Dairy-Free Pumpkin Mac & Cheese
Updated Sep 30, 2025, Published Aug 16, 2022
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Cozy, Creamy, and Unexpected
Just in time for fall, this Dairy-Free Pumpkin Mac & Cheese will have you wanting to sit by the fireside with a blanket and a good book. With just a handful of ingredients, many of which you might already have on hand, this dish is simpler than you might think.
This isn’t your typical pasta dish loaded with heavy dairy. Instead, it uses pumpkin puree, soaked cashews, and nutritional yeast to create a rich, creamy sauce that clings to gluten-free pasta. The result? A silky, satisfying dish that feels decadent without the dairy.
Why You’ll Want to Make This
- Comfort food, reimagined — All the warm, creamy coziness of mac & cheese, but dairy-free and lightened up.
- Fall vibes in a bowl — Pumpkin pairs beautifully with savory garlic and nutty yeast, delivering that seasonal twist.
- Dietary inclusivity — Naturally gluten-free, egg-free, and dairy-free, supporting a wider range of eating needs.
- Quick to pull together — You don’t need endless prep time; it comes together in about 15 minutes.
If you love pumpkin-forward dishes, you’ll want to explore more in our pumpkin recipes or browse through our quick & easy meals for more simple, seasonal dishes.
What Makes This Version Special
- A base of pumpkin puree plus soaked cashews gives you richness and body without relying on cheese or cream.
- Nutritional yeast adds that cheesy, umami flavor that mac & cheese lovers expect.
- Garlic and seasoning deepen the flavor profile, making this more than just “pumpkin pasta.”
- Flexible ratio – you can adjust how saucy or dense you want it, depending on your mood or crowd.
Tips for Serving & Pairing
- Serve it as a main dish or side – this pairs beautifully with roasted vegetables or a crisp green salad.
- Top it smartly – A sprinkle of black pepper, extra nutritional yeast, or toasted breadcrumbs (gluten-free) adds texture and visual appeal.
- Make-ahead trick – Prepare the sauce ahead and mix with pasta right before serving to keep the texture silky.
- Adjust the richness – If you want it lighter, add a splash of plant milk; if you want it richer, blend in a bit more cashews.
Pair with sides like our roasted Brussels sprouts or gluten-free dinner rolls to round out the table.
FAQs
Can I use a different nut or seed instead of cashews?
Yes. Macadamias or sunflower seeds can work, though the texture and flavor will shift slightly.
Can I freeze leftovers?
You can, but the consistency may change a bit. Reheat gently and stir in a splash of milk or water if it thickens too much.
Do I need to soak the cashews?
Soaking helps achieve a smoother creaminess, especially in a blender. If you’re short on time, you may skip or reduce soak time, but expect a bit more texture.
Is this suitable for kids and picky eaters?
Often yes! The cheesy, creamy flavor tends to appeal widely – you can tone down strong flavors (like garlic or pepper) to suit sensitive palates.
This Dairy-Free Pumpkin Mac & Cheese is one of those recipes that surprises you in the best way. It gives you comfort, creaminess, and that cozy fall feeling – without the dairy. It’s ideal for family dinners, seasonal menus, or any time you want a twist on classic mac & cheese.
Don’t forget to explore more cozy recipes in our soups and stews index or get inspired by our full All Gluten-Free Recipes index.
Dairy-Free Pumpkin Mac & Cheese
Ingredients
- 2 cups canned pumpkin puree
- 1¾ cups unsweetened almond milk
- ½ cup nutritional yeast
- ¼ cup raw cashews preferably soaked
- 3 cloves garlic
- 1¼ teaspoons kosher or fine sea salt, , plus more for the pasta water
- ½ teaspoon onion powder
- 16 ounces gluten-free macaroni pasta, (or short pasta of choice)
- Pinch of freshly ground black pepper
Instructions
- Add the pumpkin puree, almond milk, nutritional yeast, cashews, garlic, salt, and onion powder to a blender and blend until smooth and creamy.
- Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 7 minutes. Strain and add the macaroni back to the pot. Pour in as much pumpkin “cheese” sauce as desired and stir to combine. (You might like to use all of the sauce or you may prefer less, depending on how saucy you like it.) Scoop into bowls, sprinkle with pepper, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
