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Vegan Pumpkin Mac & Trees

Creamy, cheesy comfort food made healthy with a plant-based twist. Vegan, gluten-free, oil-free, and ready in under an hour!
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 6


  • 1 cup cashews soaked
  • 1 cup pumpkin puree
  • ½ rib of celery chopped
  • ½ onion chopped
  • 2 garlic cloves
  • 3 tbsp white miso
  • ½ cup nutritional yeast
  • 1 tsp paprika
  • ½ tsp turmeric
  • 2 cups vegetable broth
  • 2 tbsp lemon juice
  • 1 head of broccoli cut into florets
  • 12 oz pasta of choice
  • ½ tsp each of salt & pepper or more to taste


  • Fill a pot with water 1/4" high and add celery, onion, and garlic. Steam over medium heat until veggies are soft.
  • Meanwhile, cook the pasta. In the last 2-3 minutes* of cooking, add in broccoli florets. Drain and set aside.
  • 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.
  • 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.
  • Serve with hot sauce, avocado, smoky tofu, or any other desired toppings.


*For soft broccoli, cook 3 minutes. For crunchier broccoli, cook 2 minutes.
**Pasta in photos is served with smoky tofu.