Smoked Chipotle Vegan Mac & Cheese | Garden Of Eydie

Name: Smoked Chipotle Vegan Mac & Cheese | Garden Of Eydie
Ingredients: ¼ cup oat milk (recipe below); 1 can pumpkin puree; 6 tablespoons Spero smoked chipotle goat cheese; ½ teaspoon maple syrup; ½ teaspoon ground nutmeg; ½ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes (optional); 3 tablespoons sunflower seed “parmesan cheeze” (recipe below); Smoked sweet paprika -(pimenton) to sprinkle on top; Pour ingredients into a blender and process for 30 seconds. Pour in a nut milk bag lined 4-cup glass measuring cut and squeeze out liquid. Discard the pulp.; 1/2 cup gluten free rolled oats; 2 cups water; 4 tablespoons roasted, unsalted sunflower seeds; 1 tablespoon garlic powder; 8 ounces Tinkyada brown rice pasta, or other brand, cooked according to package

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Vegan, dairy-free, gluten-free, and nut-free mac & cheese with plant-based smoked chipotle cheese made from sunflower seeds—guilt-free indulgence!

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Ingredients

¼ cup oat milk (recipe below)
1 can pumpkin puree
6 tablespoons Spero smoked chipotle goat cheese
½ teaspoon maple syrup
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
3 tablespoons sunflower seed “parmesan cheeze” (recipe below)
Smoked sweet paprika -(pimenton) to sprinkle on top
Pour ingredients into a blender and process for 30 seconds. Pour in a nut milk bag lined 4-cup glass measuring cut and squeeze out liquid. Discard the pulp.
1/2 cup gluten free rolled oats
2 cups water
4 tablespoons roasted, unsalted sunflower seeds
1 tablespoon garlic powder
8 ounces Tinkyada brown rice pasta, or other brand, cooked according to package