Baked Vegan Pumpkin Mac & Cheese | No-Boil

GFGluten FreeNFNut FreeVVegan
4.96 from 22 votes
Jump to RecipeRate This RecipePin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This No-Boil Baked Pumpkin Mac & Cheese with Sourdough Rosemary Breadcrumbs is the perfect fall comfort food! An upgraded mac & cheese with a seasonal touch.

Table of Contents
  1. Baked Vegan Pumpkin Mac & Cheese Recipe

The search is over – I’ve found my new favorite fall comfort food. This No-Boil Baked Pumpkin Mac & Cheese topped with Sourdough Rosemary Breadcrumbs is the creamiest pumpkin pasta dish that’s so cozy, it might as well come with a blanket. 😉

A silky-smooth pumpkin cashew cream coats every last bite of pasta while a crisp, herby sourdough breadcrumb brings the perfect crunchy finish! And best of all, this fuss-free main is a no-boil, ‘set it and forget it’ recipe. Let’s get into the yummy details…

Close-up photo of baked pumpkin mac & cheese in white casserole dish with a wooden spoons scooping the pasta

Ingredients + Inspiration

Ingredients for baked pumpkin mac and cheese in small white bowls on marble background. Clockwise text labels read nutmeg, pumpkin puree, cashews, garlic, rosemary, sourdough, olive oil, shallot, nutritional yeast, pumpkin, and pasta

This recipe is inspired by all the cozy feels that come with autumn. There’s nothing like a hearty, creamy, stick-to-your-ribs recipe to get you through the darker, rainy days, am I right?

The pumpkin cream sauce for our Baked Vegan Pumpkin Mac & Cheese is a simple, but flavor-packed blend of cashews, pumpkin puree, olive oil, and spices. The buttery sourdough breadcrumbs on top are technically optional, but trust me when I say they take the dish to the next level! Plus, they’re infused with fragrant rosemary that packs loads of fall flavor 🙂

How to Make No-Boil Baked Pumpkin Mac & Cheese

Side-by-side photos of pumpkin mac and cheese in casserole dish before baking, next to a photo of sourdough rosemary breadcrumbs in a food processor

I know how much you all love the dump-and-bake recipes on the blog, and I’ve got another favorite for you to add to this list! While this recipe takes about an hour until it’s ready to enjoy, it only needs 10 minutes of prep work—the remaining time is in the oven. All you need to do is:

  1. Blend the pumpkin “cheese” sauce until smooth & creamy.
  2. Place the diced pumpkin, pasta, and shallot in a casserole dish, pour the sauce over  then cover and bake
  3. Add the sourdough to the oven on a separate baking tray and bake until crisp & golden. In a food processor, pulse with rosemary, oil, salt, and pepper to make breadcrumbs.
  4. Spread the breadcrumbs evenly over the casserole and bake until golden and fragrant
  5. Transfer to serving dishes and enjoy
Baked Vegan Pumpkin Mac & Cheese in white casserole dish on stone background

Enjoy this creamy, fall-inspired pumpkin mac & cheese anytime you’re craving something comforting! A cozy dish like this is perfect for lunch, dinner, or to bring along to a get-together this season 🙂 It’s great on its own, or you can pair it with more fall-flavored sides like these Pumpkin Cornbread Muffins or this Fall Vegetable Salad with Smoky Tempeh! Store in the fridge and enjoy within 5 days.

No-Boil Vegan Pumpkin Mac & Cheese in white casserole dish, on marble counter surrounded by pumpkins and rosemary

If you’re looking for more cheese-filled comfort food, you’ll also love this Cheesy Vegan Zucchini Gratin, this Cheesy Broccoli Rice Casserole, and these Vegan Stuffed Shells!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

No-Boil Vegan Pumpkin Mac & Cheese in white casserole dish, on marble counter surrounded by pumpkins and rosemary

Baked Vegan Pumpkin Mac & Cheese

4.96 from 22 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4
This No-Boil Baked Pumpkin Mac & Cheese with Sourdough Rosemary Breadcrumbs is the perfect fall comfort food! An upgraded mac & cheese with a seasonal touch!


