I create simple, delicious vegan recipes for busy people who still want to eat well—think one-pot meals, quick dinners, and easy bakes that actually taste amazing.
Currently training as a Vegan Nutritionist with Ecodemy, so you’ll always find a little nourishment behind the flavour too.
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My aim, is to help anyone enjoy eating more plant based foods.
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Last Updated on April 9, 2025 by Megan Jones
I created this vegan pumpkin mac and cheese as a cosy, cashew-free alternative for when you’re craving something creamy and comforting—but without the dairy or a ton of prep. It’s one of those recipes that sits perfectly in between: not a quick midweek throw-together, but definitely not a drawn-out kitchen project either. The pumpkin makes it silky, the miso and nooch bring the savoury depth, and that cheesy, herby topping just pulls it all together. Ideal for slower evenings when you want something a little special without the faff.
My One pan Creamy Red Pepper Pasta with White Beans (Vegan + Protein-Packed) is a perfect mid week meal idea if you are limited on time.
It’s the ultimate cosy dish, with a rich and velvety vegan cheese sauce that comes together with just a few pantry staples. This recipe proves that simple ingredients can create something very tasty, especially when topped with herbs and melted vegan cheese, the ultimate comfort food dinner! and you don’t have to only use tins of pumpkin purée for just pumpkin pie filling..
Enjoy this creamy, dreamy dairy-free pumpkin mac and cheese whenever you need a little comfort food!
It’s so simple to make. Melt butter and lightly sauté garlic and red pepper flakes until fragrant while your pasta cooks. Blend together the pumpkin, nutritional yeast, miso and spices into a rich, silky sauce. Toss it all together with your favourite pasta, sprinkle on the vegan mozzarella and you’ve got yourself a cosy, fall-inspired dinner in under 40 minutes.
– Vegan Mozzarella (fresh, or store bought): For that ooey gooey pasta topping. My favourite fresh vegan mozzarella cheese recipe is from School Night Vegan, in Richard’s recent book – “Anything you can cook I can Cook Vegan” and store bought options to use I love: Julienne Bruno Superstraccia (UK) And I hear grea things about Miyoko’s Creamery Plant Milk Mozarella (US)
– Garlic: Infuses the sauce with savoury flavour. Sub for 2-3 teaspoons of garlic powder if you don’t have fresh garlic to hand
– Miso Paste: Adds an umami depth to the sauce
– Pumpkin Puree: The star of the show, giving the sauce its creamy base and vibrant colour.
– Nutritional Yeast: Adds cheesy flavor and umami depth.
– Pasta (medium shells, elbows, or macaroni):Choose a shape that catches the sauce well.
– Salt, pepper, and nutmeg: To season and enhance the flavours.
– Pasta water: To help thin the sauce to the perfect consistency. If you forget to reserve some of the water – do not worry! This can be subbed for non dairy milk like, oat, unsweetened almond milk or soy milk. I would avoid coconut milk as this will alter the end taste.
1. Melt the vegan butter and lightly sauté garlic and red pepper flakes until fragrant while your pasta cooks. Remove from heat and set aside.
2. Cook the pasta: Reserve a cup / 200 ml of pasta water before draining.
3. Blend the sauce: In a blender, combine the pumpkin purée, miso nutritional yeast, salt, pepper, and nutmeg. Blend until smooth, adding some reserved pasta water to achieve a silky consistency.
4. Coat the pasta and bake: In a large oven safe pot or baking dish, combine the cooked pasta with the garlic and red pepper flake mixture as well as the pumpkin sauce. Stir until all the pasta shapes are well coated. Top with the vegan mozzarella and bake covered for 20 minutes until the pasta has softened and the cheese is melted,
5. Heat grill / broiler. Uncover and grill / broil just until the top is browned, 2–6 minutes, depending on your oven. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves and an optional drizzle of extra virgin olive oil
– Blend until smooth: For a creamier sauce, blend the pumpkin thoroughly in either a strong food processor or high speed blender
– Adjust consistency: Use the reserved pasta water to thin the sauce as needed.
– Customise your flavour: Add a sprinkle of smoked paprika for a smoky kick or stir in some sautéed veggies for extra nutrition.
– Spicy: Add 1-2 tea spoons of dijon mustard or chilli flakes, chili powder or hot sauce for a spicy kick.
– Tomato Topped: Top with diced tomatoes before baking in the oven
– Herb–infused: Stir in some fresh sage for a herby fall flavour.
– Cheesy: Sprinkle some vegan parmesan cheese or more nutritional yeast on top for extra cheesiness.
– Crunchy Topping: Top the pasta with a crunchy breadcrumb topping after you have melted the cheese.
–Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of water when reheating.
– Freezing: Freeze the sauce on its own for up to 2 months. Thaw in the fridge before reheating.
– Reheating leftover mac: Reheat gently in a saucepan, stirring in a bit of vegetable broth or plant milk to loosen the sauce.
Here are some frequently asked questions (FAQs) about making vegan pumpkin mac and cheese that can help you make the best pumpkin mac and cheese.
Yes! You can roast or steam fresh pumpkin and blend it until smooth. Just make sure it’s a similar consistency to canned pumpkin puree. But for convenience, canned pumpkin is quicker and works just as well.
Absolutely! Just use gluten-free pasta. Also ensure that your Miso paste is labelled gluten free. Most miso pastes are gluten free because the koji used is made with rice, but please check the label before purchasing.
The key is using pasta water to thin the sauce to the right consistency. Add a little at a time until it coats the pasta evenly. You can also add a splash of plant-based milk or broth if it thickens too much when reheating.
To make the recipe oil-free, sauté the garlic in a little water or broth instead of oil. The sauce itself can be made without any oil.
I’m a self-taught cook with a love for Plant based / Vegan food that is easy to make and tastes good.
Here you’ll find healthy vegan recipes that are easy to follow, taste delicious and focus on wholesome ingredients, with the odd indulgent twist.
My aim is to help anyone enjoy eating more plant based foods. On this blog you will find a whole variety of plant based recipe inspiration, cooking tips, recommendations, resources and more.
hi friend,
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