Kitchen Star: Vegan Pumpkin Mac & Cheese
Hello dear kitchen friends! Today I'm bringing you a recipe that will allow you to create wonders in your kitchen: Vegan Pumpkin Mac & Cheese. This recipe will win your heart with its taste and surprise you with its simplicity! In half an hour, you'll set up a creamy and cheesy feast. Moreover, this recipe, which contains no soy or dairy products, can also be prepared gluten-free for those who wish. Let's get started, it's time to create wonders in the kitchen!
- 1 tablespoon avocado oil (or olive oil)
- 4 cups pumpkin (peeled and diced (2.5 cm pieces))
- 2 cloves garlic (roughly chopped)
- 1/2 cup cashews
- 1 cup low-sodium vegetable broth
- 300 grams dry pasta (of your choice (gluten-free if necessary))
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2-1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- Black pepper (to taste)
First, peel the butternut squash and cut into 2.5 cm cubes, also finely chop the garlic. Heat the oil in a large pan.
When the oil is hot, add the squash and garlic to the pan. Sauté until caramelized.
Add the cashews, pour in the vegetable broth, and bring the mixture to a boil.
Reduce the heat, cover the pan, and cook until the squash and cashews are soft.
Cook the pasta according to package instructions, reserving the pasta water.
Transfer the squash mixture to a blender, add the remaining ingredients and pasta water. Blend until smooth.
Taste the sauce and adjust as needed. Pour over the pasta and mix.
Serve with vegan Parmesan and enjoy.
Kitchen Star: Vegan Pumpkin Mac & Cheese Cooking Tips
You can add a deep flavor by sautéing the pumpkin longer. When using a blender, remember to add the pasta water slowly to adjust the sauce's consistency.
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