Can I use fresh pumpkin instead of canned?

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.

What’s a good substitute for nutritional yeast?

Nutritional yeast gives a cheesy flavour, but if you don’t have it, you can use vegan parmesan or a mix of miso paste and mustard for a similar umami taste.

Can I make this gluten-free?

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.

How do I keep the sauce from becoming too thick or dry?

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.

Can I add vegetables or protein to this dish?

Yes, this recipe is highly customizable! You can mix in spinach, peas, or roasted broccoli for a veggie boost. For protein, add cooked lentils, chickpeas, or crumbled tofu for a heartier meal.

How long will leftovers last?

Leftovers can be stored in the fridge for up to 3 days. If the sauce thickens, add a splash of water or plant-based milk when reheating to loosen it up.

Can I freeze the sauce?

Yes, you can freeze the sauce on its own for up to 2 months. Just thaw it overnight in the fridge and reheat gently on the stove, adding liquid as needed to achieve the right consistency.

Is there a way to make this recipe oil-free?

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.

What type of pasta works best for pumpkin mac and cheese?

Medium-shaped pasta like shells, elbows, or macaroni works best because it holds the creamy sauce well, but any pasta will do!

Vegan pumpkin mac and cheese without cashews

Ingredients

Scale

500g Shell (Conchiglie) pasta or other medium shell pasta

1 349g carton silken tofu

1 (425g / 15-oz.) can unsweetened pumpkin purée

300g Vegan mozzarella – Half stirred into sauce 1/2 for top of mac & cheese

200ml reserved pasta water – to thin sauce

4 Tbsp Nutritional yeast

2 Tbsp. unsalted butter

1 Tbsp. finely chopped thyme, plus leaves for serving

4 garlic cloves, finely chopped

1 tsp. freshly ground pepper

1/2 tsp. crushed red pepper flakes

1/2 tsp. ground nutmeg

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Instructions

Sauté the garlic: Melt 2 Tbsp unsalted butter in a pan and lightly sauté 4 finely chopped garlic cloves and 1/2 tsp red pepper flakes until fragrant. Remove from heat and set aside.
Cook the pasta: In a pot, add 1 litre (4½ cups) water and bring to a simmer. Add 500g shell (Conchiglie) pasta and cook, stirring often, until two-thirds of the water is absorbed and the pasta is very al dente (about 5 minutes). Reserve 200ml pasta water and then drain the pasta.
Blend the sauce: In a blender, combine 1 carton (349g) silken tofu, 1 can (425g) unsweetened pumpkin purée, 4 Tbsp nutritional yeast, 1 tsp ground pepper, 1/2 tsp ground nutmeg, and a pinch of salt. Blend until smooth, gradually adding some of the reserved pasta water (up to 200ml) 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 150g vegan mozzarella. Top with the remaining 150g 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 browned. Keep a close eye to avoid burning. Let cool slightly, then top with 1 Tbsp fresh thyme leaves before serving.