Vegan Pumpkin Macaroni and Cheese
Description
Here's an imposter that can pass for the real deal; vegan macaroni and cheese with pumpkin is creamy and melty.
Ingredients
•
8 ounces penne pasta
•
2 tablespoons flour
•
1 tablespoon extra virgin olive oil
•
1/2 cup oat milk
•
8 ounces pumpkin puree
•
2 teaspoons garlic salt
•
5 ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)
Directions
1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
2
Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
3
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4
Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
5
Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.