Pumpkin Vegan Mac and Cheese
Look, I know pumpkin belongs in pies and lattes, but trust me—it’s wild good in mac and cheese too. This vegan pumpkin macaroni is like autumn in a pasta bowl: creamy, cozy, and packed with sneaky-nutritious stuff.
Even if you’re dairy-free, this sauce (made with cashews and real pumpkin) fools everyone. Bonus? Your kitchen will smell like a spice rack.
What You’ll Love About This Recipe
You’ll love this vegan pumpkin macaroni recipe because it’s secretly healthy but tastes like comfort food threw a party. The pumpkin adds vitamins (hello, beta-carotene) and a velvety texture without dairy, while cashews make it rich enough to satisfy cheese cravings.
It’s also versatile—toss in extra veggies, adjust the spice level, or meal prep it for lazy dinners. Plus, roasting the pumpkin cubes gives you crispy, caramelized bites that make every forkful exciting. Basically, it’s the fall-flavored hug your taste buds didn’t know they needed.
Ingredients
Here’s what you’ll need for this vegan pumpkin macaroni miracle:
- 1 small Hokkaido pumpkin (organic = no peeling needed!)
- ½ cup cashews (soaked for 30 mins if your blender’s wimpy)
- ½ tbsp olive oil
- 1 small red onion, diced
- 3 garlic cloves, minced (or 4—we don’t judge)
- 2 tbsp tapioca starch (makes the sauce so creamy)
- 2 cups water
- 3 tbsp nutritional yeast (for that “cheesy” flavor)
- 1 tsp turmeric (color + anti-inflammatory perks)
- ½ tbsp coconut aminos (or soy sauce)
- 1 lemon, juiced
- Salt to taste
- Optional: 1 tsp veggie broth paste for extra oomph
For roasted pumpkin:
- ½ tbsp olive oil
- ½ tsp paprika + ½ tsp turmeric + dash cayenne
Extras:
- 2 servings pasta (lemon rigatoni = next-level tang)
- Optional toppings: fresh arugula, pumpkin seeds
Recipe Steps
Step 1: Prep the pumpkin
Wash it (peel if non-organic), cut into quarters, and scoop out the seeds. Chop into bite-sized cubes.
Step 2: Sauté
Heat olive oil in a pot. Cook onions until soft, then add garlic, cashews, and 2 cups of pumpkin cubes. Fry for 2-3 mins. Pour in water, bring to a boil, then simmer for 20 mins until everything’s tender.
Step 3: Blend
Kill the heat. Stir in tapioca starch, nutritional yeast, turmeric, and coconut aminos. Blitz with a blender until smooth. Add lemon juice and salt to taste.
Step 4: Roast
Toss the remaining pumpkin cubes with oil and spices. Bake at 375°F/190°C for 25
mins (or until crispy). Squeeze lemon over them post-bake.
Step 5:Assemble
Mix sauce with cooked pasta and roasted pumpkin. Top with arugula and seeds if you’re fancy.
Timing
- Prep: 15 mins
- Cook: 35 mins
Nutritional Info
One serving packs 798 calories, 38g protein, and 25g fiber—thanks to pumpkin’s fiber and cashews’ healthy fats. It’s loaded with vitamin A (from pumpkin) and B vitamins (from nutritional yeast). Sodium’s high due to salt/aminos, so ease up if you’re watching intake.
Healthier Tweaks
- Lower sodium: Skip added salt and use low-sodium broth.
- Lighter fat: Replace half the cashews with white beans.
- Boost protein: Stir in chickpeas or lentils.
Serving Ideas
- Top with toasted breadcrumbs for crunch.
- Add sautéed kale or spinach.
- Serve with garlic bread (because carbs love company).
Common Mistakes
- Undercooking pumpkin: If cubes aren’t soft, your sauce gets grainy.
- Skipping tapioca starch: It’s key for that gooey texture!
- Over-blending: Stop once smooth—too long makes sauce gluey.
Storing Tips
- Fridge: Sauce keeps 4 days; store separate from pasta.
- Freeze: Sauce only, in jars for 3 months. Thaw + reheat with pasta.
- Reheat: Add splash of plant milk to revive creaminess.
Conclusion
This vegan pumpkin macaroni recipe is autumn’s answer to comfort food cravings—creamy, nutrient-dense, and totally dairy-free. Whether you’re vegan, lactose-intolerant, or just pumpkin-obsessed, it’s a weeknight win.
The roasted pumpkin cubes add texture, while the sauce nails that “cheesy” feel without actual cheese. Give it a whirl, and you might just forget real mac and cheese exists.
FAQs
Can I use canned pumpkin instead?
Sure! Swap fresh pumpkin for 1 cup canned purée (not pie filling). Skip roasting, but sauté it with onions/garlic to deepen the flavor.
What if I hate coconut aminos?
No sweat—soy sauce, tamari, or even a dash of miso paste work. Adjust salt levels since these are saltier than coconut aminos.
Can I make this nut-free?
Yep! Replace cashews with sunflower seeds or ½ cup cooked potatoes + ¼ cup oats. Soak seeds first for smoother blending.
Why’s my sauce too thick?
Thin it with splashes of plant milk or pasta water until it’s your ideal consistency. Tapioca starch thickens as it cools, so act fast!
