Pumpkin Mac ‘n Cheese


The only Mac ‘n Cheese recipe you’ll ever need – great for the whole family.  Aside from the forkfuls of deliciousness, this dish’s added creamy and smooth texture is filled with vitamin D and calcium, providing your body with the essential nutrients you need for the upcoming winter.
After a long day, this meal is perfect for any weeknight meal – enjoy!


  • 2 cups canned pumpkin puree
  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  • 2 tbsp arrowroot starch
  • 1-1 1/4 cup unsweetened Lavva Milk
  • 1/2 tsp sea salt
  • 2-3 Tbsp chopped sage
  • 1 tbsp chopped dried porcini mushrooms
  • 5 Tbsp nutritional yeast
  • 4 Tbsp vegan shredded cheese
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp red pepper flake
  • 10 ounces gluten-free pasta of choice
  • Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned
  • Pili Nuts*
  • Optional: Chili Oil for finishing


  1. To make the sauce, add 2 cups pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, Lavva milk, sea salt, sage, dried porccini mushrooms, nutritional yeast, vegan cheese cheese, pumpkin pie spice, and red pepper flake.
  2. Blend on high until creamy and smooth. Taste and adjust flavor, as needed.
  3. While sauce cooks, boil water for pasta.
  4. To serve, add cooked pasta to the sauce and toss to combine.
  5. Serve as-is or garnish with pili nuts,  sautéed sage, and chili oil if desired.
  6. Cool leftovers and store in the refrigerator up to 3-4 days.

*If you can’t find Pili nuts you can use pine nuts as an alternative.

Recipe from our friend @valeriealvarez