Vegan Pumpkin Mac n Cheese –

Ingredients

• 1.25ml 1.25L cold vegetable stock or water, divided
• 400g macaroni
• 1 tablespoon olive oil
• 2 tablespoons vegan butter
• ½ small onion, peeled, finely chopped
• 3 cloves garlic, peeled, minced
• 15 sage leaves, finely chopped
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• ¼ teaspoon ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 1 can (400g) pumpkin puree
• 170g vegan cream cheese
• 4 tablespoons nutritional yeast
• 2 teaspoons brown sugar or maple syrup
• 1 teaspoon red wine vinegar
• 1 teaspoon English mustard
• Sea salt, as desired
• 90g vegan Parmesan, for serving
• 15g fresh herbs, roughly chopped for serving
• 2 pints 1.25L cold vegetable stock or water, divided
• 14oz macaroni
• 5oz vegan cream cheese
• 3oz vegan Parmesan, for serving
• 1/2 oz fresh herbs, roughly chopped for serving
• Step 2 Drain pasta, rinse in cold water, and set to one side. Break apart any clumps of pasta if necessary.
• Step 4 Stir in reserved 250ml cold vegetable stock and remaining ingredients, except for the vegan Parmesan and fresh herbs. Add the cooked macaroni and stir until warmed through.
• Step 5 Serve immediately with vegan Parmesan and chopped fresh herbs, if desired.