Vegan Pumpkin Macaroni and Cheese

Slightly smoky, creamy and cheesy, this vegan mac n’ cheese is sure to please even the biggest of cheese lovers!

1 pound macaroni of choice (preferably whole grain)
2 tablespoons extra virgin olive oil, divided
2 large shallots, diced (approx. 1 cup)
4 garlic cloves, roughly chopped (approx. 1 tablespoon)
1 teaspoon smoked paprika
1 teaspoon dried sage
1 teaspoon tumeric (optional)
15 ounces pumpkin purée (1 can or approx. 2 cups)
1/2 cup vegetable broth
1/2 cup unsweetened plain non-dairy milk (such as almond, cashew or rice milk)
1/3 cup nutritional yeast
1 head of kale, stem removed and roughly chopped (approx. 2 cups)
salt & pepper to taste

View the full recipe at Making Thyme for Health →