Vegan Pumpkin Mac & Cheese

Okay, hear me out! This doesn’t taste like pumpkin or pumpkin pie – just cheesy deliciousness. Pumpkin purée makes this vegan mac and cheese SO creamy, plus it’s just 9 ingredients and ready in only 15 minutes.

And PLEASE, for the love of GOD! Use pure pumpkin purée and NOT pumpkin pie mix!

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Yes, I did put in on a burger with pickled jalapeños. I post things like this on my Instagram (@plantsinmypants) at least 3 times a week!

Prep time: 4 minutes | Cook time: 11 minutes | Serves: about 4

Ingredients:

  • 16oz cooked pasta of choice
  • 1 cup raw cashews, softened if needed*
  • 1 cup pumpkin purée (NOT pumpkin pie mix)
  • 1 cup vegetable broth
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1/4 teaspoon ground white pepper (or black), optional
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Instructions:

  1. Blend sauce ingredients (cashews through garlic).
  2. Stir sauce into cooked pasta, along with 1/4 teaspoon ground white pepper if using.
  3. Serve immediately.

Notes:

*if not using a high-powered blender: soften cashews by soaking in water overnight or by placing in hot water for 15 minutes prior to use


No Mayo Chickpea Salad (Vegan, Oil-free)

So, I’ve made countless chickpea salad recipes over the years. I always end up heavily modifying each one, so I decided to pull my favorite parts of my favorite recipes together to create one chickpea salad to rule them all.

This chickpea salad is packed with so much flavor, texture, and goodness. I hope ya like it!

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For the above pinwheels: I spread some dijon mustard on a spinach wrap, then the chickpea salad, and topped with lettuce. Tightly roll the wrap into a log and use a bread knife to cut 1/2 inch pinwheels. Stick them on a plate and enjoy as a meal or serve them as appetizers.

Ingredients:

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 1 tablespoon stone ground dijon mustard
  • 1 tablespoon agave (alternatively, maple syrup or coconut sugar)
  • 1 tablespoon capers, chopped
  • 1/3 cup finely chopped dill pickle
  • 1/4 cup finely diced celery
  • 1/4 cup diced red onion (green onion would work here, also)
  • 1 teaspoon onion powder
  • 1 teaspoon dill (I used dry)
  • 1 teaspoon paprika (I’ve also used Old Bay here)
  • 1 tablespoon roasted sunflower seeds (optional)
  • the juice of half a large lemon
  • salt and pepper, to taste
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Instructions:

  1. In a large bowl, mash the chickpeas with a fork or hand-masher until there are just a few whole chickpeas left.
  2. Mix all of the other ingredients in with the mashed chickpeas, taste, and adjust seasonings to your preference.
  3. Add the chickpea salad to a sandwich with lettuce and tomato, roll into pinwheels, add to wraps, have it with crackers, or just eat it out of the bowl!