Pumpkin Mac & Cheese (Vegan)
Creamy, cozy, and perfect for fall! This Vegan Pumpkin Mac and Cheese is loaded with cheesy flavor thanks to nutritional yeast and miso, and gets its silky texture from blended cashews. Make it on the stovetop for a quick dinner, or bake it with crispy sage and panko for a comforting main worthy of a holiday table.
Servings:
Ingredients
Pasta:
- 1 lb(s) (3 cups) elbow macaroni or other short pasta (gluten-free if preferred)
Pumpkin Cheese Sauce:
- 1 cup(s) raw cashews softened if needed (see step 1)
- 1 3/4 cup(s) (1 14oz can) pumpkin pureé (not pumpkin pie filling
- 3 cup(s) water
- 1/4 cup(s) nutritional yeast
- 1/4 cup(s) cornstarch
- 2 tablespoon(s) white miso paste
- 2 teaspoon(s) paprika
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) onion powder
- 1/4 teaspoon(s) black pepper
Panko and Sage Topping (Optional):
- 1 1/2 cup(s) panko bread crumbs (gluten-free if preferred)
- 1/4 cup(s) vegan butter melted
- 1/4 cup(s) nutritional yeast
- 1/4 teaspoon(s) paprika
- 8 - 15 fresh sage leaves (for topping, optional)
Instructions
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight, drain and rinse before using. (Softening the cashews helps them blend smoothly into a creamy sauce).
- Cook the pasta: Bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Make the sauce: Add the cashews, pumpkin, water, nutritional yeast, cornstarch, miso, paprika, salt, garlic powder, onion powder, and black pepper to a blender. Blend until completely smooth, and creamy, stopping to scrape down the sides as needed. (The mixture will be thin but will thicken when cooked).
- Thicken the sauce: Return the empty pasta pot to the stove over medium heat. Pour in the sauce and cook, stirring often, until thickened and smooth 5-8 minutes.
- Combine: Add the cooked pasta to the pot and stir to coat evenly. If enjoying right away, heat through and serve! Add an extra splash of water or plant-based milk to loosen if needed. Serve as-is, or continue to the next steps for a baked version.
Optional: Baked Mac and Cheese with Panko + Sage
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread the mac and cheese evenly in the dish.
- Make the topping: In a small bowl, mix the panko, melted butter, nutritional yeast, and paprika. Sprinkle evenly over the pasta.
- Bake for 25–30 minutes, or until the top is golden. Let cool slightly before serving.
- Optional crispy sage topping: Heat a small amount of oil in a skillet over medium heat. Fry sage leaves for 10–15 seconds until crisp. Transfer to paper towels, sprinkle with salt, and use to garnish the mac and cheese.
Notes
Gluten-Free?
Use gluten-free pasta and panko breadcrumbs. Oil-Free?
Make the pumpkin mac and cheese as written, but skip the buttery panko topping. If you still want a crispy finish, toast the panko in a dry pan over medium heat until golden, then sprinkle overtop. Cashew-Free?
Replace cashews with blanched almonds or raw sunflower seeds. Boil for 15 minutes until tender, then drain and rinse before blending. Or use 1 ½ cups store-bought vegan heavy cream and reduce the water in the recipe to 1 ½–2 cups, adding more as needed to reach your desired consistency.
Use gluten-free pasta and panko breadcrumbs. Oil-Free?
Make the pumpkin mac and cheese as written, but skip the buttery panko topping. If you still want a crispy finish, toast the panko in a dry pan over medium heat until golden, then sprinkle overtop. Cashew-Free?
Replace cashews with blanched almonds or raw sunflower seeds. Boil for 15 minutes until tender, then drain and rinse before blending. Or use 1 ½ cups store-bought vegan heavy cream and reduce the water in the recipe to 1 ½–2 cups, adding more as needed to reach your desired consistency.
Nutrition
Serving: 1 serving with panko topping (recipe makes 8 servings) | Calories: 431kcal | Carbohydrates: 63g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 588mg | Potassium: 439mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8622IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg
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