Ingredients:

8 oz. shells or pasta of choice
1 cup + 2 tbsps pumpkin puree
1 cup raw cashews
1/3 cup water
1/4 cup nutritional yeast
1/2 tbsp coconut sugar or maple syrup
1 tbsp vegan butter
1 tsp lemon juice
1 tsp pink himalayan salt
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp nutmeg or to sub, 1/8 tsp each of cinnamon & ginger powder(opt)
Vegan parmesan for topping(opt)

Boil & drain pasta. While pasta cooks you can make the sauce! Add pumpkin puree, cashews, water, nutritional yeast, lemon juice, sugar or syrup & seasonings in high speed blender & blend until completely smooth. This can take 5-10 minutes on medium speed. When pasta is ready, stir in vegan butter until well incorporated. Then pour cheesy pumpkin sauce over pasta, top with vegan parmesan if desired & enjoy!

Tip: If you are making this for Thanksgiving or just want to get a little fancier, you can pour into a casserole dish, top with some more vegan parmesan and panko crumbs & bake at 350F until bread crumbs are browned for Baked Pumpkin Mac & Cheeze!