Pumpkin Mac, Vegan Style

Everyone is almost pumpkin-ed out! But, you may still have some pumpkin puree in your fridge (if you made the pumpkin scones on Monday night) that needs used (yes, that's Pittsburghese!). If so, make yourself some vegan mac (or just stir some into your regular ol' mac). I was also trying to find a way to incorporate Nutritional yeast (in our house, we call it "crack" lol), 'cause the hubby loves it! Let's see if he likes this little side dish...

Pumpkin Mac, Vegan Style

1 cup unsweetened almond milk
1 Tbsp. arrowroot
¼ tsp. garlic powder
½ cup nutritional yeast
1 Tbsp. Dijon mustard
½ tsp. kosher salt
¼ tsp white pepper
1 Tbsp.  olive oil
 3/4 cup pumpkin puree
2 tsp. raw coconut  aminos or reduced sodium soy sauce
4 cups cooked whole wheat macaroni

Combine milk, arrowroot, garlic, nutritional yeast, salt and pepper in a medium bowl; whisk until smooth.  Heat oil over medium heat. Once melted, add mixture and heat until thickened. Stir in pumpkin and aminos. Heat through and stir on cooked macaroni.

Wow, I just ate a whole of this stuff...oops..just gettting my winter layer going!

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