Vegan Pumpkin Mac and Cheese (Oil-Free)

There is hardly any other classic recipe that is so closely associated with America’s cuisine than Mac and Cheese. I present a recipe that is more digestible, naturally vegan and oil-free: my vegan pumpkin mac and cheese. It is and remains a feel-good food – simply just lighter, healthier and of course only made from plant-based ingredients.

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A meal for body and soul.

I’m so excited about this dish that I don’t even know where to start! From time to time, we all need dishes that give us that unique, comforting feeling that only comfort food can. My vegan pumpkin mac and cheese recipe is just perfect for this. But it is much more. It is uncomplicated to prepare, free from refined oils, full of good nutrients, wholesome and of course utterly delicious!

Pumpkin, yeast flakes and nuts.

Pumpkin is an autumn vegetable, but it is available well into spring. The Hokkaido pumpkin (red kuri squash) makes cooking extra easy because you don’t have to peel it. To preserve pumpkin is a few easy steps. Steam and put the pumpkin into the freezer and you’re ready for uncomfortable spring days. Pumpkin is also great for preserving. Out of the jar, they’re perfect for a delicious, sweet-tasting pumpkin pie.

However, the secret star of my recipe is not the pumpkin, but the yeast flakes! Without them, this delicious recipe just won’t be as tasty. It’s often the “little things” that make the big difference! For this really yummy recipe, I simply take the really good yeast flakes, namely the fantasty yeast flakes from Fairment. Take the good ones – it’s worth it!

The nuts, I used cashew nuts, contribute to the digestibility because they replace the classic oil. If you have already made nut butter yourself, you can use it here and add dietary fiber and and nutrients to your dish.

Please note that Fairment is one of my affiliate partners and finances part of my work. HERE you can find more of them, including some discount codes. And now off to the kitchen!

Vegan Pumpkin Mac and Cheese (Oil-Free)

There is hardly any other classic recipe that is so closely associated with America's cuisine than Mac and Cheese. I present a recipe that is more digestible, naturally vegan and oil-free: my vegan pumpkin mac and cheese. It is and remains a feel-good food – simply just lighter, healthier and of course only made from plant-based ingredients.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course gluten free, main course, main dish

Cuisine American

Servings 6 portions

Ingredients

  

1x2x3x

• 500 g red kuri squash Hokkaido pumpkin
• 100 g cashews
• 200 ml water
• 400 g pasta for example macaroni made of rye flour
• 4 cloves of garlic
• 1 large onions
• 4 Tbsp nutritional yeast
• 2 tsp smoked paprika powder
• salt and pepper
• optional: chili powder

Instructions

 

• Remove the seeds of the red kuri squash (Hokkaido pumpkin), cut 500 g of squash into large pieces and steam cook in a large pot, e.g. in a steamer basket.
• Meanwhile, soak the cashew nuts in boiling hot water. (For a more gentle preparation, soak the cashew nuts overnight.)
• Cook the noodles according to directions on the package. Then drain and drip.
• Finely dice the onions and garlic.
• Purée the cooked kuri squash (Hokkaido pumpkin) with 200 ml water and the soaked cashew nuts in a blender (or alternatively with the hand blender).
• Fry the diced onions (optionally with 1 Tbsp heat-resistant olive oil) in a large coated pan. After 2 minutes add the pieces of garlic and fry them. After another 2 minutes, add the squash-cashew mix and the remaining ingredients (yeast flakes, smoked paprika powder, salt, pepper and optionally chilli powder) and mix well. Add the noodles, mix well and warm up.
• Servie with parsley and if you like with vegan parmesan.

Notes

For a gluten-free version, choose gluten-free pasta and gluten-free yeast flakes (e.g. Fairment).

Keyword mac and cheese, macaroni, nutritional yeast, pumpkin, vegan

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