VEGAN MAC + CHEESE

INGREDIENTS:

350g diced pumpkin

3 tbs plant based milk of choice (more if you desire)

3 tbs nutritional yeast

2 tbs coconut oil

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Macaroni gluten free pasta

METHOD:

Peel, cut and dice pumpkin and cook in hot water to boil or cook in oven. Once cooked, add to blender along with remaining ingredients excluding macaroni.

Cook macaroni in accordance with packet instructions.

Pour the blended pumpkin mix over cooked macaroni.

You can also add frozen spinach cubes or chilli flakes for extra nutrition and nourishment!

CLICK HERE TO PRINT THE RECIPE

RECIPE BY: Alexandra