This Zesty Pumpkin Mac N’ Cheese is a comforting seasonal meal that’s quick and easy to make. It’s vegan and can easily be made gluten-free.
Let’s talk about the elephant in the room. It’s still August, and I just posted a pumpkin recipe. But the past few days, I really feel like fall is in the air, and I’m so ready for cooler temperatures and comfort food. If you lived in Tucson, you’d probably be laughing at me right now, because it’s a high of 105 this week, but I swear there is something fall-like in the air 🙂
I also feel like the early appearance of savory pumpkin recipes isn’t quite as atrocious as sweet pumpkin recipes. I’m unsure if that’s true, but we’ll pretend it is.
This Zesty Pumpkin Mac N’ Cheese is so good that I couldn’t hold out any longer. It’s a quick and easy meal, and the pumpkin cheese sauce has so much flavor. I made this cheese sauce last fall and couldn’t stop eating it.
Zesty Pumpkin Mac N’ Cheese Recipe Ingredients
- Pasta – This recipe calls for one pound of pasta– use your favorite kind!
- Cashews – Soak them in water overnight, or boil for 30 minutes.
- Pumpkin puree – Be sure to find pumpkin puree rather than pumpkin pie filling.
- Milk – I used plain, unsweetened almond milk; you can use another unsweetened dairy-free milk of your choice.
- Nutritional yeast
- Spices – This recipe uses ground cumin, chili powder, paprika, salt, garlic powder, black pepper, and onion powder.
- Herbs – For garnish, if desired.
How To Make This Vegan Pumpkin Mac N’ Cheese
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While pasta is cooking, add all remaining ingredients to a high-powered blender and blend for 1 minute, or until smooth.
- Once pasta is finished cooking, drain, add to the pot, and mix in the cheese sauce.
- Best when served immediately. Garnish with fresh herbs, if desired.
Recipe Tips and Thoughts
- I’ve been trying to cut down on my chip consumption lately because I’ve been known to eat a lot. So I decided to make the pumpkin cheese sauce and put it on some pasta instead, which does not disappoint!
- The sauce has a spicy kick from the chili powder and a nice warm, comforting flavor from the cumin.
- This pasta dish is the perfect meal for that summer/fall transition 🙂
- Consider adding broccoli, spinach, kale, or another veggie of your choice.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Check Out Exactly How I Make it Here:
Looking For More Comforting Pasta Recipes?
Cheesy Buffalo Butternut Squash Pasta
Creamy Golden Squash Pasta with Parmesan
Garlic Parmesan Pasta with Roasted Broccoli
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Zesty Pumpkin Mac N’ Cheese {Vegan}
- Total Time: 30 minutes
- Yield: 6 1x
Description
A delicious and seasonal vegan Mac n’ cheese recipe with a little bit of kick!
Ingredients
- 1 pound pasta, your favorite kind
- 1/2 cup cashews, soaked in water overnight or boiled for 30 minutes
- 1 cup pumpkin puree
- 1 cup plain, un-sweetened almond milk
- 3 tablespoons nutritional yeast
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While pasta is cooking, add all remaining ingredients to a high powered blender and blend for 1 minute, or until smooth.
- Once pasta is finished cooking, drain, add back to the pot and mix in the cheese sauce.
- Best when served immediately. Garnish with fresh herbs, if desired.
Notes
Feel free to add some broccoli, kale, spinach or cauliflower for some extra veggies!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegetarian, Vegan, Dairy Free
Nutrition
- Serving Size: 1/6 of the pasta
- Calories: 199
- Sugar: 3 g
- Sodium: 348 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
I put this into my calorie app ingredient by ingredient and it came out to 375 calories per serving…I can’t figure out what I did wrong? Do you weigh the amount of pasta?
Hi Brooke, I will look into this for you. Unfortunately, sometimes the program I use to calculate nutrition is a bit off.
How would you use slivered almonds as a substitute for cashew? This recipe looks so good, but I am allergic to cashew! Thanks.
I would just soak or boil them the same way you would do with the cashews and probably use a similar amount
This is amazing!! And soooo healthy. The whole family loves it!
That’s so nice to hear!! Glad everyone loved it!
Newly vegetarian 9 year old.
Made this today and it is delicious.
Made it as a pasta bake with some cheese on top.
That’s awesome!! I’m so glad you hear you enjoyed it! 🙂
There is way too much cumin! I even used half as much as the recipe says, but all I taste is cumin 🙁 I suggest removing it completely!
Sorry there was too much cumin for your taste, I guess I just really enjoy it 🙂
HA! I just made this for dinner. My husband did not know it was vegan. He raved about it and had 3 helpings. The cashew “cheese” sauce is brilliant!
That’s hilarious! So glad you both liked it 🙂
This is easy and delicious, and my whole family loved it! We were all skeptical of calling something dairy-free “macaroni and cheese” but then we all agreed it actually DOES taste like mac and cheese. 🙂 Since this contains ingredients I almost always have on hand, I’m adding this to my list of standard recipes. Thank you for sharing!
That’s awesome to hear, Tiffany! It really is creamy! So glad that your whole family liked it and that you will be making it again! 🙂
This was incredibleeeeeeeeee! and so easy! I ended up using some cajun spicing and it was perfect. Thanks so much!
Awesome!! I’m so glad you liked it! 🙂
Just made this!! Soo good. It somehow turned out really salty and spicy! I added two cups of pumpkin puree. Delish
Yah! Glad to hear you liked it! Sorry if it was a salty and spicy, but glad you liked it anyway 🙂
Is there something else I could use in place of the yeast? Unable to have it due to allergies, etc. TIA!
Hi Karen, unfortunately there isn’t a great sub for nutritional yeast, but it will still taste good if you just leave it out 🙂
Great! Will try it out this weekend!
This dish combines some outstanding ingredients, Izzy! As a passionate pasta lover, I can’t wait to cook this meal!
Thanks so much! I’m pretty passionate about pasta too 🙂
Daw this on Connoisseur Veg today! Had everything to make it! We loved it! I’m posting a photo on Instagram! Thank you!
Awesome!! I’m so glad you liked it! 🙂
Is there any other way to do this without nuts or tofu? ????
Hi Samantha, the cashews are mostly there to make it thick and creamy so you could always add a little more pumpkin and nutritional yeast to thicken it up 🙂
I love the idea of putting pumpkin in my pasta. What a great way to usher in fall with some amazing flavor!
Thanks, Karen! It’s a fun savory way to enjoy pumpkin!
Since it’s raining today in Seattle – I’m totally fine with starting the pumpkin train recipe. Besides, this pasta looks like a hug in a bowl.
I wish it was raining here! Thanks so much, Nicole 🙂
Do you have a suggestion for cashew nut substitution ? We have someone allergic to tree nuts in the family. Has anyone tried with pistachios or peanuts ?
You could try using those nuts but it would change the flavor of the sauce a lot. I would recommend using slivered almonds (if you can) or a soft tofu. I hope that helps 🙂
No almonds but I might try tofu. Thanks
I’d love to know how it turns out if you end up trying it 🙂
I have heard of using cashews as “cheese” before, and wondered how it would work. This recipe makes a lot of sense. I’ll be trying something similar soon.
Once the cashews are soaked and blended they get so creamy! I hope you enjoy 🙂