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Creamy Vegan Pumpkin Mac and Cheese

Last Updated on January 22, 2024

Fill your bowl with the flavors of fall with this creamy vegan pumpkin mac and cheese. As autumn’s crisp winds usher in a symphony of rustling leaves and the golden hues of the season, we anticipate the comforting embrace of hearty dishes that for easy dinners everyone will love.

annie vegan mac and cheese pumpkin

This dish seamlessly marries the cozy flavors of autumn with the creamy, savory indulgence of classic macaroni and cheese. This is classic American comfort food at its finest.

With its velvety pumpkin sauce, aromatic spices, and perfectly al dente pasta, this autumn-inspired mac and cheese is a celebration of both seasonal flavors and heartwarming home cooking.

So if you like pumpkin and you’re looking for the best vegan mac and cheese you’ve come to the right place.

Creamy Vegan Pumpkin Mac And Cheese – Why You’ll Love This Recipe

pumpkin mac and cheese
  • It’s a creamy and savory dish that will warm you up this season.
  • It’s filled with the flavors of autumn.
  • It’s healthy and filled with nutrition.
  • It’s quick and easy. You only need 5 steps to make this recipe and have a wholesome meal.

Ingredients For Creamy Pumpkin Mac N Cheese

vegan mac and cheese pumpkin
  • 1 lb/450g cubed pumpkin or use butternut squash (about 2 cups)
  • ¾ cup/175ml almond milk ( oat milk, or other neutral non-dairy milk)
  • 2 tbsp/30ml olive oil
  • 5 tbsp/25g nutritional yeast
  • 1 tsp/2g onion powder
  • ¾ tsp/2g garlic powder
  • ½ tsp/1g smoked paprika
  • ¼ tsp/ ½ g ground nutmeg
  • 1 tsp/6g coarse salt
  • ½ tsp/1g ground black pepper
  • 8 oz/225g dry rigatoni (or other short pasta)

How To Make This Recipe

vegan pumpkin mac and cheese bake
  1. To make the vegan mac and cheese start by chopping the pumpkin into small cubes less than ¾”/18mm. Set aside.
  2. In a pan, heat the oil over medium heat. Add the cubed butternut and cover for 7 to 10 minutes or until the edges are soft. Stir occasionally.
  3. Take the lid off and add the onion powder, garlic powder, and pour the almond milk in. Reduce the heat to medium-low and simmer for 10 to 12 minutes. Stir frequently until the butternut is very soft. Meanwhile, cook the pasta according to package directions until al dente.
  4. Remove the sauce from heat and let it cool down for 3 to 5 minutes. Use an immersion blender to turn into a pumpkin puree mixture. Add in the remaining spices and sprinkle with nutritional yeast for a cheesy taste.
vegan pumpkin mac n cheese
  1. Toss the pumpkin purée mixture over the cooked pasta and serve immediately. For extra cheesiness sprinkle some more nutritional yeast on top. Serve the macaroni and cheese while hot. Enjoy.

* If you prefer a thinner sauce, add a bit more almond milk 1 tbsp/15ml at a time. Taste and adjust salt as desired.

If using a regular blender, allow to cool slightly before blending and return to the pan to reheat gently.

Health Benefits Of Pumpkins

Pumpkins offer several health benefits due to their nutritional content. Here are some of its nutritional value:

Packed with essential nutrients – They are an excellent source of vitamins and minerals, including vitamin A, vitamin C, vitamin E, potassium, and dietary fiber. They are also known for having low-calorie content.

High in beta-carotene – a type of carotenoid that the body can convert into vitamin A. Vitamin A is essential for good vision, immune system function, and skin health.

It also helps protect cells from damage caused by free radicals. This may reduce the risk of chronic diseases and promote overall health.

Potassium – can help regulate blood pressure and reduce the risk of stroke and heart disease. The fiber in pumpkins also contributes to heart health by helping to lower cholesterol levels.

Low in calories and high in fiber – which can help you feel full and satisfied, potentially aiding in weight management by reducing overall calorie intake. Fiber also promotes healthy digestion and prevents constipation.

Hydration – Pumpkins have a high water content, which can help with overall hydration, especially in their natural form or when used in soups and stews.

