The CREAMIEST, most satisfying vegan mac n cheese that is actually healthy! Cauliflower and pumpkin add lots of nutrients to this classic American comfort food, plus nutritional yeast and cashews for extra cheezy flavour.
Ingredients You’ll Need
This creamy vegan mac n cheese comes together easily, packing in nutrients and flavor. Grab the exact amounts in the recipe card below.
- Cauliflower
- Pumpkin
- Garlic
- Brown onion
- Vegan margarine
- Raw cashews
- Nutritional yeast
- Plain flour
- Apple cider vinegar
- Soy milk
- Vegetable stock
- Light miso paste
- Dry macaroni
- Cumin
- Cayenne pepper
- Smoked paprika
- Powdered vegetable stock
- Garlic powder
- Ground coriander
- Panko bread crumbs
- Olive oil
Instructions
Follow along with this step-by-step guide to make your The BEST Vegan Mac n Cheese (made with Pumpkin Squash & Cauliflower). You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Soak or boil cashews, then prep cauliflower, pumpkin, onion, and garlic.
Step two: Toss cauliflower and pumpkin with spices and oil, roast until tender.
Step three: Bake panko topping until crispy.
Step four: Sauté onion and garlic in margarine, add cashews, flour, and nutritional yeast to coat.
Step five: Stir in miso-stock mix, vinegar, and soy milk; simmer until thickened, then turn off heat.
Step six: Blend the sauce with roasted veggies until silky smooth, adding a splash of soy milk if needed.
Step seven: Stir sauce into cooked pasta, serve topped with crispy panko crumbs.
The BEST Vegan Mac n Cheese (made with Pumpkin Squash & Cauliflower)
Equipment
- High speed blender
Ingredients
- ½ head cauliflower medium; cut into florets (approx. 350g)
- 3¼ cups pumpkin peeled and cubed (approx. 750g)
- 1 yellow onion diced; approx. 1 cup or 142g
- 5 cloves garlic minced
- 2 tbsp olive oil for roasting vegetables
- 1 cup raw cashews soaked and drained; approx. 113g
- 2 tbsp vegan margarine
- 2 tbsp all-purpose flour approx. 15g
- ¼ cup nutritional yeast approx. 15g
- 1 tbsp apple cider vinegar approx. 15mL
- 1¼ cup unsweetened soy milk approx. 300mL
- ½ cup vegetable broth approx. 120mL
- ½ tbsp light miso paste white or yellow; approx. 8g
- 5¼ cups dry elbow macaroni approx. 750g dry; cooked according to package directions
Spice mix
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp powdered vegetable bouillon
- ½ tsp garlic powder
- ½ tsp ground coriander
Topping (optional)
- ½ cup panko breadcrumbs approx. 50g
- ¼ cup nutritional yeast approx. 15g
- ½ tsp salt fine sea salt
- 2 tbsp olive oil approx. 28g
Instructions
- Preheat the oven to 390°F (200°C). Line two large baking sheets with parchment paper.
Soften the cashews:
- Quick method: Boil cashews for 15 minutes, then rinse with cold water and drain.
- Best method: Soak in water overnight for the creamiest result, especially if not using a high-speed blender.
Prep the vegetables:
- Cut the cauliflower into florets. Peel and cube the pumpkin. Dice the onion and mince the garlic.
- In a small bowl, mix all the spices. Place the cauliflower and pumpkin on the baking sheets. Drizzle with olive oil and sprinkle with the spice mix. Toss with your hands to coat evenly.
- Roast for 25–35 minutes, until tender and golden. Cauliflower should be fork-soft.
Make the topping (optional):
- In a small bowl, combine panko, nutritional yeast, salt, and olive oil. Spread onto a small baking sheet in a thin layer and bake for 10–15 minutes, stirring once halfway, until golden and crispy. Set aside.
Make the sauce:
- In a medium saucepan, melt vegan butter over medium heat. Add diced onion and cook for 2 minutes. Add minced garlic and cook for 1 minute more. Stir in the soaked cashews, flour, and nutritional yeast.
- In a small bowl, mix the miso paste with the vegetable broth to dissolve. Slowly stir in the miso broth, apple cider vinegar, and soy milk to the saucepan, whisking constantly. Simmer for 5–10 minutes, until slightly thickened. Remove from heat.
- Add the sauce, roasted pumpkin, and roasted cauliflower to a high-speed blender. Blend until smooth and creamy. If it’s too thick, add a splash more soy milk.
Assemble:
- Cook pasta according to package instructions. Drain and return to the pot. Pour over the sauce and mix well to coat. Serve immediately topped with the crispy panko, if using.
Vanessa C says
Delicious, hearty and healthy!
Luke says
This Mac n Cheese is creamy and delicious! Even better than the real deal. Would recommend 100%
TJ says
this was so delicious! can’t wait to make it again!
Rose Bollard says
Looks really good!
Izzy Rickcord says
So yum!!!!!
Pip says
Such a great recipe! Delicious and such more veggie packed and nutritious than the traditional version
sarah says
Effortless and fantastic.
Hong Nguyen says
This recipe is freaking amazing
Tine says
i cant believe this is made with pumpkin! its so creamy, and going back for seconds!