Vegan Pumpkin Mac & Trees
Creamy, cheesy comfort food made healthy with a plant-based twist. Vegan, gluten-free, oil-free, and ready in under an hour!
- 1 cup cashews soaked
- 1 cup pumpkin puree
- ½ rib of celery chopped
- ½ onion chopped
- 2 garlic cloves
- 3 tbsp white miso
- ½ cup nutritional yeast
- 1 tsp paprika
- ½ tsp turmeric
- 2 cups vegetable broth
- 2 tbsp lemon juice
- 1 head of broccoli cut into florets
- 12 oz pasta of choice
- ½ tsp each of salt & pepper or more to taste
Fill a pot with water 1/4" high and add celery, onion, and garlic. Steam over medium heat until veggies are soft.
Meanwhile, cook the pasta. In the last 2-3 minutes* of cooking, add in broccoli florets. Drain and set aside.
Transfer the steamed veggies, leftover water from steaming, and remaining ingredients (except pasta & broccoli) to a blender and blend until smooth. Taste and add salt as needed.
Pour sauce into a pot and heat on medium low, stirring frequently to prevent burning. You don't need to boil it (it will splatter), just heat it to a warm enough temperature for eating. Add in the cooked pasta and broccoli and stir to coat. Turn off heat and keep covered until ready to eat.
Serve with hot sauce, avocado, smoky tofu, or any other desired toppings.
*For soft broccoli, cook 3 minutes. For crunchier broccoli, cook 2 minutes.
**Pasta in photos is served with smoky tofu.