Creamy Vegan Pumpkin Mac and Cheese

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The BEST vegan mac and cheese you’ll ever taste! Made with wholesome ingredients like roasted pumpkin and cashews, but super creamy and indulgent, this Creamy Vegan Pumpkin Mac and Cheese is vegan comfort food at its finest.
Prep Time: 10 mins
Cook Time: 45 mins
55 mins

This Creamy Vegan Pumpkin Mac and Cheese is the ultimate comfort food—it’s warm, creamy, and cheesy. It’s a metaphorical hug in a bowl. And every time I eat it, I am transported back to my parent’s kitchen table, where my mom would serve us macaroni and cheese nearly every Saturday afternoon.

Sure, it was the boxed variety made with neon orange processed cheese powder, but it was made with love, and that’s what counts. Plus, this was the 90s, and nobody knew anything about nutrition.

If you’re skeptical about a macaroni and cheese recipe without actual cheese, rest assured, you won’t be disappointed. This vegan version is way better than any dairy-laced version I remember from my pre-vegan days. Even if you’re avoiding refined carbs like pasta (sad), I still recommend making this cheeze sauce because it’s outrageously delicious and versatile.

You can drizzle it over roasted veggies, or better yet, sweet potato fries for grain-free nachos. You can spread it on a crusty hunk of bread (there I go again with carbs) or toss it with spiralized veggie noodles for a light yet creamy dinner. Or, if you love pasta but are gluten-free, just toss it with your favorite gluten-free pasta.

Creamy Vegan Pumpkin Mac and Cheese

Cooking Tips + Ingredient Rundown

Now that I’ve professed my love for this pumpkin cheese sauce, let’s talk ingredients. This vegan mac and cheese recipe starts with pumpkin, no surprise there. Or butternut squash. I’ve tried this recipe with both, and they work great. Red kuri squash would also be a great option.

While you can definitely use canned pumpkin purée if you’re in a hurry and want to devour some mac and cheese immediately (I get it, it happens), I really recommend using whole pumpkin or squash. The pumpkin/squash gives the sauce the most beautiful golden color and brings a rich earthiness.

For pumpkins, you’re looking for the smaller sugar pumpkins or pie pumpkins, not the huge pumpkins that kids use to carve creepy faces on Halloween. The sugar pumpkins have a lot more flavor than the carving pumpkins. I used a very small sugar pumpkin that weighed about 2 1/2 pounds, but if you can’t find such a tiny one, use whatever you can find and then measure out 1 1/2 cups of the purée.

To cook the pumpkin, you have a few options. If you have an Instant Pot or pressure cooker, you can just slice the pumpkin in half, scoop out the seeds from each half, and cook at high pressure for 12-14 minutes. Perform a quick pressure release and use a fork to pierce the flesh to ensure it is very tender.

Since you’re not serving the pumpkin whole and instead using it in a sauce, the flesh should be very soft and nearly falling apart. Once it’s fully cooked, you can easily scoop out the flesh and discard the skin. If you’re using butternut squash, follow the same procedure.

If you don’t have a pressure cooker, I recommend roasting the pumpkin or squash in the oven. Roasting vegetables adds maximal flavor and is ordinarily my go-to way to cook vegetables, but this sauce is already bursting with so much flavor so steaming/pressure cooking is totally sufficient here.

Creamy Vegan Pumpkin Mac and Cheese

As for the rest of the ingredients, each ingredient is designed to impart the flavor and/or texture associated with traditional macaroni and cheese.

Regarding taste, the dry mustard powder, for instance, adds a nice sharp tanginess without being overwhelming. The nutritional yeast, of course, is the secret ingredient to vegan cheesy goodness, and as you can see, my recipe doesn’t skimp on it. A lot of vegan cheese recipes call for using just a few tablespoons, but to get maximal cheesiness, this recipe uses a half cup. Plus, those flakes are packed with B vitamins, including Vitamin B12, which is otherwise lacking in plant-based foods.

Then there’s the miso paste, which imparts that irresistible and indescribable savory flavor and mouthfeel, replicating the umami found in dairy-based cheese. I recommend a light flavored white or yellow miso pate, which won’t overpower the other ingredients. If you taste the sauce and find it needs a little more umami, add a bit more miso paste and blend away.

And I can’t complete this blog post without talking about this pumpkin cheese sauce’s creamy texture. Cashews bring the luscious, rich creaminess that characteristic of any good mac and cheese. If you forget to soak the cashews overnight, don’t fret—you can do a quick soak by submerging the cashews in boiling water for one hour.

