Pumpkin "Mac and Cheese" (Vegan)
 
 
Recipe type: Main Dishes
Ingredients
  • 1 cup raw cashews, soaked in warm water for at least 1 hour
  • 2 cups vegetable broth, divided
  • ⅓ cup nutritional yeast
  • 2 tsp. dried parsley flakes
  • 1 tsp. dried basil leaves
  • ½ tsp. rubbed sage
  • 1 TBSP Dijon mustard
  • 1 - 2 TBSP lemon juice
  • 3 cloves garlic, minced
  • 1 TBSP tomato paste
  • 1 (15-ounce) can pumpkin
  • ½ tsp. each: ground cinnamon, ground nutmeg, garlic powder, black pepper, sea salt
  • ¼ tsp. pumpkin pie spice
  • 1 box pasta chickpea pasta
  • 1 cup frozen peas or broccoli, optional
Instructions
  1. Before starting, place cashews in a bowl with warm water and allow to soak for at least one hour (up to overnight).
  2. If using frozen peas or broccoli, bring to room temperature.
  3. Boil a pot of water and then add pasta. When cooked, drain and set aside.
  4. Add cashews, nutritional yeast, and 1 cup vegetable broth to a food processor and pulse until mixture becomes smooth and creamy. Add Dijon mustard, lemon juice, dried parsley, dried basil, and rubbed sage. Continue to blend until mixture is smooth.
  5. In a large pot over medium heat, heat ~1 TBSP olive oil or ghee over mdium heat. Add the minced garlic, tomato paste, and pumpkin. Mix well, and then stir in the remaining 1 cup of vegetable broth and all of the spices.
  6. Add the cashew mixture, stir well, and cover with a lid. Allow the sauce to simmer on low heat for 10-15 minutes, or until thickened.
  7. Stir in 1 cup peas or vegetables, if using, and then cook for an additional 5 minutes, or until peas are heated through.
  8. Pour the sauce over cooked pasta, or use as a sauce for pizza.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/21/pumpkin-mac-and-cheese-vegan/