Vegan Pumpkin Mac and Cheese Sauce
Servings 5 cups
Ingredients
- 750 g pumpkin cubed
- ½ tsp freshly cracked black pepper
- 1 tsp sea salt
- 1 tbsp extra virgin olive oil
- 1 cup onion diced finely
- ½ tbsp garlic cloves minced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp paprika
- ¼ cup sundried tomato chopped finely
- 400 ml coconut milk
- 150 ml plant-based milk
- 1 tbsp arrowroot starch
- ½ cup nutritional yeast
Instructions
- Peel pumkin and cut into 1 inch cubes. Season with pepper and half of the sea salt (½ tsp as per original recipe). Roast in oven at 350°F for 35-40 minutes or until fork tender.
- While pumpkin is roasting, season onion and garlic with remaining sea salt (½ tsp as per original recipe) and sauté in olive oil for 5 to 7 minutes or unitl transluscent.
- Add cumin, smoked paprika, paprika and sundried tomato to pan and continue to sauté for 2 to 3 minutes until fragrant.
- Mix together coconut milk, plant-based milk of choice (we use soy milk for a nut-free version) and arrowroot starch and add to pan with nutritional yeast. Bring to a boil and reduce to a simmer for 5 minutes.
- Transfer sauce and roasted pumpkin to a blender and blend until smooth and creamy.
