- 1 can of pumpkin
- 1/2 cup cashews
- 1 cup cashew milk
- 2 tbsp lemon juice
- 1 tbsp garlic powder
- 1 tsp cumin
- 1/2 tbsp black pepper
- 3 tbsp nutritional yeast
- dried basil leaves
- 1 tsp thyme
I used brown rice noodles for the first time when I made this recipe, and I think I prefer them to regular noodles.
- Soak the cashews in warm water for 15 minutes, so when they are blended they come out smooth.
- Add the cashews, a splash of water, and a spoonful of the canned pumpkin to a food processor. This makes it easier to add in the cashews later.
- Add the canned pumpkin to a pot. Add in the cashew milk and the homemade cashew butter mixture. Stir to combine, and add in the spices. Once everything was combined and heated add some handfuls of spinach and let the spinach wilt.
- Cook the pasta. Once it’s done add the sauce to the drained pasta.
I also added a little bit of Frank’s hot sauce to the sauce because we were out of chili powder and I wanted it to be a little bit spicy. I liked how it turned out and I would recommend using the hot sauce. I also didn’t add any salt when I made it, but add it to taste if needed.
I hope you guys enjoyed this recipe. I love making healthier “mac and cheese” recipes because they turn out so delicious and are a good alternative to regular macaroni and cheese. Let me know if you tried this out in the comments!