This Vegan Pumpkin Mac and Cheese is a delicious and savory pumpkin recipe that's great for fall or any time you need to use up a little extra pumpkin. Rich, creamy, and full of healthy ingredients, this dish is kid-friendly and perfect for everything from holidays and potlucks to quick lunches and easy weeknights.
Bring a large or medium pot of water to boil and cook the macaroni according to package directions.
Meanwhile, boil the cashews for 15 minutes. Drain off the excess water.
Add the cashews and all of the other pumpkin cheese sauce ingredients to a blender. Blend until smooth. Taste and adjust seasonings if necessary. If the sauce is too thick, add another 2 to 4 tablespoons of soy milk, until the right consistency is reached.
When the pasta is done cooking, drain off the excess water. Return to the pot and add the pumpkin cheese sauce. Mix to combine.
Garnish with fresh thyme and sage (optional). Serve right away.