Ultra-creamy, cozy, and perfect for fall. This vegan Pumpkin Mac & Cheese has a silky cashew-pumpkin sauce that tastes deliciously cheesy—no dairy needed. ⁠
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🗣️Comment "Recipe" and I'll DM the recipe to you! ⁠
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🔗 🧑‍🍳 Or find it here: https://itdoesnttastelikechicken.com/pumpkin-mac-and-cheese/⁠
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Pasta:⁠
➡️1 lb (3 cups) elbow macaroni or other short pasta⁠
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Pumpkin Cheese Sauce:⁠
➡️1 cup raw cashews, softened if needed (see step 1)⁠
➡️1 ¾ cups (1 14oz can) pumpkin pureé, (not pumpkin pie filling⁠
➡️3 cups water⁠
➡️¼ cup nutritional yeast⁠
➡️¼ cup cornstarch⁠
➡️2 tablespoons white miso paste⁠
➡️2 teaspoons paprika⁠
➡️1 teaspoon salt⁠
➡️½ teaspoon garlic powder⁠
➡️½ teaspoon onion powder⁠
➡️¼ teaspoon black pepper⁠
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Panko and Sage Topping (Optional):⁠
➡️1 ½ cups panko bread crumbs⁠
➡️¼ cup vegan butter, melted⁠
➡️¼ cup nutritional yeast⁠
➡️¼ teaspoon paprika⁠
➡️8 - 15 fresh sage leaves, (for topping, optional)⁠
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