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Vegan Pumpkin Mac and Cheese

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegan


This creamy pumpkin mac and cheese is vegan comfort food at its finest!



  •  24 oz cooked elbow pasta
  • 1 1/2 cups cup cashews, soaked 2-3 hours to soften
  • 2 cups diced butternut (or acorn) squash
  • 2/3 cup pureed pumpkin
  • 1/3 cup nutritional yeast
  • 3 tbsp lemon juice
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 1/2  tsp mild curry powder
  • 1 3/4-2 tsp harissa powder
  • 1 tbsp olive oil
  • A few tbsp pasta water (reserve the water when pasta is finished cooking)


  1. Preheat oven to 350 degrees. Peel and cut squash into small chunks until you have 2 cups of squash. Toss squash in about 2 tbsp olive oil and a pinch of salt. Roast until softened and slightly browned (about 20-22 minutes).  When finished cooking, remove from oven and set aside to cool.
  2. Drain and rinse cashews before adding to a blender with cooled butternut squash, pumpkin, nutritional yeast, lemon juice, oil and spices. Stop a few times during blending to scrape mixture off sides of blender with a spatula. Blend until sauce is creamy and smooth.
  3. Cook pasta according to package directions. When draining, reserve a few tbsp of cooking water, which you can then add to sauce to loosen it up a bit. Pour sauce over cooked pasta and serve with crushed roasted chickpeas or breadcrumbs.


We love using crushed, roasted chickpeas as a "breadcrumb" topping on our mac and cheese! Store-bought is totally fine - just blitz them in a food processor or spice grinder for a few seconds.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American