Creamy, cozy, and completely dairy-free! This pumpkin mac & cheese is the ultimate fall comfort meal - quick, flavorful, packed with good ingredients, and finished with crispy golden breadcrumbs for that baked mac crunch (without the oven).
This recipe uses soaked cashews and coconut milk instead of dairy to create a creamy, velvety sauce that coats every noodle perfectly. the pumpkin adds a subtle sweetness and color, while the garlic, onion, and herbs bring depth and warmth. it’s rich, cozy, and somehow still light.. the kind of comfort meal you’ll want on repeat all season.
Prep Time
10 mins
Cook Time
20 mins
Servings
3
INGREDIENTS
1 cup pumpkin puree
3 cloves garlic, chopped
½ white onion, chopped
1 tsp Italian herbs
½ cup cashews (soaked in ½ cup water for 30 mins)
1 cup coconut milk
1 tbsp apple cider vinegar
3 tbsp olive oil (divided)
Salt, to taste
Seasoned breadcrumbs
3 servings macaroni
INSTRUCTIONS
Heat 2 tbsp olive oil in a pan over medium heat. Add garlic, onion, pumpkin puree, and Italian herbs. Sauté for 5–7 minutes, until fragrant and slightly caramelized.
Transfer the pumpkin mixture to a blender. Add soaked cashews (with the soaking water), coconut milk, apple cider vinegar, and salt. Blend until smooth and creamy.
Cook macaroni according to package directions, then drain and return to the pot. Pour in the pumpkin cheese sauce and stir until well coated.
In a small pan, heat the remaining 1 tbsp olive oil. Add seasoned breadcrumbs and sauté until golden and crisp.
Plate the mac & cheese, top generously with the toasted breadcrumbs, and dig in while it’s warm.
NOTES/TIPS
If you prefer a thicker sauce, simmer it for a few minutes after blending until it reaches your desired consistency.
