Description
Creamy and comforting vegan mac and cheese with a pumpkin twist.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 (15 ounce) can pumpkin puree
- 1 cup unsweetened plant-based milk
- 1/2 cup nutritional yeast
- 1/4 cup vegan butter
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- In the same pot, whisk together pumpkin puree, plant-based milk, nutritional yeast, vegan butter, cornstarch, garlic powder, onion powder, and nutmeg.
- Heat over medium, stirring constantly, until the sauce thickens.
- Season with salt and pepper to taste.
- Add cooked macaroni to the sauce and stir to coat.
- Serve immediately.
Notes
- Adjust the amount of plant-based milk to reach your desired consistency.
- For a spicier flavor, add a pinch of cayenne pepper.
- You can use other pasta shapes instead of elbow macaroni.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg