This pumpkin mac and cheese is everything I look for in a mac and cheese – it’s super creamy, uber-savory, and deeply buttery. It also happens to look great in a ramekin. But there’s no cheese. Or butter.
If you’re skeptical, I don’t blame you. I’ve had my share of dairy-free mac and cheese and I’m not really a fan. Imitation cheese is just never as good as the real thing. But here’s the beauty of this recipe – there’s absolutely no imitation cheese involved. None whatsoever. There isn’t even any miso or nutritional yeast or any of the other ingredients often used to make something taste “cheesy.” But somehow, this dish manages to mimic the feeling and textures of eating mac and cheese in a way that is surprisingly close to the real thing.
A caveat: When it comes to mac and cheese, people have strong opinions about “the real thing.” Please don’t make this expecting it to taste exactly like your favorite version of the classic – it definitely won’t. Unless, of course, your favorite version happens to be one that will give you delicious pumpkin-scented mouthful after creamy mouthful, with just a hint of sage and some caramelized onions thrown in for good measure.
