Vegan Mini Pumpkin Mac & “Cheese” Bites | Garden Of Eydie
Vegan Mini Pumpkin Mac & "Cheese" Bites | Easy-to-make, delicious hors d'oeuvres perfect for parties using leftover squash or canned pumpkin.
Ingredients
- 8 ounces Tinkyada brown rice elbow macaroni, or other mini macaroni
- ¼ cup unsweetened oat milk , store-bought or homemade (recipe below)
- 1-½ cups canned pumpkin puree or other cooked orange fleshed squash
- ¼ cup raw cashews soaked in hot water for 30 minutes
- ¼ teaspoon nutmeg
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric powder
- ¾ teaspoon Dijon mustard or Westbrae Mustard
- ¼ cup vegan parmesan cheese (recipe below)
- sweet paprika to garnish
- ¾ cup raw cashews
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
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