Description
A simple recipe for creamy, dairy-free macaroni and cheese using pumpkin for color and texture.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup unsweetened plant milk (soy or oat recommended)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, combine the pumpkin puree, plant milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper in a medium saucepan.
- Heat the sauce mixture over medium heat, stirring constantly until it is smooth and warmed through, about 3 to 5 minutes. Do not boil.
- Remove the sauce from the heat.
- Add the drained macaroni to the saucepan with the cheese sauce. Stir well to coat all the pasta evenly.
- Serve immediately.
Notes
- For a richer flavor, add 1 tablespoon of Dijon mustard to the sauce mixture.
- If the sauce is too thick, add plant milk, one tablespoon at a time, until you reach your desired consistency.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 6
- Protein: 20
- Cholesterol: 0
Keywords: vegan, pumpkin, mac and cheese, dairy-free, easy, pasta