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Smoky Pumpkin Mac & Cheese


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Rate this recipe 5/5 (3 Votes)


  • 3 C. Pumpkin Puree
  • 3/4 C. Raw Cashews, Soaked for 2 hours
  • 1 C. Water
  • 3 Garlic Cloves
  • 1 T. Fresh Lemon Juice
  • 1 tsp. Smoked Sea Salt
  • 1 tsp. Sea Salt
  • 6-7 T. Nutritional Yeast
  • 1/2 tsp. Chipotle Mustard
  • 1/2 tsp. Italian Seasoning
  • 1/4-1/2 tsp. Ground Turmeric, optional (gives the orangy color)
  • Freshly ground black pepper, to taste
  • 1/4-1/2 tsp. Smoked Paprika + more to season
  • 1/2 tsp. Liquid Smoke
  • 3 Cups Dried Pasta


Servings 4
Adapted from


Step 1

1. Take all ingredients, with the exception of the noodles, and place them into a high-powered blender or food processor. Blend at medium or high-speed until the contents make a smooth sauce with no cashew chunks left. Taste the sauce and add more of whatever spices you feel it may be lacking.

2. Heat a medium/large pot that is filled 3/4 of the way with water, over medium/high heat until it is boiling. Add in noodles and cover with lid, leaving room for air to escape so that it does not boil over. Cook until noodles are soft, but not mushy, roughly 10 minutes.

3. When the noodles are done cooking, drain them of all water and stir in the “cheeze” sauce. You really only need to cook this for 5-10 minutes so that the sauce is warmed and the noodles soak it up. Serve warm, straight from the pot; or bake in a dish and top with a bread crumb/panko mix.

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Low Carb Pumpkin Spice Dutch Baby - Grain Free Pumpkin Oatmeal CrockPot - 3 points