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Creamy vegan pumpkin mac served in a bowl with herbs

Vegan Pumpkin Mac and Cheese

A delightful, creamy vegan twist on a classic comfort food, this Vegan Pumpkin Mac and Cheese is simple to make and perfect for family gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz gluten-free pasta of choice Opt for penne, elbow, or any shape you love!
Sauce Ingredients
  • 15 oz canned pumpkin puree The star of the dish providing a velvety texture.
  • 1 cup canned unsweetened light coconut milk Creates creaminess without dairy.
  • 1/2 cup nutritional yeast A great cheese flavor and source of vitamins.
  • 1 tbsp arrowroot starch/flour Helps thicken the sauce.
  • 1 1/2 tsp kosher or fine sea salt Adjust according to taste.
  • 1/2 tsp ground mustard Adds tang that complements the pumpkin.
  • 1/4 tsp garlic powder Enhances overall flavor.

Method
 

Cooking the Pasta
  1. Begin by cooking your gluten-free pasta according to package directions, ensuring it is cooked al dente.
Preparing the Sauce
  1. While your pasta is cooking, add pumpkin puree, coconut milk, nutritional yeast, arrowroot starch, salt, ground mustard, and garlic powder to a high-powered blender.
  2. Blend on high until everything is well incorporated, scraping the sides as needed for a smooth consistency. Taste and adjust salt if necessary.
Heating the Sauce
  1. Pour the mixture into a three-quart saucepan and cook over medium heat, whisking frequently until heated through and slightly thickened.
Combining
  1. Once the pasta is cooked, drain it and add it directly to the warmed pumpkin sauce. Stir thoroughly to coat each piece of pasta.

Notes

Nutritional yeast can be increased for a stronger cheesy flavor. Add sautéed vegetables for extra nutrition. If the sauce is too thick, add coconut milk or water.