Pumpkin Mac 'n Cheeze Sauce
Vegan, gluten-free, grain-free
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Dear KD & Velveeta, deepest sympathies. xo. Adapted from Butternut Mac n Cheeze.
Yield
~1.25-1.5 cups or approx. 4 servings
Prep Time
5 Minutes
Cook time
10 Minutes
Total Time
15 Minutes
Ingredients:
- 1 tbsp Earth Balance (or other non-dairy butter replacer)
- 3/4 cup unsweetened and unflavoured Almond milk
- 1 tbsp arrowroot powder (or cornstarch or flour)
- 1/4 tsp garlic powder
- 6 tbsp nutritional yeast
- 2 tsp Dijon mustard
- 1 cup canned pumpkin
- Kosher salt & black pepper, to taste (I used 1/2 tsp salt)
- herbs/seasonings, to taste (sage or cinnamon would be nice!)
Directions:
- Add Earth balance in a pot over low-medium heat.
- In a small bowl, whisk together milk and arrowroot powder (or cornstarch or flour) and garlic powder until clumps are gone. Add into pot and whisk.
- Stir in nutritional yeast, Dijon, S & P and whisk over low heat until thickened (about 5-7 minutes or so). Lastly, add in 1 cup of canned pumpkin and stir until combined and heated through.
- Store in an air-tight container in the fridge for up to 7 days.