Pumpkin Mac and Cheese (+ More Vegan Pumpkin Recipes!)
User Reviews
5
Pumpkin Mac and Cheese (+ More Vegan Pumpkin Recipes!)
Description
This Pumpkin Mac and Cheese starts by halving and roasting a sugar pumpkin or butternut squash until tender and lightly browned. The roasted flesh is scooped out and blended with soaked raw cashews, nutritional yeast, and seasonings including dry mustard, garlic powder, onion powder, smoked paprika, nutmeg, and salt. Lemon juice, mellow miso paste, and tapioca flour or cornstarch help create a tangy, savory, and thickened vegan cheese sauce.
The sauce is combined with cooked rigatoni or preferred pasta shape, resulting in a rich and creamy dish free of dairy ingredients. The use of nutritional yeast and miso adds umami depth, while the blend of spices introduces warmth and complexity. Coconut milk provides a subtle sweetness and smooth mouthfeel.
This mac and cheese fits well as a comforting vegan entrée or side dish especially during pumpkin season. Preparation tips include soaking cashews ahead to facilitate blending and recommending roasting pumpkin over steaming for flavor. Canned pumpkin puree may be substituted but affects taste.
Adjust seasoning to taste and substitute gluten-free pasta as needed.
Ingredients
- 1 sugar pumpkin aka “pie pumpkin”), or 1 small butternut squash (about 2 1/2 pounds or 1 kg, small
- olive oil for roasting, or avocado oil
- 1/2 cup cashews raw, soaked in cool water overnight or 1 hour in boiling water
- 1/2 cup nutritional yeast
- 1 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon nutmeg can substitute ground, but the flavor is much better with fresh, freshly grated
- 1 ½ teaspoons kosher salt plus more to taste
- black pepper freshly cracked, to taste
- 1 tablespoon mellow white or yellow miso paste
- 1 tablespoon tapioca flour or cornstarch
- 2 tablespoons lemon juice fresh
- 1 cup coconut milk canned, lite
- 10 ounces rigatoni pasta use GF pasta as needed, or medium-sized macaroni shells or pasta of your choice
Instructions
- To cook the pumpkin or butternut squash in the oven, use a very sharp knife to slice the pumpkin or butternut squash in half, then scoop out the seeds and stringy bits using a spoon. If the vegetable is too thick or hard to cut, pop it in the microwave for 60-90 seconds to soften. For roasting, follow step 2; for steaming, follow step 3.
- To roast the pumpkin or butternut squash in the oven, preheat the oven to 425°F (or 218°C). Drizzle the pumpkin or squash halves with a bit of olive oil or avocado and season with salt and pepper. Place the halves, flesh side down, on a parchment paper-lined or aluminum foil-lined baking sheet. Roast in the preheated oven for 30-40 minutes until completely tender and lightly browned (pumpkin should take about 30 minutes; butternut squash closer to 40 minutes). Once the pumpkin or squash is cool enough to handle, scoop out the flesh and discard the skin.
- To steam the pumpkin or butternut squash in an Instant Pot or pressure cooker, pour 1 cup of water into the inner cooking pot and lower a compatible steamer rack or the trivet that comes with the Instant Pot into the inner pot. Place the pumpkin or squash halves in the basket or on top of the trivet, close the lid, and pressure cook at high pressure for 12-14 minutes. Once the timer is up, perform a quick pressure release by manually releasing the steam valve. Once the pumpkin or squash is cool enough to handle, scoop out the flesh and discard the skin.
- While the squash is cooking, bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.
- Measure out 1 1/2 cups of the roasted or steamed pumpkin or butternut squash flesh. Reserve the rest for another use, such as a curry, soup, or side dish.
- In a high-powered blender, add the 1 1/2 cups of the pumpkin or squash flesh. Add in the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, 1 1/2 teaspoons kosher salt, black pepper to taste, miso paste, tapioca flour or cornstarch, lemon juice, and lite coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed, more miso paste for more umami, or more lemon juice for more acidity.
- Return the cooked and drained pasta back to the saucepan and add the cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste.
Notes
- Roast the pumpkin for best flavor; canned pumpkin can be used but with less fresh taste.
- Soak cashews overnight or for at least 1 hour in hot water to ensure smooth sauce blending.
- You can make lighter coconut milk by mixing full-fat canned coconut milk with water at a 1:2 ratio before measuring 1 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 people
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 85g | 28% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 610mg | 25% |
| Potassium | 1374mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 24200IU | 484% |
| Vitamin C | 29mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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