Pumpkin and Broccoli Mac & 'Cheese'
"Creamy, cheesy comfort food made healthy with a plant-based twist. Vegan, gluten-free, oil-free, and ready in under an hour!"
-- @ellielikescooking
Recipe Intro From ellielikescooking

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Prep time 30mins
Cook time 15mins
Serves or Makes: 6


  • 1 cup cashews, soaked
  • 1 cup pumpkin puree
  • 2 ribs celery, chopped
  • 1/ 4 onion, chopped
  • 2 cloves garlic
  • 3 tablespoons white miso
  • 1/ 2 cup nutritional yeast
  • 1 teaspoon paprika
  • 1/ 2 teaspoon turmeric
  • 2 cups vegetable broth
  • 2 tablespoons lemon juice
  • 1 head broccoli, cut into florets
  • 12 ounces pasta of choice
  • 1/ 2 teaspoons salt and pepper, or more to taste


  • Step 1

    Fill a pot with water 1/4" high and add celery, onion, and garlic. Steam over medium heat until veggies are soft.

  • Step 2

    Meanwhile, cook the pasta. In the last 2-3 minutes of cooking, add in broccoli florets. Drain and set aside.

  • Step 3

    Transfer the steamed veggies, leftover water from steaming, and remaining ingredients (except pasta & broccoli) to a blender and blend until smooth. Taste and add salt as needed.

  • Step 4

    Pour sauce into a pot and heat on medium low, stirring frequently to prevent burning. You don't need to boil it (it will splatter), just heat it to a warm enough temperature for eating. Add in the cooked pasta and broccoli and stir to coat. Turn off heat and keep covered until ready to eat.

  • Step 5

    Serve with hot sauce, avocado, smoky tofu, or any other desired toppings.