Macaroni and cheese is one of the dishes that everyone likes, even children. If you love pasta, you’re going to love this Vegan Pumpkin Macaroni and Cheese recipe that’s light, fat-free, and cholesterol-free, but with authentic cheesy flavor. The sauce is very creamy and rich and you can use it to prepare this recipe or also to dip, a vegan fondue or to serve with some nachos. Without a doubt, you will surprise your diners with this delight!
Contents
Ingredients to make Vegan Pumpkin Macaroni and Cheese:
- 250 grams of cooked macaroni shell
- 2 units of dried tomato
- ¼ cup peas
- ¼ cup eggplant
- ½ unit of onion
- 2 cups diced pumpkin
- ¼ cup of non-dairy cooking cream or unsweetened non-dairy milk
- 4 tablespoons brewer’s yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons of oil
- 1 teaspoon of turmeric powder
How to make Vegan Pumpkin Macaroni and Cheese:
- Finely chop the aborigine, onion and sun-dried tomatoes. Heat a little oil in a pot and prepare a sauce of onion, aborigine, dried tomatoes and peas. When the sauce is ready, add thecooked pasta to the pot, mix well and reserve for now.
- Cook the pumpkin in a pot with water or in the oven until tender.
- Place the cooked pumpkin in the blender jar along with the other ingredientsfor the vegan pumpkin sauce: brewer’s yeast, garlic and onion powder, salt, lemon juice, a tablespoon of oil, turmeric and vegetable cream (or unsweetened plant milk).
- Blend well until all the ingredients are integrated and a homogeneous sauce is formed.
- Pour the pumpkin pasta sauce into the pot with the macaroni and stir well.
- The vegan pumpkin macaroni and cheeseis ready to serve!
