Vegan Pumpkin Mac and Cheese

4.38 stars (8 ratings)

Vegan Pumpkin Mac and Cheese

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian-inspired

Servings: servings

Calories: 531kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition