As if there weren’t a million ways to enjoy pumpkin already; here’s one more. This vegan pumpkin Mac’n’Cheez recipe is creamy, dreamy & totally tummy-friendly. Perfectly al dente pasta gets tossed in a dairy-free pumpkin & cashew cream sauce. With simple ingredients, this cozy vegan Mac’n’Cheez recipe is the perfect meal for Meatless Mondays or…any day of the week really!


Vegan Mac’n’Cheez

Serves 4-6 | Calories 360 | Fat 7.6g | Carbs 55g | Protein 14.2g 



  • ½ pumpkin
  • 1 brown onion
  • 1 chilli
  • 1 capsicum
  • 2 garlic cloves, skin on
  • 1 packet of Penne San Remo Pulse Pasta
  • ¼- ½ jar of cashew cheese
  • dash of almond milk 
  • 2 tbsp nutritional yeast (optional)
  • 1 tsp turmeric
  • sprinkle of nutmeg
  • 5-6 leaves of fresh sage
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil


  1. Pre heat your oven to 180º (fan forced) and roast your pumpkin, onion, chilli, capsicum and garlic for 1 hour. 
  2. Remove from oven and blend together in a food processor with the turmeric, nutmeg, sage, oregano, basil, nutritional yeast and cashew cheese until smooth. Add almond milk to achieve desired consistency.
  3. Stir in the pasta and serve. Or if you like you put the Mac n Cheez in an oven proof dish,  sprinkle on a little bit of vegan cheese (or any cheese if not vegan) and pop it in the oven until golden. 

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