Vegan pumpkin mac ‘n’ cheese inspired by By Chloe.

It’ll never look pretty..

I was first blown away by this dish –haha, can I even call it that?– when I was living in Bangkok, and frequenting Broccoli Revolution because it was such a sweet place to work AND they have super healthy food. Later on in the year I had it again: in New York at my first vegan fast food joint called by CHLOE., and I realised I should probably figure out the recipe. And guess what, it’s super freaking easy! Literally a blend-and-go recipe. And for my version you don’t need any fancy ingredients, except for some nutritional yeast, so it’s pretty much my new go-to comfort food that’s really good for you.

Do you also hate recipes where you have to scroll through pages and pages of anecdotes before you get to the actual ingredient list? Yeap, me too. So here’s the list:

Serves 3-4 people, depending on greediness.

  • 1 butternut pumpkin (you’ll use half)
  • 1/2 cup cashew nuts
  • 1 tbsp (vegan) butter
  • 6 tbsp nutritional yeast
  • 2 tsp French mustard
  • 1 tsp onion powder
  • 1/4 teaspoon garlic powder
  • 1 tsp miso paste
  • 1/4 tsp ground cumin
  • pinch of smoked paprika
  • salt + pepper
  • coriander/parsley for garnishing
  • and of course your favourite pasta shape

In this recipe, the nutritional yeast and miso are going to give you that umami cheesy flavour you’re looking for in a mac ‘n’ cheese. I keep a bag of miso paste in my fridge that has probably been there over a year now, but somehow keeps really well because it has a cap. It is perfect for adding to soups and salad dressings! Nutritional yeast contains a lot of B vitamins and all nine amino acids, AND makes everything taste awesome. In some circles it’s referred to as ‘hippie dust’ haha. Go figure. Note that you’ll only use half the butternut pumpkin, but go ahead and roast the entire thing anyway, so you can use the other half for soup.

The considerably neater By Chloe.’s mac ‘n’ cheese on the left with shiitake bacon!

How to

  1. Preheat oven to 200ºC
  2. Half your pumpkin, remove the seeds, and cut into quarters (length-wise).
  3. Place your pumpkin quarters on a baking sheet, skin side facing out and bake for 30-40 mins.
  4. Boil some water, and pour this on your cashews and leave them to soak.
  5. Once your pumpkin is cooked (a knife should slide in easily and black spots on the skin = GOOD!), start boiling your pasta.
  6. Scoop out the pumpkin flesh of two halves (around 1 cup) into a food processor or blender along with all other ingredients, except the coriander/parsley, and 3/4 cups of hot water or as much as is needed to blend your mixture.
  7. Mix your ‘cheezy’ sauce with the pasta, garnish, and you’re ready for an evening with Netflix and cats!

The By Chloe.’s version had shiitake bacon on it. Probably pretty easy to make, but you’ll have to look it up 😉

Pin it for later!


Author: Eline


Leave a Reply

Your email address will not be published. Required fields are marked *