The sauce gets more creaminess from canned lite coconut milk. I use the “lite” variety because the full-fat makes the sauce too thick. You can also use a carton-style plant-based milk, but I recommend something thicker than standard almond milk, such as cashew milk, soy milk, or oat milk. Be sure to buy unsweetened mylk because nobody wants a slightly sweet, vanilla-infused mac and cheese.

Creamy Vegan Pumpkin Mac and Cheese

Once you’ve cooked the pumpkin or butternut squash and have all your cheese sauce ingredients ready, just whiz everything up in the blender. It really helps to have a high-powered blender like a Vitamix or Ninja to complely pulverize the cashes. If you don’t have one of these bad boys, be sure to blend your sauce for several minutes and check to make sure it’s completely smooth (no one wants to bite into a piece of cashew when eating mac and cheese).

Regarding the pasta, you can use any pasta you like, including traditional macaroni shells, but I prefer a bigger, heartier pasta like rigatoni.

More delicious pasta recipes

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That’s all I have to say about this recipe, so I really hope you enjoy this Creamy Vegan Pumpkin Mac and Cheese! And if you make it, be sure tag me on instagram!

Creamy Vegan Pumpkin Mac and Cheese

5 from 18 votes
The BEST vegan mac and cheese you’ll ever taste! Made with wholesome ingredients like roasted pumpkin and cashews, but super creamy and indulgent, this Creamy Vegan Pumpkin Mac and Cheese is vegan comfort food at its finest.
Prep Time: 10 mins
Cook Time: 45 mins
55 mins
Course: Dinner, Lunch
Cuisine: American
Diet Vegan
Keyword: gluten-free, macaroni and cheese, pasta, pumpkin, vegan cheese
Serving size: 4

Ingredients

  • 1 small sugar pumpkin (aka “pie pumpkin”), or 1 small butternut squash (about 2 1/2 pounds or 1 kg)*
  • Olive oil or avocado oil, for roasting
  • 1/2 cup (~60g) raw cashews, soaked in cool water overnight or for 1 hour in boiling water**
  • 1/2 cup (40g) nutritional yeast
  • 1 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon freshly grated nutmeg (can substitute ground, but the flavor is much better with fresh)
  • 1 ½ teaspoons kosher salt + more to taste
  • Freshly cracked black pepper to taste
  • 1 tablespoon mellow white or yellow miso paste
  • 1 tablespoon tapioca flour or cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 cup (240mL) canned “lite” coconut milk***
  • 10 ounces (280g) of rigatoni pasta, medium-sized macaroni shells, or pasta of your choice

Instructions

  • To cook the pumpkin or butternut squash in the oven, use a very sharp knife to slice the pumpkin or butternut squash in half, then scoop out the seeds and stringy bits using a spoon. If the vegetable is too thick or hard to cut, pop it in the microwave for 60-90 seconds to soften. For roasting, follow step 2; for steaming, follow step 3.
  • To roast the pumpkin or butternut squash in the oven, preheat the oven to 425°F (or 218°C). Drizzle the pumpkin or squash halves with a bit of olive oil or avocado and season with salt and pepper. Place the halves, flesh side down, on a parchment paper-lined or aluminum foil-lined baking sheet. Roast in the preheated oven for 30-40 minutes until completely tender and lightly browned (pumpkin should take about 30 minutes; butternut squash closer to 40 minutes). Once the pumpkin or squash is cool enough to handle, scoop out the flesh and discard the skin.
  • To steam the pumpkin or butternut squash in an Instant Pot or pressure cooker, pour 1 cup of water into the inner cooking pot and lower a compatible steamer rack or the trivet that comes with the Instant Pot into the inner pot. Place the pumpkin or squash halves in the basket or on top of the trivet, close the lid, and pressure cook at high pressure for 12-14 minutes. Once the timer is up, perform a quick pressure release by manually releasing the steam valve. Once the pumpkin or squash is cool enough to handle, scoop out the flesh and discard the skin.
  • While the squash is cooking, bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.
  • Measure out 1 1/2 cups of the roasted or steamed pumpkin or butternut squash flesh. Reserve the rest for another use, such as a curry, soup, or side dish.
  • In a high-powered blender, add the 1 1/2 cups of the pumpkin or squash flesh. Add in the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, 1 1/2 teaspoons kosher salt, black pepper to taste, miso paste, tapioca flour or cornstarch, lemon juice, and lite coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed, more miso paste for more umami, or more lemon juice for more acidity.
  • Return the cooked and drained pasta back to the saucepan and add the cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste.

