AuthorLeah St John, CHN
RatingDifficultyBeginner

Are you craving some comfort food, but with a healthy twist? This creamy and flavorful vegan Pumpkin Mac & Cheese is an easy and nutritious meal that can be ready in a flash!

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Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 Pasta of choice
Cheese Sauce
 13.50 oz can of pumpkin pureenot pumpkin pie filling
 2 cups water
 ½ cup cashewssoaked for 4-8 hours, drained & rinsed
 ¼ cup nutritional yeast
 2 tbsp lemon juice
 1 tbsp miso
 1 ½ tsp onion powder
 ¾ tsp garlic powder
 ½ tsp smoked paprikaoptional, adds a smoky flavor
 ¼ tsp turmeric powder
 ¼ tsp black pepper
 ¼ tsp Himalayan salt
 Red pepper flakesoptional, for garnish

1

Cook the pasta according to the instructions on the package.

2

While the pasta is cooking, add all of the cheese sauce ingredients to a high-speed blender and blend until smooth.

3

Transfer the sauce to a saucepan, and cook over medium/low heat until hot, about 5 minutes. You will need to whisk the sauce frequently to prevent it from burning on the bottom of the pan. Because of the cashews the sauce will thicken when it is heated, so you may need to add more water as needed if it gets too thick.

4

Once the pasta has been drained, return it to the pot it was cooked in, add the hot cheese sauce to the pasta, and stir well to distribute the sauce. Serve, and sprinkle on some red pepper flakes if desired.

Notes
5

Soaking the cashews will soften them and reduce the amount of antinutrients.

6

If making in advance for future meals, the sauce can be stored in an airtight glass container in the fridge for up to 4 days.

7

Making this recipe with 1 can of pumpkin will result in enough sauce to use with 6 portions of cooked pasta of choice.

Category

Ingredients

 Pasta of choice
Cheese Sauce
 13.50 oz can of pumpkin pureenot pumpkin pie filling
 2 cups water
 ½ cup cashewssoaked for 4-8 hours, drained & rinsed
 ¼ cup nutritional yeast
 2 tbsp lemon juice
 1 tbsp miso
 1 ½ tsp onion powder
 ¾ tsp garlic powder
 ½ tsp smoked paprikaoptional, adds a smoky flavor
 ¼ tsp turmeric powder
 ¼ tsp black pepper
 ¼ tsp Himalayan salt
 Red pepper flakesoptional, for garnish

Directions

1

Cook the pasta according to the instructions on the package.

2

While the pasta is cooking, add all of the cheese sauce ingredients to a high-speed blender and blend until smooth.

3

Transfer the sauce to a saucepan, and cook over medium/low heat until hot, about 5 minutes. You will need to whisk the sauce frequently to prevent it from burning on the bottom of the pan. Because of the cashews the sauce will thicken when it is heated, so you may need to add more water as needed if it gets too thick.

4

Once the pasta has been drained, return it to the pot it was cooked in, add the hot cheese sauce to the pasta, and stir well to distribute the sauce. Serve, and sprinkle on some red pepper flakes if desired.

Notes
5

Soaking the cashews will soften them and reduce the amount of antinutrients.

6

If making in advance for future meals, the sauce can be stored in an airtight glass container in the fridge for up to 4 days.

7

Making this recipe with 1 can of pumpkin will result in enough sauce to use with 6 portions of cooked pasta of choice.

Pumpkin Mac & Cheese (Vegan)