Vegan Mac n' Cheese

    30 minutes

    Try this simple and delicious vegan mac n' cheese with creamy butternut pumpkin. It makes a great non-dairy alternative and is an absolute crowd pleaser!

    1 person made this

    Serves: 8 

    • 500g gluten-free elbow pasta
    • 450g butternut pumpkin, peeled and cut into 2cm pieces
    • 1 1/2 cups soy milk
    • 1 cup vegetable stock
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground nutmeg
    • 2 tablespoons chopped parsley, or to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
    2. Combine pumpkin, soy milk and vegetable stock in a pot; bring to a boil and cook until pumpkin is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.

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