As the leaves start to turn and the air grows crisp, there’s a delightful shift in our cravings—comfort food season is here! Enter my 15-Minute Creamy Vegan Pumpkin Mac and Cheese, a guilt-free twist on a classic that’s sure to warm your heart. This dish combines the rich flavors of pumpkin with a creamy cashew-based sauce, giving you an inviting, dairy-free meal that’s ready in a flash. With just 10 simple ingredients, it’s perfect for those busy weeknights when you still want something cozy and satisfying without the fuss. Plus, it’s a hit for Meatless Mondays or any time you’re looking to indulge in a comforting dish that is also vegan and gluten-free. Curious about how such a delightful blend can come together so quickly? Let’s dive into this autumn-inspired recipe!
What Makes This Mac and Cheese Special?
Creamy, dreamy goodness: The pumpkin cashew cream sauce envelops each shell in rich, comforting flavors that scream autumn.
Quick and easy: You’ll whip this up in just 15 minutes, making it ideal for busy weeknights or last-minute gatherings.
Vegan and gluten-free: A perfect meal for everyone at the table, it’s a delicious choice for those avoiding dairy and gluten.
Endless variations: Customize with your favorite plant-based milk or add vibrant veggies to elevate the dish even further—think sautéed spinach or roasted brussels sprouts.
Crowd-pleaser: This creamy Vegan Pumpkin Mac and Cheese is sure to win over even the most skeptical eaters, just like my Pumpkin Cheesecake Truffles do!
Vegan Pumpkin Mac and Cheese Ingredients
• Gather these delightful ingredients to create your comfort dish!
For the Pasta
- DeLallo Shells Pasta – Chosen for its perfect ability to hold the creamy sauce, but feel free to swap with elbow or cavatappi.
For the Pumpkin Cashew Cream Sauce
- Cashews – These provide the luscious creaminess you crave; use unsalted ones for better control over the seasoning!
- Almond Milk – This acts as the perfect base; you can substitute with soy or oat milk if desired.
- Pumpkin Purée – A must for that autumn flavor; always use pure pumpkin purée—not the sweetened pie filling.
- Nutritional Yeast – For a cheesy, umami flavor; it can be omitted if you don’t have it on hand.
- Garlic – Essential for a burst of flavor; adjust the amount based on your personal taste.
- Ground Cinnamon – Adds warmth and an inviting aroma to the sauce.
- Allspice – A hint of spice that enhances the dish beautifully; use according to your preference.
- Grated Nutmeg – Elevates autumnal flavors wonderfully, making it feel like a cozy embrace.
- Cayenne Pepper – Adds a touch of heat; leave it out if you prefer a milder taste.
- Kosher Salt – Perfectly enhances all the flavors; season to your liking.
- Ground Black Pepper – Adds a nice kick; feel free to adjust to suit your taste.
This collection of ingredients for Vegan Pumpkin Mac and Cheese ensures a smooth, creamy, and satisfying meal that’s bursting with flavor and character!
Step‑by‑Step Instructions for Vegan Pumpkin Mac and Cheese
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add the DeLallo shells pasta, and cook for 10-11 minutes until al dente, stirring occasionally to ensure even cooking. Once done, reserve about 2 cups of the starchy pasta water before draining the shells in a colander, ensuring they are not overcooked and still have a slight bite.
Step 2: Make Pumpkin Cashew Cream Sauce
While the pasta cooks, prepare the creamy sauce. In a high-speed blender, combine the soaked cashews, almond milk, pumpkin purée, nutritional yeast, garlic, ground cinnamon, grated nutmeg, allspice, and cayenne pepper, along with a good pinch of kosher salt and black pepper. Blend until completely smooth and creamy, which should take about 2-3 minutes, depending on your blender’s power.
Step 3: Combine Pasta and Sauce
Once the pasta is drained, return it to the pot over low heat. Pour the creamy pumpkin cashew sauce over the pasta, stirring gently to coat each shell thoroughly. Gradually add reserved pasta water, one ladle at a time, stirring continuously until you reach your desired creamy consistency, typically about 1-2 cups, while ensuring the mixture is warm.
