All recipes / Pumpkin Mac ‘n Cheese
Pumpkin Mac ‘n Cheese
Say hello to this extra creamy, extra cozy Pumpkin Mac ‘n “Cheese” that’s dairy-free, rich, and creamy, without any compromise.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10
Ingredients
2 cups cashews, soaked for at least 1 hour (preferably overnight)
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
2 teaspoons thyme
2 teaspoons ground mustard
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
1 15-ounce can of pumpkin purée
3 cups nutritional yeast
1/4 cup dijon mustard
1 cup reserved pasta water, add more as needed
1 cup Califia Farms Unsweetened Oat Creamer
Red pepper flakes, as desired
Salt and pepper, as desired
4 tablespoons melted vegan butter
1 pound cellentani or cavatappi noodles
Seasoned breadcrumbs, optional chives, for topping
Directions
01
Preheat oven to 350ºF.
02
Soak cashews in water for at least an hour, preferably overnight.
03
Boil your noodles per package instructions. Reserve 1 cup of pasta water.
04
Add cashews, garlic powder, onion powder, smoked paprika, thyme, ground mustard, cayenne, nutmeg, pumpkin purée, nutritional yeast, dijon mustard, pasta water, Califia Farms Unsweetened Oat Creamer, red pepper flakes, salt, pepper, and vegan butter to a blender.
05
Blend until smooth and creamy.
06
Place cooked noodles in an oven safe 9x13 baking dish, then pour sauce on top.
07
Top with breadcrumbs as desired and bake for 25 minutes.
08
Finely chop chives and garnish as desired.
