Simple Pumpkin Macaroni and Cashew Cheese Sauce

Simple Pumpkin Macaroni and Cashew Cheese Sauce

I’m in love with the Autumn harvest, which of course includes my true love, PUMPKIN!  Macaroni & Cheese, in my opinion, is the definition of comfort food.  I use my cashew cream sauce to make a normally-rich and heavy entree into a light, delicious & comforting meal.  How can I step-up my mac ‘n cheese?  Add a little freshly-picked pumpkin, that’s how!  I tested this dish on my parents while they were camping out here during the power outage caused by Frankenstorm Sandy.  Before you ask, “Why would you test a recipe on family that’s taking refuge?!”, my parents enjoyed the dish so much, my dad went back for thirds.  If you don’t have pumpkin, you may of course substitute with another fabulous winter squash (acorn, butternut, kabocha, your heart’s desire!).

Ingredients

  • 1 cup raw cashews
  • 3/4 Cup water
  • 3/4 Cup nutritional yeast
  • 2 teaspoons organic garlic powder
  • 1 teaspoon organic onion powder
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons organic mustard
  • 1 Cup pumpkin puree (I used 2 Cups as I’m pumpkin obsessed!)
  • Salt & pepper to taste
  • 1 lb gluten-free pasta of your choice
Read the whole recipe on Eating Whole