Creamy Vegan Pumpkin Mac and Cheese
This Creamy Vegan Pumpkin Mac and Cheese combines al dente pasta with a silky sauce of pumpkin purée, cashews, and nutritional yeast for an incredibly satisfying plant-based comfort food that’s ready in just 30 minutes.
Ingredients
- 16 oz pasta elbow macaroni, shells, or cavatappi work best
- 1 cup raw cashews soaked for at least 2 hours (or quick-soaked in hot water for 30 minutes)
- 1 cup pumpkin purée not pumpkin pie filling
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika plus more for garnish
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 1/4 cups plant milk oat or almond work well
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh chives or sage for garnish optional
Instructions
- Cook the pasta in a large pot of well-salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Drain the soaked cashews and place them in a high-speed blender or food processor with the pumpkin purée, nutritional yeast, lemon juice, garlic, onion powder, smoked paprika, mustard powder, and cayenne if using.
- Add the plant milk to the blender and blend everything on high until completely smooth and creamy, about 2 minutes. If the sauce seems too thick, add a little reserved pasta water to thin it out.
- Return the drained pasta to the pot over low heat and add the olive oil, stirring to coat the pasta evenly.
- Pour the pumpkin sauce over the pasta and stir gently to combine. Continue to cook over low heat for 2-3 minutes until the sauce thickens slightly and coats the pasta beautifully.
- Season with salt and pepper to taste, adding more nutritional yeast if you’d like a stronger “cheesy” flavor.
- Serve immediately in warm bowls, topped with a light sprinkle of smoked paprika and fresh herbs if desired.
Notes
- For extra creaminess, blend 1/4 cup of white miso paste into the sauce.
- This sauce can be made up to 3 days ahead and stored in the refrigerator—just reheat gently before tossing with freshly cooked pasta.
- For a protein boost, mix in roasted chickpeas or sautéed mushrooms.
- The sauce may thicken considerably when stored. Simply thin with a splash of plant milk or pasta water when reheating.
- For a more complex flavor profile, roast your own pumpkin instead of using canned—just add an extra 30 minutes to your prep time.