Of all the autumn recipes you need to try, please put this pumpkin mac & cheese at the top of your list! It’s so creamy and delicious and the perfect dairy-free, vegan alternative.
- PUMPKIN MAC N' CHEESE -
Serves: 1
You will need:
- 100g dried macaroni
- 1 tbsp vegan butter ( I used Vitalite spread )
- 2 tbsp pumpkin purée
- 1/4 cup dairy-free milk
- 1/3 cup grated vegan cheese (I used Violife cheddar block)
- 1 tsp dried Italian herbs
- 1/2 tsp garlic powder
- Salt and pepper, to taste (I did around 1/4 tsp salt and 1 tsp pepper)
- 1 tsp paprika
- 2 tbsp nutritional yeast
- 2 tsp soya cream (I used Alpro single soya cream)
- 2 tsp plain flour
- 1 tsp dried chives, optional
Method:
1. Cook the macaroni with a little bit of salt and set aside.
2. In a pan on medium heat, add the vegan butter. Once melted, add the pumpkin purée, dairy-free milk and vegan cheese.
3. Stir continuously until the cheese has melted and the sauce looks smooth.
4. Reduce to a simmer and add the dried Italian herbs, garlic powder, salt, pepper, paprika and nutritional yeast. Mix to combine.
5. Pour in the soya cream and stir again.
6. The sauce will be very thin at this point, so add the plain flour and use a whisk to mix it into the sauce, until the sauce has thickened and is smooth.
7. Add the sauce to the cooked macaroni and top with some dried chives (optional). Enjoy!
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