Vegan Mac N Cheese a la Kabocha

On your next group picture you should all say Kaboooooochaaaaaa! Oh my YUM! this Vegan Mac N Cheese made with Kabocha  will have you upset over all the boxed mac n cheese you ate as kid, but rest assured that you will rejoice with all the mmmhhhh mmmmhhh creaminess and heartiness of all the beans, noodles, veggies and KABOCHA!

Here it goes…


Like most recipes, you don’t have to use everything I did… but you should! – Just saying  🙂


So first – VEGGIES

I LOVE LOVE LOVE this veggie broth, called Better Than Bouillon! NO MSG and NO Palm Oil.  I used one heaping teaspoon and mixed it in some hot water. I then used some of the broth to saute my veggies.

*NOTE – While chopping up your veggies take this time to soak your cashews. Place cashews in hot water for about 15 minutes, drain water and then put to the side for use in the next step.

Next – Rinse your beans and add them to the pot along with the cashews and spices (nutmeg, turmeric, brown or coconut sugar, salt, pepper and cayenne – hold the NOOCH)

And now… the BOOOCH!… the vegetable kind! haha

Add the Kabocha in the pot, stir around, cover with a lid and let it simmer for about 15 minutes or until they get soft (not mushy!) you might have to add more water… you want the water to just about reach midway of the Kabocha.



While the Kabocha is doing it’s thing get your noodles going… I love these Gemelli noodles I grabbed from Costco (the ingredients are 100% Organic Durum Wheat Semolina – which provides 6 grams of protein per 2/3 cup cooked!) and they look and taste so good!


Take about 1/3 of the Kabocha, Nooch and about 1 cup of beans/cashew/onions/peppers/garlic, some broth and a can of coconut milk or 2 cups of soy milk (for less fat and more protein) soy milk might make it a bit more watery so add it in by half cups until you get the consistency you like – put all this in to a food processor and bleeeend. I prefer the food processor because I like my sauce chunky.


We are almost theeere…. taste your “cheese” add more seasonings if needed and then toss it all together to officially make your Vegan Mac N Cheese!

  • The Kabocha leftover of beans, cashews, onions, peppers, savory liquid, the “cheese”, and the noodles.

  • You definitely want the whole mixture to be a bit on the liquid-side (as shown in the 3rd picture below) because after a few minutes of serving it the starches with start absorbing the liquid and make it creamy – OMG I can almost taste it!


Vegan Mac N Cheese a la Kabocha

Course Main Course
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10 Servings
Author Melissa


  • 2 lbs Kabocha chopped into 1 inch cubes
  • 1 large Onion chopped
  • 5-7 cloves Garlic minced
  • 1 cup unsalted or rinsed cashews soak for 15 min in hot water
  • 1 tsp Bouillon I used Better Than Bouillon
  • 1/4 tsp Ground Nutmeg
  • 1 can Coconut Milk or 2 cups of Soy Milk If using Soy Milk add 1/2 cup at a time because sauce can become very watery
  • 1 tsp Coconut Sugar or Brown Sugar
  • 1 tbsp Garlic Salt More or less to taste
  • 1 tsp Black Pepper or to taste
  • Pinch Cayenne Pepper or more to taste
  • 6 tbsp Nutritional Yeast AKA... Nooch
  • 1 can Cannellini Beans
  • 1 can Garbanzo Beans/Chickpeas


  1. Put 1 cup of cashews in hot (not boiling) water for 15 minutes.

  2. Chop onions, peppers, garlic, kabocha (unless you buy chopped version - then get to sauteing).

  3. Make your veggie broth by combining 1 tsp of Better Than Bouillon to 2 cups of water.

  4. Use a few splashes of broth to saute onions, peppers and garlic (add garlic after onion and peppers become soft so that garlic doesn't burn).

  5. Add beans, cashews, seasonings (hold the nutritional yeast), remaining broth - stir - add kabocha (might have to add more water to just barely get halfway to the kabocha (see pictures above).

  6. Simmer mixture for about 15 minutes or until kabocha is soft (not mushy).

  7. While kabocha is simmering, start boiling water to make your noodles.  Follow your noodles package cooking instructions.

  8. Once kabocha is soft take about 1/3 of the kabocha, nutritional yeast and about 1 cup total of beans, cashews, onions, peppers, garlic and broth - add all of this and the "milk" of your choice to a food processor.

  9. Combine cooked noodles, remaining kabocha mix and kabocha cheese sauce and SERVE!

Let me know if you made this recipe? Did you change anything? Add? Omit? Like it? Love it?!


About the Author:

Melissa is a vegan Registered Dietitian, specialized in plant based nutrition. She helps people add some veggies to their diet or go vegan! Eating vegan means getting creative and sometimes collaborating with others to get the perfect meal. Enjoy!

Leave A Comment