Vegan Pumpkin Mac and Cheese

If you're looking for a delicious vegan dish that won't take up too much of your time, this creamy and cozy Pumpkin Mac & Cheese is the answer! Using only basic ingredients like roasted pumpkin and cashews, it's ready in just 15 minutes. Perfect on busy autumn days when all we want to do is curl up with some comfort food.

Course Dinner

Cuisine American

Keyword dairy-free, dinner, easy, lactose-free, mac and cheese, pasta, plant-based, pumpkin mac and cheese, quick, vegan, vegetarian, whole food plant-based

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 370kcal

Author Jasmin

Equipment

High Speed Blender

Ingredients

10 ounces 280g pasta

Sauce

2 ½ lbs 1kg pumpkin (butternut squash or hokkaido pumpkin) or 2 cups canned pumpkin puree
½ cup 40g nutritional yeast
1 teaspoon dry mustard powder or 1 teaspoon dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon ground nutmeg
1 teaspoon sage
1 ½ teaspoons sea salt + more to taste
1 tablespoon mellow white or yellow miso paste
1 tablespoon tapioca flour or arrowroot flour
1 lemon juice
¾ cup 120g raw cashews, soaked
1 ½ cup 360ml almond milk, unsweetened
3-4 tablespoon vegan parmesan

Instructions

First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.
Cook the noodles according to the package instructions.
When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again.
Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.

Nutrition