Pumpkin Mac and Cheese

• Produce

  • 1 tsp Garlic
  • 1/4 tsp Onion powder
  • 1 cup Pumpkin puree
  • 10 Sage, leaves

• Refrigerated

  • 3/4 cup Unflavoured non-dairy milk

• Condiments

  • 2 tsp Dijon mustard

• Pasta & Grains

  • 1 Elbow macaroni

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/4 cup Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Coconut oil

• Dairy

  • 1 tbsp Butter, non-dairy

• Other

  • ¼ ½ cup Daiya- optional

Found on theedgyveg.com

Description

Ingredients

• Elbow macaroni (enough for 4 people)
• 1 tbsp non-dairy butter
• ¾ cup unflavoured non-dairy milk
• 1 tbsp cornstarch
• 1 tsp minced garlic
• ¼ tsp onion powder
• ¼ cup nutritional yeast
• 2 tsp Dijon mustard
• 1 cup pumpkin puree
• ½ tsp salt or to taste
• 10-12 sage leaves
• coconut oil
• ¼ ½ cup Daiya- optional

Directions

• In a small bowl, whisk together milk, cornstarch, garlic and onion powder until there are no clumps.
• Melt vegan butter in a pot over low-medium heat, and add milk mixture and whisk.
• Stir in nutritional yeast, Dijon, and salt, whisk over low heat until thickened (about 5-7 minutes or so). While you are waiting for the sauce to thicken, heat 2 tbsp of coconut or olive oil in a small saucepan over med-high heat and add sage.
• Fry sage leaves until crisp, 2–3 seconds.
• Transfer with a fork to paper towels and pat lightly.
• Add sage oil to cheese sauce.
• Add in pumpkin puree to the cheese-sauce and stir until combined and heated through. You can now add in Daiya (if using), and mix until melted.
• Mix with cooked pasta and garnish with crumpled sage leaves. Serve.