Make Ahead

Vegan Pumpkin Mac n' Cheese

November 15, 2017
Photo by Foodgalleygab Hrugile
Author Notes

A creamy, healthy, delicious, and easy vegan pasta dish. Fabulous for Thanksgiving! —Foodgalleygab Hrugile

  • Makes 1 lb of pasta
  • 16 ounces cellentani pasta
  • 1/3 cup raw & unsalted cashews
  • 1 small butternut squash steamed and de-shelled
  • 3 tablespoons nutritional yeast
  • 1/2 15 ounces can of pumpkin puree
  • 1 teaspoon thyme
  • 1 veggie broth cube OR Better Than Bouillon Veggie Broth
  • 1 small onion - diced
  • 2 garlic cloves - diced
  • 2 tablespoons Oil for pan
In This Recipe
  1. Boil water for pasta and cook when ready
  2. Heat a pan and cook onions for 3 minutes
  3. Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
  4. In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
  5. Blend until smooth
  6. Poor contents of the blender over the drained pasta and mix well

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