When I first saw vanillacrunnch vegan mac n' cheese sauce I was fascinated what you can create with just veggies. Pumpkins are a great way to make a creamy sauce without using any cream at all. Then I thought why not add a little bit of fat to make the sauce a bit thicker and even more nutritious. So I added a few cashew nuts and it turned out quite well.
Another thought was using the oven to give the veggies a roasted taste. I also added carrots, because who doesn't love carrots?! And ta da, the perfect creamy sauce was born (at least in my opinion ;))
You can mix the sauce with any pasta you like, use zoodles (zucchini noodles) or even add it on top of some rice. I guess it would also be quite a nice spread or how about dipping some raw vegetables in it. There is no limit!
- 400g Pumpkin
- 300g Carrots
- 40g Cashew Nuts
- 1 Onion
- 1 tsp Cayenne Pepper
- 1 tsp Sea salt
- 1 tsp Paprika Powder
- 1/2 tsp Nutmeg
- 3-4 medium Zucchini, spiralized
- 200g Kidney Beans (cooked)
- 1-2 Tbsp Nutritional Yeast (optional)