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To make Easy Vegan Pumpkin Mac and Cheese, gather these ingredients: - 8 ounces elbow macaroni (or any pasta of choice) - 1 cup canned pumpkin puree - 1 cup cashews (soaked in water for 2-4 hours and drained) - 1 cup nutritional yeast - 1 cup almond milk (or any non-dairy milk) - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Optional: fresh parsley, chopped (for garnish) I recommend these brands for the best results: - Cashews: Choose raw, unsalted cashews from brands like Now Foods or Blue Diamond. - Nutritional Yeast: Look for Bragg or Bob’s Red Mill for a great cheesy flavor. - Almond Milk: Almond Breeze or Silk are both tasty and creamy options. Each serving of this vegan mac and cheese is packed with nutrients: - Calories: Approximately 350 - Protein: 12g - Carbohydrates: 45g - Dietary Fiber: 5g - Fat: 16g - Saturated Fat: 2g - Sugar: 2g - Sodium: 400mg This dish is not only comforting but also provides a good source of plant protein and healthy fats. Enjoy this creamy delight while knowing it fuels your body well! For the full recipe, check out the details above. First, fill a large pot with water. Add a pinch of salt to it. Next, bring the water to a boil. Once boiling, add 8 ounces of elbow macaroni. Cook the pasta until it is al dente, which usually takes about 8-10 minutes. After cooking, drain the pasta in a colander. Set it aside while you make the sauce. In a high-speed blender, gather your sauce ingredients. You need 1 cup of canned pumpkin puree, 1 cup of soaked cashews, and 1 cup of nutritional yeast. Also, add 1 cup of almond milk, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Don't forget 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Blend these until the mixture is smooth and creamy. If it seems too thick, add a bit more almond milk. In the pot you used for the pasta, pour the creamy pumpkin sauce over the macaroni. Stir the pasta and sauce together well. Make sure every piece of pasta gets coated. Place the pot on low heat. Stir continuously for about 2-3 minutes. Heat until everything is warm but do not let it boil. Once heated, taste the dish. Adjust the seasoning if needed. For the best look, serve this mac and cheese in bowls. Garnish with fresh parsley for a nice touch. Enjoy this dish that is both creamy and tasty! To get that creamy feel in vegan pumpkin mac and cheese, use soaked cashews. Soak them for 2-4 hours. This step helps blend them into a smooth mixture. If your sauce is too thick, add more almond milk. Blend well until it is silky. You want it to coat the pasta nicely. If you blend too little, your sauce may end up grainy. Seasoning makes a big difference. Start with the basics like salt and pepper. Then, add garlic powder and onion powder for depth. Smoked paprika gives it a nice kick. If you want more flavor, try adding a pinch of cayenne pepper. Taste as you go. Adjust the seasonings based on your preference. A squeeze of lemon juice adds brightness too. Presentation can make your dish pop. Serve the mac and cheese in colorful bowls. A sprinkle of fresh parsley adds a nice green touch. You can also add more nutritional yeast on top. This gives it a cheesy look and taste. For a fun twist, consider serving with a side of roasted veggies. This adds color and nutrition to your plate. {{image_2}} You can boost the health of your vegan pumpkin mac and cheese by adding veggies. Spinach, kale, or broccoli work well. Just chop them into small pieces. Cook the vegetables in the pot while boiling the pasta. This way, they get tender but still keep their color. This adds fiber, vitamins, and minerals to your meal. Elbow macaroni is classic, but other pasta types work great too. Try whole wheat, gluten-free, or chickpea pasta. These options change the taste and texture a bit. Whole wheat adds a nutty flavor. Gluten-free pasta is perfect for those with allergies. Chickpea pasta gives extra protein. Choose what you like best for your dish. If you enjoy heat, make your mac and cheese spicy! Add jalapeños or red pepper flakes to the sauce. You can also stir in some hot sauce right before serving. This gives a nice kick without overpowering the pumpkin flavor. Adjust the spice level to match your taste. You can even top with crushed red pepper for extra heat! For the full recipe, check out the link above. To store leftover vegan pumpkin mac and cheese, let it cool first. Then, place it in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to 4 days. Make sure to label the container with the date. This way, you know when to use it. When you are ready to eat your leftovers, reheat them gently. Use a pan on low heat for even warming. Add a splash of almond milk to help loosen the sauce. Stir often to avoid burning. You can also microwave it in a bowl. Heat it in short bursts, stirring in between. This keeps the creamy texture nice. You can freeze vegan pumpkin mac and cheese too! Just make sure it cools completely before freezing. Use a freezer-safe container or bag. It will stay good for about 2-3 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. For the best taste, use it sooner rather than later. No, this recipe uses no dairy cheese. However, you can try different vegan cheese brands. Some people like to mix in a bit of vegan cream cheese for extra creaminess. Yes, it can be gluten-free! Just choose gluten-free pasta. There are many great options on the market today. Look for brands that offer elbow macaroni made from rice or chickpeas. Making this dish is quick! It takes about 30 minutes from start to finish. You can prep the ingredients while the pasta cooks. You can serve this dish with a fresh salad or steamed veggies. Roasted broccoli or green beans pair nicely. For a hearty meal, add some grilled tofu or tempeh on the side. For the complete recipe, check out the Full Recipe section! This blog post covered how to make Easy Vegan Pumpkin Mac and Cheese. We looked at all the ingredients, brands to trust, and their nutrition. You learned simple steps for cooking pasta and making a creamy pumpkin sauce. I shared tips for the best flavor and looks. Plus, we explored tasty variations and how to store leftovers. Making this dish is fun and easy. With these steps and tips, you can impress anyone at your next meal. Enjoy your cooking!

Easy Vegan Pumpkin Mac and Cheese

Indulge in the creamy goodness of this Vegan Pumpkin Mac and Cheese! This easy recipe combines comforting pasta with a smooth and flavorful pumpkin sauce made from cashews and nutritional yeast, perfect for a cozy meal. Ready in just 30 minutes, it's a delightful dish that both vegans and non-vegans will love. Click through to discover how to make this delicious, plant-based comfort food that will wow your taste buds!
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Ingredients
  

8 ounces elbow macaroni (or any pasta of choice)

1 cup canned pumpkin puree

1 cup cashews (soaked in water for 2-4 hours and drained)

1 cup nutritional yeast

1 cup almond milk (or any non-dairy milk)

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

    Make the Sauce: In a high-speed blender, combine the soaked cashews, pumpkin puree, nutritional yeast, almond milk, olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until the mixture is completely smooth and creamy. If needed, add a bit more almond milk to reach your desired sauce consistency.

      Combine: In the pot with the cooked pasta, pour the creamy pumpkin sauce over the macaroni. Stir well to ensure all the pasta is evenly coated.

        Heat Through: Place the pot over low heat and stir continuously for about 2-3 minutes until everything is heated through. Be careful not to let it boil.

          Serve: Remove from heat, and taste to adjust seasoning if necessary.

            - Presentation Tips: Serve in bowls or on plates, garnished with fresh parsley for a pop of color. You can also sprinkle extra nutritional yeast on top for added flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4