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Rachel White

Pumpkin Vegan Mac and Cheese

Pumpkin Vegan Mac and Cheese blends creamy pumpkin sauce with tender pasta for cozy dairy-free comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
Pumpkin Sauce
  • 1 cup pumpkin puree plain
  • 1 cup raw cashews soaked
  • 2 cups unsweetened plant milk warm
  • 1/3 cup nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Colander
  • Blender
  • Saucepan
  • Freezer
  • Spoon

Method
 

  1. Cook pasta in salted water until tender with a slight bite. Drain well.
  2. Blend pumpkin puree, cashews, milk, nutritional yeast, oil, and seasonings until very smooth.
  3. Heat sauce in a saucepan, stirring until thick, glossy, and creamy.
  4. Add drained pasta and fold gently until every noodle is coated.
  5. Serve immediately for softer texture, or transfer to a tray and bake for crisp edges.
  6. Rest five minutes before scooping for easier assembly handling and cleaner portions.

Notes

Use extra milk for softer, looser sauce. Bake with breadcrumbs for crispy tops. Freeze cooled portions airtight up to 1 month. Let baked pasta rest before serving. Customize with sage, chili flakes, garlic, or spinach. Refrigerate leftovers up to 4 days.