A comforting and season meal that’s quick and easy to make!
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 aren’t quite as atrocious as sweet pumpkin recipes. Not sure if that’s really true, but we’ll pretend like it is.
This Zesty Pumpkin Mac N’ Cheese is just so good that I couldn’t hold out on you any longer. It’s such a quick and easy meal to make and the pumpkin cheese sauce has so much flavor. I made this cheese sauce last fall and I couldn’t stop eating it.
I’m 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 and it does not disappoint! It has a spicy kick from the chili powder and a nice warm, comforting flavor from the cumin. It’s the perfect meal for that summer/fall transition 🙂
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Zesty Pumpkin Mac N’ Cheese {Vegan}
Prep Time: 15 mins- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner, Vegetarian, Vegan, Dairy Free
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Pin RecipeDescription
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!
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
Sian Lambert says
August 31, 2017 at 7:01 amI 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.
She Likes Food says
August 31, 2017 at 6:34 pmOnce the cashews are soaked and blended they get so creamy! I hope you enjoy 🙂
Peggy says
August 31, 2017 at 2:52 pmDo 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 ?
She Likes Food says
August 31, 2017 at 6:35 pmYou 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 🙂
Peggy says
August 31, 2017 at 9:14 pmNo almonds but I might try tofu. Thanks
She Likes Food says
September 1, 2017 at 2:18 pmI’d love to know how it turns out if you end up trying it 🙂
Nicole @ Young, Broke and Hungy says
August 31, 2017 at 3:04 pmSince 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.
She Likes Food says
August 31, 2017 at 6:35 pmI wish it was raining here! Thanks so much, Nicole 🙂
Karen @ Seasonal Cravings says
September 1, 2017 at 8:13 amI love the idea of putting pumpkin in my pasta. What a great way to usher in fall with some amazing flavor!
She Likes Food says
September 1, 2017 at 2:18 pmThanks, Karen! It’s a fun savory way to enjoy pumpkin!
Samantha says
September 3, 2017 at 5:12 pmIs there any other way to do this without nuts or tofu? ????
She Likes Food says
September 4, 2017 at 1:00 pmHi 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 🙂
Lisa says
September 4, 2017 at 4:34 pmDaw this on Connoisseur Veg today! Had everything to make it! We loved it! I’m posting a photo on Instagram! Thank you!
She Likes Food says
September 4, 2017 at 11:58 pmAwesome!! I’m so glad you liked it! 🙂
Agness of Run Agness Run says
September 5, 2017 at 5:44 amThis dish combines some outstanding ingredients, Izzy! As a passionate pasta lover, I can’t wait to cook this meal!
She Likes Food says
September 5, 2017 at 6:48 pmThanks so much! I’m pretty passionate about pasta too 🙂
Karen G. says
September 5, 2017 at 5:54 pmIs there something else I could use in place of the yeast? Unable to have it due to allergies, etc. TIA!
She Likes Food says
September 5, 2017 at 6:45 pmHi Karen, unfortunately there isn’t a great sub for nutritional yeast, but it will still taste good if you just leave it out 🙂
Karen G. says
September 5, 2017 at 9:45 pmGreat! Will try it out this weekend!
Caroline says
September 7, 2017 at 9:01 pmJust made this!! Soo good. It somehow turned out really salty and spicy! I added two cups of pumpkin puree. Delish
★★★★
She Likes Food says
September 8, 2017 at 11:04 pmYah! Glad to hear you liked it! Sorry if it was a salty and spicy, but glad you liked it anyway 🙂
Kate says
September 8, 2017 at 11:18 amThis was incredibleeeeeeeeee! and so easy! I ended up using some cajun spicing and it was perfect. Thanks so much!
She Likes Food says
September 8, 2017 at 11:03 pmAwesome!! I’m so glad you liked it! 🙂
Tiffany Rapplean says
September 14, 2017 at 12:32 pmThis 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!
★★★★★
She Likes Food says
September 14, 2017 at 6:33 pmThat’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! 🙂
Linda Ferris says
October 22, 2017 at 6:48 pmHA! 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!
★★★★★
She Likes Food says
October 22, 2017 at 11:00 pmThat’s hilarious! So glad you both liked it 🙂
Julie says
September 24, 2018 at 5:55 pmThere 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!
★★
She Likes Food says
September 26, 2018 at 6:02 pmSorry there was too much cumin for your taste, I guess I just really enjoy it 🙂
Lisa Reid says
October 16, 2018 at 7:48 amNewly vegetarian 9 year old.
Made this today and it is delicious.
Made it as a pasta bake with some cheese on top.
★★★★★
She Likes Food says
October 18, 2018 at 5:05 pmThat’s awesome!! I’m so glad you hear you enjoyed it! 🙂
Dani says
January 8, 2019 at 4:28 amThis is amazing!! And soooo healthy. The whole family loves it!
★★★★★
She Likes Food says
January 8, 2019 at 9:33 pmThat’s so nice to hear!! Glad everyone loved it!