Vegan Pumpkin Mac and Cheese

This is the perfect savory fall dinner and even more perfect for the start of October! When fall rolls around, the only thing we want is pumpkin for breakfast, lunch and dinner. So, this vegan pasta sauce hits that pumpkin spot and is also healthy and filling! essays on separating by john updike Lancore LTD cheap scholarship essay writer website usa cialis and oxycodone maroc insolite viagra marocain essay scholarships based on books source my high school experience essay books to help write essays 1bap partylist scholarship essay sildenafil abz 100 mg nedir meaning of the word thesis statement central assertion essay known analytical view of james joyces araby essay stanford filmbay 381 html kamagra mixed pack can you write a narrative essay in third person small essays watch essay ideas for cause and effect educational technology integration specialist resume go to site essay on the middle ages source link bioessay and metabolism of estrogen What You’ll Need


3/4 cup pumpkin purée 

3/4 cup (almond) milk

1 large clove of garlic

1/4 cup raw cashews

1 tsp apple cider vinegar

1 tsp maple syrup

1/4 tsp thyme

3 Tbs nutritional yeast

1/4 tsp oregano

1/4 tsp basil

1/8 tsp salt

1/4 tsp smoked paprika

Dash of nutmeg


Box of your favorite pasta or you can use steamed cauliflower/zoodles!

How to Make

Preheat oven to 350. Blend all sauce ingredients in blender until smooth. Pour sauce over cooked pasta or cooked cauliflower. Fill two greased (single serve) ramekins with the pasta. Sprinkle (vegan) cheese on top if you’d like and bake for 7ish minutes or until the cheese is melted. Allow to cool and enjoy!🧡

Happy pumpkining!

Lyla and Emily

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