Vegan Pumpkin Mac-n-Cheese

Wednesday, October 18, 2017

Don't get me wrong, I love pumpkin spice, but savory pumpkin is also extremely delicious and kinda my new favorite thing. This recipe is inspired by Hot For Food's pumpkin ravioli recipe which is amazing! But it's also a lot of work making homemade raviolis and not ideal for a quick meal.

My cooking laziness led me to turning the ravioli recipe into a simple pumpkin mac-n-cheese where all you have to do is boil some noodles, blend up the sauce in the blender and bam! You've got a meal.

What you need:
1 cup of organic pumpkin puree
2 tablespoons of organic tahini
1/3 cup of nutritional yeast
1/4 cup of organic almond milk
1 tablespoon of organic tomato paste
1 tablespoon of lemon juice
3 cloves of garlic
1/3 cup of organic vegetable broth
1 tsp sea salt
1 teaspoon of fresh rosemary
1 teaspoon of organic dried basil
1 teaspoon of organic nutmeg
A sprinkle of ground pepper
Organic noodles of your choice, cooked

1. Place all of the ingredients (except the noodles lol) into a blender or food processor and blend until combined. Feel free to add more/less almond milk to get your desired sauce consistency.

2. Pour the sauce over the noodles and serve!

3. Optional, but highly suggested- sauté some onions in vegan butter until golden brown and use to top the dish

4. Enjoy!

I love how super simple this is to make, and it's so cheesy and herb-y and just all around delicious! The sauce stores well in the fridge too and is easy to heat up for leftovers the next day. But if you do have a little bit of extra time on your hands, I highly recommend the ravioli version too :)

*Inspired and altered from this recipe 

1 comment

  1. This sounds so good, and I can't wait to make this I love pumpkin and this sounds great! Thanks so much for sharing.

    megan // mysprinkleofprep.wordpress.com

    ReplyDelete

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