The BEST Vegan Mac n Cheese (Made with Pumpkin Squash & Cauliflower)
frombakewithlina.combakewithlina.com/vegan-mac-n-cheese-pumpkin-cauliflower
A cozy, creamy, and nourishing mac n cheese made with pumpkin squash, cauliflower, and cashews—completely dairy-free, loaded with veggies, and packed with umami-rich flavor.
Ingredients
Instructions
Soak or boil cashews (overnight for best results, or boil for 15 minutes).
Cube pumpkin, cut cauliflower into florets, dice onion, and mince garlic.
Toss pumpkin and cauliflower with olive oil and spice mix. Roast at 390°F (200°C) for 25–35 minutes until fork-tender.
For topping (optional): mix panko, nutritional yeast, olive oil, and salt. Toast until golden and crispy.
Sauté onion and garlic in vegan margarine, then stir in cashews, flour, and nutritional yeast.
Dissolve miso paste in veggie broth. Stir into pot with apple cider vinegar and soy milk. Simmer until thickened.
Blend sauce with roasted pumpkin and cauliflower until smooth.
Cook pasta until al dente, drain, and mix with sauce.
Top with crispy panko crumbs and serve warm.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 390 calories
- Sugar Content
- 6g
- Sodium Content
- 480mg
- Fat Content
- 14g
- Saturated Fat Content
- 2g
- Unsaturated Fat Content
- 10g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 54g
- Fiber Content
- 7g
- Protein Content
- 14g
- Cholesterol Content
- 0mg
