Vegan pumpkin mac and cheese! It’s not your average pumpkin cheesecake, muffins or frosting, but this will be your go-to super simple cheesy sauce for fall. It’s just my easy alfredo recipe with pumpkin!
INGREDIENTS:
1 container Kite Hill ricotta
1 cup milk (I used hemp)
1/2 cup nutritional yeast
1/4 cup ghee or oil for vegan
1/2 – 3/4 cup pumpkin purée depending on your taste
Salt and pepper to taste
*Optional to add garlic salt (this makes it super authentic but not low FODMAP)
DIRECTIONS:
Blend and pour over hot pasta of choice! I use Jovial gluten free penne