For the Pumpkin Cream Sauce:

  • 3/4 cup cashews, soaked in water overnight*
  • 1 cup pumpkin puree
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons sea salt
  • 4 1/4 cups water

For the Pasta:

  • 12 ounces pasta, gluten-free if necessary*
  • 1 shallot finely diced
  • 2 cups diced pumpkin; see notes for substitutions

For the Breadcrumbs:

  • 3.5 ounces sourdough bread
  • 2 tablespoons olive oil
  • 1/2 tablespoon fresh rosemary roughly chopped
  • 1/4 teaspoon salt
  • black pepper to taste


  • Prep: preheat the oven to 425F and set a 9×13″ casserole pan aside.
  • Blend: add the soaked and drained cashews, pumpkin puree, garlic, olive oil, nutritional yeast, nutmeg, salt, and water to a high-speed blender. Blend on high for 45-60 seconds, until the cashews completely dissolve and you are left with a smooth and creamy sauce.
  • Mix: add the pasta, pumpkin, and shallot to the casserole dish and mix until evenly distributed. Pour the sauce over the casserole, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.
  • Bake: Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.
  • Breadcrumbs: place the sourdough on separate baking tray and bake alongside the casserole for 10-20 minutes, until dry and golden; bake time will depend on the size of your bread. Roughly break up the bread with your hands, then transfer it to a food processor along with the chopped rosemary, salt, and pepper to taste. Pulse until a fine but crumbly texture forms. Drizzle the oil over the breadcrumbs, then pulse again until evenly distributed. Transfer the breadcrumbs to a small bowl and set aside.
  • Make it Crispy: after 45 minutes, remove the casserole dish from the oven and stir well to evenly distribute the sauce. Cover the pasta evenly with breadcrumbs, then return to the oven and bake for an additional 7-10 minutes. (See notes for cooking time without breadcrumbs)
  • Serve + Store: serve warm; leftovers can be stored in the fridge and are best eaten within 5 days

Recipe Notes

  • Cashews: If you forget to soak your cashews ahead of time, you can (1) cover them in boiling water and let sit for 20 minutes, or (2) cover them with water and microwave for 3 minutes, then let sit for 3-5 minutes before draining.
  • Pasta: I recommend using short pasta shapes (as opposed to noodles) for this recipe. If you are using gluten-free pasta, corn & rice varieties tend to hold up better without breaking.
  • Pumpkin: cubed pumpkin can be replaced with peeled sweet potato, butternut squash, or kabocha squash.
  • No Breadcrumbs: bake the casserole for 45 min only, but let sit 5 minutes covered before mixing and serving
  • Oil-Free: you can omit the oil from the sauce if you’d like, but it will not be as smooth. Same with the breadcrumbs; they will not get as golden, but will still be tasty!


Calories: 609kcalCarbohydrates: 99gProtein: 17gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1146mgPotassium: 772mgFiber: 7gSugar: 16gVitamin A: 15396IUVitamin C: 21mgCalcium: 61mgIron: 4mg
Keyword: baked mac and cheese, dairy free pumpkin mac and cheese, healthy pumpkin mac and cheese, pumpkin mac and cheese
Course: Main
Method: Oven
Cuisine: American
Diet: Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

Want to make your own nut milk?
Subscribe and receive a FREE guide!
homemade nut milks in different sized glass jars on white background

You May Also Like

Leave a Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Got a sugar pumpkin at the fall market and baked half for the purée and diced the other half. Followed the recipe as described. Never bought a shallot before, and just went for it.

    It was amazing. Don’t sleep on these breadcrumbs! It tasted like stovetop stuffing but in a GOOD way! I’m trying to find other things to put them on. The dish was creamy and so flavorful.

