Author: Ultra-creamy, cozy, and perfect for fall. This vegan Pumpkin Mac & Cheese has a silky cashew-pumpkin sauce that tastes deliciously cheesy-no dairy needed. Make it fast on the stovetop, or bake it with a crispy panko-sage topping for the perfect holiday side.
Mac and cheese is already peak comfort food, but adding pumpkin takes it to a whole new cozy level. The sauce is ultra-smooth and cheesy thanks to cashews, miso, and nutritional yeast, while pumpkin makes it extra creamy with a comforting fall twist. Eat it straight off the stove for a quick dinner, or bake it into a bubbling casserole with crispy sage and panko when you want to impress.
While I love having my grab-and-go vegan mac & cheese powder in the pantry, this pumpkin version feels next-level. It's rich, decadent, and a little fancy, but still quick and easy to make (and secretly packed with wholesome ingredients).
Why This Pumpkin Mac & Cheese Is a Must-Make
- Versatile: Make it stovetop-easy for a quick dinner, or dress it up with panko and sage for a holiday-worthy side.
- Wholesome cheesiness: If you're not a fan of store-bought vegan cheese substitutes, you'll appreciate that this cheese sauce is made with simple, wholesome ingredients: cashews, miso, nutritional yeast, and pumpkin puree. It's full of good-for-you ingredients that taste AMAZING.
- Make-ahead: Whether you make this pumpkin mac & cheese as a meal prep lunch or prep it in advance for a holiday so you can pop it in the oven the day-of, it'll store and reheat well.
Ingredients for Pumpkin Mac & Cheese
- Pasta: elbows, shells, bowties, or orecchiette. Use gluten-free pasta if needed.
- Pumpkin purée: 100% pumpkin (not pumpkin pie filling). Or, make your own by cutting a pie pumpkin in half, scooping out the seeds and strings, then roasting cut-side down at 400ºF for 40-50 minutes until tender. Scoop out the flesh and mash or blend until smooth.
- Raw cashews: when blended, they make the most luscious creamy sauce. I buy raw cashew pieces as they are more affordable. (Check the recipe notes for a nut-free version if needed).
- Nutritional yeast: adds a savory cheesy flavor. (Don't confuse it with bread yeast, that's a totally different thing). Find nutritional yeast in the health food section of your grocery store or online.
- White miso: adds a little umami funk = real cheese vibes. It's one of my go-to secret weapons to make vegan cheeses have that aged umami flavor. Most grocery stores carry it or order it online.
- Cornstarch: helps the sauce thicken & cling.
- Warm spices: paprika, garlic powder, onion powder, black pepper.
- Optional topping: panko, vegan butter (or olive oil), paprika, nutritional yeast, and crispy sage. For the crispy savory topping.
How to Make Vegan Pumpkin Mac & Cheese
- Cook the pasta: Follow the package directions and cook until the pasta is al dente.
- Make the sauce: Add the cashews, pumpkin, water, nutritional yeast, cornstarch, miso, and seasonings to your blender. Blend until the mixture is completely smooth, scraping down the sides as needed.
- Thicken the sauce: Pour the sauce into the pot you cooked the pasta in (saves on a dish) and simmer over medium heat for 5 to 8 minutes, or until it's thick and creamy.
- Add the pasta: Stir in the cooked pasta. You can eat it now all creamy and luscious or...
- Take it to the next level and bake it. Preheat your oven to 350ºF. Coat a baking dish with nonstick spray or oil and spread the mac & cheese inside, in an even layer.
- Make the topping: Stir together the panko, melted butter, nutritional yeast, and paprika and sprinkle the mixture over the pumpkin mac.
- Bake: Place the pan in the oven and bake for 25-30 minutes, or until the top is golden.
- Add the crispy sage (if desired): Fry the sage leaves in a bit of oil or vegan butter until they're crispy. Transfer to paper towels, then sprinkle with salt and serve with your pumpkin mac and cheese.
Tips and Variations
- Swap the squash: Butternut, kabocha, honeynut, or even sweet potato all work in place of pumpkin. Cut in half, scoop out the seeds (or prick sweet potatoes with a fork), and roast at 400ºF (200ºC) until the flesh is soft and easily pierced with a fork, about 25-35 minutes for smaller squash or sweet potatoes, 40-55 minutes for larger ones. Let cool slightly, then scoop out the insides and mash or blend until smooth before using.
- Cashew-Free or Nut-Free: Replace cashews with blanched almonds or raw sunflower seeds. Or use store-bought vegan heavy cream (see recipe notes).
- Gluten-free friendly: Use GF pasta and GF panko. If you don't have panko, pulse toasted GF bread into coarse crumbs for better crunch than standard breadcrumbs.
- Oil-free tweaks: Skip the butter/oil in the sauce. For the topping, toast the crumbs in a dry pan until golden before sprinkling over the casserole.
