This vegan mac and cheese gets its creamy base from a mixture of pumpkin, cashews, and cashew milk. It's made even healthier with gluten-free pasta and kale!
Total Time
30min
4.2
8 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1/2
cup
Cashew Nuts
•
3
cups
Gluten-Free Brown Rice Fusilli
•
3/4
tsp
Sea Salt
•
1
Small
Yellow Onion
, diced
•
4
cloves
Garlic
, minced
•
1
bunch
Kale
, de-stemmed, finely chopped
•
3
Tbsp
Olive Oil
•
1/2
Lemon
, juiced
or 1 tablespoon lemon juice
•
1
cup
Pumpkin Purée
•
1
cup
Unsweetened Cashew Milk
•
1/4
cup
Nutritional Yeast
•
1
tsp
Smoked Paprika
•
1
Tbsp
White Miso Paste
•
1/2
cup
Gluten Free Panko Breadcrumbs
(optional)
Cooking Instructions
1.
Preheat the broiler.
2.
In a medium heat-proof bowl, cover the Cashew Nuts (1/2 cup) in boiling water and set aside to soak for 15 minutes.
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.