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Pumpkin Mac and Cheese
15
min active
·
4
servings
·
30
min total
Dairy-free mac and cheese with a smooth, spiced pumpkin sauce in 30 minutes.
Avo's Tip
Blend the sauce for a full 60 seconds to get it ultra-smooth — grainy sauce means it needs more time.
If the sauce thickens too much, splash in warm pasta water a tablespoon at a time.
Smoked paprika adds depth, but regular paprika works if that’s what you have.
No pumpkin puree? Butternut squash or sweet potato puree both work 1:1.
Gluten-free? Any gluten-free pasta works — cook to al dente since it softens more.
Boosting the cheesy flavor? Add an extra tablespoon of nutritional yeast if the sauce tastes flat.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this without cashews?
Yes. Substitute cashews with sunflower seeds or use a thick cashew-style vegan cream for a nut-free option.
Does this taste like pumpkin?
The pumpkin adds creaminess and subtle sweetness but doesn’t overpower the dish. It tastes savory, not like dessert.
Can I make this gluten-free?
Yes. Use gluten-free pasta and ensure your nutritional yeast is certified gluten-free.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop or microwave with a splash of plant milk.
Freezer: Not recommended — the sauce can separate when thawed.
Why It Works
The sauce blends in minutes
Cooks in the same pot as the pasta
No complicated steps or specialty ingredients.
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Ingredients
1
1 cup canned pumpkin purée (not pie filling)
2
½ cup raw cashews, soaked 20 minutes in hot water and drained
3
3 tablespoons nutritional yeast
4
2 tablespoons lemon juice
5
1 teaspoon garlic powder
6
1 teaspoon onion powder
7
½ teaspoon smoked paprika
8
½ teaspoon salt, plus more to taste
9
¼ teaspoon black pepper
10
2 tablespoons olive oil or vegan butter
11
1½ cups unsweetened oat milk or soy milk
12
8 oz elbow macaroni (or other short pasta)
13
1 cup panko breadcrumbs
14
Chopped parsley
Instructions
Quick Fixes
Sauce tastes grainy: Blend until completely smooth, adding a splash of warm plant milk if needed to help it move.
Sauce too thick: Add warm pasta water or plant milk 1 tablespoon at a time until creamy.
Flavor tastes flat: Add a little more nutritional yeast, salt, or lemon juice to brighten the sauce.
ingrediENTS
—
1
1 cup canned pumpkin purée (not pie filling)
—
2
½ cup raw cashews, soaked 20 minutes in hot water and drained
—
3
3 tablespoons nutritional yeast
—
4
2 tablespoons lemon juice
—
5
1 teaspoon garlic powder
—
6
1 teaspoon onion powder
—
7
½ teaspoon smoked paprika
—
8
½ teaspoon salt, plus more to taste
—
9
¼ teaspoon black pepper
—
10
2 tablespoons olive oil or vegan butter
—
11
1½ cups unsweetened oat milk or soy milk
—
12
8 oz elbow macaroni (or other short pasta)
—
13
1 cup panko breadcrumbs
—
14
Chopped parsley
instructions
High comfort. Low effort. Designed for real weeknights.
RECIPE
Pumpkin Mac and Cheese
15
min active
·
30
min total
·
4
servings
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SIDE
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