It takes just 20 minutes to get this Vegan Pumpkin Mac & Cheese on the table. Tender macaroni with silky, creamy pumpkin-infused cheese sauce, and a golden, bubbly, crusty, and melty cheesy top to finish it off. Yum!
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Vegan Pumpkin Mac and Cheese - This nostalgic family favourite is exciting on so many cheesy and delicious levels!
With tender macaroni bathed in a pumpkin-infused cheese sauce and loads of cheese on top that gets broiled to crusty, melty golden perfection, it's warm and cozy, nothing short of luxurious, and can be ready in under 20 minutes. Perfect for family-friendly fall dinners, holidays, and entertaining!
Mac and cheese has been my favourite meal ever since I was a kid and I must admit that I mostly like to eat it on its own with no accompaniments, however, this vegan pumpkin mac would be rather wonderful with some gorgeous pieces of roasted squash or pumpkin and some crispy fried sage leaves. I also wouldn't say no to some no-knead focaccia or garlic bread (carbs on carbs!) and a beautiful crispy green salad with a simple vinaigrette.
It works extremely well as a side dish too with Beyond Meatloaf or vegan sausages and really comes into its own at festive gatherings like Thanksgiving and Christmas alongside your vegan roast, crispy roast potatoes, vegan ham, and gravy. A Thanksgiving spread would not be the same without this Vegan Pumpkin Mac and Cheese!!
Love all things mac and cheese? Be sure to give my Buffalo Mac and Cheese, healthy Baked Mac and Cheese, Dill Pickle Mac and Cheese, and my Black Pepper Broccoli Mac and Cheese a try too!
Mel x
Ingredients
Here is what you need at a glance:
The type of vegan cheese you use really matteers in this recipe. We need a high meltiness factor and lots of flavour too. I recommend using vegan cheddar-style cheese because it holds up against the pumpkin flavour. Milder cheeses like mozzarella-style don't.
My preference when making this recipe is the Daiya cheddar-style shreds (the one with the little "Daiya Oat Cream Blend" label on the bag). That's what was used in the Mac that is pictured and videoed here. I haven't always been the biggest fan of Daiya but the new formulation is really good and I find myself reaching for it more than any other vegan cheese when I need a nice melty top or a good texture in sauces.
Let's Make Vegan Pumpkin Mac!
Can't wait to make it? Here's a quick visual walkthrough (see the recipe card and recipe video for the full and detailed version):
1 - First cook the macaroni as per the instructions on the packet.
2 - Make the vegan pumpkin cheese sauce while it's boiling.
3 - Drain the macaroni, tip it into a dish, pour over the sauce, and stir to combine.
4 - Top with lots of shredded cheese.
5 - Broil until bubbly, melty, and golden.
Expert Vegan Cheese Melting Tip
Vegan cheese melts way better than it used to, but for an extra melty effect get yourself a little handheld water spray bottle and once you've scattered the cheese over the top of the saucy macaroni spray the surface with a generous amount of water before putting it under the broiler. Open the oven and spray again a few minutes later once it's on its way. The moisture helps the cheese melt beautifully! This also works for meals like pasta bake, lasagna, etc.
Recipe FAQs
You can but you'll lose the richness it gives, and you won't get quite as flavourful a sauce because you won't be able to cook out the flour in the butter. Instead, you'll need to gradually add the milk to the flour stirring as you go, then place the pan on the heat and proceed as per the recipe.
Mac and Cheese is best made fresh but if you need to make it ahead, this is the best way: Assemble the mac, sprinkle the cheese on top then let it cool. Wrap it up tightly and refrigerate for up to 5 days. When you want to cook it, remove it from the fridge, cover it with foil or an upturned baking tray, and bake for 20 minutes at 180°C/350°F. Remove foil then bake for about another 20 minutes until hot and bubbly. Finish under the broiler for a more golden top.
Yes. Assemble the mac, sprinkle the cheese on top then stop and let it cool. Wrap it tightly then freeze for up to 3 months. Thaw overnight in the fridge then cover with foil or an upturned baking tray. Bake for 20 minutes at 180°C/350°F. Remove foil then bake for about another 20 minutes until hot and bubbly. Finish under the broiler for a more golden top.
Recipe
Vegan Pumpkin Mac & Cheese
Author:WATCH HOW TO MAKE IT
Ingredients
- 1lb (453 grams) macaroni
- 3 tablespoons vegan butter , or olive oil
- 5 tablespoons all-purpose flour , or GF all-purpose
- 2½ cups (600 ml) dairy-free milk , unsweetened & unflavored
- 1 cup (240 grams) pumpkin puree
- 7 tablespoons nutritional yeast
- 2 tablespoons white miso paste
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1¾ packed cups (200 grams) vegan cheddar cheese shreds (1¼ cup in sauce ½ cup for top)
INSTRUCTIONS
- Bring a large pan of water to a rolling boil then cook the macaroni as per the directions on the packet. It's usually takes 8 to 10 minutes.
- While the macaroni is cooking add the butter to a saucepan. Melt over medium heat then add the flour. Whisk together well and let it cook for 1 minute. Remove from the heat and slowly add the milk whisking as you go to work out any lumps.
- Add the nutritional yeast, miso, onion powder, garlic powder, salt and pepper. Whisk to combine, put back on the heat then keep stirring or whisking until thick and creamy.
- Turn the heat down to medium-low. Add the pumpkin and 1¼ cup or about ¾'s of the cheese shreds. Stir until the cheese shreds have melted and the pumpkin is combined.
- Drain the macaroni then pour into an oven-proof dish (with about a 2.4 liter capacity). Pour over the cheese sauce, stir to combine then level out the top.
- Sprinkle over the remaining cheese. Broil (grill in the UK) until really golden brown and bubbly. If you have a water spray, spray the top of the cheese generously before you put it under the broiler, and a couple of times during for an extra melty top. Serve immediately or pop in the oven on a low keep warm temperature (170-200°F) if you're not quite ready.
NOTES
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Belinda says
I just made this for dinner tonight and holy cow!!!! it is soooooo good! I added a little smoked paprika and a few dashes of if liquid smoke and it was amazeballs. I also added some left over green onion slices and spinach I had on hand. I will definitely be making this again. Thanks for a great recipe 😋
Melanie McDonald says
I'm so pleased you enjoyed it, Belinda. Thank you for taking the time to leave a review. It's much appreciated!
Amy says
So quick and delicious!!