- Make-ahead game plan:
- Option 1 (best for texture): Cook the pasta and make the sauce, but store them separately in the fridge (up to 2 days). Combine just before baking so the noodles stay perfectly saucy.
- Option 2 (still works, a bit softer): Assemble the whole casserole with topping, cover, and refrigerate for up to 2 days. When baking straight from the fridge, add 5-10 minutes to the bake time. If the pasta has soaked up too much sauce, just stir in a splash of plant milk before topping and baking.
What to Serve With Pumpkin Mac and Cheese
- Perfect Crispy Roasted Brussels Sprouts
- Soft Vegan Dinner Rolls
- Best Vegan Turkey Roast
- Vegan Green Bean Casserole
How to Store & Reheat Leftovers
- Refrigerator: Transfer leftovers to an airtight container or cover them in the baking dish. Refrigerate for up to 4 days.
- To reheat: Warm leftovers in the microwave, a 350ºF oven, or in a pan on the stovetop over medium-low heat, with a splash of plant milk.
- Freeze: The sauce freezes beautifully (up to 3 months). Cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge, then whisk over low heat with a splash of plant milk to bring it back to silky before tossing with freshly cooked pasta. (I don't recommend freezing the assembled pasta, as it tends to get mushy.)
If you try this pumpkin mac and cheese recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Cheese Recipes You'll Love
- Cheesy Vegan Cauliflower Nachos
- Vegan Cheese Bread
- Cheesy Vegan Scalloped Potatoes
- Easy Vegan Cheese Fries
- Vegan Mozzarella Grilled Cheese
(click stars to vote)
Pumpkin Mac & Cheese (Vegan)
Creamy, cozy, and perfect for fall! This Vegan Pumpkin Mac and Cheese is loaded with cheesy flavor thanks to nutritional yeast and miso, and gets its silky texture from blended cashews. Make it on the stovetop for a quick dinner, or bake it with crispy sage and panko for a comforting main worthy of a holiday table.
Servings:
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Ingredients
Pasta:
- 1 lb (3 cups) elbow macaroni or other short pasta, (gluten-free if preferred)
Pumpkin Cheese Sauce:
- 1 cup raw cashews, softened if needed (see step 1)
- 1 ¾ cups (1 14oz can) pumpkin pureé, (not pumpkin pie filling
- 3 cups water
- ¼ cup nutritional yeast
- ¼ cup cornstarch
- 2 tablespoons white miso paste
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Panko and Sage Topping (Optional):
- 1 ½ cups panko bread crumbs, (gluten-free if preferred)
- ¼ cup vegan butter, melted (plus more for frying)
- ¼ cup nutritional yeast
- ¼ teaspoon paprika
- 8 - 15 fresh sage leaves, (for topping, optional)
Instructions
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight, drain and rinse before using. (Softening the cashews helps them blend smoothly into a creamy sauce).
- Cook the pasta: Bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Make the sauce: Add the cashews, pumpkin, water, nutritional yeast, cornstarch, miso, paprika, salt, garlic powder, onion powder, and black pepper to a blender. Blend until completely smooth, and creamy, stopping to scrape down the sides as needed. (The mixture will be thin but will thicken when cooked).
- Thicken the sauce: Return the empty pasta pot to the stove over medium heat. Pour in the sauce and cook, stirring often, until thickened and smooth 5-8 minutes.
- Combine: Add the cooked pasta to the pot and stir to coat evenly. If enjoying right away, heat through and serve! Add an extra splash of water or plant-based milk to loosen if needed. Serve as-is, or continue to the next steps for a baked version.
Optional: Baked Mac and Cheese with Panko + Sage
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread the mac and cheese evenly in the dish.
- Make the topping: In a small bowl, mix the panko, melted butter, nutritional yeast, and paprika. Sprinkle evenly over the pasta.
- Bake for 25-30 minutes, or until the top is golden. Let cool slightly before serving.
- Optional crispy sage topping: Melt 1 - 2 tablespoons of vegan butter in a small skillet over medium heat. Add the sage leaves and fry for 20 - 30 seconds, until they turn dark green. Transfer to a paper towel-lined plate and let them cool. Sprinkle over the mac and cheese before serving.
Notes
Gluten-Free?
Use gluten-free pasta and panko breadcrumbs. Oil-Free?
Make the pumpkin mac and cheese as written, but skip the buttery panko topping. If you still want a crispy finish, toast the panko in a dry pan over medium heat until golden, then sprinkle overtop. Cashew-Free?
Replace cashews with blanched almonds or raw sunflower seeds. Boil for 15 minutes until tender, then drain and rinse before blending. Or use 1 ½ cups store-bought vegan heavy cream and reduce the water in the recipe to 1 ½–2 cups, adding more as needed to reach your desired consistency.
Use gluten-free pasta and panko breadcrumbs. Oil-Free?
Make the pumpkin mac and cheese as written, but skip the buttery panko topping. If you still want a crispy finish, toast the panko in a dry pan over medium heat until golden, then sprinkle overtop. Cashew-Free?
Replace cashews with blanched almonds or raw sunflower seeds. Boil for 15 minutes until tender, then drain and rinse before blending. Or use 1 ½ cups store-bought vegan heavy cream and reduce the water in the recipe to 1 ½–2 cups, adding more as needed to reach your desired consistency.
Nutrition
Serving: 1 serving with panko topping (recipe makes 8 servings) | Calories: 431kcal | Carbohydrates: 63g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 588mg | Potassium: 439mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8622IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg
Zosia says
I'm always wary of recipes that call for a blender (since I don't have a fancy high-speed one) and using multiple steps/dishes in the prep. But I was so thrilled at how easily this came together! So readers who may fear using the blender - it was so easy and came together while the pasta was cooking! The sauce was smooth, creamy, comforting, & so delicious. I ended up not adding the full 3 C of water and that way I didn't have to cook it down as much either! 🙂 This recipe was such a great find for those of us with mystery squash every week from a CSA/farmers' market box! I have done it with a couple of varieties now. I really look forward to trying it with the optional topping when I get some panko. I just did a short cut of extra crunchy homemade vegan 'parm' topping. The only complaint is it doesn't last very long! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Zosia! This comment made my day 😍 Thank you so much for sharing all your tips!
Zosia says
Oh yay! I'm so glad to hear that since you've made mine on many occasions, this recipe being one of them! <3
chloe says
hi i can’t find white miso, what would you recommend instead?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Chloe, If you can’t find white miso paste, the best substitute is yellow miso (use the same amount), which is just slightly stronger but still works beautifully here. In a pinch, you can also replace the 2 tablespoons of miso with 2–3 tablespoons low-sodium soy sauce plus an extra tablespoon or two of nutritional yeast for that savory, cheesy depth. The miso adds saltiness and umami, so the goal is just to replace that same savory boost.
Steven Rivers says
Loved this recipe! I used butternut/honeynut squash purée in place of pumpkin purée.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh sounds delish! So happy you enjoyed it Steven, thanks for the review 🙂
Pam Berger says
I have made this recipe twice in the last two weeks and love it! It was a huge hit with my daughter and her friends and so I made it again just for me. It is creamy and cheesy and savory and the perfect fall meal. I served it with some steamed broccoli and a salad and had a beautiful plate. Highly recommend!!!
Jess @ It Doesn't Taste Like Chicken says
That's fantastic! Thanks for sharing your review, Pam!
Roos van de Wardt says
Once again, a wonderful recipe. Mac 'n' cheese isn't really a thing in the Netherlands, and the only version I ever tried was a 'just add water' packet from Walmart, but this looked so scrumptious. And I'm a pumpkin (and anything autumny) lover - your pumpkin spice cake is a favourite.
At first, I was afraid it would be a disappointment, because our toddler was very lacking in enthusiasm. But when I went on and put the rest of the batch in the oven with the wonderful topping and started frying the sage leaves from our garden, I felt more confident. Everyone at the table went for seconds, and there were no leftovers.
I'll definitely use those fried sage leaves for other dishes as well (also, if you have more tips on dishes that require fresh sage, I'm in.)
Jess @ It Doesn't Taste Like Chicken says
Amazing! We're happy to hear you got to experience a tasty mac 'n cheese dish. You may also want to try some sage in this recipe: Vegan Butternut Squash Pasta
Mary Manriquez says
Sam, you’re amazing, you’re beautiful, and your recipes are to die for! The Pumpkin Mac n Chrese was delicious and so very easy to follow your recipe. I love your food. I turned vegan after some tummy issues. Life has changed, but not my love for food with your delicious food options. I look forward to making a new dish every other day. Thank you for the variety and deliciousness. A new creamy pasta dish with pumpkin…. Who would have thought of this delicious of pumpkin and pasta….mmmmm. Xoxo
Jess @ It Doesn't Taste Like Chicken says
Such kind words! Thanks so much for sharing your review and we're so happy you enjoy the recipes, Mary!
patricia lyons says
Made the pumpkin Mac recipe delicious been making you recipes for a few years now and they don’t disappoint they are great
Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that makes me so happy! So thrilled you always enjoy my recipes Patricia! Thank you for the review 🙂
Dina says
This looks delicious! Do you have any thoughts as to what spices/herbs might be good as an alternative to the garlic/onion/paprika? I can’t have those (which is a constant challenge when cooking) but I’d like to try this recipe and I feel like if I just omit them it might be very bland or too sweet. Maybe sage?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dina! Try a savory blend like 1 tsp dried sage + ½ tsp thyme + a tiny pinch of nutmeg, plus 1 tsp Dijon and a squeeze of lemon for brightness, and for deeper umami add ¼–1 tsp mushroom It will taste different but should still taste great!