Dinner
Pumpkin Mac & Cheese on the Stove
This Pumpkin Mac & Cheese is so ridiculously creamy- you’re going to lose your mind! It comes together in no
- 4 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
I know that I teased this method several times on Instagram. So, because I had SO MANY people asking me for the recipe, I figured that I would go ahead and get it up on the blog ASAP.
Hoping to see a bunch of you making it this week. I already can’t wait to hear what you think! OMG WORTH THE POT!
This dish is quite similar to my original Vegan Mac and Cheese recipe that I posted last year. The main difference is that I swapped the carrot for pumpkin puree. FIRST of all- the pumpkin is so much easier (I mean- assuming you’re using store bought canned pumpkin). No need to steam the carrot first in this method which means you can quickly throw all of the sauce ingredients directly into the blender.
Secondly- the pumpkin combined with the cashews creates the CREAMIEST vegan pasta sauce that I have legit EVER had.
Seriously deeply good. This is easily one of my new go-to recipes on the blog and that’s saying A LOT:D
Here’s what is in this pumpkin mac and cheese:
- Pasta of choice
- Pumpkin puree
- Soaked cashews
- Spices
- Nutritional yeast
- Veggie broth
- Vegan butter
- Milk of choice
Well, that’s all I have for you today! As always, if you end up making this method, please snap a short photo and tag me on Instagram @! I always LOVE to see what you’re making from the blog.
See how to make the Pumpkin Mac & Cheese here:
The recipe
Pumpkin Mac & Cheese on the Stove
- 4 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Ingredients
- ½ pound of dried pasta of choice
- heaping 1/2 cup raw cashews soaked overnight and then drained & rinsed (or see notes for speedy soaking*)
- ½ cup of pumpkin puree
- ¼ cup nutritional yeast
- ½ cup veggie broth
- 1 tablespoon of vegan butter (melted)
- 1/4-1/3 cup of plant based milk
- 1 teaspoon of fine sea salt
- ¼ tsp smoked paprika
- ½ tsp of garlic powder
- ¼ tsp onion powder
Method
- 1
Cook the pasta according to its package instructions.
- 2
While the pasta is cooking, make the sauce: in a food processor or high speed blender, combine the soaked cashews, pumpkin, nutritional yeast, broth, milk, salt, paprika, garlic powder, and onion powder. Blend until creamy and smooth.
- 3
Once pasta is done, drain and rinse and then pour the cheese sauce over top. Stir to combine and season with additional salt and pepper as needed. ENJOY!
Cook notes
* you can short soak your cashews by covering them in a pot with water and bring to a boil. Let boil for a few minutes and then take off of the heat. Let sit for 15 minutes. Drain and rinse.
