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vegan pumpkin mac and cheese
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5 from 4 votes

Vegan Pumpkin Mac and Cheese

Perhaps the best vegan pumpkin Mac and Cheese you will ever eat! Macaroni tossed with a creamy vegan pumpkin cheese sauce and sprinkled with fragrant panko-sage breadcrumbs – plant-based comfort food at its highest level!
Course Main Course
Cuisine American, Vegan
Keyword pumpkin mac and cheese, pumpkin pasta, pumpkin pasta sauce, vegan mac and cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 559kcal
Author Aline Cueni


Mac and Cheese

  • 10.5 oz macaroni or short pasta of choice
  • 1 tbsp olive oil
  • 1 tsp sage fresh or dried
  • ¼ cup panko breadcrumbs

Pumpkin Cheese Sauce


  • Cook the pasta in boiling salt water according to the packet instructions until al dente. Drain and set aside.
  • Heat the olive oil in a small skillet. Add sage and panko and toast until golden brown and fragrant. Set aside.
  • Meanwhile, add all ingredients for the pumpkin cheese sauce to a blender and blend until creamy.
  • Add cooked macaroni and pumpkin cheese sauce back into the pot and toss to combine for one minute over medium heat. Season to taste with additional salt & black pepper. → The pumpkin sauce thickens quite a bit once hot! Feel free to add vegan cheese, yet it’s not necessary as the sauce is already super creamy!
  • Sprinkle with the toasted panko breadcrumbs. Enjoy!



  • Cashew Nuts: It’s not necessary to soak the cashew nuts if you have a high-speed blender. However, if you have a lower quality blender, soak them for about 10 minutes in boiling water.
  • Panko: I highly recommend using panko for this recipe. Those Japanese breadcrumbs are coarser and crispier than regular breadcrumbs. However, if you don’t have panko at hand, replace it with regular breadcrumbs.
  • Keeps fresh for 3 days. Store it in an airtight container in the refrigerator. Reheat in a pot over medium heat and add some water to liquify the sauce.
  • Freeze the pumpkin cheese sauce for up to 3 months.
  • Love baked macaroni and cheese? Toss cooked pasta with pumpkin cheese sauce and pour into a baking dish. Sprinkle with the toasted panko breadcrumbs and bake for 10 minutes in the preheated oven (395°F/200°C).


Calories: 559kcal | Carbohydrates: 92g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Sodium: 830mg | Potassium: 584mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12827IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 4mg