Creamy Vegan Pumpkin Mac and Cheese

Scaled for 4 portions · 7 steps

1small sugar pumpkin ((aka “pie pumpkin”), or 1 small butternut squash (about 2 1/2 pounds or 1 kg)*)—Olive oil or avocado oil, (for roasting)0.5 cup(~60g) raw cashews, soaked in cool water overnight or for 1 hour in boiling water**0.5 cup(40g) nutritional yeast1 tspdry mustard powder ((optional but adds a nice sharp tangy flavor))1 tspgarlic powder0.5 tsponion powder0.25 tspsmoked paprika0.25 tspfreshly grated nutmeg ((can substitute ground, but the flavor is much better with fresh))1.5 tspkosher salt + more to taste—Freshly cracked black pepper to taste1 tbspmellow white or yellow miso paste1 tbsptapioca flour or cornstarch2 tbspfresh lemon juice1 cup(240mL) canned “lite” coconut milk***285 g(280g) of rigatoni pasta, medium-sized macaroni shells, or pasta of your choice

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