This mac n cheese, dare I say it, is better than its dairy cousin! So cheesy, easy to make and an amazing make ahead of time weekday dinner option! Who said eating vegan means you have to miss out? Did I mention how packed full of flavour it is too? Roasted garlic and pumpkin with two types of cheese and warm notes of cinnamon and freshly grated nutmeg. Yum!MORE RECIPES HERE:http://thescranline.com-FOLLOW ME HERE:Instagram: https://www.instagram.com/TheScranLine/Facebook: http://facebook.com/TheScranLinePinterest: https://au.pinterest.com/TheScranLine/Twitter: http://www.twitter.com/TheScranLineRECIPEMac N Cheese400g - 1 cup pumpkin puree (see notes)1 tbsp olive oil2 cloves garlic, minced2 tbsp arrowroot starch500ml - 2 cups almond or rice milk1 tsp salt3 sage leaves, toasted (see notes)6 tbsp nutritional yeast125g - 1 cup vegan parmesan cheese (see notes)1/2 tsp nutmeg, freshly grated1/4 tsp cinnamon1/4 tsp red pepper flakes (optional)300g macaroni pasta (or anything similar)Instructions: Mac N CheeseIf youre making your own pumpkin puree, then see notes below. Use the same oven temperature (150C / 300F) to bake your garlic cloves for 8 minutes. Allow to cool completely before adding to the blender with the pumpkin.Cook the pasta according to the packet instructions. Make sure you salt your water well! Once the pasta is cooked, drain and drizzle with a little olive oil.To make the sauce add the pumpkin and garlic puree to a high-speed blender along with the arrowroot starch, almond/rice milk, salt, sage, nutritional yeast, vegan parmesan, freshly grated nutmeg, cinnamon and red pepper flakes. Blend on high until completely smooth.Pour the sauce into a deep skillet and cook on medium heat until the sauce thickens. If you feel it needs to be thinner at any point, even after youve added the pasta, add a little bit of milk and mix until you get the consistency you like!Add the pasta and stir to combine. Serve with more vegan cheese and some more chopped and toasted sage. You could even sprinkle some toasted pine nuts on top!NotesStoragePasta can be stored in an airtight container for up to three days.Pumpkin PureIf youre making your own, then preheat your oven to 150C / 300F. Line a baking sheet with baking paper. Peel your pumpkin and cut out the middle with the seeds. Chop into rough chunks, about the same size to ensure even cooking time. Bake for 60 minutes and allow to cool. Add to a high-speed blender with the peeled, baked garlic or food processor with a little almond milk and blitz until completely smooth.Vegan Parmesan CheeseI bought the Bio brand one from Woolworths in Australia.Toasted SageI simply added my roughly chopped sage to a skillet on medium high heat with a tsp of olive oil and toasted it until aromatic.
