This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!
This vegan mac and cheese is loaded with creamy, cheesy, pumpkin flavor. It's an epic adult version of your favorite childhood meal!
This has quickly become one of my all time favorite vegan comfort foods and a family favorite for the fall and winter seasons.
This pumpkin mac and cheese pasta is:
- vegan
- dairy-free
- made with real pumpkin puree
- gluten-free (if you use gluten-free pasta)
- a delicious lunch or dinner the whole family can enjoy
- made with simple ingredients
- creamy and cheesy
If you're a fan of this, be sure to check out my traditional vegan mac and cheese recipe and all my favorite vegan pasta dishes too!
Helpful Tips
Blend Until Silky Smooth: Don't rush the blending step - give it a full minute or two so the sauce turns out creamy and lump-free. No one wants grainy mac & cheese (vegan or not).
Cook Pasta Just to Al Dente: Slightly undercook your pasta since it'll soften a bit more once you mix it with the warm vegan cheese sauce. Mushy mac is a tragedy we can all avoid.
Salt Matters: Taste the sauce before mixing it into the pasta and adjust the salt. Pumpkin can be a little sweet, so don't be shy about seasoning it properly.
Add Pasta Water If Needed: If your sauce feels too thick once mixed with the pasta, a splash or two of reserved pasta water to loosen things up without diluting the flavor.
Easy Variations
Add Some Green: Toss in a handful of baby spinach, kale, or even frozen peas at the end for a little color and extra nutrition. Your body will thank you.
Smoky Vibes: Stir in a teaspoon of smoked paprika or chipotle powder for a smoky twist. It turns the cozy factor up to 11.
Get Cheesy (Again): Want it extra cheesy? Mix in a little vegan cream cheese, a scoop of nutritional yeast, or your favorite melty dairy-free cheese.
Roasted Veg Boost: Roasted cauliflower, broccoli, or butternut squash make great mix-in. And they're a great way to sneak in some veggies for the family.
Crunchy Toppings: Pour the mac and cheese into a baking dish, top with breadcrumbs, and broil for a few minutes. Yum!
Spice It Up: A pinch of cayenne, a few dashes of hot sauce, or some red pepper flakes = yes, yes, and yes.
Pumpkin Swap: No pumpkin? No problem. Use canned butternut squash, sweet potato puree, or even carrot purée if you're feeling really wild.
Protein Power: Stir in some sautéed tempeh, lentils, or chickpeas to bulk things up and keep you fueled up longer.
FAQs
Can I leave out the nutritional yeast in the recipe?
The nutritional yeast (I use this brand) gives a pleasant nutty flavor and texture that resembles traditional parmesan cheese. When paired up with the creamy cashews it really helps give that cheesy consistency we all love! So personally, I wouldn't leave it out.
Is there an alternative to soaking the cashews overnight?
If you forget to soak your cashews or don't have the time, here's a trick. Boil water in a large pot. Then remove it from the heat and allow the cashews to sit in the hot water for 30-60 minutes. This will be enough to still give that ultra-creamy texture you want!
Can I make butternut squash mac and cheese instead?
Yes, totally! This recipe will work exactly the same with pureed butternut squash in place of the pureed pumpkin. Or try out this Butternut Squash Mac and Cheese.
Can I make this ahead of time?
Totally. You can make the sauce a day or two in advance and just cook the pasta fresh when you're ready to eat. It makes weeknights feel way less chaotic.
How do I store leftovers?
Pop any leftovers into an airtight container and store them in the fridge for up to 4 days. This dish thickens a lot as it sits. When reheating leftovers, stir in a little non-dairy milk or water to revive that creamy texture.
Can I freeze it?
I wouldn't. Pasta tends to get weird and mushy after freezing, and the creamy texture of the sauce doesn't always bounce back. If you must freeze it, freeze just the sauce and make fresh pasta when you're ready to eat.
Is this gluten-free?
It can be! Just swap in your favorite gluten-free pasta. Chickpea pasta, rice pasta, quinoa spirals - whatever works for you. Just adjust the cook time accordingly.
More Vegan Recipes
If you love this vegan pumpkin mac and cheese, be sure to check out these other delicious recipes:
Recipe
Vegan Pumpkin Mac and Cheese
Equipment
Ingredients
- 2 cups pumpkin puree
- ½ cup raw cashews soaked in cool water overnight or for 1 hour in boiling water
- ¼ cup nutritional yeast
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons sea salt
- black pepper to taste
- 2 tablespoons lemon juice
- 1 cup coconut milk
- 10 ounces rigatoni pasta medium-sized macaroni shells, or pasta of your choice
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.
- In a high-powered blender, add the pumpkin, the soaked and drained cashews, nutritional yeast, mustard powder, 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 as needed.
- 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.
Nandini Roy says
Thanks for this “Vegan Pumpkin Mac and Cheese” recipe. Definitely going to share this recipe with my colleagues. Love everything I see here and cannot wait to try your recipes out.