Vegan Mac and Cheese

Creamy, comforting, and completely dairy-free, this vegan mac and cheese delivers all the cozy vibes of the classic - no cheese required. A rich, savory sauce coats every noodle for an easy weeknight dinner everyone at the table can enjoy.

Serves: 4 | Time: 20 minutes

Ingredients

• 1 box (250g) pasta

• 1 cup (8 oz) canned coconut milk

• 1/2 cup pumpkin purée

• 1/4 cup nutritional yeast

• 1 Tbsp olive oil

• 2 tsp cornstarch

• 1 tsp Dijon mustard

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper, to taste

Instructions

1. Cook the noodles.

   1. Boil noodles in salted water according to package instructions, about 8-10 minutes.

   2. Drain, return to pot, and set aside.

2. Make the ‘cheese’ sauce.

   1. In blender or food processor, blend together coconut milk, pumpkin, nutritional yeast, olive oil, cornstarch, mustard, garlic powder, onion powder, salt, and pepper.

   2. Add mixture to a medium saucepan.

   3. Heat on high and bring to a boil. Stir frequently.

3. Add ‘cheese’ sauce to pasta. Mix until well-coated.

4. Serve and enjoy!

Allergen Alterations

Wheat-free: use gluten-free pastas [1] such as Banza or Barilla options.

Notes

[1] Pastas like red lentil or chickpea can add additional protein.