If you enjoy the superfood that is pumpkin (seriously, it is filled with nutrients) and love mac n’ cheese, then you are going to absolutely love this recipe. It’s creamy, satisfying, filling… The perfect autumnal comfort food. If you are not a fan of pumpkin, don’t worry too much as the taste if very subtle and it can even be omitted if you add more dairy free milk instead. You could even use butternut squash instead. I however strongly suggest you give it a try as it encompasses everything that is fall, the best season of all to me.
At the start of my vegan journey, 12 years ago, the thought of enjoying a mac n’ cheese wasn’t even considered. Back then, in the UK anyway, the vegan cheeses available were dreadful and honestly tasted like plasticine. Nowadays, there are so many good options that the hard is actually to choose. Personally, my favorite shredded cheese for this recipe is the cheddar flavored one from Earth Island, as the taste is spot on and it melts perfectly. Daiya is another really good option!
Pumpkin Mac n' Cheese
- 1/4 cup vegan butter
- 1/4 up white flour
- 1/2 cup raw cashews soaked for at least 2 hours
- 1 cup pumpkin puree
- 1/4 cup water
- 2 cups dairy free milk I use oat milk
- 1/2 tsp ground nutmeg
- 2 tsp garlic powder
- 1 1/2 cups cheese style shreds
- 1/2 cup nutritional yeast
- Dried sage for topping optional
In a blender, combine the soaked cashews, pumpkin puree, water, nutmeg, garlic powder and nutritional yeast until smooth. Set aside.
In a saucepan, melt vegan butter and add in flour. Whisk until all combined and a roux is formed.
Slowly add in dairy free milk, whisking all the time. Simmer until it thickens and starts to bubble.
Stir in the pumpkin cashew mixture, until well combined.
Stir in cheese until all melted.
Serve over pasta of your choice.