- 3/4 C Raw cashews soaked at least 2 to three hours
- 1/2 C. Pumpkin puree
- 3/4 C. Plant Milk
- 1/4 to 1/2 C. Nutritional Yeast
- 1/4 tsp. poultry seasoning
- 1/4 to 1/2 tsp. crushed red pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1 1/2 T. Corn Starch
- S& P to taste
- 8 oz. pasta of choice
This is mac and cheese I would serve to a mixed crowd. The pumpkin gives it a very cheesey hue, and it looks spot on like any traditional mac and cheese casserole. It doesn't taste like pumpkin at all, so I think people would be really surprised. You can tell them after they're rubbing their full bellies!
You could also just do a stove-top version of this, and just add the drained pasta back into the pot over med. to med. low heat, and stir in the sauce and cook until it's bubbly and the sauce has thickened, usually around five minutes or so.
I'm totally late on the cooking with pumpkin trend, I think people were talking of pumpkin cooking during Mofo, but whatever, I like to do things in my own time!
|Drizzled with hot sauce of course!|