Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 148 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Pumpkin Mac and Cheese is a creamy, comforting dish that combines the natural sweetness of pumpkin with savory herbs and a cheesy flavor from nutritional yeast. Perfect for a cozy meal, it uses soaked cashews blended with pumpkin puree and seasonings to create a rich, velvety sauce that’s dairy-free and packed with flavor. Easy to prepare and suitable for a vegan diet, this recipe makes a satisfying plant-based twist on a classic comfort food favorite.

Ingredients

Scale

Sauce Ingredients

  • 1/2 cup raw cashews
  • 2 tablespoons olive oil
  • 1/2 small sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 cup water
  • 15 ounces canned pumpkin puree or fresh cooked pumpkin puree
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt, or to taste

Pasta

  • 12 ounces uncooked pasta

Instructions

  1. Soak Cashews: Heat a few cups of water in a tea kettle or small pot until boiling, then pour the hot water over the raw cashews in a bowl. Let them soak for at least 5 minutes or up to an hour to soften, which helps the cashews blend smoothly into the sauce.
  2. Sauté Aromatics: Warm the olive oil over medium heat in a small sauté pan. Add the chopped onion and cook for about 5-8 minutes until translucent and tender. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the pan from heat to cool slightly before blending.
  3. Blend Sauce: Drain the soaked cashews and discard the soaking water. In a high-powered blender, combine the cashews, 1 cup water, sautéed onion and garlic, pumpkin puree, nutritional yeast, lemon juice, dried sage, dried thyme, and salt. Blend until the mixture is very smooth and creamy, creating a luscious pumpkin cheese sauce.
  4. Cook Pasta: Boil the uncooked pasta according to the package instructions until al dente. Drain well and return the pasta to the pot used for cooking.
  5. Combine and Warm: Pour the blended pumpkin sauce over the cooked pasta. Stir the pasta and sauce together over low to medium heat, warming until the sauce is heated throughout and evenly coats the pasta.
  6. Serve: Serve the vegan pumpkin mac and cheese immediately while warm for the best flavor and texture.

Notes

  • Use gluten-free pasta to make this recipe gluten-free.
  • You can soak the cashews for up to an hour to save prep time if desired.
  • Adjust salt to taste depending on your preference.
  • This recipe is versatile; add a pinch of red pepper flakes for a spicy kick.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 410
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 16g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 13g
  • Cholesterol: 0mg

Find it online: https://jmrecipes.com/vegan-pumpkin-mac-and-cheese-recipe/