Vegan Pumpkin Mac and Cheese (Gluten Free, Dairy Free)
This delicious and creamy vegan pumpkin mac and cheese is the perfect comfort food to welcome Fall. It's an easy meal that comes together quickly with simple ingredients!
Servings: 6 servings
- 16 oz O Organics red lentil penne pasta or your favorite gluten free pasta
- 1 tbsp extra virgin olive oil
- 1 tbsp avocado oil
- 4 garlic cloves minced
- 1 15 oz canned pumpkin
- 1 cup O Organic unsweetened almond milk plus more, if needed
- 1/3 cup Open Nature cashew butter
- 1/3 cup nutritional yeast
- 1½ tsp sea salt
- 1 tsp dijon mustard
- 1/2 tsp dried sage
- 1/4 tsp cayenne pepper
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- Optional: Fresh parsley flakes for garnish
Bring a large pot of water to a boil.
Add pasta to the pot and cook according to package instructions (around 7-8 minutes for red lentil pasta). Stir occasionally while cooking so the pasta doesn't stick to each other.
Drain, then add olive oil and stir to coat. Set aside.
Heat avocado oil in a large pot over medium heat.
Add garlic cloves and cook stirring for 1-2 minutes until fragrant.
Add the rest of the ingredients (except pasta), and stir to combine and heat through for about 3-4 minutes.
Transfer the heated sauce to a high speed blender and blend until smooth.
Blend in more almond milk if you want the sauce thinner.
Pour over the pasta, then stir together. Serve, garnished with parsley flakes.
Serving: 1serving - makes 6 | Calories: 425kcal | Carbohydrates: 62g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Sodium: 652mg | Potassium: 303mg | Fiber: 3g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg