Last Updated on November 21, 2023 by Christin Gillespie

This Vegan Pumpkin Mac and Cheese recipe is super creamy & full of fall flavor. Al dente pasta gets coated in a simple, yet delicious pumpkin cashew cream sauce. It’s the perfect cozy vegan mac and cheese that requires a few simple ingredients & is on the table in 30 minutes!

White bowl filled with mac and cheese, topped with fresh sage, and has a spoon in it. Sitting on a white marble counter, with a pumpkin in the background.

Ready to level up your mac & cheese game? If so, you’re in the right place! This Vegan Pumpkin Mac and Cheese recipe is seriously the fall meal of your dreams! It’s super creamy, perfectly pumpkin-y, & most importantly so easy to make!

What makes this vegan mac and cheese recipe stand out is the pumpkin cheese sauce. Raw cashews, pumpkin puree, fall spices, & nutritional yeast all get blended up with some non-dairy milk, to transpire the most dreamy sauce ever!

Needless to say, this plant-based pumpkin-infused version of the classic mac and cheese encompasses all the comfort without the dairy!

It checks all of the boxes & I would even say that it’s better than the classic.

Why You’ll Love This Vegan Mac and Cheese Recipe

Quick & Easy: Made in one pot, with little mess to clean up, & ready in 30 minutes or less.
Pumpkin-Infused & Full of Fall Flavor: Thanks to the creamy pumpkin cashew cream sauce, as well as the fall spices, each bite is packed with cozy flavor.
Balanced Meal: With the protein & carbs from the chickpea pasta, the veggie component from the pumpkin puree, as well as the healthy fats from the cashew cream, this is a well-rounded meal that’s satisfying & nutritious.
The Perfect Fall Meal: You will fall in love with this vegan mac and cheese recipe this pumpkin season. It truly has nothing on the typical mac and cheese.

Ingredients

Organic Pasta: It wouldn’t be mac and cheese without pasta. I love using pasta shells that are made with one ingredient – chickpea flour. They taste just like the real thing and it’s high in protein!
Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin!
Organic Raw Cashews: Cashews provide the most creamy consistency to the pumpkin cheese sauce. Simply soak the cashews to soften then blend!
Organic Nutritional Yeast: One of the most important ingredients to give this vegan mac and cheese that signature cheesy taste.
Organic Spices: Garlic powder, onion powder, smoked paprika, pumpkin spice, sea salt, and black pepper, are the spices used to season this vegan mac and cheese.
Organic Sage: If you’ve got it, use it! Otherwise, it’s completely okay to leave out.
Organic Unsweetened Non-Dairy Milk: To blend up the pumpkin cashew cream sauce, we’ll be using organic unsweetened non-dairy milk. I used unsweetened almond, but I think cashew milk would pair perfectly. And if you don’t have either, filtered water will do the trick too!

How To Make

Cook the Pasta: Bring a large pot of water to a boil. Add the shells & stir to prevent sticking. Cook to al dente according to package directions. Drain and rinse the pasta. Return the reserved pasta to the pot. Set aside.
Pumpkin Cashew Cream Sauce: As the pasta boils, make the pumpkin cashew cream sauce. Drain the soaked cashews and add all of the remaining sauce ingredients to a high-speed blender. Blend until the smooth and creamy.
Assemble: Pour the pumpkin cashew cream sauce over the pasta. Stir to combine, adding a splash of filtered water, if needed. The sauce should be very creamy.
Serve: Ladle the desired amount of pasta into serving bowls, top with additional fresh sage, if desired. Enjoy!

Tips for Making this Vegan Mac and Cheese Perfectly

Organic Pasta: Use what you’ve got! Truly any pasta shape will pair beautifully with the pumpkin cashew cream pasta sauce.
Pasta Cooking Tip: Keep an eye on your pasta & be sure not to overcook it!
Organic Vegetables: Feel free to add in some veggies! I think stirring in some spinach or broccoli would be great too!
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that your sauce gets smooth & creamy.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the mac and cheese cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer mac and cheese to an air-tight glass container in the refrigerator for up to 4 days.

Freezer Storage. For longer storage, you can store the pumpkin cashew cream sauce (without the pasta) in the it in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating and enjoying with fresh cooked pasta.

Reheating. To reheat, simply transfer the mac and cheese to saucepan on the stovetop over medium heat, adding a little extra water or organic unsweetened non-dairy milk as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pumpkin Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.