Garlic Mac and Cheese: Contemporary garlic and roasted garlic are wonderful on this recipe.
#Easy vegan mac and cheese cashews plus
17.6 fl oz unsweetened plant milk, plus extra to taste.12.3 oz small pasta tubes, such as macaroni or spirali (not quick-cook macaroni).350 g squash, peeled, deseeded and roughly chopped.150 g white potatoes, peeled and roughly chopped.2 tsp English mustard powder, plus extra to taste.2 tsp nutritional yeast, plus extra to taste.500 ml unsweetened plant milk, plus extra to taste.350 g small pasta tubes, such as macaroni or spirali (not quick-cook macaroni).The maple syrup helps to balance out any bitterness from the beer. Sometimes beer can be a little bit bitter. To balance out the flavors in the sauce, a pinch of nutmeg and maple syrup takes this sauce to the next level.
#Easy vegan mac and cheese cashews free
Feel free to use one of your favorite pumpkin beers. There are lots of great pumpkin ales on the market.įor this recipe, I used Punkin Ale from Dogfish Head-a brown ale that has been brewed with pumpkin, brown sugar, and fall spices. I like to look for a pumpkin beer that has been brewed with real pumpkin and has a great combination for fall spices. I just love the depth of flavor the beer gives to the recipe.įor this Easy Vegan Pumpkin Mac and Cheese, I like to add a pumpkin ale to the sauce. If you have followed my blog for awhile, you already know that I am a fan of cooking with beer. You can roast your own pumpkin and make a homemade pumpkin puree, but I like to use canned pumpkin for this recipe. The pumpkin creates a luscious, creamy pasta sauce. You might think that it is a little weird to adding pumpkin to your mac and cheese sauce, but trust me on this one. From sweet treats to savory dishes, pumpkin is such a versatile ingredient. It's time to break out the cans of pumpkin because it's officially pumpkin season! Every fall, I look forward to making all things pumpkin. This easy vegan pumpkin mac and cheese recipe is made with creamy pure pumpkin puree and is the ultimate vegan pasta recipe for fall!