Step 4: Serve and Garnish
Take a moment to indulge in the delightful aroma of your Vegan Pumpkin Mac and Cheese before serving. Distribute the creamy dish into bowls, and if desired, top with fresh herbs like parsley or chives for a burst of color and flavor. Enjoy this heartwarming meal while it’s still warm, and delight in every rich bite!
Vegan Pumpkin Mac and Cheese Variations
Feel free to let your creativity shine and customize this delightful dish with these tasty twists!
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Nut-Free: Substitute cashews with sunflower seeds to create a creamy sauce without the nuts.
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Coconut Milk: For a tropical twist, swap almond milk for creamy coconut milk which adds a sweet hint.
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Veggie Boost: Toss in sautéed spinach or roasted Brussels sprouts for a nutrient-packed and colorful dish. You’d be amazed at how these additions brighten the flavors!
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Extra Spice: Enhance the heat by adding more cayenne pepper or some diced jalapeños for a zesty kick that will excite your taste buds.
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Cheesy Flavor: If you’re not strictly vegan, stir in some nutritional yeast or a sprinkle of your favorite dairy-free cheese for that ooey-gooey comfort.
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Savory Depth: Incorporate caramelized onions or garlic into the sauce for an extra layer of rich, savory flavor that complements the pumpkin beautifully.
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Pumpkin Variants: Use butternut squash puree instead of pumpkin for a slightly different flavor and texture, keeping that comforting vibe.
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Serve with a Twist: Pair this vegan dish with a side of roasted broccoli or Whipped Pumpkin Feta for an exciting combination that heightens your mealtime experience.
Whatever you choose, each variation promises a delightful experience, akin to how my Caramel Brownie Cheesecake brings smiles to every gathering. Dive in and enjoy your personalized version!
What to Serve with Vegan Pumpkin Mac and Cheese?
As the rich and cozy flavors of your Vegan Pumpkin Mac and Cheese take center stage, let’s complement this delightful dish with a few perfect pairings.
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Roasted Broccoli:
The tender, caramelized edges of roasted broccoli add a delightful contrast in texture and a hint of earthiness to balance the creamy pasta. -
Crispy Green Beans:
Lightly sautéed or roasted, these green beans provide a satisfying crunch and a burst of freshness alongside the warm comfort of mac and cheese. -
Garlicky Spinach Salad:
A vibrant spinach salad tossed with garlic dressing introduces a crispy and refreshing element, elevating the meal with nutrients and flavor. -
Stuffed Acorn Squash:
Filled with quinoa or grains, this hearty dish mirrors the autumnal notes of the mac and cheese, creating a cohesive seasonal feast. -
Savory Sweet Potato Wedges:
Baked into crispy perfection, sweet potato wedges add a sweet and savory twist that complements the pumpkin flavors in your pasta. -
Creamy Vegan Mushroom Soup:
This warm, earthy soup brings a depth of flavor and creamy consistency, enhancing the comforting elements of your main dish. -
Chilled Apple Cider:
A glass of chilled apple cider serves as a delightful drink pairing, offering a sweet contrast that can cleanse the palate. -
Vegan Chocolate Chip Cookies:
Finished off with these warm, gooey cookies gives a sweet ending to your meal, while tying in that delightful comfort food theme.
These thoughtful pairings will help you create a full meal that’s as satisfying as it is delicious, celebrating the essence of autumn flavors in every bite!
How to Store and Freeze Vegan Pumpkin Mac and Cheese
Fridge: Store any leftovers in an airtight container for up to 3 days. When you’re ready to enjoy, simply reheat on the stovetop with a splash of almond milk to keep it creamy.
Freezer: For longer storage, freeze the Vegan Pumpkin Mac and Cheese in individual portions in airtight containers or freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Slowly heat on the stovetop over low heat, adding a splash of plant-based milk as needed to restore the creamy texture when reheating.
Wrapping Tips: If storing before serving, keep the sauce separate from the pasta in the fridge to maintain texture and prevent sogginess.
