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What kind of recipe is it?
Creamy Vegan Pumpkin Mac ‘n’ Cheese is a delightful, plant-based twist on the classic comfort dish that combines rich flavors with a healthy, nutritious twist.
This recipe features creamy pumpkin puree, nutritional yeast for cheesy flavor, and various spices that create a warm, comforting experience.
It’s perfect for those following a vegan lifestyle, individuals seeking a healthier meal option, or anyone wanting to impress their friends with a unique and delicious alternative to traditional mac ‘n’ cheese.
Enjoy guilt-free indulgence with every bite!
Ingredients
Ingredient | Quantity |
---|---|
Macaroni pasta | 8 ounces (about 2 cups) |
Pumpkin puree | 1 cup (canned or fresh) |
Nutritional yeast | 1/2 cup |
Non-dairy milk | 1 cup (unsweetened, almond or oat recommended) |
Olive oil | 2 tablespoons |
Garlic powder | 1 teaspoon |
Onion powder | 1 teaspoon |
Smoked paprika | 1 teaspoon |
Ground black pepper | 1/2 teaspoon |
Salt | 1/2 teaspoon |
Fresh parsley (optional) | For garnish |
Note:
- Verify that the macaroni pasta is gluten-free if required.
- You can adjust the spices to your preference for more or less flavor.
Cooking Steps
1. Gather all ingredients and measure them out according to the specifics in the ingredient list to guarantee a smooth cooking process.
2. Bring a large pot of salted water to a boil over high heat. Use approximately 4 liters (4 quarts) of water for 8 ounces (about 2 cups) of macaroni pasta.
3. Once the water is boiling, add the macaroni and cook for 7–9 minutes, stirring occasionally, until al dente (slightly firm to the bite). Drain the pasta and set aside, reserving about 240 ml (1 cup) of the pasta water for later use.
4. In the same pot over medium heat, add 2 tablespoons (30 ml) of olive oil. Heat for about 1 minute until shimmering, but don’t let it smoke.
5. Lower the heat to medium-low and stir in 1 cup (240 ml) of pumpkin puree, 1/2 cup (120 ml) of nutritional yeast, and 1 cup (240 ml) of non-dairy milk.
Mix well until combined, creating a smooth sauce. Stir for about 3–4 minutes until heated through and slightly thickened.
6. Add the seasoning mixture: 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of salt.
Continue to cook for an additional 2 minutes, stirring frequently, until the flavors meld and the sauce is creamy.
7. Incorporate the cooked macaroni into the sauce in the pot. If the sauce is too thick, gradually add the reserved pasta water until the desired creaminess is achieved (use about 60 ml (1/4 cup) as needed).
8. Once well combined and heated through (around 1-2 minutes), remove from heat. Optionally, let it sit for 2-3 minutes for the flavors to set.
9. Serve immediately, garnishing with fresh parsley if desired. For the best flavor and texture, enjoy while hot.
Variations
- Spicy Vegan Pumpkin Mac ‘n’ Cheese: Add 1/2 teaspoon of cayenne pepper and a splash of hot sauce to the sauce for a kick of heat.
- Creamy Vegan Pesto Mac ‘n’ Cheese: Stir in 1/2 cup (120 ml) of store-bought or homemade vegan pesto after combining the sauce ingredients for an herby flavor twist.
- Gluten-Free Pumpkin Mac ‘n’ Cheese: Substitute regular macaroni with gluten-free pasta; the cooking time may vary, so adjust according to package instructions.
- Roasted Garlic Pumpkin Mac ‘n’ Cheese: Use roasted garlic puree (1/4 cup or 60 ml) instead of garlic powder for a richer flavor; roast garlic by wrapping whole bulbs in foil and baking at 200°C (400°F) for 30–40 minutes.
Tips on plating and presentation

When it comes to plating your creamy vegan pumpkin mac ‘n’ cheese, the goal is to make it as visually appealing as it’s delicious.
Use a wide, shallow bowl to add depth and sprinkle some nutritional yeast or chopped parsley on top for color.
Adding a few pumpkin seeds gives it a nice crunch and a seasonal touch.
Your guests won’t be able to resist!
What other dishes can I pair it with?

After plating your creamy vegan pumpkin mac ‘n’ cheese, consider what other dishes might complement its flavors.
A vibrant kale salad with a lemon-tahini dressing offers an invigorating crunch. Roasted Brussels sprouts add a fantastic earthiness, while some garlic bread provides a comforting, nostalgic touch.
Together, these dishes create a balanced, festive meal that showcases the deliciousness of your mac ‘n’ cheese.
What drinks can I pair it with?

To elevate your creamy vegan pumpkin mac ‘n’ cheese, I often find it helpful to pair it with the right drinks.
A crisp apple cider or a light white wine, like Pinot Grigio, complements the dish beautifully.
If you prefer non-alcoholic options, a spiced chai or herbal tea can also enhance those cozy flavors.
Try these pairings for a delightful meal experience!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Absolutely, I prefer using fresh pumpkin! Just roast and puree it. It’s a bit more work, but the flavor’s incredible. Trust me, you’ll love the freshness it brings to your dish. Enjoy!
Is This Recipe Gluten-Free?
Yes, this recipe’s gluten-free! I typically use gluten-free pasta to keep it that way. Just double-check any additional ingredients you use; let’s make sure everything stays aligned with your dietary needs. Enjoy!
How Long Does the Dish Last in the Refrigerator?
The dish lasts about four to five days in the refrigerator when stored in an airtight container. I usually enjoy it within a few days to keep that fresh taste I love!
Can I Freeze Leftover Pumpkin Mac ‘N’ Cheese?
Yes, you can freeze leftover pumpkin mac ‘n’ cheese! I usually portion it into airtight containers. When I’m ready to enjoy it again, I just thaw it in the fridge and reheat for a comforting meal.
What Are Alternatives to Nutritional Yeast?
You can use blended nuts, seeds, or miso as alternatives to nutritional yeast. I’ve also found that seasoning with vegan cheese, tahini, or even garlic powder adds great flavor, so don’t hesitate to experiment!