 4

by Analiese Trimber

4 servings

35 Minutes

calories

396g

carb

41g

fat

20g

protein

13g

tools

Small pan
Blender
Saucepan
Large pot

Ingredients

1 box Pasta (vegan-friendly)
¼ cup Raw pine nuts
15 oz Pumpkin purée
13.5 oz Full fat coconut milk
1 ½ tbsp Lemon juice
2 tbsp Vegetable stock
½ tsp Ground pepper
1 tsp Ground turmeric
1 tsp Garlic powder
½ tsp Smoked paprika
2 tbsp Vegan ricotta cheese (optional)
1 tsp Red chili flakes (optional)
½ tsp Salt

Instructions

1

Place pine nuts in a small pan and toast for 6-8 minutes until golden brown, stirring frequently.
2

Add toasted pine nuts, pumpkin purée, coconut milk, lemon juice, vegetable stock, turmeric, salt, pepper, garlic powder, and smoked paprika to a blender and blend until smooth.
3

Transfer sauce to a saucepan and bring to a boil. Once boiling, reduce heat to medium low and simmer for 20-25 minutes, or until sauce has reduced by half.
4

While sauce is simmering, prepare pasta to package instructions.
5

Combine sauce and pasta and serve!

·

Optional: garnish with red chili flakes, toasted pine nuts, and vegan ricotta cheese.

Creamy Pumpkin-Based Mac You’ll Crave

Vegan mac ‘n cheese is tricky for obvious reasons. That doesn’t stop me from craving it, though. Naturally, we crave the things we can’t have all the time! I’ve been lactose intolerant my entire life, so I’ve had plenty of time to pine for mac ‘n cheese. When I was little, I was so addicted to Kraft that I would suffer the consequences of consuming dairy, and they were not pretty.

Nowadays, that discomfort from eating dairy isn’t worth it for me. Which means it was time for a vegan mac ‘n cheese recipe that’ll have you coming back for more! I’m not a huge fan of nutritional yeast so there isn’t any in this recipe, but I’ve always found that some toasted pine nuts emulate a bit of a cheesy taste. Hope you enjoy!

This mac is also paleo-friendly if you use a paleo pasta like this one!