Pumpkin Mac & Cheese (GF, DF, Vegan)

In honor of National Entrepreneur's Day tomorrow, this is one is from the GOAT, my entrepreneurial idol and a women I look up to and obsess over...Jennifer Fisher Jewelry. She has her own line of jewelry, salts, and a great brand and even better boundaries for her business. This recipe is DIRECT from her website



12oz of Jovial grain free pasta
1 C of organic pumpkin puree
1/4 chopped white onion
1/8 tsp of nutmeg
1/2 tsp of dried sage
1/2 tsp of dried thyme
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of dijon
1/8 tsp of allspice
1/4 C of nutritional yeast
1/2 C of Three Trees almond milk
1 C of vegan parmesan 
Black pepper to taste
Cinnamon to taste
Crushed red chili pepper to taste
JF Spicy Salt to taste


Add grain free pasta into boiled water until cooked. Rinse thoroughly. In a stovetop pan, mix pumpkin puree, white onion and almond milk under medium heat. Add dijon to the pan and spices: black pepper, dried sage, dried thyme, JF Spicy Salt and garlic powder. Continue adding allspice, nutmeg, nutritional yeast and onion powder. Once mixed throughly, add vegan parmesan. Pour grain free pasta into stovetop pan. Mix through. Add more dijon, parmesan, cinnamon and crushed red chili pepper to taste. Once stirred thoroughly, add to a baking dish. Once added, finish by topping off with more parmesan and JF Spicy Salt. Place in oven and bake for about 10 minutes until golden.


*We ate these with ribs as a side dish, but this could EASILY be made as a free standing dish. 


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