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Vegan Pumpkin Mac n’ Cheese

Vegan Pumpkin Mac n’ Cheese is creamy, easy, delicious, and healthy! You’ll fool all non-vegans for sure! I brought this to a friend’s Thanksgiving this past weekend and I overheard loads of people saying, “you’d have no idea there wasn’t any cheese in here.” The texture will melt in your mouth for sure. Just another carb to add to your Thanksgiving day menu! This is a vegan game changer… no doubt.

A couple of my sibs are flying in for my vegan T-day. We have gluten free, vegetarian, and vegan amongst us. I am making this Vegan Pumpkin Mac n’ Cheese (with gluten free pasta), a vegan meat loaf, Tofurkey roast, stuffing with ‘sausage’ (homemade of course), mashed potatoes, mushroom gravy, spinach salad with candied pecans, and an apple pie & pumpkin cheese cake for Thanksgiving. I’m serving a vegan spinach and artichoke dip, some sort of hummus, and a vegan sour cream & onion dip for appetizers. They’ll be LOADS of wine and bubbly throughout the day and well into the evening. If any of us make it up the stairs for bed I will die in utter amazement! I’m carbin’ everyone the ‘f’ up and steering us into booze-ville. If we end the night with garage games I’ll be pleasantly surprised; though I won’t be holding my breath. 

I didn’t anticipate on shooting this pasta so these are all of the pics I have! Poor light that day, too. I brought this Vegan Pumpkin Mac n’ Cheese, fresh flowers and herbs from my garden, and a bottle of pomegranate mimosas with pom seeds to my friend’s house. She hosted an awesome soiree and it was SO great to see her, as I’ve not seen her since I moved back to OR last year. Thanks for the hospitality, Bethany! 🙂

Happy early T-day to all!

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Vegan Pumpkin Mac n' Cheese
Vegan Pumpkin Mac n' Cheese is creamy, easy, delicious, and healthy! You'll fool all non-vegans for sure! Share for Thanksgiving or for any evening meal!
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 16 oz pasta (I used cellentani)
  2. 1/3 cup raw and unsalted cashews
  3. 1 small butternut squash - steamed and de-shelled
  4. 3 Tbl nutritional yeast
  5. 1/2 a 15 oz can of pumpkin puree
  6. 1 tsp of thyme
  7. 1 veggie broth cube (I used the equivalent with Better Than Bouillon Vegetable Broth)
  8. 1 small onion - diced
  9. 2 cloves of garlic - diced
  10. Oil for pan
Instructions
  1. Boil water for pasta and cook when ready
  2. Heat a pan and cook onions for 3 minutes
  3. Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
  4. In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
  5. Blend until smooth
  6. Poor contents of the blender over the drained pasta and mix well (add water if needed)
  7. Done!
Notes
  1. Amazing dish for Thanksgiving! Also, I LOVE a good hot sauce on any mac n' cheese. If we are sympatico, go nuts!
Pair with
  1. White wine: Chardonnay
  2. Red wine: Barbera
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