Vegan Pumpkin Mac & Cheese
Author:Vegan Pumpkin Mac & Cheese! Tender macaroni bathed in silky, creamy pumpkin-infused cheese sauce, topped with more cheese, and then broiled until golden, bubbly, crusty, and melty. It's quick, it's easy, and it's very delicious!
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
Store leftovers in the fridge for up to 5 days. My preferred method to keep leftovers nice and moist when reheating is to cover and microwave until hot, then spray the top with oil or a drizzle of melted vegan butter, (or more cheese shreds) and pop under the broiler for a few minutes until melty and bubbly. If you don't have a microwave cover tightly and bake in an oven or air fryer until hot.
NUTRITION
Serving: 1serving | Calories: 546kcal | Carbohydrates: 81g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Sodium: 1022mg | Potassium: 581mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6705IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 3mg
