Vegan Pumpkin Mac and Cheese Bake
Vegan Pumpkin Mac and Cheese Bake is a hearty and fun twist on a classic comfort food - creamy, flavorful, vegan, and gluten free! Great as a make ahead holiday side dish, everyone at the table will want seconds... or thirds.
Ingredients
- 1 lb macaroni or pasta of choice
- 1 13 ounce can pumpkin puree
- 3 cloves garlic roughly chopped
- 3 cups Coconut milk
- 1 tablespoon mustard powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup nutritional yeast
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease a 13x9 baking dish.
- In a large pot, cook pasta according to package instructions, drain and set aside in a bowl to cool.
- In a high speed blender, add the pumpkin puree, garlic, coconut milk or almond milk, mustard powder, salt, pepper, and nutritional yeast. Blend on high for 1 minute until a thick sauce blends together.
- Pour sauce over noodles, and mix. Add pasta to baking dish and bake for 30 minutes until hot and bubbling.
Video
Notes
You can also include some fun add-ins to this mac: spinach, peas, mushrooms, or broccoli!
And to make this mac and cheese #extra - sprinkle some seasoned breadcrumbs on top, or any cheese of your choice. But trust me, it is delicious the way it is.
Nutrition
Calories: 227kcalCarbohydrates: 44gProtein: 9gFat: 1gSaturated Fat: 1gSodium: 294mgPotassium: 195mgFiber: 3gSugar: 2gVitamin A: 12IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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