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Vegan Pumpkin Mac and Cheeze Recipe

Vegan Pumpkin Mac and Cheeze
Source: Silk

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Ingredients

  • 1 CUP OF UNCOOKED ELBOW MACARONI
  • 1 CUPS SILK UNSWEET ALMONDMILK
  • 6 TBSP NUTRITIONAL YEAST
  • 1 TSP MINCED GARLIC
  • 2 TSP DIJON MUSTARD
  • 1 CUP PUMPKIN PURÉE (NOT PUMPKIN PIE FILLING)
  • SALT AND PEPPER TO TASTE
PREP TIME
5m
COOK TIME
15m
TOTAL TIME
20m
YIELD
2 servings

Instructions

  • Cook pasta according to package directions and set aside until ready to use.
  • Meanwhile, bring almondmilk to a boil in a pot over medium-high heat.
  • Whisk in nutritional yeast, minced garlic and Dijon mustard, and continue to cook for 2 minutes or until slightly thickened.
  • Whisk in pumpkin purée until completely smooth and cook until desired consistency is reached.
  • Add salt and pepper to taste.
  • Stir in cooked pasta until the sauce is evenly distributed.
  • Transfer to plates and serve.

Dinner

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A recipe from Silk

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