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Creamy Pumpkin Mac

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Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni any variety - regular, GF, legume based etc.
  • 1 cup butternut squash or pumpkin cooked and puréed or canned
  • 1 15 oz can coconut milk any variety works
  • 1 cup raw cashews preferably soaked
  • 1/4 cup nutritional yeast
  • 3 tbsp vegan butter melted
  • 1 tbsp fresh lemon juice
  • 1 tsp sea salt to taste
  • 1/2 tsp pumpkin pie spice*
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper to taste
Toppings:
  • Fresh Sage chopped
  • Toasted panko or breadcrumbs GF or regular

Method
 

  1. Cook macaroni according to package instructions.
  2. In a high speed blender combine the rest of the ingredients and blend on high until creamy.
  3. In a large pot, stir together macaroni and pumpkin sauce. If needed, warm over low heat.
  4. Serve hot with toasted panko and fresh chopped sage sprinkled on top.

Notes

*The pumpkin pie spice I use for this recipe does not have all spice in it. It is from Frontier Co-op and uses a blend of cinnamon, ginger, cloves and nutmeg. 
*Soak cashews in water for 4 hours or overnight. Short on time? Pour boiling water over them and soak for 5 minutes.