Vegan Pumpkin Mac And Cheese With Garlic Breadcrumbs
Vegan pumpkin mac and cheese - creamy, delicious, easy to make and packed with hidden veggies; this vegan mac and cheese is sure to please! Top with crispy garlic breadcrumbs to make it even more heavenly!
Servings 4 people
Calories 533kcal
Ingredients
Vegan Pumpkin Mac And Cheese:
- 240 g (1 cup) canned pumpkin puree (or steamed/boiled pumpkin/butternut squash/sweet potato/potato)
- 180 g (6.3oz) cooked cauliflower
- 1 crumbled vegetable stock cube (Or swap for 1 tablespoon miso paste)
- 4 heaped Tbsp nutritional yeast
- 1 teaspoon salt plus extra to taste
- ½ teaspoon mustard
- 1 tablespoon apple cider vinegar (or lemon juice)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 70 g (½ cup) cashews soaked in boiling water for 30 minutes then drained
- 250 ml (1 cup) unsweetened soy milk (cashew or oat milk would be the next best choices)
- 1 tablespoon vegan spread melted (optional)
- a good grinding of black pepper
- 400 g (14 oz) dry macaroni pasta
Garlic Breadcrumbs:
- 1 tablespoon olive oil
- 1 tablespoon vegan spread
- 2 cloves garlic peeled and crushed
- 100 g (¾ cup) dry breadcrumbs
- 1 teaspoon dried oregano
- salt and pepper
Instructions
- To make the sauce, place the pumpkin, cauliflower, stock cube or miso paste, nutritional yeast, salt, mustard, apple cider vinegar, onion powder, garlic powder, smoked paprika, cashews, milk, vegan spread and black pepper in a blender and blend until very smooth.
- Cook the macaroni according to the instructions on the packet; drain and add the sauce.
- To make the breadcrumbs, place the olive oil and vegan spread in a pan over a medium heat. Add the garlic and cook for thirty seconds then add the breadcrumbs and stir until they turn golden.
- Remove from the heat and stir in the oregano and plenty of salt and pepper.
- Serve the mac and cheese topped with the breadcrumbs, with extra on the side for sprinkling.
Notes
This recipe makes four generous servings.
Any leftover breadcrumbs can be stored in an airtight container at room temperature for up to a week.