![author_avatar](https://www.sidechef.com/profile/4b427821-1d30-4587-851c-09f90a9b04cb.jpg?d=96x96)
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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!
30MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
4
us / metric
![Cashew Nuts](https://www.sidechef.com/ingredient/c01853cc-a3cd-45c8-bab8-c529ef7819e9.jpeg?d=96x96)
1/2 cup
Cashew Nuts
![Gluten-Free Brown Rice Fusilli](https://www.sidechef.com/ingredient/a9792fe1-72d1-4eee-b612-4572b43f8711.jpeg?d=96x96)
3 cups
Gluten-Free Brown Rice Fusilli
![Unsweetened Cashew Milk](https://www.sidechef.com/ingredient/2be89398-f0ba-4d76-bc39-7b096791cdc8.jpeg?d=96x96)
1 cup
Unsweetened Cashew Milk
![Gluten Free Panko Breadcrumbs](https://www.sidechef.com/ingredient/ff85e09c-b14c-4b3d-aa17-173f94079750.jpg?d=96x96)
1/2 cup
Gluten Free Panko Breadcrumbs
optional
Nutrition Per Serving
VIEW ALL
Calories
600
Fat
22.9 g
Protein
15.2 g
Carbs
89.6 g