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4 Servings
Recipe By: Minimalist Baker Jennifer Bliss says Alexa says Kami Liddle says Emily says Beth Gilmour says Heather Wallace says Dana Shultz says trish says Susan says Lindsey says Julia says Dana Shultz says Sarah says Sarah says Dana Shultz says Cassie Autumn Tran says Judy Bernes says Dana Shultz says maddie says Allie says Support says Chantal says Taylor B says Dana Shultz says Elizabeth says Dana Shultz says Megan @ A Continual Feast Blog says Annette says Alyssa says Payson Cunningham says Baiba says Andrew Schneider says Megan says Milen Moodie says Nomi Malone says Nicole says Jackie says Chrissy says Support says Liz says Nathan says Valerie says Tulsi says Shelby says AmberEm says
Shared By nalle_probst

Vegan Pumpkin Mac 'N' Cheese | Minimalist Baker Recipes

Ingredients

  • 1 (2-3-lb) sugar or pie pumpkin (or sub 2 cups (450 g) canned pumpkin puree*)
  • optional: 1 Tbsp (15 ml) avocado or coconut oil
  • 2 cloves garlic (6 g or 1 Tbsp)
  • 2 Tbsp (14 g) arrowroot starch
  • 1-1 1/4 cup (240-300 ml) unsweetened plain almond or rice milk (start with 1 cup)
  • 1/2 tsp sea salt
  • 2-3 Tbsp (4-6 g) chopped sage or thyme (I used half thyme, half sage)
  • 4-5 Tbsp (12-15 g) nutritional yeast
  • 3-4 Tbsp (15-20 g) vegan parmesan cheese
  • 1/4 tsp pumpkin pie spice
  • optional: 1/4 tsp red pepper flake or cayenne pepper
  • 10 ounces (283 g) gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
  • Vegan parmesan cheese
  • Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
  • Pine nuts

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