Pumpkin Mac & Cheese (Vegan)

Extremely-creamy, cozy, and excellent for fall. This vegan Pumpkin Mac & Cheese has a silky cashew-pumpkin sauce that tastes deliciously cheesy-no dairy wanted. Make it quick on the stovetop, or bake it with a crispy panko-sage topping for the right vacation facet.

Mac and cheese is already peak consolation meals, however including pumpkin takes it to a complete new cozy stage. The sauce is ultra-smooth and tacky due to cashews, miso, and dietary yeast, whereas pumpkin makes it additional creamy with a comforting fall twist. Eat it straight off the range for a fast dinner, or bake it right into a effervescent casserole with crispy sage and panko if you wish to impress.

Whereas I like having my grab-and-go vegan mac & cheese powder within the pantry, this pumpkin model feels next-level. It is wealthy, decadent, and a little bit fancy, however nonetheless fast and straightforward to make (and secretly full of healthful components).

Bowl of vegan pumpkin mac and cheese with spoon and sage.

Why This Pumpkin Mac & Cheese Is a Should-Make

Versatile: Make it stovetop-easy for a fast dinner, or gown it up with panko and sage for a holiday-worthy facet.
Healthful cheesiness: In the event you’re not a fan of store-bought vegan cheese substitutes, you may recognize that this cheese sauce is made with easy, healthful components: cashews, miso, dietary yeast, and pumpkin puree. It is filled with good-for-you components that style AMAZING.
Make-ahead: Whether or not you make this pumpkin mac & cheese as a meal prep lunch or prep it upfront for a vacation so you possibly can pop it within the oven the day-of, it’s going to retailer and reheat effectively.

Overhead view of ingredients for vegan pumpkin mac and cheese with labels.

Components for Pumpkin Mac & Cheese

Pasta: elbows, shells, bowties, or orecchiette. Use gluten-free pasta if wanted.
Pumpkin purée: 100% pumpkin (not pumpkin pie filling). Or, make your individual by chopping a pie pumpkin in half, scooping out the seeds and strings, then roasting cut-side down at 400ºF for 40-50 minutes till tender. Scoop out the flesh and mash or mix till {smooth}.
Uncooked cashews: when blended, they take advantage of luscious creamy sauce. I purchase raw cashew pieces as they’re extra reasonably priced. (Examine the recipe notes for a nut-free model if wanted).
Dietary yeast: provides a savory tacky taste. (Do not confuse it with bread yeast, that is a very totally different factor). Discover dietary yeast within the well being meals part of your grocery retailer or online.
White miso: provides a little bit umami funk = actual cheese vibes. It is one in all my go-to secret weapons to make vegan cheeses have that aged umami taste. Most grocery shops carry it or order it online.
Cornstarch: helps the sauce thicken & cling.
Heat spices: paprika, garlic powder, onion powder, black pepper.
Non-obligatory topping: panko, vegan butter (or olive oil), paprika, dietary yeast, and crispy sage. For the crispy savory topping.

Find out how to Make Vegan Pumpkin Mac & Cheese

Prepare dinner the pasta: Observe the package deal instructions and prepare dinner till the pasta is al dente.

Make the sauce: Add the cashews, pumpkin, water, dietary yeast, cornstarch, miso, and seasonings to your blender. Mix till the combination is totally {smooth}, scraping down the edges as wanted.

Thicken the sauce: Pour the sauce into the pot you cooked the pasta in (saves on a dish) and simmer over medium warmth for five to eight minutes, or till it is thick and creamy.

Add the pasta: Stir within the cooked pasta. You’ll be able to eat it now all creamy and luscious or…

Overhead view of pumpkin mac and cheese in casserole dish.

Take it to the following stage and bake it. Preheat your oven to 350ºF. Coat a baking dish with nonstick spray or oil and unfold the mac & cheese inside, in an excellent layer.

Overhead view of panko topping in glass bowl with spoon.

Make the topping: Stir collectively the panko, melted butter, dietary yeast, and paprika and sprinkle the combination over the pumpkin mac.

Spoon in casserole dish of vegan pumpkin mac and cheese.

Bake: Place the pan within the oven and bake for 25-Half-hour, or till the highest is golden.

Overhead view of vegan pumpkin mac and cheese in bowl with sage leaves.

Add the crispy sage (if desired): Fry the sage leaves in a little bit of oil or vegan butter till they’re crispy. Switch to paper towels, then sprinkle with salt and serve together with your pumpkin mac and cheese.

Ideas and Variations

Swap the squash: Butternut, kabocha, honeynut, and even candy potato all work rather than pumpkin. Reduce in half, scoop out the seeds (or prick candy potatoes with a fork), and roast at 400ºF (200ºC) till the flesh is tender and simply pierced with a fork, about 25-35 minutes for smaller squash or candy potatoes, 40-55 minutes for bigger ones. Let cool barely, then scoop out the insides and mash or mix till {smooth} earlier than utilizing.
Cashew-Free or Nut-Free: Substitute cashews with blanched almonds or uncooked sunflower seeds. Or use store-bought vegan heavy cream (see recipe notes).
Gluten-free pleasant: Use GF pasta and GF panko. If you do not have panko, pulse toasted GF bread into coarse crumbs for higher crunch than normal breadcrumbs.
Oil-free tweaks: Skip the butter/oil within the sauce. For the topping, toast the crumbs in a dry pan till golden earlier than sprinkling over the casserole.
Make-ahead sport plan:
- Possibility 1 (finest for texture): Prepare dinner the pasta and make the sauce, however retailer them individually within the fridge (as much as 2 days). Mix simply earlier than baking so the noodles keep completely saucy.
- Possibility 2 (nonetheless works, a bit softer): Assemble the entire casserole with topping, cowl, and refrigerate for as much as 2 days. When baking straight from the fridge, add 5-10 minutes to the bake time. If the pasta has soaked up an excessive amount of sauce, simply stir in a splash of plant milk earlier than topping and baking.

Spoonful of vegan pumpkin mac and cheese in casserole dish.

What to Serve With Pumpkin Mac and Cheese

Find out how to Retailer & Reheat Leftovers

Fridge: Switch leftovers to an hermetic container or cowl them within the baking dish. Refrigerate for as much as 4 days.
To reheat: Heat leftovers within the microwave, a 350ºF oven, or in a pan on the stovetop over medium-low warmth, with a splash of plant milk.
Freeze: The sauce freezes superbly (as much as 3 months). Cool utterly, portion into hermetic containers, and freeze. Thaw in a single day within the fridge, then whisk over low warmth with a splash of plant milk to convey it again to silky earlier than tossing with freshly cooked pasta. (I do not suggest freezing the assembled pasta, because it tends to get mushy.)

In the event you do this pumpkin mac and cheese recipe, tell us by leaving a remark, ranking it, and remember to tag @itdoesnttastelikechicken on Instagram. You too can pin this recipe on Pinterest to put it aside for later!
Bon appetegan!
Sam Turnbull.