Easy Vegan Pumpkin Mac and Cheese Recipe
Craving that classic comfort food, but looking for a delicious vegan alternative? This Vegan Pumpkin Mac and Cheese will satisfy your cheesy desires without the dairy. Packed with creamy pumpkin puree, savory nutritional yeast, and warming spices, this dish is bursting with flavor. Plus, it’s easily customizable with your favorite vegan cheese and a crispy breadcrumb topping.
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Why You’ll Love This Vegan Pumpkin Mac and Cheese Recipe
- Missing mac and cheese nights? This recipe brings that melty, cheesy goodness back with a delicious vegan twist.
- Short on time? This Vegan Pumpkin Mac and Cheese comes together in less than 30 minutes, making it a great weeknight meal.
- Sneak in some veggies! You can easily add roasted vegetables like broccoli or cauliflower for a sneaky veggie boost.
- Love to customize? Play around with different vegan cheeses, spices, and even add-ins to make it your own.
- Perfect for fall potlucks! This crowd-pleasing recipe is sure to be a hit at any gathering.
- Leftovers taste amazing! This mac and cheese reheats beautifully for a satisfying lunch the next day.
- Freeze for later! Make a double batch and freeze half for a future cozy night in.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Pumpkin Mac and Cheese with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook your chosen pasta according to package directions until al dente, then drain and set aside.
Make the Cheesy Sauce
While the pasta cooks, add the pumpkin puree, soaked cashews, nutritional yeast, mustard powder, onion powder, garlic powder, paprika, nutmeg, salt, pepper, lemon juice, and coconut milk to a high-powered blender. Blend until completely smooth and creamy, about 1-2 minutes.
Combine for Perfection
Add the cooked pasta back to the pot and pour the creamy sauce over it. Heat over medium heat, stirring occasionally, until everything is warmed through and well combined.
Taste and adjust seasonings as needed. Serve immediately and enjoy your cozy vegan mac and cheese!
Recipe Notes and Expert Tips
- Fresh vs. Canned: Canned Pumpkin puree is perfectly acceptable for this recipe and readily available year-round. Fresh pumpkin puree can be used, but be sure to roast and puree your own pumpkin to avoid adding excess moisture to the dish.
- Color Matters: The vibrant orange color of the sauce is a good indicator of pumpkin flavor. If your sauce seems a bit pale, don’t hesitate to add a little more pumpkin puree for a richer flavor and color.
- Soaking is Key: Soaking the cashews for at least 30 minutes, or ideally overnight, softens them significantly, leading to a much smoother and creamier sauce. If you’re short on time, boiling the cashews for 10 minutes can work in a pinch.
- High-Powered Help: A high-powered blender is ideal for achieving a perfectly smooth and creamy sauce. If you have a standard blender, blend for extra time, scraping down the sides as needed, to ensure there are no grainy bits of cashews.
- Spice it Up: Want to add a little kick? Try incorporating a pinch of cayenne pepper for a touch of heat. Smoked paprika adds a deeper savory note, but regular paprika can be used as well.
- Cheesy Cravings: Craving a stronger cheese flavor? Add a sprinkle of your favorite vegan parmesan cheese or Nutritional yeast (find alternatives here if you don’t have any on hand) to the sauce while blending. You can also experiment with different vegan cheeses for a variety of flavors.
- Veggie Powerhouse: For a more substantial meal, roast some vegetables like broccoli, cauliflower, or even chickpeas, and fold them into the mac and cheese after it’s cooked.
How to Store Vegan Pumpkin Mac and Cheese
Made a big batch of this amazing Vegan Pumpkin Mac and Cheese and wondering how to save those delicious leftovers? Here’s how to ensure your leftover mac and cheese retains its perfect texture and flavor:
- Let it Cool Completely: This might be the hardest part, but resist the urge to dig into that leftover goodness right away! Allow your mac and cheese to cool completely at room temperature before storing it. This prevents excess moisture from building up in the container, which can lead to a mushy mess.
- Airtight is the Way to Go: Transfer your leftover mac and cheese to an airtight container. This will prevent any funky odors from seeping in and keeps the flavors fresh.
