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Vegan Pumpkin Mac and Cheese

Vegan Pumpkin Mac and Cheese

From Lisa Barnet

Vegan Pumpkin Mac and Cheese

Ingredients

  1. 1 small sugar (pie) pumpkin
    1 tablespoon olive oil
    1 cup raw cashews, soaked overnight
    1 cup diced, cooked potato
    3 tablespoons vegan butter
    1 small shallot, chopped
    2 tablespoons nutritional yeast
    1 tablespoon lemon juice
    1 teaspoon Dijon mustard
    1 teaspoon paprika
    Salt and pepper to taste
  1. 1 pound cooked whole-wheat pasta
  1. Topping
    1/2 cup panko breadcrumbs
    2 tablespoons vegan butter, melted
    2 teaspoons finely chopped fresh sage
  1. Garnish
    Fresh sage leaves

Directions

  1. Preheat oven to 400ºF.
  2. Cut pumpkin in half and remove seeds (and save to roast for a tasty snack). Brush inside with olive oil and place cut side down on a parchment-lined baking sheet. Bake for 30 minutes, until soft and beginning to brown. Allow to cool to the touch and use a large spoon to scrape flesh from skin. Discard skin. Sauté shallot in vegan butter until soft and translucent.
  3. Place soaked cashews and 1 cup water in a food processor and process until very smooth and creamy. Add pumpkin, potatoes, shallot, nutritional yeast, lemon juice, salt, mustard, and paprika and process until smooth.
  4. Turn on broiler. In a small baking dish, toss panko breadcrumbs with melted vegan butter and chopped sage; broil for 1 minute, until crisp and golden brown.
  5. Cook pasta in boiling water and drain, reserving a little of the cooking water. Transfer sauce to a medium saucepan and heat gently, adding a little pasta water to thin if necessary. Season to taste with salt and pepper. Pour over cooked pasta.
  6. Spoon into bowls and sprinkle with toasted breadcrumbs and sage leaves.
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