Pumpkin Mac ‘n Cheeze Sauce

By tjanddj

Nutritional dense if made without the butter

Ingredients

• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened and unflavoured Almond milk
• 1 tbsp arrowroot powder (or cornstarch or flour)
• 1/4 tsp garlic powder
• 6 tbsp nutritional yeast
• 2 tsp Dijon mustard
• 1 cup canned pumpkin
• Kosher salt & black pepper, to taste (I used 1/2 tsp salt)
• herbs/seasonings, to taste (sage or cinnamon would be nice!)

Details

Servings 2
Adapted from ohsheglows.com

Preparation

Step 1

1. Add Earth balance in a pot over low-medium heat.

2. In a small bowl, whisk together milk and arrowroot powder (or cornstarch or flour) and garlic powder until clumps are gone. Add into pot and whisk.

3. Stir in nutritional yeast, Dijon, S & P and whisk over low heat until thickened (about 5-7 minutes or so). Lastly, add in 1 cup of canned pumpkin and stir until combined and heated through.

Store in an air-tight container in the fridge for up to 7 days.