• Egg Free Mama

Pumpkin Mac 'n 'Cheese'

1/2 of a 454g box of dried elbow macaroni, cooked as per the box directions


200 g pumpkin puree (NOT pumpkin pie filling)--about half a can

1/2 cup nutritional yeast

1/4 cup non-dairy milk

2-3 cloves minced garlic (honestly, I use way more but I love garlic)

1/2 cup vegan cheese of choice plus an additional 1/4 cup to finish

salt and pepper to taste


In a small sauce pan, combine pumpkin puree, non-dairy milk, and garlic. Add nutritional yeast and stir until dissolved.


Add first 1/2 cup of vegan cheese and whisk until smooth.


Drain pasta, reserving about 1/4 cup cooking liquid. Combine pasta and sauce, along with cooking liquid and stir until the sauce begins to thicken slightly. Add the final 1/4 of vegan cheese and stir to melt. Add salt and pepper as desired for a savoury, peppery finish.



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