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Vegan Pumpkin Mac and Cheese
A creamy cashew based sauce with pumpkin for a hint of sweetness, color and nutrients.
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American
Keyword:
dairy-free, egg-free, soy-free, vegan
Servings:
4
Calories:
420
kcal
Equipment
blender
high speed preferred
Ingredients
8
ounces
elbow noodles
or your favorite short pasta
1
cup
raw cashews
1⅛
cup
almond milk
¼
cup
nutritional yeast
¼
cup
pumpkin puree
2½
teaspoons
lemon juice
½
teaspoon
Dijon mustard
1
teaspoon
garlic powder
1
teaspoon
onion powder
¼
teaspoon
paprika
1
teaspoon
salt
or to taste
Instructions
Soak cashews in boiling or very hot water for at least 10 minutes.
Cook pasta.
As the pasta cooks, prepare the sauce:
Place pumpkin, almond milk, lemon juice in the blender.
Add all other ingredients. This order will prevent seasonings from sticking to the blender container, especially if your blender inverts to blend.
Blend until smooth and creamy.
Drain pasta when cooked.
Add sauce to pasta and mix thoroughly.
Enjoy!
Notes
This blog post, recipe and pictures were prepared by Makayla DeLeon, Texas A&M, Class of 2023, studying nutrition and dietetics.
Nutrition
Calories:
420
kcal
|
Carbohydrates:
56
g
|
Protein:
15
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Sodium:
690
mg
|
Potassium:
445
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
2393
IU
|
Vitamin C:
3
mg
|
Vitamin E:
1
mg
|
Vitamin K:
14
µg
|
Calcium:
116
mg
|
Folate:
22
µg
|
Iron:
3
mg
|
Zinc:
3
mg