Dairy-Free Pumpkin Mac & Cheese
Published Aug 16, 2022
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Just in time for fall, this Dairy-Free Pumpkin Mac & Cheese will have you wanting to sit by the fireside with a blanket and a good book. With just a handful of ingredients, many of which you might already have on hand, this dish is simpler than you might think.
Dairy-Free Pumpkin Mac & Cheese
Ingredients
- 2 cups canned pumpkin puree
- 1¾ cups unsweetened almond milk
- ½ cup nutritional yeast
- ¼ cup raw cashews preferably soaked
- 3 cloves garlic
- 1¼ teaspoons kosher or fine sea salt, , plus more for the pasta water
- ½ teaspoon onion powder
- 16 ounces gluten-free macaroni pasta, (or short pasta of choice)
- Pinch of freshly ground black pepper
Instructions
- Add the pumpkin puree, almond milk, nutritional yeast, cashews, garlic, salt, and onion powder to a blender and blend until smooth and creamy.
- Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 7 minutes. Strain and add the macaroni back to the pot. Pour in as much pumpkin “cheese” sauce as desired and stir to combine. (You might like to use all of the sauce or you may prefer less, depending on how saucy you like it.) Scoop into bowls, sprinkle with pepper, and serve.
Nutrition
Calories: 345kcalCarbohydrates: 66gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 626mgPotassium: 285mgFiber: 5gSugar: 3gVitamin A: 12710IUVitamin C: 4mgCalcium: 114mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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