Vegan Pumpkin Mac and Cheese

This Baked Vegan Pumpkin Mac and Cheese is so creamy and delicious. It’s the perfect comfort food for fall and a great dish for the holidays.

2 cups gluten free elbow pasta (or pasta of choice)
1 small pumpkin, baked* (about 2 cups of pumpkin)
1/2 cup cashews, soaked for 4 hours or in hot water for 10 mins
1/2 cup water
2/3 cup unsweetened cashew or soy milk
2 TB tapioca starch
2 tsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 cup nutritional yeast
1 tsp apple cider vinegar (or lemon juice)

View the full recipe at VNutrition →