... Vegan Pumpkin Macaroni And Cheese | Dance of Stoves

Vegan Pumpkin Macaroni And Cheese

Vegan Pumpkin Mac n Cheese: If you like pasta, you have to try this Vegan Pumpkin Macaroni and Cheese. The sauce has no cholesterol; it is very creamy and light.
You ask us a lot to make vegan cheeses, and although we have several recipes on the blog, we haven't made one for a long time. 

Also Read: 9 Vegan Recipes With Pumpkin

Also Read: Vegan Miso Soup Recipe

I have a fascinating book at home about vegan cheeses

Also, Read Cocoa And Hazelnut Cream. Nocilla Or Homemade Nutella

Still, between the fact that some ingredients are not entirely healthy and most of the recipes are not as straightforward or straightforward as ours, the truth is that I have a little abandoned the subject of cheesesLet's see if I get to it.

Also Read: Deluxe Potatoes With Dipping Sauce

Also Read: How To Make Vegetable Noodles - Step By Step

This Vegan Pumpkin Cheese Dip is similar to our famous Vegan Cheese, although it tastes different. 

Also Read: How To Make Vegan Cheese - Step By Step

Both sauces are delicious, but vegan cheese tastes more like real cheese. Anyway, I can't say which one I like best; you have to try this recipe because it is delicious and the sauce is incredibly creamy.

Also Read: The 10 Most Popular Recipes Of 2021

RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef Atlas Power Blender

Vegan Pumpkin Macaroni and Cheese

Vegan Pumpkin Mac n Cheese: If you like pasta, you have to try this Vegan Pumpkin Macaroni and Cheese. The sauce has no cholesterol; it is very creamy and light.
If you like pasta, you have to try this vegan pumpkin mac and cheese. The sauce has no cholesterol; it is very creamy and light.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 15 mins
  • Total: 30 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Main Dish, Gluten-Free
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • 2 cups of pumpkin, peeled and diced (300 g)
  • 1/4 cup unsweetened soy milk (65 ml) *
  • Two tablespoons of extra virgin olive oil **
  • One teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 or 1 and 1/2 teaspoons of sea salt
  • Four tablespoons nutritional yeast or brewer's yeast
  • One tablespoon lemon juice
  • 200 g or 7 oz macaroni with or without gluten
  • Fresh parsley for garnish (optional)

Ingredients SCALE (2x)

  • 4 cups of pumpkin, peeled and diced (600 g)
  • 1/2 cup unsweetened soy milk (130 ml) *
  • Four tablespoons of extra virgin olive oil **
  • Two teaspoon onion powder
  • One teaspoon garlic powder
  • 2 or 1 and 1/2 teaspoons of sea salt
  • Eight tablespoons nutritional yeast or brewer's yeast
  • Two tablespoon lemon juice
  • 400 g or 7 oz macaroni with or without gluten
  • Fresh parsley for garnish (optional)

Ingredients SCALE (3x)

  • 6 cups of pumpkin, peeled and diced (900 g)
  • 3/4 cup unsweetened soy milk (195 ml) *
  • Six tablespoons of extra virgin olive oil **
  • Three teaspoon onion powder
  • 1 1/2 teaspoon garlic powder
  • 3 or 1 and 1/2 teaspoons of sea salt
  • 12 tablespoons nutritional yeast or brewer's yeast
  • Three tablespoon lemon juice
  • 600 g or 7 oz macaroni with or without gluten
  • Fresh parsley for garnish (optional)

Instructions

  1. Steam the squash for 10 minutes or until tender. I use a pot with a small basket, I add water without touching the bottom of the basket, and when it starts to boil, I add the pumpkin and cook it covered over medium-high heat. You can also cook or bake it, whichever you prefer.
  2. We put the pumpkin in a blender along with the rest of the sauce ingredients. We beat until they are perfectly integrated.
  3. We cook the pasta until it is to our liking. Ideally, follow the instructions on the package, although we do not add salt. To save time, you can cook the pasta at the same time as the pumpkin.
  4. We mix the pasta and the sauce in the pot.
  5. We serve the macaroni and decorate it with a bit of chopped fresh parsley (optional). You can store the pasta in a supper or lunch box in the fridge, and it will last about 3 or 4 days. It can be reheated and frozen without problems, although you will have to add a little milk because the sauce will be thicker.

Notes

  • * If you cannot take soy, substitute it for any other unsweetened vegetable milk
  • ** If you want, you can remove the oil and replace it with water

Have you made this recipe?

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