Pumpkin Mac ‘n Cheeze Sauce
Makes approximately 4 servings
Ingredients
¾ cup unsweetened almond milk
1 tablespoon arrowroot powder (or cornstarch)
¼ teaspoon garlic powder
6 tablespoons nutritional yeast
2 teaspoons Dijon mustard
1 cup canned pumpkin
Salt and pepper to taste
Herbs/seasonings to taste (consider sage or cinnamon)
Directions
1. In a small bowl whisk together the milk, arrowroot powder, and garlic powder until clumps are gone.
2. Place in a pot and stir in nutritional yeast, Dijon mustard, and salt and pepper. Whisk over low heat until thickened (about 5-7 minutes).
3. Add in 1 cup of canned pumpkin and stir until combined and heated through
4. Store in an air tight container in the fridge for up to 7 days.
Serve with whole wheat pasta, sweet potato, kidney beans and sautéed spinach