Vegan Pumpkin Macaroni and Cheese
Can you believe this imposter could actually pass for the real deal? Take your regular macaroni and cheese and explore the vegan world. Make sure you check your ingredients to ensure they're vegan.
- Serves: 3 persons
- 8ounces penne pasta
- 2tablespoons flour
- 1tablespoon extra virgin olive oil
- ½cup oat milk
- 8ounces pumpkin puree
- 2teaspoons garlic salt
- 5ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)
Step 1Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
Step 2Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
Step 3Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 4Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
Step 5Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.