Taking our traditional conceptions of Macaroni and elevating them to new unprocessed, healthful, and autumnally seasonal heights, today I couldn’t be more excited to share my Creamy Pumpkin Mac N’ Cashew Cheese. Redefining cheesy, this simple vegan Mac is made with a silky and rich cashew sauce base, packed to the brim with B-vitamin and protein rich nutritional yeast, basil and sage, and my secret ingredient, Dijon mustard. Providing that subtle, but necessary hint of vinegar brightness, Dijon, along with their complete line of mustards, ketchups and mayonnaises, are all natural and non-GMO verified. Paired with the warmth of cinnamon and nutmeg and the natural sweetness of the aptly neon orange pumpkin, say hello to not-so-stick-to-your ribs comfort. The perfect big-batch meal, I prepare my Mac on Sunday evenings to keep handy over the busy work-week, always utilizing whole wheat, quinoa, or brown rice based fusilli pasta to get as much sauce in and around each noodle as humanly possible. <br /> <br />because Mac tends to get a bit drier with time, when reheating leftovers, place servings in medium pot with ¼ cup vegetable stock per serving (adding a a bit more if necessary), then bring to desired temperature!

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