Vegan Pumpkin Macaroni And Cheese Food
VEGAN PUMPKIN MACARONI AND CHEESE
Can you believe this imposter could actually pass for the real deal? Take your regular macaroni and cheese and explore the vegan world. Make sure you check your ingredients to ensure they're vegan.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
- Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
- Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 74.1 g, Fat 19 g, Fiber 4.9 g, Protein 16.5 g, SaturatedFat 8.6 g, Sodium 2117.4 mg, Sugar 5 g
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- In a high-powered blender, add the pumpkin, the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to taste, lemon juice, and coconut milk. Blend until the sauce is completely smooth and creamy, about 1–2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed.
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