The BEST Vegan Mac n Cheese (made with Pumpkin Squash & Cauliflower)

The creamiest, most satisfying vegan mac and cheese! Made healthy with pumpkin and cauliflower, plus cashews and nutritional yeast for cheesy flavor.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings serves

Calories 782kcal

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 tablespoons olive oil for roasting vegetables
1 cup raw cashews soaked and drained; approx. 113g
2 tablespoons vegan margarine
2 tablespoons all-purpose flour approx. 15g
¼ cup nutritional yeast approx. 15g
1 tablespoon apple cider vinegar approx. 15mL
1¼ cup milk approx. 300mL; I use unsweetened soy milk, but any unsweetened milk works.
½ cup vegetable broth approx. 120mL
½ tablespoons light miso paste white or yellow; approx. 8g
5¼ cups dry elbow macaroni approx. 750g dry; cooked according to package directions

Preheat the oven to 390°F (200°C). Line two large baking sheets with parchment paper.

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.

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.

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.

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.

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.