Make Ahead Options
These Vegan Pumpkin Mac and Cheese are a fantastic choice for meal prep enthusiasts! You can prepare the pumpkin cashew cream sauce up to 24 hours in advance by blending all the sauce ingredients and storing it in an airtight container in the refrigerator. The cooked pasta can also be made ahead and kept separate for up to 3 days. To ensure it stays fresh, toss the pasta with a drizzle of olive oil before refrigerating. When you’re ready to enjoy your cozy meal, simply reheat the pasta and sauce together over low heat, adding a splash of almond milk for a creamy consistency. This way, you’ll have a delicious, homemade dinner ready in mere minutes!
Expert Tips for Vegan Pumpkin Mac and Cheese
• High-Speed Blender: Ensure a perfectly smooth sauce by using a high-speed blender; this can reduce or eliminate the need for soaking cashews.
• Soaking Cashews: If you prefer soaking, do this overnight or in very hot water for 10-15 minutes to avoid gritty texture in the sauce.
• Seasoning Matters: Always taste and adjust the salt and spices during preparation; they can make or break the flavor in your Vegan Pumpkin Mac and Cheese.
• Reserve Pasta Water: Don’t forget to save some starchy pasta water! This magical ingredient helps achieve the perfect creamy consistency.
• Vegetable Add-ins: Amp up nutrition and flavor by folding in sautéed vegetables, like spinach or roasted brussels sprouts, before serving for added color and taste.
• Garnishing: Fresh herbs not only add a pop of color but also elevate the dish’s flavor, so feel free to experiment with your favorites!
Vegan Pumpkin Mac and Cheese Recipe FAQs
Which type of cashews should I use?
For the best results in your Vegan Pumpkin Mac and Cheese, use unsalted cashews. Roasted or raw both work, but unsalted allows you to control the seasoning better. If you only have salted cashews on hand, just reduce the amount of added salt in the recipe.
How long can I store leftover Vegan Pumpkin Mac and Cheese?
Absolutely! Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat with a splash of almond milk to maintain that delicious creaminess!
Can I freeze this dish?
Yes, you can freeze your Vegan Pumpkin Mac and Cheese! For optimal results, portion it into airtight containers or freezer bags and freeze for up to 2 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat gently on the stovetop, adding a bit of almond milk to help restore the creamy texture.
What should I do if the sauce is too thick?
If you find your sauce is thicker than you’d like, don’t fret! Just add a little more of the reserved pasta water a tablespoon at a time while stirring until you achieve that perfect creamy consistency. Remember, a good stirring helps integrate the sauce smoothly with the pasta, too.
Is this recipe suitable for people with nut allergies?
If you’re catering to someone with nut allergies, you can substitute the cashews with sunflower seeds. Simply blend the seeds as you would the cashews to create a similarly creamy sauce. You may also want to skip the nutritional yeast, which is optional and adds extra cheesy flavor, or consider using a dairy-free cheese alternative!
Can I use a different type of pasta?
The more the merrier! While DeLallo Shells Pasta is great for holding the sauce, feel free to substitute it with other short pasta shapes like elbows or cavatappi. Each shape will bring its own textures and hold the sauce wonderfully, so choose whatever you have on hand!
Creamy Vegan Pumpkin Mac and Cheese That'll Warm Your Soul
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a rolling boil. Add the DeLallo shells pasta, and cook for 10-11 minutes until al dente, stirring occasionally to ensure even cooking. Reserve about 2 cups of the starchy pasta water before draining the shells.
- In a high-speed blender, combine the soaked cashews, almond milk, pumpkin purée, nutritional yeast, garlic, ground cinnamon, grated nutmeg, allspice, cayenne pepper, kosher salt, and black pepper. Blend until completely smooth and creamy, about 2-3 minutes.
- Once the pasta is drained, return it to the pot over low heat. Pour the creamy pumpkin cashew sauce over the pasta, stirring gently to coat each shell thoroughly. Gradually add reserved pasta water, stirring continuously, until you reach your desired creamy consistency, about 1-2 cups.
- Serve the Vegan Pumpkin Mac and Cheese while warm, garnishing with fresh herbs like parsley or chives if desired.
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