This creamy Vegan Pumpkin Mac and Cheese is made with an ultra-cheesy pumpkin cheese sauce for the best fall comfort food! It’s easy to make with simple ingredients and perfect for the whole family.
If you love this pumpkin mac ‘n cheese, you should try my Pumpkin Gnocchi, Pumpkin Pasta Sauce, and Pumpkin Pasta Bake recipes next!
Is there anything more comforting than a big bowl of vegan mac and cheese? Well, during fall, not much beats this Vegan Pumpkin Mac and Cheese!
It’s one of my favorite family dinners to whip up as soon as the leaves start changing colors, it gets chilly outside, and pumpkin spice lattes are back on the menu. Similar to my Butternut Squash Pasta Sauce, this recipe tosses noodles in a dairy-free cheese sauce that tastes just like fall. It’s a cozy, indulgent meal the whole family will love.
Why you’ll love pumpkin macaroni and cheese
- Tastes like fall – Simple, seasonal ingredients, like pumpkin puree, dried herbs, and cashew cream, give this dish comforting fall flavors we love.
- Super cheesy – If you’ve tried my Best Ever Vegan Mac and Cheese, then you know how luxurious and cheesy vegan cheese sauce can taste. This pumpkin cheese sauce is no different, except it has extra flavor thanks to simple herbs and seasonings.
- Ridiculously easy! Blend the sauce, toss it with pasta, and you’re ready to dig into this perfect fall comfort food!
How to make vegan pumpkin mac and cheese
Find the complete printable recipe with measurements below in the recipe card.
Sauté the onions in a hot skillet until translucent, then add the garlic and cook until fragrant.
Transfer the cooked onions and garlic to a high-powered blender along with the soaked cashews, pumpkin puree, nutritional yeast, lemon juice, sage, thyme, and salt. Blend until you have a smooth pumpkin pasta sauce.
Cook your pasta according to the package instructions, then drain and return the noodles to the empty pot. Pour the pumpkin sauce over the pasta and stir to coat the noodles over low-medium heat until warmed through.
Is your sauce on the thicker side? Reserve 1/2 cup of the starchy pasta cooking water before draining the rest, then stir splashes into the pasta to slightly thin the sauce.
Divide the mac and cheese between bowls and top with fresh thyme, crispy sage leaves, vegan parmesan cheese, pepitas, or a dollop of vegan ricotta. Enjoy!
Frequently asked questions
Once the noodles are coated in the sauce, transfer them to a baking dish and top with a layer of shredded cheese or the breadcrumb topping from my Vegan Baked Mac and Cheese recipe. Bake in a 350ºF oven for 15 to 20 minutes or until the cheese has melted or the breadcrumb topping is golden brown.
Yes, you can make the sauce with homemade plain pumpkin puree from a roasted pie pumpkin if you’d like.
I have only tested the sauce with cashews, but it should work just as well with an equal amount of slivered raw almonds or sunflower seeds. Or, for a nut/seed-free option, try using 1/2 cup of canned coconut milk instead.
Instead of using pumpkin puree, try making the mac and cheese sauce with roasted butternut squash puree or sweet potato puree.
Yes, the pumpkin cheese sauce can be blended and refrigerated for up to 4 days. Store it covered in the fridge to keep it fresh.
Vegan Pumpkin Mac and Cheese
Ingredients
- 1/2 cup raw cashews
- 2 tablespoons olive oil
- 1/2 small sweet onion chopped
- 3 cloves garlic minced
- 1 cup water
- 15 ounces canned pumpkin puree or fresh cooked pumpkin puree
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 12 ounces uncooked pasta
Instructions
- Heat a few cups of water in a tea kettle or small pot until boiling, then pour over the cashews in a bowl. Let them soak for at least 5 minutes or up to an hour.
- Warm the olive oil over medium heat in a small sauté pan. Add the onion and sauté for about 5-8 minutes, or until translucent. Add the garlic and cook for 1 more minute, until fragrant. Remove from heat.
- Drain the cashews and discard the soaking water. Add the cashews to a high-powered blender along with the 1 cup water, onion/garlic, pumpkin puree, nutritional yeast, lemon juice, sage, thyme and salt. Blend until very smooth.
- Cook the pasta according to package instructions, then drain and return back to the pot you cooked them in. Pour the pumpkin sauce over the pasta, and stir over low-medium heat until it warms throughout. Serve immediately.
Notes
- Gluten-free – Use gluten free pasta.
Pumpkin anything? Sign me up. Nora, I have made this recipe so many times. It is so simple and straightforward, perfect for a comforting meal that’s ready to serve in less than 30 minutes. Thank you for what you do!
Hi Shane. I know pumpkin is where it’s at! I’m so glad you are loving the recipe! I appreciate your terrific review and comments! Happy cooking!
It was pretty good. I was hesitant but it was pleasantly surprisingly great. The nutritional yeast and apple cidar vinegar were a game changer in this recipe. We liked it.
Even better than I thought it would be. YUM! Thank you for another go-to recipe 😁
Great recipe! Can this be frozen?
I don’t love freezing pasta as I feel like it’s mushy after reheating, but you could if needed. Thanks!
This was wonderful!! My second recipe from you and I’m hooked. So creamy and flavorful, and incredibly simple! The leftover sauce tasted even better as it sat in the fridge for a day or two. I liked it topped with a little extra black pepper and then either some Follow Your Heart parm or some nooch.
Incredible!!
We normally love your recipes, but didn’t like this AT ALL. Very bland, not a lot of flavor. Won’t be making again, sorry.
Sorry to hear that Shanda!
Swapped miso for salt. And omitted the evoo. Was delicious!!!
Thank you for this delicious, simple recipe! Just made it, and it was so satisfying.
Can I add a can of cannellini beans to up the protein or will it alter the taste?
I think you could do that; it will alter the flavor somewhat for sure, but I bet it would still be good.