I saw a leaf hit the ground and ran to my kitchen to make something pumpkin. This is the result: creamy, dreamy, one pot pumpkin mac & cheese! Dairy-free, easy, and oh-so-fall. PS: Don’t forget to check out my new ebook with 16 vegan sauce recipes for everyday cooking!
Creamy, dreamy, one pot pumpkin mac & cheese! Dairy-free, easy, perfectly pumpkin-y and oh-so-fall.
2 cups macaroni
3 cups water
2 tsp dijon mustard
1/2 tsp salt
1/4 to 1/2 tsp garlic powder (if you really like garlic add 1/2 tsp)
1/4 cup pureed pumpkin
1/3 cup nutritional yeast
1 tsp dried sage
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp tahini
1 cup shredded vegan cheese
pepper to taste
To a large/medium pot, add macaroni, water, dijon, salt and garlic powder and stir well. Bring to a light boil, stirring frequently so it doesn’t stick. Cook until liquid is almost fully absorbed and pasta is cooked.
Add the pureed pumpkin, tahini, nutritional yeast, sage, cinnamon and nutmeg and stir until smooth and creamy.
Add the vegan cheese and pepper and stir until cheese melts. Enjoy!
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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