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Pumpkin-mac n' cheese- Renal

Pumpkin Mac and “Cheese”


  • Author: The KidneyRD Team
  • Yield: 5 servings 1x
Scale

Ingredients

Pumpkin Cheese Sauce

  • ½ cup cashews, raw, soaked in hot water for at least 1 hour
  • 2 tablespoons avocado oil
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, minced
  • ½ cup low sodium vegetable broth
  • 1 large carrot, peeled, roughly chopped
  • 1 cup canned pumpkin puree
  • ¼ cup nutritional yeast
  • 1 ½ teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt, to taste
  • A pinch of pepper, to taste
  • 10 ounces gluten-free macaroni pasta, uncooked

Almond Breadcrumb Topping (optional)

  • ½ cup almonds
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon salt

Instructions

Notes

Boost your vegetables: add spinach or grated zucchini to the sauce

*Nutrition Facts calculated with almond breadcrumb topping

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus.  Wondering why we include them in many of our recipes?  We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people’s diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.