Step 1

Add the pumpkin puree, almond milk, nutritional yeast, cashews, garlic, sea salt, and onion powder to your blender and blend until smooth and creamy.

Step 2

Bring a large pot of water to a boil and cook the macaroni until al-dente (about 7 minutes). Strain and add the macaroni back to the pot. Pour in as much pumpkin mac and cheese sauce as desired and stir to combine. (You might like to use all of the sauce, or you may prefer less depending on how saucy you like it). Scoop into bowls and sprinkle with pepper.