Enjoy a world of flavour with this Vegan pumpkin mac and cheese without cashews, a creamy, nut-free vegan treat. Perfect for a quick, comforting Autumn / fall dinner, this sauce pairs beautifully with pasta and is topped with gooey melty dairy free mozzarella. A great dish for a cosy dinner.
When the craving for a warm, comforting bowl of pasta hits, my go-to is this creamy, indulgent pumpkin mac and cheese. 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..
This pumpkin mac and cheese is a lifesaver for busy weeknights when you need a satisfying meal in a pinch. The pumpkin puree gives the sauce a smooth, creamy base, and nutritional yeast adds richness and depth. Enjoy this creamy, dreamy dairy-free pumpkin mac and cheese whenever you need a little comfort food!
This sauce is all about creamy texture and cheesy flavour, without any dairy. Pumpkin puree gives it a gorgeous colour and subtle sweetness, while nutritional yeast adds that “cheesy” umami kick. It blends into a sauce that clings beautifully to every bite of pasta.
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.
Why You’ll Love This Recipe
– Pantry-friendly: This recipe is perfect for nights when you don’t want to run to the store. Canned pumpkin, nutritional yeast, and pasta are all you need for the base of this vegan mac and cheese.
– Creamy vegan sauce: The pumpkin creates a luxurious sauce that’s just as comforting as any traditional mac and cheese.
– Fall vibes: Pumpkin brings a subtle sweetness and seasonal flair that makes this dish feel extra special.
– Customizable: Add veggies like spinach or broccoli, a dash of hot sauce for heat, or even some smoky paprika for extra flavour.
– Quick & easy: Ready in just 35 minutes, making it ideal for those busy weeknights when comfort food is calling.
– Pasta (medium shells, elbows, or macaroni):Choose a shape that catches the sauce well.
– Salt, pepper, and nutmeg: To season and enhance the flavours.
– Pastawater: 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.
How to Make Vegan Pumpkin Mac and Cheese
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: Add 4½ cups / 1 Litre water and bring to a simmer. Add Conchiglie (sea shells) or other medium shell pasta and cook, stirring often to prevent pasta from sticking to the bottom of the pan, until about two thirds of liquid has been absorbed and pasta is very al dente, about 5 minutes. 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
Cook the Pasta until very al dente, about 5 minutes.Melt the vegan butter and lightly sauté garlic and red pepper flakes Sauté garlic and red pepper flakes until fragrant. Add pumpkin puree, nutritional yeast, miso paste, Salt and pepper and nutmeg to a blenderAdd silken tofu to blender alsoBlend the Sauce ingredients until smoothAdd the pasta to the sauce Coat the pasta fully with the pumpkin sauce If using, add half vegan mozzarella stirred in with the pasta and the other half to the top of dish
Helpful Cooking Tips for the best Vegan pumpkin mac
– 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.
Flavour Variations
– 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.
–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.
FAQ
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.
Can I use fresh pumpkin instead of canned?
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.
What’s a good substitute for nutritional yeast?
Nutritional yeast gives a cheesy flavour, but if you don’t have it, you can use vegan parmesan or a mix of miso paste and mustard for a similar umami taste.
Can I make this gluten-free?
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.
How do I keep the sauce from becoming too thick or dry?
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.
Can I add vegetables or protein to this dish?
Yes, this recipe is highly customizable! You can mix in spinach, peas, or roasted broccoli for a veggie boost. For protein, add cooked lentils, chickpeas, or crumbled tofu for a heartier meal.
How long will leftovers last?
Leftovers can be stored in the fridge for up to 3 days. If the sauce thickens, add a splash of water or plant-based milk when reheating to loosen it up.
Can I freeze the sauce?
Yes, you can freeze the sauce on its own for up to 2 months. Just thaw it overnight in the fridge and reheat gently on the stove, adding liquid as needed to achieve the right consistency.
Is there a way to make this recipe oil-free?
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.
What type of pasta works best for pumpkin mac and cheese?
Medium-shaped pasta like shells, elbows, or macaroni works best because it holds the creamy sauce well, but any pasta will do!
1 Tbsp. finely chopped thyme, plus leaves for serving
4 garlic cloves, finely chopped
1 tsp. freshly ground pepper
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground nutmeg
Instructions
Sauté the garlic: Melt 2 Tbsp unsalted butter in a pan and lightly sauté 4 finely chopped garlic cloves and 1/2 tsp red pepper flakes until fragrant. Remove from heat and set aside.
Cook the pasta: In a pot, add 1 litre (4½ cups) water and bring to a simmer. Add 500g shell (Conchiglie) pasta and cook, stirring often, until two-thirds of the water is absorbed and the pasta is very al dente (about 5 minutes). Reserve 200ml pasta water and then drain the pasta.
Blend the sauce: In a blender, combine 1 carton (349g) silken tofu, 1 can (425g) unsweetened pumpkin purée, 4 Tbsp nutritional yeast, 1 tsp ground pepper, 1/2 tsp ground nutmeg, and a pinch of salt. Blend until smooth, gradually adding some of the reserved pasta water (up to 200ml) to achieve a silky consistency.
Coat the pasta and bake: In a large oven-safe pot, combine the cooked pasta with the garlic and red pepper mixture. Add the pumpkin cheese sauce and stir until all the pasta is well coated. Stir in 150g vegan mozzarella. Top with the remaining 150g vegan mozzarella and bake covered for 20 minutes, until the pasta has softened and the cheese is melted.
Grill / Broil the top: Uncover the pot and grill / broil for 2–6 minutes until the top is browned. Keep a close eye to avoid burning. Let cool slightly, then top with 1 Tbsp fresh thyme leaves before serving.
