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Ready to be fall festive?! Then you need to make this vegan pumpkin mac and cheese!
Given that we just had the spookiest day of the year, you could say we are fully immersed into Fall. And guys, I hate to say it. I had good intentions, but it is so hard to be on a proper blogging schedule between my full-time job, wedding details, and just normal life. I’m sorry, but I’m whipping stuff up when I can… And I promise.. When all the wedding stuff is done, I’ll be married and boring, and hopefully have all the time in the world for all the recipes. Okay, okay I’m done whining because… I just couldn’t even wait to share this vegan pumpkin mac and cheese. Hellooooo… vegan pumpkin pasta!
This vegan pumpkin Pasta screams fall.
Now, you all know I LOVE dairy. Well, mostly cheese. But, after doing the Whole30 I noticed my body doesn’t like dairy all that much. Sad I know…. I can definitely eat it without getting sick- but, Immediately following my sweet, sweet cheese I tend to bloat and just feel a little discomfort. So I haven’t given it up all together, but I choose to enjoy my cheeses in moderation. Which is why I wanted to try out a dairy-free vegan pumpkin pasta. And then I though, why not a vegan pumpkin mac and cheese?!
The result was pure Fall goodness. For being dairy-free and vegan, my goodness was it super creamy. And the pumpkin added such a nice flavor. Now, of course for the vegan pumpkin mac and cheese you can use canned pumpkin. But given the season, why would you want to?! I bought sugar pumpkins, cut them into quarters and roasted them with olive oil salt and pepper on a sheet pan for 45 minutes. Wa-la roasted pumpkin. Not only was it delish, my whole house smelled of roasted pumpkins. You’re welcome.
Alright friends, the time is now. Whip up this Vegan Pumpkin Mac and Cheese. This is not a drill.
Need a food processor?! This one is great! Click the photo to get your own!
Vegan Pumpkin Mac and Cheese
This Vegan Pumpkin Mac and Cheese is everything fall, that comfort food brings to the table! Get this recipe now for the best vegan pumpkin pasta.
- 1 1/2 cup Pumpkin Puree or 1 Sugar Pumpkin if you are roasting it
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Olive Oil
- 1/2 cup Unsalted Raw Cashews, Soaked in water for 1 hour
- 1/4 cup Nutritional Yeast
- 3/4 cup Reserved Pasta Water
- 1/4 tsp Nutmeg
- 1 tsp Red Pepper Flakes
- Salt and Pepper
- 16 oz Pasta of Choice (I used 2 boxes of Banza)
- Optional: 2 tbsp Chives, chopped
If you are roasting your own sugar pumpkin, Preheat oven to 375 degrees
Cut stem off and half, remove seeds with a spoon
On a sheet pan, place hollow side down flat onto pan and roast for 45 minutes or until pumpkin is soft
Cook pasta of choice according to directions
While water is heating/pasta is cooking
Add 1 1/2 cup pumpkin puree, olive oil, soaked cashes, nutritional yeast, nutmeg, salt and pepper in blender/food processor
When pasta is done reserve 3/4 cup and add to food processor/blender, drain rest of water
Blend until smooth
Add sauce to pasta and toss to coat
Add more salt and pepper if necessary
Top with red pepper flakes and chopped chives
If you have extra pasta sauce you can freeze for 2 months or refrigerate for 7 days
- 285 Calories
- 40g Carbohydrates
- 10g Fat
- 16g Protein
- 51mg Sodium
- 4g Sugar