Pumpkin Mac and Cheese

Oct 29, 2020(Last updated Sep 13, 2021)by Hannah Sunderani

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Hiya friends, today I am sharing this easy, rich and creamy pumpkin mac and cheese. This is such a very simple recipe, that takes no longer than 15 minutes to make. It’s delicious for a quick and simple dinner that’s full of cheesy, savoury goodness.

Of course, this recipe is also vegan! Using nutritional yeast and cashews for a cheesy and creamy texture. I can promise you that everyone will love this simple pumpkin mac and cheese. Vegan or not.

Now, let me share exactly how to make this recipe. So you can enjoy it pronto!

Pumpkin Mac and Cheese

The ingredients

The ingredients for this recipe are so simple and straight forward! Made with pantry-staple ingredients that you likely already have at home.

For this recipe, you will need;

canned pumpkin puree
garlic
nutritional yeast
cashews
sea salt
onion powder
almond milk
pepper

As you can see, the recipe is so simple and straight forward. Just a handful of ingredients makes for a deliciously creamy, cheesy, rich and flavourful sauce to toss with pasta noodles.

As for the pasta noodles, it’s up to you to choose your favourite kind! For me, I really like classic macaroni noodles. Since there’s lots of nooks and crannies for the cheesy sauce to settle.

And I’ll say, the noodle game is not one to be taken lightly when it comes to making mac and cheese. Check out this article from Kitchn about mac and cheese, common mistakes and just how important it is to select the right noodle type!

Vegan Pumpkin Mac and Cheese: Tips & Notes

Now, this recipe is pretty simple and straight forward, but here’s a few helpful tips to help you nail it.

First, it’s helpful to know that the sauce can be prepared in advance and will keep in the fridge for up to 5 days. Keep covered in an air tight container and add to your pasta noodles when you’re ready for a quick lunch or dinner.

Other recipes you might like:

If you’re digging this recipe, you might also like these noodle dishes:

Vegan Alfredo
Pesto Pasta
Mushroom Stroganoff
Lentil Bolognese
Best Easy Vegan Mac and Cheese

So there we have it! A very simple and easy vegan pumpkin mac and cheese recipe to take full advantage of pumpkin season! It’s creamy, rich, cheesy and savoury. Enjoy this sauce poured over your favourite pasta noodles for a quick and easy dinner. I hope you love this recipe as much as we do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Pumpkin Mac and Cheese

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Ingredients

2 cups canned pumpkin puree
1 3/4 cups almond milk
1/2 cup nutritional yeast
1/4 cup raw cashews preferably soaked
3 cloves garlic
1 1/4 tsp sea salt
1/2 tsp onion powder
450 g macaroni noodles (or noodles of choice)
pinch pepper

Instructions

Add the pumpkin puree, almond milk, nutritional yeast, cashews, garlic, sea salt, and onion powder to your blender and blend until smooth and creamy.
Bring a large pot of water to a boil and cook the macaroni until al-dente (about 7 minutes). Strain and add the macaroni back to the pot. Pour in as much pumpkin mac and cheese sauce as desired and stir to combine. (You might like to use all of the sauce, or you may prefer less depending on how saucy you like it). Scoop into bowls and sprinkle with pepper.

Notes

Cashews offer a lovely creamy blend if you soak them overnight. To speed up the soak time, pour boiling water over the cashews and let soak for one hour. You can still make this recipe without soaking the cashews.

If you have leftover mac and cheese sauce, you can keep it in the fridge for later use. The sauce will keep for up to 5 days. B

You can also freeze the mac and cheese sauce for longer storage. Store in a freezer proof container for up to three months.