Vegan Mac-N-Cheesey Pumpkins

1.50 tsp Onion powder
1 dash Pepper, black
0.25 cup Pimentos
2 cup (8 fl oz) Water, tap
0.19 cup Corn Starch
0.33 cup Bob's Red Mill Large Flake Nutritional Food Yeast
3 tsp Redmond Real Salt Ancient All Natural Sea Salt
0.75 tsp Garlic, Granulated (Dry)
1.70 oz Cashew - Raw (~1oz, 1/4 cup, or 28g)
1.66 cup Trader Joe's Light Coconut Milk
7 serving Trader Joe’s Fall Zucchette Pasta (Butternut Squash Pasta) 2oz serv.

This makes a lot of pasta and really could feed more than 5 depending on the size of each serving. We are a family of 4 and usually have quite a bit left over.

Put your water on to boil while gathering the other ingredients. When water boils add your pasta.

Mean while put your cashews, coconut milk, yeast flakes, salt, onion powder, granulated garlic, water and pimentos into the blender and blend until smooth. Next add the black pepper and cornstarch. After your macaroni is cooked drain the pasta and pour the cheese sauce in to the empty pan on medium heat and add drained macaroni. Stir until sauce is thickened and pasta macaroni and cheese is hot. Your ready to eat!

Serving Size: Makes 9 1c Servings