Kids and adults will go crazy for this vegan mac & cheese. It's the perfect easy dinner to whip up for your family any night of the week.
Did you know: We grow enough pumpkins in Canada to feed the entire country but most of them end up in the landfill? This year keep your pumpkin out of landfill by chopping it up and pureeing it to make some mac & cheese.
1 1/2 cups raw cashews (soaked in water for 2 hours or boiled for 15 minutes)
3 tablespoons fresh lemon juice
1/2 cup of pumpkin puree - canned or fresh (see tip below)
1 1/2 teaspoons fine sea salt
1/4 cup nutritional yeast
1/2 teaspoon chilli flakes
1 clove garlic
1/4 teaspoon turmeric
pinch of cayenne pepper
1/2 teaspoon mustard (I like whole grain mustard)
16 ounces of pasta of choice (gluten-free, if needed)
pinch of freshly ground black pepper
Roasted veggies (optional)
Prepare the pasta according to package directions.
Drain the cashews after soaking or boiling.
While the pasta is cooking, combine the cashews, Hippie Mylk, pumpkin puree, lemon juice, salt, nutritional yeast, garlic, turmeric, chilli flakes, cayenne, and mustard in a high-speed blender and blend until the consistency is silky smooth.
Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce.
Top with your favourite roasted veggies, like broccoli, if desired.
Tip: A carved pumpkin will spoil in a couple of days, so carve it the day before or the day of Halloween and then chop and process it soon after. Cut up the pumpkin into large slices, removing the skin and seeds, and place onto a parchment-lined baking tray, roasting for an hour at 425 F. Puree the final product in a blender.
Tip: This cheese sauce freezes very well. I often make a triple batch and freeze it in serving size portions to make life a little easier!