Vegan Pumpkin Mac and Cheese with Cashew Parmesan. A simple and quick recipe for the creamy classic. The pumpkin sauce is extra creamy and tastes wonderfully cheesy and aromatic. Fall comfort food at it’s best. The recipe for the vegan pumpkin cheese sauce is simple and made without substitutes. Fall can come! 🙂
Finally pumpkin season again!
Anyone who follows me on Instagram or browsed through the recipes on the blog will probably have noticed that I’m a big pumpkin lover! For me, pumpkin is one of the things that makes autumn more beautiful. It not only tastes delicious, it’s also a real all-rounder. The ways to prepare and use it seems endless. Another reason why I appreciate the pumpkin so much. It’s just fun to use the pumpkin in different dishes and keep saying: Wow! It’s made with pumpkin!
Whether sweet or savory – pumpkin always fits! For example as a pumpkin and cheese sauce with pasta.
Pumpkin Mac and Cheese
Mac and Cheese with Pumpkin! Easy and quick. Super aromatic and cheesy. And extra creamy!
On my blog you can already find the classic recipe variations for the vegan cheese sauce or served with noodles as vegan mac and cheese. The cheese sauce can also be wonderfully prepared with pumpkin. I adjusted the spices a little and added soy cuisine (vegan cooking cream) to the sauce instead of water or vegetable broth. This makes the sauce particularly creamy and underlines the delicious, autumnal taste of the sauce.
For a Mac and Cheese we need pasta and the vegan cheese sauce. Depending on your taste, you can serve the pasta dish with vegetables, for example broccoli, mushrooms, spinach or simply more pumpkin :-P.
Creamy pumpkin cheese sauce – the secret of the cheesy taste
The base is made of pumpkin, carrots, cashew butter (or cashews -> see recipe notes), yeast flakes, soy cuisine (or vegetable stock / water) and spices such as salt and pepper. Anyone who has never tried it wonders how a cheese sauce can be made from all the vegetables. It’s worth trying!
The secret behind the cheesy taste are yeast flakes. I use them almost every day, whether as a topping for salads and vegetables or to flavor sauces. You can get yeast flakes in organic supermarkets or online, for example.
Cashew Parmesan Cheese
Have you ever tried vegan parmesan made from cashews? The following also applies here: (1) It is worth trying! (2) Yeast flakes for the cheesy taste! For the parmesan, cashews, yeast flakes, salt and garlic flakes are mixed in a chopper or mixer. I like it a little “coarser” – how fine you want the vegan Parmesan is up to you :). If you don’t have a mixer or chopper on hand, you can grate the cashews finely and mix them with the rest of the ingredients.
And now: Enjoy your meal <3.
Looking for more pumpkin recipes? Try one of these…
- Simple Pumpkin Cake with Cinnamon Frosting
- Fluffy Pumpkin Brownies
- Pumpkin Cheesecake
- Creamy Pumpkin Oatmeal
If you make this pumpkin mac and cheese, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Pumpkin Mac and Cheese with Cashew Parmesan Cheese
Pumpkin Cheese Sauce
- 400 g Pumpkin
- 100 g Carrots
- 1 Onion
- 2 Garlic cloves
- 80 g Cashew butter*
- 4 tbsp Nutritional yeast
- 250 ml Soy Cuisine or more water/ vegetable stock
- 2 tsp Salt
- 1/3 tsp Pepper
- 50 g Cashews
- 5 g Nutritional yeast
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
Pumpkin Mac and Cheese
- Chop the pumpkin. Peel and cut the vegetables. Put everything in a saucepan and cover with water. Bring to the boil and simmer for about 10 minutes until the vegetables are cooked through. Drain the vegetables and put them in a blender.
- Add the remaining ingredients and mix for several minutes to a creamy sauce. If it is too thick, add more water or vegetable stock. Season again to taste.
- Cook the pasta according to the instructions.
- Serve pasta with the pumpkin cheese sauce and cashew parmesan.
- Put all ingredients in a chopper or mixer and mix finely or coarsely *. Then store in a storage jar.
- Instead of cashew butter you can also use 80g cashew nuts. To make them easier to mix, I recommend placing the cashew nuts in a bowl and covering them with hot water. Let the cashews soak in it for 2-3 hours and then drain and put in the blender.
- If you don't have a mixer or chopper available, you can alternatively grate the cashew nuts finely with a grater and mix them with the remaining ingredients.