Vegan Pumpkin Mac n' Cheese

Vegan Pumpkin Mac n' Cheese


  • 2 ½ cups Elbow Macaroni
  • 1 block (about 14 ounces) Silken Tofu
  • 1/4 cup of Pumpkin Puree
  • 3 Carrots, peeled, chopped in half
  • 3 Large Garlic Cloves, peeled
  • ¼ Onion
  • ½ cup Nutritional Yeast
  • 1 tsp Salt
  • ⅛ tsp Pepper
  • ⅛ - ¼ Tsp Thyme
  • ¼ cup Homemade Cashew Milk
  • ½ cup Homemade Buttermilk Sauce (Apple Cider Vinegar 1 tbsp, ½ Lemon Juice, Cashew Milk 4tbsp, pinch salt)


Elbow Macaroni

  1. Add water to a medium pot. Set the stove on high heat & bring water to a boil. Add a pinch of salt & add the elbow macaroni. Lower heat to med-high. Stir occasionally until macaroni is al dente. approx.17 mins.
  2. Drain pasta. Rinse in cold water. Set aside

Cheese Sauce

  1. Drain the tofu using a tofu press or homemade DIY tofu press.
  2. Peel and chop carrots and onion.
  3. Add water to a small pot. Set the stove on high heat and bring water to a boil. Add peeled carrots, garlic cloves, & onion. Lower heat to med-high & cook for 20 mins. Rinse under cold water & set aside to cool for 6-7 mins.
  4. In a small bowl, mix cashew milk, lemon & apple cider vinegar. Set aside.
  5. Add silken tofu, carrots, garlic cloves, onion, nutritional yeast, thyme, salt, & black pepper to a high-speed blender.
  6. Blend for 2 mins or until smooth.
  7. Slowly add in the buttermilk & cashew milk to reach your desired consistency. Help the blender by using a spatula to scrape the sides.
  8. Pour creamy vegan cheddar cheese sauce over pasta. Mix.
  9. Add pumpkin puree & begin to fold.
  10. Serve & Enjoy

Recipe and Image contributed by @veganishj

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