Vegan Pumpkin Mac & Cheese

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For the Pasta

  • 1 lb pasta (we use banza chickpea penne)
  • 1/2 onion, diced
  • 1 cup sundried tomatoes
  • 3 cloves garlic, minced
  • 3 tbsp fresh sage leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp vegan butter + extra (ghee works here, too!)

For the Sauce

  • 1 cup pumpkin puree
  • 1 cup cashews, soaked in water to soften
  • 1 cup nutritional yeast
  • 1 1/2 cup vegetable broth
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • Heat the oil and butter in a skillet over medium heat. Saute the onion and garlic for 5 minutes, then add the sundried tomatoes and sage leaves and saute for another 5 or so minutes until the onions are softened and the sage is fragrant.
  • Meanwhile, cook the pasta to package instructions - right before it’s finished cooking, reserve a cup or so of the pasta water (truly the secret sauce!)
  • Blend all the ingredients for the sauce until smooth; adjust the seasonings and nutritional yeast for an extra cheesy factor as you like it.
  • Add the cooked pasta to the vegetables, then pour the sauce over top. add some of the reserved pasta water to thin, and stir to combine. Top with extra sage leaves and a sprinkle of pepper.
Serves: 4