Vegan Corn & Pumpkin Mac ‘n Cheese

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Print

Vegan Corn & Pumpkin Mac ‘n Cheese


Scale

Ingredients

  • 350g pasta
  • 500g hokkaido pumpkin, peeled and cut into chunks
  • 100g cashews, presoaked in water for 34h
  • 1 glass/can sweet corn
  • 2 Tbsp nutritional yeast flakes
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 100ml water
  • 1 Tbsp olive oil salt and pepper to season
  • optional : cashew parmesan
  • parsley, chopped

Instructions

  1. Preheat oven to 200C/400F
  2. Add the peeled, cut pumpkin to a bowl and mix together with olive oil.
  3. Add pumpkin to parchment paper lines baking tray and roast until soft (20-25min).
  4. Meanwhile cook pasta to al dente (rinse a little with cold water so they dont become too sticky)
  5. Rinse and drain cashews and add them together with 100ml water, the pumpkin chunks, nutritional yeast and spices to a high speed blender.
  6. Blend until smooth and creamy.
  7. Put pasta back into the pot, pour sauce in, add corn and cook on simmer while stiring through occasionally.
  8. Season some more with paprika, salt, pepper and top off with parsley and cashew parmesan if desired.

 

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