Creamy, delicious and satisfying vegan pumpkin Mac & Cheese! This recipe is simple to make, supports a healthy lifestyle and will curb your cheese cravings. This plant-based meal is a healthy alternative to one of your all time, childhood classics! Using whole, real and fresh ingredients in this macaroni dish ensures added nutritional benefits.
Vegan I Gluten Free
Time: 35 minutes
2 servings gluten-free pasta
1 tbsp. coconut oil
2 cloves garlic, minced
1/2 white onion, diced
450g steamed pumpkin
1 cup coconut milk
2 tbsp. Tapioca flour
1/4 cup nutritional yeast
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. clove
Vegan parmesan cheese
Prepare the pumpkin - Remove the skin from the pumpkin and cut into 1/2 inch slices. Place in a steamer pot and cook until tender, 10 - 12 minutes.
To prepare the pasta - Cook your gluten-free macaroni noodles according to the package. Typically, I add the pasta to boiling water and cook, 4 - 6 minutes, stirring occasionally.
Strain the water and set the pasta aside.
To prepare the sauce - Add the steamed pumpkin and sauce ingredients to a blender and mix on medium-high speed until smooth and creamy, 1 - 2 minutes.
To combine the dish - In a large skillet heat 1 tbsp. coconut oil over medium-high heat. Once hot, add the minced garlic and onion. Sauté 2 - 3 minutes, until just beginning to brown.
Stir in your pumpkin cheese sauce.
Add your noodles to the skillet and heat everything through, 4 -5 minutes. Stir occasionally.
Remove the pan from the heat and divide the Mac and Cheese among 2 bowls.
Garnish with vegan parmesan and your favorite toppings!
Serve warm. Store leftovers 1 - 2 days in the fridge.