It’s Fall, which means pumpkin is everywhere. But is it in your mac and cheese? It’s about to be! This gluten free, dairy free fall version of everyone’s favorite comfort food is going to be your new go-to this season. Get the details on how to make it below!
Ingredients:
- 1/2 cup raw cashews, soaked in boiling water for 15-30 min
- 1/2 cup pumpkin purée
- 1/2 cup white onion
- 2 cloves of garlic
- 2 Tbsp olive oil
- Salt & Pepper
- Crushed red pepper
- 1/2 cup coconut milk
- 1 Tbsp nutritional yeast
Directions:
- Sauté onions & garlic in 2 Tbsp olive oil until translucent & fragrant.
- Add salt, pepper, & crushed red pepper to taste.
- Boil 1 box of pasta of choice (I used @eatbanza penne & boiled for 9 min).
- Add onions, garlic, & spices along with remaining ingredients to a blender or food processor (I use my @nutribullet).
- Drain pasta, and mix with sauce. Garnish with parsley & more crushed red pepper!
Make sure to follow Reese @wtfisgfdf for more gluten free and dairy free meal inspiration!
Please show some love:
