Description
A simple recipe for creamy, dairy-free macaroni and cheese using pumpkin for color and flavor.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup nutritional yeast
- 1/4 cup unsweetened plant milk (soy or almond recommended)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, combine pumpkin puree, nutritional yeast, plant milk, lemon juice, olive oil, onion powder, garlic powder, salt, and pepper in a saucepan.
- Heat the sauce mixture over medium heat, stirring constantly until it is smooth and hot, about 5 minutes. Do not boil.
- Add the drained macaroni to the saucepan with the cheese sauce.
- Stir well until all the pasta is evenly coated.
- Serve immediately.
Notes
- For a richer flavor, toast the dry pasta lightly before boiling.
- If the sauce is too thick, add plant milk one tablespoon at a time until desired consistency is reached.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 7
- Protein: 20
- Cholesterol: 0
Keywords: vegan, pumpkin, mac and cheese, dairy-free, easy, comfort food