Vegan Mac and Cheese – Mylk Made - Nut and Seed Mylk Bases
By Rose Aschebrock Recipe: Serves 6 Ingredients:1/2 cup raw, unsalted cashews2 cups of roasted pumpkin300g of dry pasta2 cups unsweetened Absolute Almond Mylk 1/2 cup nutritional...
Ingredients
- 1/2 cup raw, unsalted cashews
- 2 cups of roasted pumpkin
- 300g of dry pasta
- 2 cups unsweetened Absolute Almond Mylk
- 1/2 cup nutritional yeast
- 3 cloves garlic
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper (optional)
- Vegan parmesan (optional)
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