Notes

* While I recommend roasting the pumpkin for the best flavor results, if you are using canned pumpkin, you’ll need 1 1/2 cups puree (which is slightly less than one 15-ounce can).
** If you don’t have a high-powered blender, I recommend soaking the cashews overnight.
*** You can also make “lite” coconut milk by mixing 2 parts water with 1 part of canned full-fat coconut milk, then measuring out 1 cup (240 mL) of the mixture.

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85 comments on Creamy Vegan Pumpkin Mac and Cheese

  1. This looks so delicious Nisha! And stunning photography! xx

    1. Nisha Vora

      You’re too sweet. Thank you so much, Jess!

  2. Lynn P.

    Oh my lawd, this is good! My husband and I have full and happy bellies after DEVOURING this delicious mac and cheese. He’s not vegan but couldn’t put the fork down. Thank you from both of us!

    1. Nisha Vora

      Aww that’s so nice to hear! Thank you for your lovely comment, Lynn! So good to hear that both you and your husband loved it!

    2. LBerton

      5 stars
      Best vegan “cheese” sauce ever!

  3. I am not vegan, but when this recipe passed through my Instagram feed, it looked irresistible. I was definitely lured in by your stunning photography and the overall ooziness of this dish. The ingredients were quite expensive ($40!), but now I am stocked of spices to make this again and again. I will be making it for the Thanksgiving gathering at my work. Thanks for sharing. I look forward to trying more from your site.

    1. Nisha Vora

      Hi Claudia! So glad you tried it! Once you have some vegan staples, the cost of ingredients should go down a bit :) So happy you enjoyed it and I love that you will bring it to your Thanksgiving gathering!

  4. Kendra

    This is soooooo good! I’m going to be making this many more times this fall and winter!

    1. Nisha Vora

      Hey Kendra! SO glad to hear that you enjoyed it and will be making it again!

  5. Shannon Comstack

    I LOVE this recipe, omg omg omg. Thank you for the best vegan mac and cheese I’ve ever had. Best mac and cheese period. So creamy and flavorful and my whole family devoured it!

  6. VegiYogi

    Can we substitute canned pumpkin purée for this? If so, how much?

    1. Nisha Vora

      Hi there, yes you can! As I mention in the post, it won’t have quite as much flavor as whole roasted pumpkin but definitely an easy swap. You need 1 1/2 cups of the purée, which is slightly less than the amount contained in 1 (15 ounce) can.

      1. VegiYogi

        Great, thanks! And sorry, I never read the long paragraphs in blogs, I always just go straight to the recipe! :D

    2. 5 stars
      This was absolutely amazing! Curious, what herbs you put on top in your picture?

  7. Katt

    I have made many versions of vegan mac and cheese but is hands down the best I have ever had. Thank you so much for sharing !

    1. Nisha Vora

      Hi Katt! That’s so awesome to hear! I am so thrilled it was the best vegan mac and cheese you’ve tried, thank you for letting me know!

  8. Danielle

    This is by far the best vegan cheese sauce I’ve ever tried. It taste amazing! It reheats well and I’ve even tried freezing the sauce for later use and it came out great! This has now made my list for top 5 recipes.

    1. Nisha Vora

      Thank you so much for the rave review, Danielle! I really love this cheese sauce and so happy you enjoyed it! And YAY for leftovers!

  9. Annie

    What temperature do you roast the pumpkin?

    1. Nisha Vora

      Oops thanks for pointing out that I didn’t include that – it’s 425°F (or 218°C). I’ve updated the instructions :)

  10. Rhyannon

    Does this sauce freeze well? Making tomorrow, wondering if I should make double?

    1. Nisha Vora

      Hi Rhyannon, I’ve never tried freezing the sauce (because I never have leftovers haha), but based on similar sauces I’ve made before, you should have no problem freezing it. Once defrosted, I’d heat it in the microwave and stir well, or heat it on the stove (if it’s too thick, add a drizzle of unsweetened nondairy milk to thin it out).

  11. Angela

    Can I also add cheese and evaporated milk?

