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Pumpkin Mac and Cheese with Kale (Gluten-Free, Vegan)
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Vegan Pumpkin Mac and Cheese with Kale

This vegan mac and cheese gets it's creamy base from a mixture of pumpkin, cashews, and cashew milk. It's made even healthier with gluten-free pasta and kale! 
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/2 cup cashews
  • 12 ounces gluten-free brown rice fusilli
  • Sea salt
  • Olive oil
  • 1 small yellow onion finely diced
  • 4 garlic cloves minced
  • 1 bunch kale stems removed and finely chopped
  • 7 ounces Pacific Foods Organic Pumpkin Puree
  • 1 cup Pacific Foods Cashew Original Unsweetened Non-Dairy Beverage
  • 1/4 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 tablespoon white miso or chickpea miso
  • 1 tablespoon lemon juice
  • 1/2 cup gluten-free breadcrumbs optional

Instructions

  • Preheat the broiler.
  • In a medium heat-proof bowl, cover the cashews in boiling water and set aside to soak for 15 minutes.
  • Bring a large pot of heavy salted water to boil and cook the pasta until a minute shy of the packaged directions. Drain thoroughly.
  • Meanwhile, heat 2 tablespoons of olive oil in a large oven-proof skillet. Sauté the onion and garlic over medium heat until soft, about 5 minutes. Transfer to the bowl of a blender.
  • Add the kale to the pan and sauté over medium heat until wilted, about 2 minutes. Season with 1/4 teaspoon salt and toss together with the cooked pasta. Set the skillet aside.
  • To the blender bowl containing the onion mixture, add the pumpkin puree, Pacific Foods Cashew Nondairy Beverage, nutritional yeast, smoked paprika, miso, lemon juice and 1/2 teaspoon salt. Drain the cashews and add them to the blender. Puree until very smooth and the consistency of a velvety soup.
  • In a small mixing bowl, combine the breadcrumbs with 1 tablespoon of olive oil, if using.
  • Pour the pumpkin sauce over the pasta and stir until it coats every noodles. Spread in an even layer and sprinkle with the breadcrumbs, if using.
  • Transfer the skillet to the broiler and brown for 5 minutes, or until the topping is golden brown and the sauce is bubbling. Enjoy hot, straight from the pan.