Vegan Pumpkin Mac'n'Cheese
Author: 
Serves: 8
 
Ingredients
  • 1 16 ounce bag of GF penne pasta
  • 1 c coconut cream
  • 1 c almond milk
  • 2 c pumpkin puree (homemade or canned)
  • ¼ – ½ c shredded mozarella cheese (can sub for vegan mozarella)
  • ¼ c nutritional yeast
  • 2 Tbs ground flax
  • ½ – 1 tsp salt
  • ½ – 1 tsp pepper
  • 1 tsp turmeric
  • Topping (optional)
  • ¼ c ground flax (or bread crumbs)
  • ¼ c Parmesan cheese
  • ½ – 1 Tbs oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook noodles according to package directions. While noodles are cooking beginning preparing pumpkin sauce.
  3. Heat milk and coconut cream over medium heat, stirring often. Add in salt, pepper, and turmeric. Allow to thicken some.
  4. Add in ground flaxseed and nutritional yeast. Once thickened, stir in pumpkin and mozzarella. Once cheese has melted and noodles are done, add sauce to noodles.
  5. Pour into a greased 9 X 13 inch pan. Sprinkle topping over noodles and bake for 25-30 minutes.
  6. Topping: Mix ground flax (or bread crumbs) and Parmesan cheese (leave out if vegan). Stir in the oil, until mixture is crumbly.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/12/04/vegan-pumpkin-macncheese/