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RECIPE
14 INGREDIENTS 11 STEPS 30min

Vegan Pumpkin Mac and Cheese with Kale

4.3
8 Ratings
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!
Vegan Pumpkin Mac and Cheese with Kale Recipe | SideChef
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!
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
30min
Total Time
$1.66
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 cup
Cashew Nuts
3 cups
Gluten-Free Brown Rice Fusilli
3/4 tsp
1
Small Yellow Onion , diced
4 cloves
Garlic , minced
1 bunch
Kale , de-stemmed, finely chopped
1/2
Lemon , juiced
or 1 tablespoon lemon juice
1 cup
Unsweetened Cashew Milk
1/4 cup
Nutritional Yeast
1/2 cup
Gluten Free Panko Breadcrumbs
(optional)
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
600
FAT
22.9 g
PROTEIN
15.2 g
CARBS
89.6 g

Cooking Instructions

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Step 1
Preheat the broiler.
Step 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.

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Nutrition Per Serving
Calories
600
% Daily Value*
Fat
22.9 g
29%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
89.6 g
33%
Fiber
9.4 g
34%
Sugars
7.1 g
--
Protein
15.2 g
30%
Sodium
552.5 mg
24%
Vitamin D
--
--
Calcium
228.8 mg
18%
Iron
4.2 mg
23%
Potassium
607.7 mg
13%
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