Vegan and Gluten Free pumpkin mac & cheese

300g peeled and chopped pumpkin

½ a large white onion, peeled and quartered 

40g of cashews soaked in boiled water for 15 minutes

½ tsp of garlic powder

3 tbsp of nutritional yeast 

½ tsp of dijon mustard 

2 tsp of lemon juice 

Salt & Pepper to taste 

60ml of plant milk (any)

200g Amisa Organic Corn & Rice Fusilli

Extra virgin olive oil

  1. Add the pumpkin and chopped onion to a steamer. Steam for around 10 minutes until the pumpkin is tender.
  2. Put the Amisa Organic Corn & Rice Fusilli onto boil according to packet instructions.
  3. Add the steamed pumpkin, onion, soaked cashews (drain and rinse them first), lemon juice, garlic powder, mustard, nutritional yeast, salt, pepper and milk to a blender. Blend until smooth.
  4. Add the sauce to a small saucepan and heat gently over a low heat while stirring.
  5. Drain your pasta and drizzle over a little olive oil. Stir it into the sauce until the pasta is all coated. Serve with fresh herbs, vegan cheese and enjoy!


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