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Lemon Pumpkin Mac and Cheese with Roasted Pumpkin by Follow us for daily veg…

πŸŽƒ Lemon Pumpkin Mac and Cheese with Roasted Pumpkin by plantbased.traveler

Follow us vegadishes for daily vegan recipes

1 small Hokkaido pumpkin (organic if possible)
1/2 cup cashews
1/2 tbsp olive oil
1 small red onion
3 garlic cloves
2 tbsp tapioca starch
2 cups water
3 tbsp nutritional yeast
1 tsp turmeric
1/2 tbsp coconut aminos
1 lemon
Salt to taste
1 tsp of vegetable broth paste/powder
For the roasted pumpkin
1/2 tbsp olive oil
1/2 tsp paprika
1/2 tsp turmeric
Dash of cayenne pepper
Salt to taste
2 servings pasta of choice
(I used lemon rigatoni)
Optional to serve with
Fresh arugula
Pumpkin seeds

Wash pumpkin (peel if not organic), cut into 4 large pieces and clean out seeds and strings.
Cut everything into bite size chunks.
Dice onion and garlic, heat up 1/2 tbsp of olive and fry onions until fragrant, then add garlic, cashews and 2 cups of the cubed pumpkin. Continue cooking for a few more minutes. Add 2 cups of water, bring to a boil and let simmer for 20 minutes.
Turn off the heat and add tapioca starch, nutritional yeast, turmeric and coconut aminos.
Transfer to a blender, food processor or use a handheld blender and blend until sauce is smooth and creamy.
Add about 1 tbsp of the lemon juice and season to taste with salt.
For the roasted pumpkin, add remaining cubes to a bowl and toss with oil and spices.
Place on a line baking sheet and bake for ~ 25 minutes at 375 F/190 C. Depending on how large you cut the pieces you may need to adjust baking time and add another 5 min or more.
Squeeze some lemon juice over roasted pumpkin when done.
Add cheese sauce to pasta and pumpkin and enjoy.

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