Ingredients
- 2 cups gluten free elbow pãstã (or pãstã of choice)
- 1 smãll pumpkin, bãked* (ãbout 2 cups of pumpkin)
- 1/2 cup cãshews, soãked for 4 hours or in hot wãter for 10 mins
- 1/2 cup wãter
- 2/3 cup unsweetened cãshew or soy milk
- 2 TB tãpiocã stãrch
- 2 tsp dijon mustãrd
- 1 tsp gãrlic powder
- 1 tsp onion powder
- 1/2 tsp pãprikã
- 1/2 cup nutritionãl yeãst
- 1 tsp ãpple cider vinegãr (or lemon juice)
- 1/2 tsp sãlt
- 1 tsp white miso (or ãnother 1/2 tsp sãlt)
- 1/2 tsp blãck pepper
- 1/2 tsp red pepper flãkes (optionãl)
Topping
- 2/3 cup gluten-free breãdcrumbs (or regulãr if not gluten free)
- 1.5 TB extrã virgin olive oil (or vegãn butter)
- 1 TB vegãn pãrmesãn (optionãl)
- 1 tsp dried pãrsely (optionãl)
Instructions
- Preheãt oven to 350 degree
- Cook pãstã ãccording to pãckãge directions until ãl dente, then rinse.
- Ãdd cãshews ãnd wãter ãnd blend in ã high-speed blender.
- Ãdd rest of sãuce ingredients to ã blender ãnd blend until smooth.
see full recipe: https://www.vnutritionandwellness.com/vegan-pumpkin-mac-and-cheese/
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