Vegan Pumpkin Mac and Cheese with Kale

In a medium heat-proof bowl, cover the Cashew Nuts (1/2 cup) in boiling water and set aside to soak for 15 minutes.

Bring a large pot of heavily salted water to boil and cook the Gluten-Free Brown Rice Fusilli (3 cups) one minute less than the packaged directions (they will finish cooking in the oven). Drain thoroughly.

Meanwhile, heat Olive Oil (2 Tbsp) in a large oven-proof skillet. Sauté the Yellow Onion (1) and Garlic (4 cloves) over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.

Add the Kale (1 bunch) to the pan and sauté over medium heat until wilted, about 2 minutes.

Season with Sea Salt (1/4 tsp) and toss together with the cooked pasta. Set the skillet aside.

To the blender bowl containing the onion mixture, add the Pumpkin Purée (1 cup) , Unsweetened Cashew Milk (1 cup) , Nutritional Yeast (1/4 cup) , Smoked Paprika (1 tsp) , White Miso Paste (1 Tbsp) , 1 tablespoon Lemon (1/2) , and Sea Salt (1/2 tsp) . Drain the cashews and add them to the blender. Purée until very smooth and the consistency of a velvety soup.

In a small mixing bowl, combine the Gluten Free Panko Breadcrumbs (1/2 cup) with Olive Oil (1 Tbsp) .