Cashew Cream Pumpkin Mac ‘n Cheese
Cashew Cream Pumpkin Mac ‘n Cheese — Did you try it? Share your pics @TheWellFedGuide
In my last post I proclaimed my love for my Vitamix, and I'm continuing that rant here. This Cashew Cream Pumpkin Mac + Cheese is TO|DIE|FOR and made possible by my favorite kitchen tool [however, a food processor would get the job done too!]. I have a confession - I was eating this sauce by the spoonful right of the blender. It's. that. good.
The only time consuming part of this whole recipe is waiting for the cashews to soak. This process helps them soften up a bit so they blend more easily and take on the creamy texture we're going for. If you don't have the time, or just CAN’T WAIT to dive into this mac ‘n cheese, you can throw the cashews in boiling water for about 5 minutes to get them soft [make sure to drain and rinse before using them]. I love how rich cashews can make a dish without adding a load of actual cream/cheese — There's only 1/2 cup cheese in this whole recipe [or swap for nutritional yeast]!
I used Trader Joe's Brown Rice & Quinoa Fusilli for a whole grain option, but I think shells would be delicious too! Add this to your Thanksgiving spread for a healthified side that's still rich, creamy and festive [Hello, bright orange pasta!].
Cashew cream pumpkin mac ‘n Cheese
INGREDIENTS
12 oz. pasta, cooked, I like Banza Chickpea pasta
1 cup raw cashews
1 15 oz. can pumpkin purée
1/2 cup unsweetened almond milk + more if needed
1/2 cup nutritional yeast or grated parmesan cheese (if not vegan)
2 tbsp. maple syrup
1 1/2 tsp. pumpkin pie spice
salt & pepper, to taste
INSTRUCTIONS
Place cashews in a small bowl and cover with boiling water. Let sit for 15 minutes then drain.
Place cashews, and remaining INGREDIENTS (not pasta!!) in a high speed blender. Blend until smooth, adding more almond milk if needed.
Mix the cashew pumpkin sauce with the pasta while it's still warm. optional: top with black pepper and/or raw pumpkin seeds. Enjoy!
