Pumpkin Mac & Cheese (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cozy pasta bake with a pumpkin-cashew sauce enriched by nutritional yeast and miso. Savory and silky, it works as a quick weeknight dinner or a holiday-table centerpiece.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb (3 cups) elbow macaroni or other short pasta ((gluten-free if preferred))
- 1 cup raw cashews (softened if needed (see step 1))
- 1 3/4 cups (1 14oz can) pumpkin pureé ((not pumpkin pie filling)
- 3 cups water
- 1/4 cup nutritional yeast
- 1/4 cup cornstarch
- 2 tablespoons white miso paste
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 1/2 cups panko bread crumbs ((gluten-free if preferred))
- 1/4 cup vegan butter (melted (plus more for frying))
- 1/4 teaspoon paprika
- 8 - 15 fresh sage leaves ((for topping, optional))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 587mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 192mg
- Calcium
- 57mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.