Description
Creamy gluten and dairy-free vegan pumpkin mac and cheese made with oat milk and melty vegan cheese for the perfect cozy meal.
Ingredients
16 oz gluten free brown rice pasta (i prefer bite sized noodle shapes)
3 tablespoons olive oil
2 tbsp gluten-free flour
2 cups unsweetened oat milk
2 teaspoon garlic powder
2 tsp onion powder
1 tsp salt
1 tsp smoked paprika
1/2 tsp ground black pepper
1/4 teaspoon nutmeg
1/8 teaspoon chili flakes or cayenne pepper
1 cup pumpkin puree
2 slices dairy free cheddar (I use goodplanet)
2 slices dairy free gouda (I use goodplanet)
1/3 cup nutritional yeast
Topping: fresh parsley or chives
Instructions
1. Bring a pot of water to boil. Cook pasta for 1 minute less than package instructions.
2. In a sauce pan, add the olive oil and gluten free flour, whisk together into a roux.
3. In the sauce pan, add the oat milk, pumpkin puree, spices, and yeast, whisk together. Let cook for 5 minutes or so until it begins to thicken.
4. Add the “cheese” slices into the sauce pan and stir to melt. Cook for another 2-3 minutes.
5. Add the pasta into the sauce. Let cook for another 2-3 minutes until the sauce sticks well on to the pasta. Stir consistently to prevent burning.
6. Chop up some fresh parsley to top and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes