Are you pump(kin)ed about this new week? And about this new month?! I certainly am. I have a few weddings this month which require travel in addition to yoga teacher training, so I made this quick, cute lil vegan pumpkin Mac and cheese number to make in a pinch.
- 1/2 cup pumpkin puree
- 1 cup cashews, soaked overnight
- 1 tbsp vegan yogurt (or sour cream if not vegan)
- 2 tbsp vegetable broth
- 1/4 cup nutritional yeast
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- salt and pepper
Served with lentil pasta, sautéed kale, onions, and mushrooms, basil, and pine nuts.
