Description
An easy vegan, gluten-free pumpkin mac and cheese recipe ready in just 30-minutes! This plant-based recipe combines raw cashews, pumpkin puree, plant milk, sweet potato, pimentos, paprika, nutritional yeast, and my secret ingredient- red curry paste for the most flavorful vegan cheese sauce to pour over your gluten-free / grain-free noodles!
Ingredients
Units
Scale
- 12 oz Gluten-Free elbow pasta (I used Jovial Foods GF Organic Brown Rice Pasta)
- 1 cup raw cashews, soaked overnight or boiled
- 1 cup sweet potato, peeled and diced
- 1 can pure pumpkin puree (not pumpkin pie mix)
- 2 cups plant milk (like coconut milk or cashew milk)
- 4 ounces sweet pimentos
- 1/8 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup nutritional yeast
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon red curry paste
- 2 tablespoons plant butter
Garnishes
- ground nutmeg
- pepper
- Fresh thyme (optional)
- crumbled gluten-free crackers (optional)
Instructions
- Add the cashews and sweet potatoes to a medium saucepan and cover with water. Boil them until the sweet potatoes are tender, about 15 minutes.
- Strain the cashews and sweet potatoes and place them in your blender with all of the other ingredients (minus the noodles) and blend until smooth. *NOTE: you may need more plant milk to achieve the desired thickness of the “cheese” sauce.
- Make the pasta according to the package directions, strain, and then add back to the pot. Pour in the cheese sauce, stir to coat all the noodles with the sauce. Serve in bowls and then garnish with ground nutmeg, pepper, thyme (optional). Try crumbling gluten-free crackers over top!
Notes
** Make this recipe grain-free by using plant noodles, or Jovial Foods Cassava Pasta!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch & Dinner
- Cuisine: American