Vegan Pumpkin Mac and Cheese (Oil-Free)
There is hardly any other classic recipe that is so closely associated with America's cuisine than Mac and Cheese. I present a recipe that is more digestible, naturally vegan and oil-free: my vegan pumpkin mac and cheese. It is and remains a feel-good food - simply just lighter, healthier and of course only made from plant-based ingredients.
Ingredients
Instructions
- Remove the seeds of the red kuri squash (Hokkaido pumpkin), cut 500 g of squash into large pieces and steam cook in a large pot, e.g. in a steamer basket.
- Meanwhile, soak the cashew nuts in boiling hot water. (For a more gentle preparation, soak the cashew nuts overnight.)
- Cook the noodles according to directions on the package. Then drain and drip.
- Finely dice the onions and garlic.
- Purée the cooked kuri squash (Hokkaido pumpkin) with 200 ml water and the soaked cashew nuts in a blender (or alternatively with the hand blender).
- Fry the diced onions (optionally with 1 Tbsp heat-resistant olive oil) in a large coated pan. After 2 minutes add the pieces of garlic and fry them. After another 2 minutes, add the squash-cashew mix and the remaining ingredients (yeast flakes, smoked paprika powder, salt, pepper and optionally chilli powder) and mix well. Add the noodles, mix well and warm up.
- Servie with parsley and if you like with vegan parmesan.
Notes
For a gluten-free version, choose gluten-free pasta and gluten-free yeast flakes (e.g. Fairment).
Tried this recipe?Let us know how it was!