This creamy, delicious Vegan Pumpkin Mac and Cheese is the perfect cozy, fall recipe!
Can I just say something? I am darn tired of the complaints about how there is too much pumpkin in fall. I see so many articles online saying things like, “Whole Foods now carries pumpkin spice whipped cream…. are they going too far?”. In my opinion, the people have spoken – WE WANT PUMPKIN.
Now, in the interest of full honesty, I have to admit that I did not always feel this way. A few years ago I was surrounded by a group of people who made fun of (among other things) pumpkin spice lattes and the “basic girls” who liked them. I totally caved into this peer pressure, and deemed myself anti-pumpkin. But now being surrounded by my second-to-none boyfriend and amazing friends, I finally feel free to be myself (seriously). And I realized…. I LOVE pumpkin!! In our house we have pumpkin candles, pumpkin coffee, and even a soap dispenser shaped like a pumpkin holding pumpkin cinnamon soap. And I love it!!! So here’s to unabashedly expressing yourself, enjoying the things you like, and pumpkin everything.
I’ve got a LOT of pumpkin recipes coming your way this fall. I’m going to do some made from fresh pumpkins, but a lot of them will call for pumpkin purée. I don’t mind leaning heavily on the purée because I get this really great brand for it – link here (affiliate link). Farmer’s Market brand pumpkin purée contains only one ingredient – organic pumpkin. With a product like that, I don’t mind using it in all my recipes! (This is not sponsored by the way – I just really love this pumpkin).
This vegan pumpkin mac and cheese is so delicious and cozy, it’s absolutely wild. You blend up the creamy sauce then bake it in the oven until it’s hot and tasty. This mac and cheese would be PERFECT on a chilly night, enjoyed with a cup of hot apple cider. I hope y’all love this recipe!!
P.S. I recently reached 30,000 followers on Instagram, and I just wanted to reiterate my heartfelt thanks and gratitude for all of you that follow my blog and support me!! My Instagram not only showcases the recipes I post here on the website, but also everyday eats and plant-based meal inspiration. Thank you again so much for being a part of the Well and Full community! :)
Vegan Pumpkin Mac and Cheese
Pumpkin Cheese Sauce
- 1 1/2 Cups Pumpkin Purée 1 15-oz Can
- 1 Cup Cashews soaked and drained
- 1/2 Cup Unsweetened Plant Milk
- 1/4 Cup Olive Oil
- 1/3 Cup Nutritional Yeast
- 1 Tbs Soy Sauce or Tamari
- 2 Cloves Garlic chopped
- 1 Tsp Onion Powder
- Pinch of Turmeric for color
- 1 Tsp Salt or more to taste
- 1 lb Whole Wheat shell, rotini, or fusili pasta
- 1/3 Cup Sunflower Seeds salted
- 2 Tbs Nutritional Yeast
- Chopped Parsley
- Fresh Cracked Black Pepper
- Preheat your oven to 425 degrees F.
- In your blender, add in all pumpkin cheese sauce ingredients. Please note that if you did not soak your cashews overnight, you can easily soak them in hot water for about 15-20 minutes prior to using. Be sure to drain well when done.
- Blend pumpkin cheese sauce until smooth and creamy. Taste, and adjust seasonings if you'd like.
- While the oven is still preheating, cook the pasta according to the package's instructions. The pasta should be al dente when done. Drain the water from the pasta.
- Mix cooked pasta with pumpkin cheese sauce until evenly coated. Pour into a glass casserole dish to bake in the oven. Bake at 425 degrees F for 25-30 minutes.
- While mac and cheese is cooking, make your sunflower crumble. Combine sunflower seeds and nutritional yeast into a food processor and process until the pieces are small and crumbly. Taste, and adjust salt if needed.
- When mac and cheese is done, take it out of the oven and add on a sprinkling of the sunflower crumble. Put mac and cheese back into the oven and broil for about 2-3 minutes, or until sunflower crumble is just toasty.
- Serve pumpkin mac and cheese in bowls with a sprinkling of parsley.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)