Only organic, natural, non-GMO ingredients, without any artificial flavors. This recipe is as simple as dumping all of your ingredients in a blender and mixing until you get a smooth and creamy sauce. Treat yourself with Annie's Mac & Cheese collection, made with 100 real cheese. I used the entire head of roasted garlic, mainly because I do have a profound love with this stuff! Also, because it’s roasted, the garlic loses all of its sharpness and turns into a soft, caramelized paste with an incredible umami taste. They both cancel the sweetness from the pumpkin and bring an extra layer of taste! Tahini and roasted garlic bring a depth of flavors to this vegan mac ’n’ cheese. I vividly remember mixing that neon orange powder into my fun-shaped noodles. If you were a child of the 90s, Mac and Cheese was probably a staple in your diet. The main ingredient to make this vegan mac ’n’ cheese is a pumpkin! Preferably roasted for extra flavor (or out of a can, see notes for more information), the pumpkin gives this pasta dish a boost of creaminess without making it heavy! This Baked Vegan Mac and Cheese is so simple that you’ll want to make it all the time, and so delicious that you’ll have to Gluten Free, Nut Free, and made with only 8 Ingredients. It’s hearty and satisfying yet very light. I love this recipe because it doesn’t contain nuts but still tastes cheesy, nutty, and incredibly good.
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