    1. Rupini

      I would say yes. Not sure if the lemon juice will curdle the milk though :/

    2. Nisha Vora

      Hi Angela,
      Sorry for the delay. I don’t really know, as I don’t cook with any dairy products. The "cheese" sauce is designed to be the cheese in this mac and cheese, so I think the cheese and evaporated milk would be unnecessary.

  12. Rupini

    Its too bad you are so famous.. you probably do not read the comments

    1. Nisha Vora

      Lol I am not famous and I do read the comments, sometimes I just get a little behind on getting to them.

  13. Nicole Sykora

    OMG – needed to open a can of pumpkin purée and therefore needed to find a recipe for the rest of the can. I ran out of nutritional yeast so needed to omit. WOW, what a keeper! So good. Highly recommend. Chose this recipe over others for the excellent reviews.

    1. Nisha Vora

      Hi Nicole! So happy you found the opportunity to make this recipe. Great to know that it was still delicious even without the nutritional yeast. Thanks for stopping by!

  14. Zoe Abel

    Really great recipe, thanks!

    1. Nisha Vora

      Thanks for your feedback, Zoe! Glad you enjoyed it!

  15. Amy Herrington

    Is there a way to make this nut-free? (Nut allergy)….Or will that ruin the whole sauce? I often find just “leaving it out” isn’t a great option.

    1. Nisha Vora

      Hi Amy! I haven’t tried omitting the nuts from this sauce, but I recently posted a nut-free vegan cheese sauce on my blog + youtube channel if you are interested!
      https://www.rainbowplantlife.com/blog/nut-free-vegan-cheese-sauce

  16. Erin

    Same question about making this nut free (nut allergies here too). Do you think I could use 1.5 cups of coconut milk (maybe full-fat?) instead of the cashews and lite coconut milk? Willing to experiment, but interested in your thoughts. Thanks!

    1. Nisha Vora

      Hi Erin, I think that would definitely be a good start. But if you are interested, I recently shared a nut-free vegan cheese sauce as well! https://www.rainbowplantlife.com/blog/nut-free-vegan-cheese-sauce

  17. Alicja

    Oh my God, Nisha… I just made your gorgeous sauce, just dipped my spoon in it to taste and wanted to tell you straight away that I’m in heaven ! Xxx

    1. Nisha Vora

      Haha yay! That’s lovely to hear. While I love using it for mac and cheese, I think I love almost as much by the spoon. So happy you are in heaven :)

  18. Mina

    Made this for dinner last night and it was just so comforting and delicious! Couldn’t keep my spoon off the sauce while cooking the pasta :) I let my boyfriend try the sauce without telling him about the ingredients and he really thought ist was cheese! Love this recipe! Thank you for sharing!

  19. Adi

    This recipe is a perfection. I have never made a sauce like this before, ever, so I followed the measurements in detail. It came out just wonderful. And it is truly so very lovely in taste, texture and colour 😊 ..real treat for these Autumn snuggly days 🍂🍁🌰 Thank you so much 💛

  20. Anita

    Sounds yummy. Can a loooong time cook give you a suggestion? You can just roast the pumpkin whole and then cut it after it’s baked. Much safer than practically killing yourself with the knife!🤣😂 I roast all the squashes w hard shells this way and it is waaaay simpler!

  21. Valentina

    This was absolutely delicious and easy to make. I made a bunch of sauce and stored it in the fridge for later use. Thank you for all your delicious recipes, they never disappoint

  22. Jess

    One of my favorite vegan cheese sauces! I subbed butternut squash & used a bit more smoked paprika. Used the sauce to make the pumpkin grilled cheese from Nisha’s Instagram page & served it with tomato soup. Perfect cozy dinner!

  23. Judy Pojar

    This is the BEST vegan cheese I have ever made. Thank you so much 😊 I will use it again and again.

    1. Nisha Vora

      Hey Judy! That’s so awesome to hear :) I am so grateful for your feedback and happy that it was the best vegan cheese sauce you’ve ever made!

  24. Biota

    Hands down the best mac and cheese I’ve ever made, and such a bonus that it’s made with only clean ingredients! My mom thought the cheese sauce was so good that she ate it straight up as soup, which I thought was hilarious.
    I usually double or triple the sauce recipe and save it for another batch. I also sub in chickpea or lentil pasta for extra protein and add in green peas for color, texture, and an extra veggie.