It is important to note that while pumpkins have all these benefits it is still a good idea to have a balanced diet.

(Source: WebMD)

Tips, Variations, And Substitutions

dairy free pumpkin mac and cheese

🍝 Other pumpkin or canned pumpkin purée – this recipe calls for sugar pumpkin (regular pumpkin) or butternut squash. But you can use other kinds like acorn squash or whatever variety is available to you.

🍝 Spaghetti squash – This can substitute the pasta used in this recipe to make it even more low-calorie. You can toss the sauce with the pumpkin pasta to coat and serve.

🍝 Coconut milk or cashew milk – this can take the place of almond milk. This will still give our sauce a super creamy taste but bear in mind that coconut milk or cream has a different flavor.

🍝 Cashews – you can give them a quick roast first to give the nuts a crunchier texture. Then sprinkle them around the dish before serving.

🍝 Chickpea pasta – This is a gluten-free pasta. You can use this as the pasta of your choice.

🍝 Make vegan cheese sauce – If you know how to make a batch or you can buy it in the grocery, you can add this to make your pasta more cheesy.

Top Recipes With Pumpkins

It is true that pumpkins are a filling ingredient that’s used for a lot of comfort food. And we have provided you with more pumpkin recipes that you can use this fall.

This Roasted Pumpkin Couscous is a quick and easy recipe that you can serve hot as a side or serve as a cold salad! Also suitable for vegans and vegetarians.

What can beat a fragrant and warm bowl of Thai lemongrass pumpkin soup during fall?

Especially when it’s creamy, thick, and aromatic. It’s the perfect meal to have when you just want to stay at home, curl up on the couch, and read a good book.

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Frequently Asked Questions

1. Can I Add Cashews To This Recipe?

Yes, you can! This will add another layer of nutty flavor and will add texture to the dish.

Aside from cashews, you can even use almonds, pistachios, pine nuts, or walnuts.

2. Can I Roast The Pumpkin Instead?

This is actually a good idea. This not only tenderizes the pumpkin but roasting it will give a more pronounced flavor and better caramelization.

3. What Kind Of Pasta Can I Use For Mac And Cheese?

Aside from macaroni and rigatoni, you can use whatever pasta you have in hand.

You can even use spaghetti squash if you really want to stick to the pumpkin theme. This is a versatile recipe and you can choose what is convenient for you.

annie vegan mac and cheese pumpkin

Vegan Pumpkin Mac n Cheese

Get ready for a mouthwatering experience with our Vegan Pumpkin Mac and Cheese. Savor the creamy goodness and embrace the flavors of autumn.
5 from 8 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 139kcal
Author: SHU-CHUN

Ingredients

Instructions

  • To make the vegan mac and cheese start by chopping the pumpkin into small cubes less than ¾”/18mm. Set aside.
  • In a pan, heat the oil over medium heat. Add the cubed butternut and cover for 7 to 10 minutes or until the edges are soft. Stir occasionally.
  • Take the lid off and add the onion powder, garlic powder, and pour the almond milk in. Reduce the heat to medium-low and simmer for 10 to 12 minutes. Stir frequently until the butternut is very soft. Meanwhile, cook the pasta according to package directions until al dente.
  • Remove the sauce from heat and let it cool down for 3 to 5 minutes. Use an immersion blender to turn into a pumpkin puree mixture. Add in the remaining spices and sprinkle with nutritional yeast for a cheesy taste. (Note)
  • Toss the pumpkin purée mixture over the cooked pasta and serve immediately. For extra cheesiness sprinkle some more nutritional yeast on top. Serve the macaroni and cheese while hot. Enjoy.

Notes

(*Note) If you prefer a thinner sauce, add a bit more almond milk 1 tbsp/15ml at a time. Taste and adjust salt as desired.
If using a regular blender, allow to cool slightly before blending and return to the pan to reheat gently.

Nutrition

Serving: 1person | Calories: 139kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 645mg | Potassium: 594mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9778IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 2mg

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2 thoughts on “Creamy Vegan Pumpkin Mac and Cheese”

  1. 5 stars
    Yummy! 🙂

    I learned I don’t like nutmeg though, so would personally remove that next time. But overall really delish!

    Will make again!

    Reply

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