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Last Updated on February 19, 2025 by Megan Jones
When the craving for a warm, comforting bowl of pasta hits, my go-to is this creamy, indulgentVegan pumpkin mac and cheese without cashews. It’s the ultimate cosy dish, with a rich and velvety vegan cheese sauce that comes together with just a few pantry staples. This recipe proves that simple ingredients can create something very tasty, especially when topped with herbs and melted vegan cheese, the ultimate comfort food dinner! and you don’t have to only use tins of pumpkin purée for just pumpkin pie filling..
This pumpkin mac and cheese is a lifesaver for busy weeknights when you need a satisfying meal in a pinch. The pumpkin puree gives the sauce a smooth, creamy base, and nutritional yeast adds richness and depth. Enjoy this creamy, dreamy dairy-free pumpkin mac and cheese whenever you need a little comfort food!
Vegan Pumpkin Cheese Sauce
It’s so simple to make. Melt butter and lightly sauté garlic and red pepper flakes until fragrant while your pasta cooks. Blend together the pumpkin, nutritional yeast, miso and spices into a rich, silky sauce. Toss it all together with your favourite pasta, sprinkle on the vegan mozzarella and you’ve got yourself a cosy, fall-inspired dinner in under 40 minutes.
Ingredients You’ll Need
– Vegan Mozzarella (fresh, or store bought): For that ooey gooey pasta topping. My favourite fresh vegan mozzarella cheese recipe is from School Night Vegan, in Richard’s recent book – “Anything you can cook I can Cook Vegan”
– Garlic: Infuses the sauce with savoury flavour. Sub for 2-3 teaspoons of garlic powder if you don’t have fresh garlic to hand
– Miso Paste: Adds an umami depth to the sauce
– Pumpkin Puree: The star of the show, giving the sauce its creamy base and vibrant colour.
– Nutritional Yeast: Adds cheesy flavor and umami depth.
– Pasta (medium shells, elbows, or macaroni):Choose a shape that catches the sauce well.
– Salt, pepper, and nutmeg: To season and enhance the flavours.
– Pasta water: To help thin the sauce to the perfect consistency. If you forget to reserve some of the water – do not worry! This can be subbed for non dairy milk like, oat, unsweetened almond milk or soy milk. I would avoid coconut milk as this will alter the end taste.
How to Make Vegan Pumpkin Mac and Cheese
1. Melt the vegan butter and lightly sauté garlic and red pepper flakes until fragrant while your pasta cooks. Remove from heat and set aside.
2. Cook the pasta: Reserve a cup / 200 ml of pasta water before draining.
3. Blend the sauce: In a blender, combine the pumpkin purée, miso nutritional yeast, salt, pepper, and nutmeg. Blend until smooth, adding some reserved pasta water to achieve a silky consistency.
4. Coat the pasta and bake: In a large oven safe pot or baking dish, combine the cooked pasta with the garlic and red pepper flake mixture as well as the pumpkin sauce. Stir until all the pasta shapes are well coated. Top with the vegan mozzarella and bake covered for 20 minutes until the pasta has softened and the cheese is melted,
5. Heat grill / broiler. Uncover and grill / broil just until the top is browned, 2–6 minutes, depending on your oven. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves and an optional drizzle of extra virgin olive oil
Helpful Cooking Tips for the best Vegan pumpkin mac
– Blend until smooth: For a creamier sauce, blend the pumpkin thoroughly in either a strong food processor or high speed blender
– Adjust consistency: Use the reserved pasta water to thin the sauce as needed.
– Customise your flavour: Add a sprinkle of smoked paprika for a smoky kick or stir in some sautéed veggies for extra nutrition.
Flavour Variations
– Spicy: Add 1-2 tea spoons of dijon mustard or chilli flakes, chili powder or hot sauce for a spicy kick.
– Tomato Topped: Top with diced tomatoes before baking in the oven
– Herb–infused: Stir in some fresh sage for a herby fall flavour.
– Cheesy: Sprinkle some vegan parmesan cheese or more nutritional yeast on top for extra cheesiness.
– Crunchy Topping: Top the pasta with a crunchy breadcrumb topping after you have melted the cheese.
Storing & Reheating
–Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of water when reheating.
– Freezing: Freeze the sauce on its own for up to 2 months. Thaw in the fridge before reheating.
– Reheating leftover mac: Reheat gently in a saucepan, stirring in a bit of vegetable broth or plant milk to loosen the sauce.
FAQ
Here are some frequently asked questions (FAQs) about making vegan pumpkin mac and cheese that can help you make the best pumpkin mac and cheese.
Yes! You can roast or steam fresh pumpkin and blend it until smooth. Just make sure it’s a similar consistency to canned pumpkin puree. But for convenience, canned pumpkin is quicker and works just as well.
Absolutely! Just use gluten-free pasta. Also ensure that your Miso paste is labelled gluten free. Most miso pastes are gluten free because the koji used is made with rice, but please check the label before purchasing.
The key is using pasta water to thin the sauce to the right consistency. Add a little at a time until it coats the pasta evenly. You can also add a splash of plant-based milk or broth if it thickens too much when reheating.
To make the recipe oil-free, sauté the garlic in a little water or broth instead of oil. The sauce itself can be made without any oil.
More Vegan Dinner Recipes
Vegan pumpkin mac and cheese without cashews
Ingredients
- 500 grams Shell pasta Conchiglie pasta or other medium shell pasta
- 349 grams silken tofu
- 425 grams pumpkin purée unsweetened
- 300 grams Vegan mozzarella Half stirred into sauce 1/2 for top of mac & cheese
- 200 millilitres reserved pasta water – to thin sauce
- 4 tablespoon Nutritional yeast
- 2 tablespoon unsalted butter
- 1 tablespoon finely chopped thyme plus leaves for serving
- 4 cloves garlic finely chopped
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground nutmeg
Instructions
- Sauté the aromatics: Melt unsalted non dairy butter in a pan and lightly sauté finely chopped garlic cloves, black pepper, nutmeg and red pepper flakes until fragrant. Remove from heat and set aside.
- Cook the pasta: In a pot, add water and bring to a simmer. Add pasta and cook, stirring often, until two-thirds of the water is absorbed and the pasta is very al dente (about 5 minutes). Reserve some of the pasta water and then drain the pasta.
- Blend the sauce: In a blender, combine; silken tofu, pumpkin purée, nutritional yeast, and a pinch of salt. Blend until smooth, gradually adding some of the reserved pasta water to achieve a silky consistency.
- Coat the pasta and bake: In a large oven-safe pot, combine the cooked pasta with the garlic and red pepper mixture. Add the pumpkin cheese sauce and stir until all the pasta is well coated. Stir in half the vegan mozzarella. Smooth over the top of the pasta and then Top with the remaining vegan mozzarella and bake covered for 20 minutes, until the pasta has softened and the cheese is melted.
- Grill / Broil the top: Uncover the pot and grill / broil for 2–6 minutes until the top is gently browned. Keep a close eye to avoid burning. Let cool slightly, then top with fresh thyme leaves before serving.
Notes
Storing & Reheating:
Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of water when reheating. Freezing: Freeze the sauce on its own for up to 2 months. Thaw in the fridge before reheating. Reheating leftover mac: Reheat gently in a saucepan, stirring in a bit of vegetable broth or plant milk to loosen the sauce.Nutrition
