Vegan Gluten-Free Pumpkin Mac and Cheese

"Ready in just 30-minutes, this plant-based recipe combines raw cashews, pumpkin puree, plant milk, sweet potato, pimentos, paprika, nutritional yeast, and my secret ingredient- red curry paste for the most flavorful vegan cheese sauce to pour over your gluten-free / grain-free noodles!"
-- @healthylittlevittles
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 12 ounces gluten-free pasta
  • 1 cup raw, unsalted cashews
  • 1 cup sweet potato, peeled and diced
  • 1 can pure pumpkin puree
  • 2 cups dairy-free milk
  • 4 ounces sweet pimentos
  • 1/8 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/3 cup nutritional yeast
  • 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon red curry paste
  • 2 tablespoons dairy-free butter
  • nutmeg, to garnish
  • crumbled gluten-free crackers, for garnishing (optional)


  • Step 1

    Add the cashews and sweet potatoes to a medium saucepan and cover with water. Boil them until the sweet potatoes are tender, about 15 minutes.

  • Step 2

    Strain the cashews and sweet potatoes and place them in your blender with all of the other ingredients (minus the noodles) and blend until smooth. *NOTE: you may need more plant milk to achieve the desired thickness of the "cheese" sauce.

  • Step 3

    Prepare pasta according to package directions, strain, and return to the pot. Pour in the cheese sauce and stir to coat. Serve in bowls and garnish with ground nutmeg, pepper, thyme and crumbled gluten free crackers (optional)

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