    1. Thanks Jessica! I agree about the breadcrumbs – I’ve them on other pasta dishes and even roasted veggies!

  2. 5 stars
    Insanely delicious! Hubby said he could eat the entire pan!
    Filling, satisfying, creamy,
    I did not have sour dough so used Dave’s Killer Bread for the crumbs, delicious!

  3. I’m making this again right now and I’m so excited! Lazy Friday night for me, so I didn’t bother with the squash & onions. I’m going to stir in some thawed frozen veggies (probably peas and cauliflower, but who knows what’s in there!) for the last few minutes of cooking instead. Fewer dishes, no chopping, more veggies. It’s now cooking in the oven while I frantically try to wrap up work for the weekend. Love having something so hands-off.

  4. Im gluten-free and I love your recipes, it is great that you always put a substitute for a gluten-free version. I have a doubt with this recipe:
    Can I substitute the cashews for some kind of vegan cooking cream? If possible. How much should I use?

    1. I haven’t tried it but there are recipes that substitute the cashews for ingredients such as sunflower seeds.

  5. 4 stars
    I have made many variations of vegan mac n cheese over the years, and this one is pretty great for a few reasons! The texture of the cheesy sauce is perfect when once it is baked. I was worried it would be too thin once the pasta and veggies absorbed the water but it was perfect. Not cooking pasta in advance makes for fewer pans as well, though I will say I used a twisted variety of pasta and it probably could have baked for 10 more minutes. The overall dish felt a bit lacking in flavor, next time I’d opt for more spices or sage, extra pepper, and maybe some additional nutritional yeast, miso, or something to add more umami flavor. I will be making this again!

    1. Hi Natasha, you can use pine nuts, almonds, walnuts, hazelnuts, soaked sunflower seeds, sunflower seeds and tahini (sesame seed butter) as substitute to cashews.

  6. 5 stars
    i’ve made many bad vegan mac n cheeses but this is NOT one of them! It was so cheesey that even my non vegan roommates approved! so so happy with this! I used butternut squash instead of pumpkin and it was delish!!! thank you for this recipe!

  7. 5 stars
    This was amazing! I used 1/2 cup cashews and no oil and it was still very creamy. My 18 year old son has a list he started when he was 14 and I first started cooking plant-based: “Dinners that are actually good” (seriously) and after the first bite he said “This is going on the list!”

  8. This was absolutely amazing. My not vegan husband has finally called something his favorite vegan dish. I can’t wait to make it again!!! The sourdough rosemary breadcrumbs are to die for.

    1. 5 stars
      I made this last night without the breadcrumbs. When I tried the sauce as listed it was a little too pumpkin-spicey and not enough mac-and-cheesy for me, so I added another probably quarter cup of nutritional yeast (maybe half….) Anyway, I really liked this! I probably would omit the nutmeg next time. This was also my first pumpkin recipe so maybe I am just a pumpkin hater. But thank you for introducing me to the concept of not having to boil pasta.

  9. 5 stars
    This is so delicious! I used kabocha squash and added some sage in the breadcrumbs. I’m excited to eat the leftovers for the next few days, and I will definitely make this again!

  10. 5 stars
    SO delicious! I didn’t have shallots and used diced sweet potatoes instead of diced pumpkin and still turned out amazing. The perfect fall meal

    1. Hi Sarah! If you’re allergic to both peanuts and tree nuts, you can still safely eat seeds and seed butter. Some popular alternatives are pumpkin seeds, sunflower seeds, chickpeas, sunflower butter, and soy butter.

  11. 5 stars
    I made this last night and it was delicious!! I omitted the breadcrumbs because I thought my kids would be less inclined to eat it with them on but I know t would have been tasty if I did. Really excited to eat leftovers today 🙂 Thank you for the tasty and easy recipes!

  12. I can’t wait to try this. I make your chickpea noodle casserole several times a month.
    All your recipes are delish!
    Thank you so much.