Do you ever want to just indulge in a big bowl of comfort food? For the past few days I have had a hankering for a nice bowl of Mac & Cheese. But there was one problem!
You see, ever since I have become Gluten Free and Dairy Free, I just haven’t been able to create the perfect Mac & Cheese. There is dairy free cheese that I sometimes like to use, but it doesn’t get melty and gooey like regular cheese. I don’t know about you, but when I eat Mac & Cheese I like it cheesy and gooey! Just thinking about it makes my mouth water! But then I decided to try my hand at creating a Vegan cheese sauce with pumpkin.
And guess what? It was a BIG WIN! It turned out just how I like it, gooey and creamy and of course very delicious. I will surely be making this again, but I will probably try out and add different things next time. Experimenting in the kitchen is just so much fun!
This Vegan version of Mac & Cheese tastes and looks exactly like regular Mac & Cheese.
5 minPrep Time
25 minCook Time
30 minTotal Time
Vegan Pumpkin Mac & Cheese Sauce
1 tbsp. DF Butter
3/4 Cup Almond Milk
1 tbsp. Arrowroot Powder
1/4 tsp. Garlic Powder
4 tbsp. Nutritional Yeast
2 tsp. Dijon Mustard
1 Cup Canned Pumpkin
Salt & Pepper, to taste
1 tsp. Sage
Vegan Mac & Cheese
1 Pkg of GF Pasta Shells
2 tbsp. EVOO (Extra Virgin Olive Oil)
2 shallots, diced
3 Garlic Cloves, minced
Handful of Kale, roughly chopped
1 tsp. Turmeric
1 tsp. Sage
1 Can Vegan Pumpkin Mac & Cheese Sauce
For the Vegan Pumpkin Mac & Cheese Sauce:
Place the DF butter into a pot over medium low heat.
In a small bowl whisk together almond milk, arrowroot powder, and garlic powder until there are no clumps. Add this into the pot and whisk.
Stir in the nutritional yeast, dijon mustard, salt and pepper. Whisk over low heat until thickened. Add in the canned pumpkin and stir until combined.
For the Vegan Mac & Cheese:
Bring a large pot of water to a boil and cook the pasta according to package directions. Once the pasta is tender, remove from heat and drain.
Place the empty pot back onto the stove over medium heat and add 1 tbsp. EVOO. Add the shallot, garlic, and kale. Cook for 3 min. Add in the turmeric,sage, and a pinch of salt & pepper. Stir and continue cooking for 2 min.
Place the pasta back into the pot and stir to combine with the sauteed veggies. Pour the vegan mac & cheese sauce over top and stir until the pasta is evenly coated.
If your Vegan Mac & Cheese sauce comes out too thick, you can add in a little extra Almond Milk to thin it out a little bit.