Vegan pumpkin macaroni and cheese –Ever find yourself craving a cozy dish that feels like a hug on a plate? Enter the creamy vegan pumpkin macaroni! This delightful dish is not just comforting; it’s like a golden hug for your taste buds. So grab your apron and let’s get to cooking!
Creamy Vegan Pumpkin Macaroni
This mac and cheese wannabe has a twist that’ll make you go “Whoa!”— pumpkin adds the creamiest texture and a hint of sweetness that’ll knock your socks off. Plus, it’s vegan, so you can enjoy it guilt-free!
Ingredients:
- 8 oz elbow macaroni (or pasta of choice)
- 1 cup pumpkin puree
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- First things first, cook your pasta according to package instructions. Don’t forget to salt the water! This is your pasta’s spa day.
- While the pasta is cooking, let’s whip up that creamy pumpkin sauce. In a blender, combine pumpkin puree, almond milk, nutritional yeast, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. It should look like a vibrant sunset in a bowl!
- When your pasta is al dente, drain it and return it to the pot. Now, pour that luscious pumpkin sauce all over it like it’s a big celebratory blanket.
- Stir it all together until the pasta is fully coated with the glorious pumpkin goodness. Feel free to taste along the way. Quality control is key!
- If you want to be fancy, sprinkle some fresh parsley on top for that restaurant vibe. Snap a picture because this masterpiece deserves its Instagram debut!
And there you have it! A bowl of creamy vegan pumpkin macaroni that’ll warm your heart and tickle your taste buds. Serve it at your next gathering and watch how quickly it disappears. Trust me, everyone will be begging for the recipe! Enjoy!