Vegan Pumpkin Mac & Cheeze

Without the cheese! Not the I’m opposed to cheese. In fact I’m quite the fan, but I’m also a self confessed pumpkin addict, roast, puree, sweet pumpkin treats, added to my oats, and of course it makes for an epic “cheesy” sauce when combined with some cashew butter and nutritional yeast.

The roasted cashew butter is key for the texture and more satisfying fatty deliciousness. Otherwise it’s just a veggie puree with some nutritional yeast which is good, but not great.

I love adding some milled flax for a little more fibre rich goodness, and simply because when it comes to sauces, smoothie and bowls of oats, the thicker the better! The milled flax absorbs any potential excess liquid that might seep from the pumpkin puree.

Simply poured over a bowl of your favourite pasta this is simple comfort food at it’s finest..if I do say so myself. Topped with some fried sage and chopped roast hazelnuts and toasted pumpkin seeds, you’ve got texture, extra fragrant lip smacking goodness that is totally irresistible and potentially too good for sharing. Reserve any additional sauce in the fridge and add to freshly cooked pasta rather than storing leftover pasta and sauce combined.

Vegan Pumpkin Mac and Cheese

Print Recipe

By Peachy Palate Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

• *For the Sauce*
• 200g pumpkin puree
• 60g smooth roast cashew butter
• 2 tbsp Linwoods milled flaxseed, pumpkin and sunflower seeds
• 3 tbsp nutritional yeast
• 120ml non dairy milk of choice; I like to use oat or rice as the most neutral tasting
• ¼ tsp smoked paprika
• ¼ - ½ tsp salt, to taste
• *For the Pasta*
• 160 - 200g uncooked pasta of choice
• 2 tbsp chopped toasted hazelnuts
• 1 tbsp toasted pumpkin seeds
• Small handful of sage
• 1 tbsp olive oil

Instructions

1

Blend together all sauce ingredients in a blender. Add to a pot, bring to the boil and then simmer for about 10 minutes to thicken. Can be made in advance and stored in the fridge for up to three days; reheat in a pot or in the microwave before serving!

2

Cover pasta with boiling water and cook according to packet instructions.

3

Drain pasta and add sauce. Allow to heat through over a low heat for just a couple of minutes.

4

Heat oil in a small pan and fry sage leaves for just a minute or two.

5

Serve pasta topped with nuts, seeds and fried sage leaves. You could also add an extra little dusting of flaxseed if you like.