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A bowl of curry and a bowl of nuts.

Vegan Pumpkin Mac and Cheese

Mandy Applegate
Skip the dairy, not the flavor! This vegan mac and cheese is packed with protein and healthy fats from cashews, creating a rich and creamy sauce without the cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 2 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 4 -6 Servings
Calories 522 kcal

Ingredients
 
 

  • 10 oz pasta of choice - rigatoni or macaroni works well
  • 2 cups pumpkin puree
  • ½ cup raw cashews - pre-soaked
  • ¼ cup nutritional yeast
  • 1 tsp mustard
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp nutmeg
  • 1½ tsp sea salt
  • Fresh cracked black pepper
  • 2 tbsp fresh lemon juice
  • 1 cup coconut milk

Instructions
 

  • Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.
    10 oz pasta of choice - rigatoni or macaroni works well
  • In a high-powered blender, add the pumpkin, the soaked and drained cashews, nutritional yeast, mustard, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to taste, lemon juice, and coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt if needed.
    2 cups pumpkin puree, ½ cup raw cashews - pre-soaked, ¼ cup nutritional yeast, 1 tsp mustard, ½ tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ¼ tsp nutmeg, 1½ tsp sea salt, Fresh cracked black pepper, 2 tbsp fresh lemon juice, 1 cup coconut milk
  • Return the cooked and drained pasta back to the saucepan and add the cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste, serve and enjoy!

Notes

  • Fresh vs. Canned: Canned Pumpkin puree is perfectly acceptable for this recipe and readily available year-round. Fresh pumpkin puree can be used, but be sure to roast and puree your own pumpkin to avoid adding excess moisture to the dish.
  • Color Matters: The vibrant orange color of the sauce is a good indicator of pumpkin flavor. If your sauce seems a bit pale, don’t hesitate to add a little more pumpkin puree for a richer flavor and color.
  • Soaking is Key: Soaking the cashews for at least 30 minutes, or ideally overnight, softens them significantly, leading to a much smoother and creamier sauce. If you’re short on time, boiling the cashews for 10 minutes can work in a pinch.
  • High-Powered Help: A high-powered blender is ideal for achieving a perfectly smooth and creamy sauce. If you have a standard blender, blend for extra time, scraping down the sides as needed, to ensure there are no grainy bits of cashews.
  • Spice it Up: Want to add a little kick? Try incorporating a pinch of cayenne pepper for a touch of heat. Smoked paprika adds a deeper savory note, but regular paprika can be used as well.
  • Cheesy Cravings: Craving a stronger cheese flavor? Add a sprinkle of your favorite vegan parmesan cheese or Nutritional yeast  (find alternatives here if you don’t have any on hand) to the sauce while blending. You can also experiment with different vegan cheeses for a variety of flavors.
  • Veggie Powerhouse: For a more substantial meal, roast some vegetables like broccoli, cauliflower, or even chickpeas, and fold them into the mac and cheese after it’s cooked.

Nutrition

Serving: 1gCalories: 522kcalCarbohydrates: 72gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 906mgPotassium: 721mgFiber: 7gSugar: 7gVitamin A: 19189IUVitamin C: 9mgCalcium: 68mgIron: 6mg
Keyword Pumpkin Mac and Cheese, Vegan Mac and Cheese
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