No items found.
Pumpkin Mac and Cheese
Entrees
Pasta
Ingredients:
- 14 g (1 tbsp) vegan butter
- 8 g (1 tbsp) flour
- 6 g (1 tsp) salt
- Italian seasoning
- Garlic powder
- Onion powder
- Red pepper flakes
- Herbs, optional
- 15 g (¼ cup) nutritional yeast, approximately
- 70 g (½ cup) cashews
- 480 ml (2 cups) water
- 245 g (1 cup) pumpkin purée
- 40 g (⅓ cup) Good Planet vegan mozzarella shreds
- 40 g (⅓ cup) Good Planet vegan cheddar shreds
- Cooked pasta of your choice
.svg){kind=small}
.svg){kind=small}
Prep
Instructions:
- Make the roux: In a saucepan, melt 14 g (1 tbsp) vegan butter and whisk in 8 g (1 tbsp) flour to make a roux.
- Add the seasonings: Add 6 g (1 tsp) salt, Italian seasoning, garlic powder, onion powder, red pepper flakes, herbs if you like, and 15 g (¼ cup) nutritional yeast. Let it brown slightly.
- Blend the pumpkin cashew milk: In a blender, combine 70 g (½ cup) cashews, 480 ml (2 cups) water, and 245 g (1 cup) pumpkin purée. Blend until you have a milky, runny texture.
- Warm the sauce: Add the pumpkin cashew milk to the saucepan. Cook over medium-low heat until the sauce is warm.
- Melt in the cheese: Add 40 g (⅓ cup) mozzarella shreds and 40 g (⅓ cup) cheddar shreds. Stir until the cheese is melted and the sauce is creamy.
- Adjust the seasoning: Taste and add more seasonings if needed.
- Add the pasta: Stir in the cooked pasta until coated in the sauce, then serve.
Common Mistakes, Notes, Storage, Swaps & Tips
Why these Ingredients
No items found.
Pumpkin Mac and Cheese
Ingredients:
- 14 g (1 tbsp) vegan butter
- 8 g (1 tbsp) flour
- 6 g (1 tsp) salt
- Italian seasoning
- Garlic powder
- Onion powder
- Red pepper flakes
- Herbs, optional
- 15 g (¼ cup) nutritional yeast, approximately
- 70 g (½ cup) cashews
- 480 ml (2 cups) water
- 245 g (1 cup) pumpkin purée
- 40 g (⅓ cup) Good Planet vegan mozzarella shreds
- 40 g (⅓ cup) Good Planet vegan cheddar shreds
- Cooked pasta of your choice
Instructions:
- Make the roux: In a saucepan, melt 14 g (1 tbsp) vegan butter and whisk in 8 g (1 tbsp) flour to make a roux.
- Add the seasonings: Add 6 g (1 tsp) salt, Italian seasoning, garlic powder, onion powder, red pepper flakes, herbs if you like, and 15 g (¼ cup) nutritional yeast. Let it brown slightly.
- Blend the pumpkin cashew milk: In a blender, combine 70 g (½ cup) cashews, 480 ml (2 cups) water, and 245 g (1 cup) pumpkin purée. Blend until you have a milky, runny texture.
- Warm the sauce: Add the pumpkin cashew milk to the saucepan. Cook over medium-low heat until the sauce is warm.
- Melt in the cheese: Add 40 g (⅓ cup) mozzarella shreds and 40 g (⅓ cup) cheddar shreds. Stir until the cheese is melted and the sauce is creamy.
- Adjust the seasoning: Taste and add more seasonings if needed.
- Add the pasta: Stir in the cooked pasta until coated in the sauce, then serve.
