Pumpkin and Sweetcorn Mac and Cheese

  • Prep: 15 Mins / Cook: 35 Mins
  • Serves 3
  • easy

A comforting vegan mac and cheese dish, combining roasted pumpkin, corn (sweetcorn), nutritional yeast and cashews to create a rich and creamy sauce. Dairy free and high in protein, add this comforting dish to your free meal plan!

Dairy Free High Protein


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  • Macaroni Pasta Macaroni Pasta 350g 3 & 1/2 cups
  • Hokkaido Pumpkin Hokkaido Pumpkin 500g 2 & 1/2 cups
  • Cashew Nuts Cashew Nuts 100g 4/5 cup
  • Corn Kernels Sweetcorn 400g 2 & 1/4 cups
  • Nutritional Yeast Nutritional Yeast 2 tbsp 2 tbsp
  • Garlic Powder Garlic Powder 1 tsp 1 tsp
  • Paprika Paprika 1/2 tsp 1/2 tsp
  • Water Water 100ml 2/5 cup
  • Olive Oil Olive Oil 1 tbsp 1 tbsp
  • Table Salt Table Salt pinch pinch
  • Ground Black Pepper Ground Black Pepper pinch pinch


  1. 1.Add the peeled, cut pumpkin to a bowl and mix with olive oil.
  2. 2.Add pumpkin to parchment paper lined baking tray and roast until soft (20-25min).
  3. 3.Meanwhile cook pasta al dente and rinse with cold water.
  4. 4.Rinse and drain cashews and add, together with 100ml water, the pumpkin chunks, nutritional yeast and spices to a high speed blender. Blend until smooth and creamy.
  5. 5.Put pasta back into the pot, pour sauce in, add corn and simmer while stiring occasionally.
  6. 6.Season with paprika, salt, pepper and garnish with parsley and cashew parmesan if desired.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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