- Fridge is Your Friend: Leftover mac and cheese should be stored in the refrigerator for optimal freshness. It will stay safe to eat for up to 3 days, giving you plenty of time to enjoy those delicious leftovers throughout the week.
- Freezing Considerations: Pasta can become mushy after freezing and thawing. The creamy cashew sauce might also separate slightly upon reheating. If you want to freeze leftovers, consider portioning them into individual serving sizes. This allows for quicker thawing and minimizes the impact on texture.
What to Serve With Vegan Pumpkin Mac and Cheese
You can keep things simple and serve your pumpkin mac and cheese with a green salad with a light vinaigrette, or you can serve it with a deliciously crunchy vegan coleslaw.
Serve it with some cauliflower rice or with a bowl of air fryer sweet potato fries.
More Easy Vegan Recipes for You to Try at Home
- Walnut Sauce Pasta
- Tuscan White Bean Skillet
- Vegan Lentil Meatloaf
- Vegan Mushroom Stroganoff
- Gochujang Cabbage Steaks
Vegan Pumpkin Mac and Cheese
Skip the dairy, not the flavor! This vegan mac and cheese is packed with protein and healthy fats from cashews, creating a rich and creamy sauce without the cheese.
Ingredients
- 10 oz pasta of choice – rigatoni or macaroni works well
- 2 cups pumpkin puree
- ½ cup raw cashews – pre-soaked
- ¼ cup nutritional yeast
- 1 tsp mustard
- ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp nutmeg
- 1½ tsp sea salt
- Fresh cracked black pepper
- 2 tbsp fresh lemon juice
- 1 cup coconut milk
Instructions
- Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.10 oz pasta of choice – rigatoni or macaroni works well
- In a high-powered blender, add the pumpkin, the soaked and drained cashews, nutritional yeast, mustard, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to taste, lemon juice, and coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt if needed.2 cups pumpkin puree, ½ cup raw cashews – pre-soaked, ¼ cup nutritional yeast, 1 tsp mustard, ½ tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ¼ tsp nutmeg, 1½ tsp sea salt, Fresh cracked black pepper, 2 tbsp fresh lemon juice, 1 cup coconut milk
- Return the cooked and drained pasta back to the saucepan and add the cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste, serve and enjoy!
Notes
- Fresh vs. Canned: Canned Pumpkin puree is perfectly acceptable for this recipe and readily available year-round. Fresh pumpkin puree can be used, but be sure to roast and puree your own pumpkin to avoid adding excess moisture to the dish.
- Color Matters: The vibrant orange color of the sauce is a good indicator of pumpkin flavor. If your sauce seems a bit pale, don’t hesitate to add a little more pumpkin puree for a richer flavor and color.
- Soaking is Key: Soaking the cashews for at least 30 minutes, or ideally overnight, softens them significantly, leading to a much smoother and creamier sauce. If you’re short on time, boiling the cashews for 10 minutes can work in a pinch.
- High-Powered Help: A high-powered blender is ideal for achieving a perfectly smooth and creamy sauce. If you have a standard blender, blend for extra time, scraping down the sides as needed, to ensure there are no grainy bits of cashews.
- Spice it Up: Want to add a little kick? Try incorporating a pinch of cayenne pepper for a touch of heat. Smoked paprika adds a deeper savory note, but regular paprika can be used as well.
- Cheesy Cravings: Craving a stronger cheese flavor? Add a sprinkle of your favorite vegan parmesan cheese or Nutritional yeast (find alternatives here if you don’t have any on hand) to the sauce while blending. You can also experiment with different vegan cheeses for a variety of flavors.
- Veggie Powerhouse: For a more substantial meal, roast some vegetables like broccoli, cauliflower, or even chickpeas, and fold them into the mac and cheese after it’s cooked.
Nutrition
Serving: 1gCalories: 522kcalCarbohydrates: 72gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 906mgPotassium: 721mgFiber: 7gSugar: 7gVitamin A: 19189IUVitamin C: 9mgCalcium: 68mgIron: 6mg
Tried this recipe?Let us know how it was!
This looks delicious. I couldn’t determine, though; does this call for canned coconut milk (full fat?), or the half-gallon size milk you find in the dairy case? Thank you!
Hello! I used canned coconut milk in this recipe. But you could sub it out for any plant-based milk, except maybe the thinner ones such as rice milk.