    1. Nisha Vora

      You are too sweet Biota! I am so thankful to hear it was the best mac and cheese you’ve ever made. I love that story about your mom – makes me laugh so hard. Great tip to make more of the sauce and save it for later. I will definitely try that next time :)

  25. christie

    This was my first time making vegan cheese sauce and it was delicious, so incredibly flavorsome, and I will definitely be making it again. Thank you so much for the recipe.

    1. Nisha Vora

      Yay! I am so glad to hear that it was delicious and flavorful :) Such a good sauce to have in the rotation!

  26. Thomas Trojian

    This is one of my go to recipes. Basically the vegan cheese sauce.I will double the cashews to a cup at times and add turmeric for color.To thicken it I use the vitamix on 10 for 5 min. It heats up like “cream” soups are cooked in vitamix.Mostly I follow the recipe but those are my variations.I use the vegan cheese thickened as Whiz for vegan cheesesteaks. Or add chili powder and some peppers for nachos or smear on tortillas forTacos.Very versatile.

    1. Nisha Vora

      Hi Thomas, I’m so happy you love this recipe. Thank you for sharing your variations. Love that vitamix tip and the addition of turmeric (so good for you). And vegan cheesesteaks – I need to try that soon!

  27. Sam

    I’ve never been a huge fan of regular mac-and-cheese, but I wanted to make a vegan cheese sauce, so I tried this recipe. And it was incredible! My non-vegan room mates can attest to that.
    I can now honestly say I prefer vegan mac-and-cheese over the regular kind. Love that this cheese sauce can be versatile and that one butternut squash made enough for some extra sauce.

    1. Nisha Vora

      Yay, that’s so nice to hear, Sam! Thank you for sharing and so great to hear that your roommate also loved it. It is truly a versatile sauce indeed! If you have salsa and pickled jalapenos, you could blend it into the sauce for more of a queso and use it in tacos, burritos, quesadillas, enchiladas, nachos, etc. :)

  28. Ella

    This was soooooo delicious!! I will definitely be making this again. Thank you for the awesome recipe :) Love your posts both here and on Instagram! Lots of love from Finland!

    1. Nisha Vora

      Hi Ella, so nice to hear that you loved this recipe :) Thank you for sharing. Hugs from NYC!

  29. Jill Tinsley

    Will canned pumpkin work?

    1. Nisha Vora

      Yep! You’ll need 1 1/2 cups of the purée, which is slightly less than the amount contained in 1 (15 ounce) can. It likely won’t be as flavorful as roasted pumpkin but it’ll still be tasty!

  30. Cheryl

    Hi Nisha, what if my miso is too intense (I used a red one that was at hand), can I still save it? Thanks!

    1. Nisha Vora

      Hi Cheryl, have you tasted it already? If it’s too intense, usually bitter flavors tend to balance out savory/umami flavors. I rarely use red miso so I’m not 100% sure what would work, but perhaps thyme or oregano which have a subtle bitterness.

  31. Amanda Mosher

    This is the most amazing cheese ever! Tastes like old cheddar! I used frozen canned puréed pumpkin. I might tweak just a bit so that it’s stringier but that’s all I would do.

  32. Oz

    I made this recipe with kabocha squash and it was delicious! I used almond milk instead of coconut because that’s what I had on hand and had to use almost 2 cups of it to blend, I also added sriracha, dijon mustard, mushroom seasoning and apple cider vinegar as extra to balance out the sweetness. Then I felt fancy, so I mixed in some frozen kale and added bread crumbs on top and baked it in the oven. So so good and versatile… Thank you!

  33. Marisa

    I don’t mean to be dramatic, but this is the absolute BEST vegan mac n cheese I’ve ever tried. It completely blows all of the other ones out of the water! It’s so easy to make, too. Just make sure to pay attention to the need to soak the cashews + steam /roast the squash, that adds a bit of extra time and is easy to do before you get cooking! I also roasted some cherry tomatoes in the oven and sauteed garlic and mushrooms to add to this dish, which was a really nice touch. Can’t wait to make this again and again!

  34. Andrea

    How much Pure Pumpkin (canned)?

    1. Emmy

      I see she says 1.5 cups of puree (she says if you use a large pumpkin or squash) but I’m going to try to use canned too. I’ll just use one 15 oz can and see how that goes.

  35. Danielle Aho

    HiAny suggestions for replacement on the cashews? Trying to avoid nuts in my diet but would love to make this.
    Thanks!Danielle

    1. Natalie Gallant

      I’m also wondering what I could use for a cashew substitute cause I have a nut allergy?
      Maybe full fat coconut milk?

