Updated: Jul 20
Serves 4 30min prep + 10min cooking time
Dairy free parmesan*: 1 cup raw cashews
1 tbsp nutritional yeast
1/4 tsp salt
Dairy free cheese sauce:
2 cups pumpkin, cut into small chunks 1 tbsp olive oil 1/4 tsp salt 2 clove garlic, crushed
Fresh thyme leaves
3 tbsp nutritional yeast 1 tsp apple cider vinegar 3/4 tsp salt 1 tbsp dijon mustard 1.5 cup WDOM Lactose free milk • 3 tbsp dairy free parmesan* 2 cups uncooked macaroni
To make the parmesan - add the cashews, nutritional yeast and salt to a bullet blender and blitz until a fine crumble.
Pre-heat oven to 190 deg.
Cut pumpkin into roughly 1-2cm pieces. Place on a baking tray and drizzle with oil, and toss with the crushed garlic, thyme and salt. Bake for 20mins until pumpkin is tender.
While the pumpkin is roasting, bring one medium pot of water to the boil. Cook your Macaroni pasta according to the packet instructions. Drain and leave in the pot.
Once the pumpkin is cooked, cool for 10mins. Pop the pumpkin in a blender along with WDOM milk, nutritional yeast, apple cider vinegar, mustard, salt, parmesan (that you made earlier). Blend until all combined and smooth.