Ultra Creamy Vegan Mac & Cheese

Yes, there is pumpkin in this recipe, however, you won't taste it at all.  It serves to make the sauce rich and creamy.  The small addition of the onion and garlic powder truly enhances the "cheese" flavor in this dish. It also re-heats really well, as it does not get that dry, waxy texture that traditional re-heated mac & cheese tends to get.

Ultra Creamy Vegan Mac & Cheese

Gluten, Dairy & Soy Free

Ingredients:

1 package of gluten free pasta of your choice

2 Tbl. Sp.dairy free butter alternative of choice

1/2 C Daiya Mozzarella style shreds

1 C Daiya Cheddar style shreds

1/2 C unsweetened dairy free milk

1/2 C canned or freshly roasted pumpkin

1 tsp. onion powder

1 tsp. garlic powder or roasted garlic powder.

Salt and Pepper to taste.

Directions:

1.) Cook, drain and rinse the pasta and set aside.

3.) Use the same pot to make your cheese sauce.  Over Medium/High heat, add the butter alternative, both Daiya shreds, the dairy free milk, pumpkin and spices. 

4.)  Stir briskly and continuously until the shreds have completely melted  It will look lumpy/curdled at first, just keep stirring.  It WILL come together into a beautiful sauce.  This is what I get after about 3 min...

5.)  Remove from the heat and gently fold in the pasta until well coated.  (Fold in any other prepared mix-in's at this time too)

6.)  Add salt & pepper to taste and enjoy!