      1. Steve L

        Rolled oats

      2. CeeLee

        I know raw sunflower seeds are a good substitute for cashews in sauces.

  36. katie

    I loved the recipe although I think there was way too much nutmeg. I would have only used a pinch. Additionally, I added some jalapeno and a can of rotel tomatoes but would have added 2 cans if I had 2.

  37. Katelynnn Nunez

    I just made thus recipe for 5 of my omni Friends in TX and they said it was one of the best Mac and cheese they’ve ever had. I Tweaked it little though in my opinion balanced out the flavor, Added a tablespoon of turmeric and added a tablespoonish of Apple cider vinegar, and sprinkled chili pepper and bread crumbs on top and baked after I was done. SOOOO good.

  38. Rachel

    Really delicious and creamy. I used red miso and it turned out great. Both my partner and I aren’t vegan and loved the taste. Will absolutely make again. I am trying to cook more plant based and every one of your recipes I’ve tried has been outstanding. Thank you!

  39. Heather Ashline

    This recipe is incredible! I made it with butternut squash and added a little chipotle chile powder and roasted garlic to the sauce for some smokiness/heat! My non-vegan partner LOVED it! This is now one of my go-to recipes.

  40. Lina

    I noticed you can sub rolled oats or sunflower seeds for cashews (have some severe nut allergies sadly) – but does anyone know how much of either to use in place of the cashews? Thanks!

    1. Nisha Vora

      Hi Lina, I’ve never tried rolled oats as a sub for cashews, and wouldn’t advise that here. But I’ve subbed raw sunflower seeds for cashews with pretty good results and think it would work here. You’d do a 1:1 sub.

  41. Just made this and o-my…… I don’t think I’ve had a creamier mac and cheese vegan or not!! Next time I’d chuck a chilli or two into the blender for some heat :)) thank you!!

  42. Absolutely amazing !! I just finished to cook the sauce for diner later, can’t wait to put it on pasta !Hum, but it’s good for an afternoon snack too right 😄

  43. Jaime

    Wow! This sauce is divine, it knocked our socks off! Thank you so much for creating such a wonderful dish! This will be on heavy rotation at our house!

  44. Shannon

    This is a note for any skeptics: this is the creamiest dreamiest mac and cheese ever.
    I followed the recipe pretty much exactly with these steps revised:-I did 1 part full-fat coconut milk and mixed with 2 parts water to make the lite version of coconut milk.-I used butternut squash-I used dijon mustard instead of dry mustard-I added chili flakes for more heat-I only did 1/8 teaspoon of nutmeg and used dried nutmeg-I only soaked the raw cashews in boiling water for an hour, I have a Vitamix so this helped.
    Rainbow Plant Life has some of the best recipes and I look forward to making more!

  45. N

    I made this and it was delish! I tried with coconut milk, and then with soy cream. The soy cream was better, so sub that if you can find it.

  46. Kamini

    5 stars
    You can’t even tell its vegan. My toddler loved it. didn’t have mustard powder and substituted white mustard seeds. These blended nicely in my Blendtec. Will make it again.

  47. Shuvya

    5 stars
    Easy to make sauce, amazing flavor! I have to literally stop myself from eating spoonfuls of this sauce on its own, it’s that good.

  48. Allison

    5 stars
    Sooooo good! I made this for my vegetarian family who do not like squash, and they all loved it. It is probably the best vegan cheese sauce I have made; I will definitely make it again! I made a few modifications from the original recipe: I used butternut squash instead of pumpkin, sunflower seeds instead of cashews, and oat milk instead of coconut milk. It still came out super creamy and really cheesy.

  49. Keri Whitehurst

    5 stars
    I love this recipe. I have made it many times and it is always a hit. If I don’t make it every few months or so, I start craving the creamy flavorful dish. Also, it’s super easy and very filling! Thanks Nisha for an awesome recipe!

  50. Donna Schaffer

    5 stars
    absolutely DELICIOUS!!!!!

  51. 5 stars
    Hi, Nisha :-) Thank you / GRACIAS for this super delicious recipe, my husband and I loved it. It has become a family favorite :-) will try it again soon.
    Regards from Spain.

  52. Aimee Love

    5 stars
    Love this dish. I put the pumpkin in the insta pot and I never imagined something could taste so good! Thank you for how creative your talent is!

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