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This Pumpkin Mac & Cheese is so ridiculously creamy- you’re going to lose your mind! It comes together in no time and the sauce can be made all inside of a blender. So simple and easy and I can’t wait for you to try it!
I know that I teased this recipe several times on Instagram. So, because I had SO MANY people asking me for the recipe, I figured that I would go ahead and get it up on the blog ASAP.
Hoping to see a bunch of you making it this week. I already can’t wait to hear what you think! OMG SO GOOD!
This recipe is very similar to my original Vegan Mac and Cheese recipe that I posted last year. The main difference is that I swapped the carrot for pumpkin puree. FIRST of all- the pumpkin is so much easier (I mean- assuming you’re using store bought canned pumpkin). No need to steam the carrot first in this recipe which means you can quickly throw all of the sauce ingredients directly into the blender.
Secondly- the pumpkin combined with the cashews creates the CREAMIEST vegan pasta sauce that I have legit EVER had.
Seriously so good. This is easily one of my new favorite recipes on the blog and that’s saying A LOT :D
Here’s what is in this pumpkin mac and cheese:
- Pasta of choice
- Pumpkin puree
- Soaked cashews
- Spices
- Nutritional yeast
- Veggie broth
- Vegan butter
- Milk of choice
Well, that’s all I have for you today! As always, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.
See how to make the Pumpkin Mac & Cheese here:
Pumpkin Mac & Cheese
Ingredients
- ½ pound of dried pasta of choice
- heaping 1/2 cup raw cashews soaked overnight and then drained & rinsed, or see notes for quick soaking*
- ½ cup of pumpkin puree
- ¼ cup nutritional yeast
- ½ cup veggie broth
- 1 tablespoon of vegan butter, melted
- 1/4-1/3 cup of plant based milk
- 1 teaspoon of fine sea salt
- ¼ tsp smoked paprika
- ½ tsp of garlic powder
- ¼ tsp onion powder
Instructions
- Cook the pasta according to its package instructions.
- While the pasta is cooking, make the sauce: in a food processor or high speed blender, combine the soaked cashews, pumpkin, nutritional yeast, broth, milk, salt, paprika, garlic powder, and onion powder. Blend until creamy and smooth.
- Once pasta is done, drain and rinse and then pour the cheese sauce over top. Stir to combine and season with additional salt and pepper as needed. ENJOY!
Delicious!
thank you. super. however i was not able to heat it again to the same yummy goodness when i made it a few hours before. My son ( the vegan) said the best vegan food recipes are served when first made. next time will make and serve. with-in an hour or so
This will be my go-to mac and cheese recipe! The recipe is creamy and packed with flavor. Thanks, Brita.
I’ve made and tried many vegan macs but this one was THE BEST!
I used sweet potato instead as that’s what I had, and may have used 4x the butter accidentally but it still turned out sooo good! Easy, creamy, cheesy, and so satisfying! Thanks so much!!
love this! And now I really want to try it with sweet potato!
This was amazing! Sooooo good! My meat eating boyfriend asked for seconds! This is definitely in our rotation. Thank you again for sharing.
Hi – looking forward to making this as I rendered my own pumpkin puree over a year ago stored in freezer(!) Trying to cut back carbs, would like a suggestion for pasta, would not use spaghetti squash and some of the bean pastas I’ve tried are just not that good. Also where do you get and which kind of vegan butter? Also trying to cut way back on cholesterol, usually using avocado or EVOO in place of butter. Thank you so very very much! Nancy Andrews
Delicious and super easy! I assume the butter gets blended into the sauce but it wasn’t in the instructions for step 2. I left it out, tasted the sauce and decided it didn’t need it. Thanks for this recipe that even my non-vegan husband liked!
I made this tonight and it was delicious! Love the addition of the pumpkin in the dish! I added some cooked broccoli when I mixed in the sauce then served straight from there. I will be making this again for sure! Thank you again for your wonderful creations!
I’m in the midst of a low fiber diet preparing for a procedure…yet, I’m thinking cashews in the form of cashew butter might work. Probably cashew cream would be fine as well, but I’m not finding any information on the internet. I may try the cashew butter option…because this seems like ONE thing I might enjoy on this crazy diet.