Vegan Pumpkin Mac and Cheese (easy recipe)

🧂 Ingredients

• 14 oz gluten-free pasta* (400 g)
• 1 tsp olive oil
• 2-3 cloves garlic

  minced
• 14 oz pumpkin purée or squash (400 g)

  cooked or canned
• 2/3 cup cashews* (100 g)

  presoaked in water (for at least 3h)
• 3-4 tbsp nutritional yeast flakes
• 1/2 tsp paprika
• about 1 cup water (or vegetable broth)
• salt, pepper (to taste)
• dairy-free parmesan cheese
• parsley

  chopped

Instructions

• 1 Soak Cashews for at least 3 hours (or up to overnight). Then drain and rinse
  with fresh water. (Alternatively, simply cook them in a pot for about 10-15
  minutes).
• 2 Prepare pumpkin purée
  [https://biancazapatka.com/en/2017/10/27/pumpkin-puree-3-ways-to-make-it/] (if
  using homemade). It's ready in only 2-3 minutes when cooking in the microwave.
• 3 Cook pasta according package instructions to 'al dente'.
• 4 Heat up oil in a small pan and roast garlic for about 1-2 minutes.
• 5 Add softened cashews along with water, pumpkin, roasted garlic, nutritional
  yeast, and spices to a high-speed blender [https://amzn.to/2uZcqSw]. Blend until
  smooth and creamy. Add more water, if the sauce is too thick.
• 6 Drain pasta, put back into the pot, pour sauce over and heat everything up while
  stirring occasionally.
• 7 Season again to taste, and top off with fresh chopped parsley and vegan
  parmesan, if desired.
• 8 Enjoy!

Nutrition Info