Pumpkin Mac and Cheese Sauce (Vegan & Dairy-Free)
A creamy, dairy-free pumpkin mac and cheese sauce made with pumpkin purée, cashew cream, and smoky truffle salt. Ready in minutes and perfect with any pasta for a healthy, comforting plant-based meal.
Ingredients
- 1 ½ cups pumpkin purée homemade or canned
- 1 cup vegetable broth
- ¼ cup cashew cream
- 1 ½ tsp truffle salt
- ½ tsp smoked paprika
- ¼ cup nutritional yeast
- 2 tsp lemon juice or apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper on top of the pasta when plated
Instructions
- Use homemade pumpkin purée (blend cooked pumpkin until smooth) or canned pumpkin for convenience.
- Add the pumpkin purée, vegetable broth, cashew cream, truffle salt, smoked paprika, nutritional yeast, and lemon juice or apple cider vinegar to a medium pot or pan.
- Warm the mixture over medium heat, stirring often, until the sauce becomes creamy and heated through (about 3-4 minutes).
- Stir in your cooked pasta of choice — wheat, gluten-free, high-fiber, or high-protein all work beautifully. Toss until fully coated and creamy.
- Add crushed pepper, adjust the seasoning to taste, and enjoy warm.
Nutrition
Calories: 95kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1114mgPotassium: 320mgFiber: 4gSugar: 4gVitamin A: 14547IUVitamin C: 5mgCalcium: 31mgIron: 2mg
Tried this recipe?Let us know how it was!