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Description
Enjoy this Creamy Vegan Pumpkin Mac and Cheese, a comforting and flavorful dish perfect for fall. It’s easy to make and sure to please everyone.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 (15 ounce) can pumpkin puree
- 1 cup unsweetened plant-based milk
- 1/2 cup nutritional yeast
- 1/4 cup vegan butter
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Vegan parmesan cheese for topping
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- In the same pot, combine pumpkin puree, plant-based milk, nutritional yeast, vegan butter, garlic, onion powder, salt, and pepper.
- Heat over medium heat, stirring constantly, until the butter is melted and the sauce is smooth.
- Add the cooked macaroni to the sauce and stir to coat.
- Serve immediately, topped with vegan parmesan cheese if desired.
Notes
- Adjust the amount of plant-based milk to achieve your desired sauce consistency.
- For a spicier dish, add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg