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Vegan Pumpkin Mac and Cheese in a pot

Vegan Nut-Free Pumpkin Cheese Sauce


  • Author: Liz Madsen
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 cups 1x

Description

Vegan, Plant-based, Cheese, Cheeze, Oilfree, Gluten-free


Ingredients

Scale
  • 1 can pure pumpkin puree (not pumpkin pie filling)
  • 1 block firm tofu (softer tofu may work, but use less liquid to blend at first. I wouldn't recommend this with extra firm tofu)
  • 1/2 cup unsweetened non-dairy milk
  • Juice of 1 lemon
  • 2-3 cloves of garlic (if you don't have a high-speed blender, you might need to mince these first, or just use garlic powder)
  • 4 tablespoons nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon (more or less to taste) pink Himalayan salt

Instructions

  1. Blend all ingredients on high for 1-2 minutes, until smooth and creamy.
  2. Heat and pour on everything.
  3. Refrigerate leftovers in an airtight container for up to 5 days.
  • Category: Cheese, Ingredient
  • Method: Blender
  • Cuisine: Vegan Cheese

Keywords: Vegan, Plant-based, Cheese, Cheeze, Oilfree, Gluten-free