Pumpkin Mac and Cheese!🎃🧀 I know you’re getting lots of Halloween treats on your feed, but here’s a savoury one. This recipe takes 15 mins, less than 10 ingredients, and it’s perfect fuel for your Halloween festivities. It’s creamy, cheesy and saucy! I’ve copied the recipe below👇 and you can find it on the blog. Enjoy it my friends!! 😘✌️#twospoons
2 cups canned pumpkin puree
1 3/4 cups almond milk
1/2 cup nutritional yeast
1/4 cup raw cashews, preferably soaked
3 cloves garlic
1 1/4 tsp sea salt
1/2 tsp onion powder
450 g macaroni noodles
1. Add the pumpkin puree, almond milk, nutritional yeast, cashews, garlic, sea salt, and onion powder to your blender and blend until smooth and creamy.
2. Bring a large pot of water to a boil and cook the macaroni until al-dente (about 7 minutes). Strain and add the macaroni back to the pot. Pour in as much pumpkin mac and cheese sauce as desired and stir to combine. (You might like to use all of the sauce, or you may prefer less depending on how saucy you like it). Scoop into bowls and sprinkle with pepper.
Note: If you have leftover mac and cheese sauce, you can keep it in the fridge for later use. The sauce will keep for up to 5 days. You can also freeze the mac and cheese sauce for longer storage. Store in a freezer proof container for up to three months