The Best Vegan Pumpkin Mac and Cheese Recipe

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The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

Are you guys ready for this? Because things are about to get real cozy up in here.

This vegan pumpkin mac and cheese is like a big blanket, just waiting to snuggle with you. It’s creamy, cheesy, and a little smoky with a hint of savory pumpkin flavor.

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

Vegan Pumpkin Mac and Cheese Ingredients

  • Raw Cashews- Cashews are key for giving the sauce it’s rich and creamy texture without the need for dairy. If you want to make it nut-free you could try equal amounts of soaked sunflower seeds or omit the cashews and reduce the liquid (reserved pasta water) in the recipe.
  • Pasta- I prefer to use whole grain or legume-based pasta to boost the protein but any kind will work. I don’t recommend cooking the macaroni all at once if you are using gluten-free pasta as it doesn’t hold up well for leftovers.
  • Shallot or Onion- I find shallot to be much more flavorful than onion, however either will work. Be aware that using red onion may change the color of the sauce.
  • Garlic- Fresh garlic is ideal for optimal flavor but garlic powder would work in a pinch. I would use about 1 teaspoon.
  • Pumpkin Puree- I have only tested this recipe with canned pumpkin puree because I’m too impatient to wait for a pumpkin to roast. But if you want to go the fresh pumpkin route, by all means please do.
  • Vegetable Bouillon- Using a quality bouillon is ideal to make this recipe taste as good as it should. I love Better Than Bouillon’s organic vegetable base.
  • Nutritional Yeast- If you’re new to nutritional yeast, please see more about it below. It is essential for the cheesy flavor in the recipe.
  • Vinegar- White wine vinegar or distilled white vinegar imparts a tangy umami flavor that is reminiscent of cultured cheese. Please don’t skip it!
  • Smoked Paprika- Just a bit of smoked paprika elevates the recipe as the smokiness tastes incredible with the sage and pumpkin.
  • Sage- I tend to go for dried sage as it’s much more affordable to have on hand than fresh sage. However, if you want to use fresh sage feel free to do so. I would start with a few leaves and taste test to see if you prefer more.

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

What is nutritional yeast?

When you hear the word yeast your mind probably goes straight to brewer’s yeast. Nutritional yeast is NOT the same thing! It is dried at high temperatures than brewer’s yeast yielding it completely inactive. That means if you are someone who usually has trouble digesting yeasted or fermented foods then this likely won’t cause you any difficulty. 

What does it taste like?

Often described as “cheesy” in flavor, nutritional yeast has a savory, umami taste that is slightly nutty. Some people find it to have a hint of sweetness but I personally believe it all has to do with how you’re serving it. 

How do you use it?

You can find it sold in two forms: flakes and powder. My favorite is Bob’s Red Mill Large Flake Nutritional Yeast because I’ve found it has the best flavor.

I often grind it with cashews to make cashew parmesan as topping for pizza or pasta. Or I blend it in with savory sauces to give it a delicious hint of cheesiness. 

Is it good for you?

Nutritional yeast is specifically cultivated as a supplement so yes, it is loaded with nutrition! It’s an excellent source of B-vitamins, folate and protein.

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

How to Make The Best Vegan Pumpkin Mac and Cheese Recipe

  1. Soak cashews. Add raw cashews to a bowl of warm water and allow to soak for at least 30 minutes. This step allows the blender to easily break them down for the smoothest and creamiest sauce possible.
  2. Sauté shallot and garlic. Warm the olive oil in a skillet and cook shallot and garlic.
  3. Cook pasta. Boil pasta in salted water, as directed on package. Strain and reserve 1 cup of the cooking water.
  4. Blend sauce. Add cooked shallot and garlic with the remaining ingredients and pasta water to a high speed blender. Blend until smooth and creamy. Taste test and adjust as desired.
  5. Add sauce to pasta. Combine cooked pasta with sauce in pot and cook until heated through.
  6. Serve and enjoy!

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

Optional Additions

  • Add Some Green. I usually add sautéed kale or spinach but roasted broccoli would also be delicious.
  • Boost the Protein. Using legume-based pasta is an easy way to amp up the protein. You could also add cooked protein on top such as baked tofu or faux chicken.

How to Store Leftovers

Leftovers can be stored in an airtight container and refrigerated for up to 1 week. If you would like to make a smaller batch you can set part of the sauce aside and refrigerate it for a week or freeze it for several months.

More Cozy Fall Recipes

The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.

Print Recipe
5 from 12 votes

The Best Vegan Pumpkin Mac and Cheese Recipe

Super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

US Customary - Metric
  • ½ cup raw cashews, soaked*
  • 16 ounces macaroni or pasta, certified gluten-free, if necessary**
  • 2 tablespoons extra virgin olive oil
  • ½ cup roughly chopped shallot or onion
  • 3-4 garlic cloves, minced
  • 15 ounces pumpkin puree, canned or homemade
  • ⅓ cup nutritional yeast
  • 1 tablespoon white wine vinegar, or distilled white vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 teaspoon vegetable bouillon , ***
  • salt & pepper , to taste
  • 1 cup reserved pasta water

Instructions

  • In a large pot, bring 5 quarts salted water to a boil. Add the pasta and cook until al dente, or as directed. Strain cooked pasta while reserving 1 cup of the cooking water.
  • Meanwhile, in a large skillet, warm two tablespoons olive oil over medium-low heat. Add the shallot (or onion) and cook for about 3 minutes, until translucent and fragrant. Add the garlic and continue to cook for another 2 minutes. Remove from heat and set aside.
  • In a high speed blender, add the pumpkin puree, drained soaked cashews, cooked shallot and garlic, reserved pasta water, nutritional yeast, vinegar, paprika, sage, salt & pepper. Blend on high until a smooth creamy sauce forms. If sauce is too thick, add more water to thin. Taste test to see if you prefer more bouillon, vinegar, paprika, sage or salt and add accordingly.
  • Next, add the pasta to the pot and pour pumpkin cheese sauce over top. Stir until evenly coated. Warm over medium-low heat and cook until heated through. Add more salt to taste, if desired. Serve warm and enjoy!

Notes

Nutrition Facts are an estimate and will vary depending on specifics brands you choose. 
*To soak cashews: bring a pot of roughly 2 cups water to a boil. Remove from heat and add raw cashews. Allow to soak for 30 minutes. Drain and rinse before using in recipe. If you don't want to use cashews you can leave them out and substitute 1/2 cup of the pasta water for plain (unsweetened) non-dairy milk.
**If using gluten-free pasta I recommend only cooking what you plan to eat at once and saving the leftover sauce to add to fresh cooked pasta later. Gluten-free pasta rarely holds up well as leftovers for me.
***Be sure to use a high quality vegetable bouillon for optimal results. I personally like Better Than Bouillon's Vegetable Base. Adding that to the reserved pasta water helps create a really creamy and flavorful sauce. If you can't find bouillon, you can use 1/2 cup vegetable broth instead.
Kelli suggested serving the sauce over spaghetti squash for a grain-free option in the comments which I think is a brilliant idea. Click Here for directions on how to roast spaghetti squash.

Nutrition

Calories: 404kcal, Carbohydrates: 56g, Protein: 23g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 91mg, Potassium: 347mg, Fiber: 14g, Sugar: 11g, Vitamin A: 11198IU, Vitamin C: 5mg, Calcium: 87mg, Iron: 9mg
Course: dinner, lunch, Main Course
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

image001 This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.

The Best Pumpkin Macaroni and Cheese 1
by Sarah on September 28, 2023  //  Dinner, Favorites, Favorites, Pasta
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