Vegan Pumpkin Mac and Cheese

Creamy, flavorful, and oh-so-delicious, this vegan pumpkin mac and cheese is a healthy, dairy-free, wholesome alternative to classic comfort foods. It’s super delicious, incredibly cheesy, and bursting with plant-based ingredients. The cooked pasta is tossed in a vegan cashew-based cheese sauce and topped with vegan parmesan. You’ll love the intense, smoky flavor of roasted pumpkin.

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Why You’ll Love This Vegan Pumpkin Mac and Cheese Recipe

Creamy and dreamy: This vegan pumpkin pasta offers a velvety, creamy texture reminiscent of traditional mac and cheese without the cheese itself. Cashew-based vegan pumpkin pasta sauce is super creamy and satisfying, thanks to the light coconut milk.

Dairy-free: This pumpkin pasta is a healthier alternative to classic dairy-based macaroni and cheese. Cashews add a rich, succulent creaminess synonymous with mac and cheese, making it a guilt-free comfort food.

Easy to do: This easy vegan pumpkin mac and cheese is a hassle-free dinner solution for a busy weeknight, but sophisticated enough to stand out on special occasions. Just cook the pasta and pumpkin and let your oven and blender do the heavy lifting.

Friendly and family-friendly: Loved by kids and adults alike, this vegan pumpkin mac and cheese recipe is a great way to introduce your little ones to plant-based meals in the disguise of a fancy dish.

How to Make the Best Vegan Pumpkin Mac and Cheese

Prepare the pumpkin sugar and garlic

Cut your sweet pumpkin in half, remove the guts and seeds and drizzle with olive oil, salt and pepper. Place your pumpkin halves face down on a lined baking sheet. Slice the top of the garlic head and season the exposed top with olive oil, salt and pepper. Place the head of garlic upside down on the baking sheet next to the pumpkin.

Cook the pumpkin and garlic with sugar

Bake at 425°F for 40 minutes until the pumpkin is fork tender. Remove the garlic once the top is golden, which should take about 20 to 25 minutes. Let the roasted pumpkin cool slightly, then remove 2 cups of cooked pumpkin flesh with a spoon.

Prepare the pumpkin sugar and garlic

Mix the pumpkin and cashew cream

Add the cooked pumpkin flesh, raw cashews, nutritional yeast, light coconut milk, tapioca starch, cinnamon, nutmeg, onion powder, lemon juice, salt and pepper in a blender. Mix everything together until you have a smooth and creamy cheese sauce. Season it to your taste.

Pumpkin and Cashew Cream

Cook the pasta

While preparing the sauce, cook the macaroni noodles according to package directions. Once cooked al dente, drain the noodles and add them to a saucepan.

Mix and garnish

Pour the pumpkin cheese sauce over the cooked macaroni noodles in the pan.

Mix pumpkin cheese sauce and macaroni

Mix everything together until the noodles are coated in the creamy pumpkin sauce.

mix sauce and pasta

Serving Vegan Pumpkin Mac and Cheese

Finish by topping your pumpkin mac and cheese with fresh thyme, sage, and vegan parmesan for an extra burst of flavor. Serve and enjoy!

serve vegan mac and cheese

What is a sugar pumpkin?

Sugar pumpkins, also known as pie pumpkins, are small, round, sweet pumpkin varieties with dense, smooth flesh. Unlike the large pumpkins often used for carving at Halloween, sugar pumpkins are generally smaller and more manageable in size. Their buttery, sweet flavor and less fibrous flesh make them ideal for baking recipes like our pumpkin mac and cheese.

You can bake, sauté, roast or steam them to make pumpkin pies, purees and soups to add a touch of sweetness while infusing a pleasant pumpkin flavor. You can even eat them raw if you’re a fan of the pumpkin flavor.

Easy Tips for Making Vegan Pumpkin Mac and Cheese

Prepare it without nuts: If you’re allergic to nuts, substitute hemp or sunflower seeds for the cashews for a similar creamy texture.

Boost fiber and nutrients: Use whole-wheat pasta or legume-based pasta to add extra fiber and protein to your meal.

Alternative pumpkins: If sweet pumpkins aren’t available, you can substitute canned pumpkin puree or roast a butternut squash for a similar taste and texture.

Add crunch: If you prefer a crunchy mac and cheese casserole, transfer your pumpkin mac and cheese to a baking dish, top with bread crumbs, and bake at 400°F for an additional 15 minutes.

More Vegan Recipes You’ll Love

GREEN GODDESS PASTA SALAD

CARBONARA PASTA SALAD

CREAMY ALL VEGAN BAGEL PASTA

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Pumpkin Mac and Cheese Recipe

Vegan Pumpkin Mac and Cheese

Creamy, flavorful, and oh-so-delicious, this vegan pumpkin mac and cheese is a healthy, dairy-free, wholesome alternative to classic comfort foods. It’s super delicious, incredibly cheesy, and bursting with plant-based ingredients. The cooked pasta is tossed in a vegan cashew-based cheese sauce and topped with vegan parmesan. You’ll love the intense, smoky flavor of roasted pumpkin.

Course Lunch, main course, pasta

Servings 3

Calories 467 kilocalories

  • 1 small sugar pumpkin – also called a pie pumpkin
  • 1 bulb of garlic
  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 1.25 cups light coconut milk
  • 1 tablespoon tapioca starch
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon onion powder
  • Squeezed lemon juice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 300 g macaroni noodles

Optional toppings

  • Fresh sage
  • Fresh thyme
  • Fresh chives
  • Vegan Parmesan Cheese
  • Cut your sweet pumpkin in half, remove the guts and seeds, and drizzle with a drizzle of olive oil, salt and pepper.

  • Place your pumpkin face down on a lined baking sheet.

  • Slice the top of a head of garlic and season the top with olive oil, salt and pepper. Place it on top of the baking sheet.

  • Bake at 425f for 40 minutes until your pumpkin is fork tender. Remove the garlic once the top is golden brown, about 20 to 25 minutes.

  • Let the pumpkin cool slightly, then remove the cooked interior and place 2 cups in a high-speed blender.

  • Add remaining ingredients and blend until smooth.

  • Season to taste as desired.

  • Cook your pasta according to package directions, then drain and add to a pot with your pumpkin cheese sauce.

  • Toss and top your pasta with fresh thyme, sage and vegan parmesan.

Portion: 1gCalories: 467kilocaloriesCarbohydrates: 63.3gProtein: 18gFat: 18gSaturated fat: 7.7gPolyunsaturated fats: 2.15gMonounsaturated fat: 5.63gSodium: 814.3mgPotassium: 896mgFiber: tengSugar: 9.5gVitamin A: 1265.94UIVitamin C: 7.89mgCalcium: 80mgIron: 5.6mg

Keyword easy dairy free mac and cheese, easy vegan recipe, healthy vegan mac and cheese, high protein vegan recipes, mac and cheese recipe, pumpkin mac and cheese, vegan pumpkin mac and cheese

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