4.86 from 7 votes

Vegan Pumpkin Mac and Cheese

This Baked Vegan Pumpkin Mac and Cheese is so creamy and delicious. It's the perfect comfort food for fall and a great dish for the holidays. 

Course Main Course
Cuisine American
Keyword pumpkin mac and cheese, vegan pumpkin mac and cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 362 kcal
Author Mary Ellen


  • 2 cups gluten free elbow pasta (or pasta of choice)
  • 1 small pumpkin, baked about 2 cups of pumpkin (you can sub canned pumpkin)
  • 1/2 cup cashews, soaked for 4 hours or in hot water for 10 mins
  • 1/2 cup water
  • 2/3 cup unsweetened cashew or soy milk
  • 2 TB tapioca starch
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 cup nutritional yeast
  • 1 tsp apple cider vinegar (or lemon juice)
  • 1/2 tsp salt
  • 1 tsp white miso (or another 1/2 tsp salt)
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)



  1. Preheat oven to 350 degree

  2. Cook pasta according to package directions until al dente, then rinse.

  3. Meanwhile, add cashews and water and blend in a high-speed blender*.

  4. Add rest of sauce ingredients to a blender and blend until smooth.

  5. Add pasta and sauce to oven safe pan or casserole dish. 

  6. Top with breadcrumbs.

  7. Bake for 20 minutes or until breadcrumb topping is browned.

Recipe Notes

* I use a high speed blender like a Vitamix when blending the cashews.

Nutrition Facts
Vegan Pumpkin Mac and Cheese
Amount Per Serving
Calories 362 Calories from Fat 324
% Daily Value*
Fat 36g55%
Carbohydrates 48g16%
Protein 21g42%
Vitamin A 7300IU146%
Vitamin C 5mg6%
Calcium 120mg12%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.