Creamy Pumpkin Mac N’ Cashew Cheese

by Alexandra Dawson, In My Bowl

Pairing warming cinnamon and nutmeg with the natural sweetness of autumn pumpkin, say hello to not-so-stick-to-your ribs comfort your whole family will love. The perfect big-batch meal, prepare your Mac on Sunday evenings to keep handy over the busy work and school-week, always utilizing whole wheat, quinoa, or brown rice fusilli pasta to get as much sauce in and around each noodle as humanly possible.

Because this Mac tends to get a bit drier with time, when reheating leftovers, place servings in medium pot with ¼ cup vegetable stock per serving (adding a a bit more if necessary), then bring to desired temperature!

Serves 8

1 cup raw cashews
2 cups vegetable broth, divided
½ cup nutritional yeast
¼ cup fresh basil
10 leaves fresh sage
1 tablespoon dijon mustard
juice of half a lemon
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon tomato paste
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 can (15 ounces) pumpkin puree
salt & pepper to taste
1 pound whole wheat fusilli pasta, cooked

Instructions:

In a medium bowl, cover raw cashews with warm water. Allow cashew to sit for a minimum of 60 minutes. Drain.

In a high speed blender, or food processor fitted with an S-blade, blend now soaked cashews with 1 cup vegetable broth, nutritional yeast, basil, sage, Dijon mustard, and lemon juice until very smooth. Set aside.

Meanwhile, in a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just hot. Stir in garlic, tomato, cinnamon and nutmeg until just fragrant (about 1 minute), and then add pumpkin, remaining 1 cup vegetable broth, and cashew mixture. Season to taste, and then allow sauce to simmer and thicken for 10 minutes.

Stir in cooked pasta, return to desired temperature, serve and enjoy!