Vegan Pumpkin Mac and Cheese

This Baked Vegan Pumpkin Mac and Cheese is the perfect cozy dish for fall. It’s a warm, comforting pasta baked in a velvety cashew-based sauce that’s packed with pumpkin flavor and cheesy goodness.

Fall is all about comfort food, and there’s no better way to celebrate the season than with a warm, cheesy bowl of pumpkin mac and cheese!

This recipe gives you the classic taste of mac and cheese with a fun fall twist! The creamy pumpkin sauce coats your favorite pasta, and it’s topped with crunchy breadcrumbs for extra texture. It’s a dish that combines comfort and flavor in every bite, making it a great choice for a tasty vegan dinner.

Vegan Pumpkin Mac and Cheese Ingredients:

• Dry Short Pasta: Choose your favorite pasta shape, like elbow macaroni, shells, or rotini. These types hold the creamy sauce well in their grooves, ensuring each bite is coated in pumpkin-cheesy goodness. For a gluten-free option, use chickpea or brown rice pasta.
• Vegan Butter: My favorite dairy free butter brands to use are Earth Balance or Miyoko’s.
• Fresh Sage Leaves: Sage offers a warm, earthy note that complements the pumpkin flavor. We’ll fry the sage leaves with garlic and butter until crispy. This step is optional but highly recommended for added richness.
• Garlic Cloves, minced: Fresh minced garlic brings a fragrant, savory base to the dish. Fry it in vegan butter with sage for a deeper, infused flavor, or simply mix it into the sauce raw if you prefer.

Pumpkin Cheese Sauce Ingredients:

• Unsalted Cashews: Soaked in hot water. They’re the base of the pumpkin cheese sauce.
• Unsweetened Soy Milk: You can also substitute with canned full-fat coconut milk for a creamier, richer flavor.
• Pumpkin Puree: I always use canned pumpkin from Libby’s, which delivers a consistent quality and vibrant flavor. Make sure to use pure pumpkin puree, and not pumpkin pie filling.
• Pasta Water: Reserve some of the starchy water from cooking the pasta. This will help adjust the sauce’s consistency and add extra flavor.
• Spices: A blend of Nutritional Yeast for a cheesy flavor, Garlic Powder and Onion Powder for depth, Smoked Paprika for a hint of smokiness, Nutmeg to enhance the pumpkin, and a pinch of Kosher Salt and Black Pepper to taste. Optional Chili Flakes can be added for a spicy kick!
• Vegan Cheddar Cheese Shreds
• Vegan Mozzarella Cheese Shreds

Crispy Panko Topping Ingredients:

• Panko Breadcrumbs: They’re light and airy, perfect for achieving a crunchy topping. They create a delightful contrast to the creamy mac and cheese.
• Vegan Butter
• Smoked Paprika: Adds a subtle smokiness and color to the crispy topping, enhancing the overall flavor of the dish.
• Vegan Parmesan Cheese

Utensils You’ll Need:

• Frying Pan: To cook the butter, sage, and garlic.
• Large Pot: For boiling the pasta.
• Blender: To make the pumpkin cheese sauce.
• Staub Ceramic Petite Pumpkin Cocotte Set of 2 (or 16oz Ramekins)

How to make Vegan Pumpkin Mac & Cheese:

Soak Cashews: Place cashews in hot water and soak for 10 minutes. Drain and set aside.

Fry Sage: In a frying pan, melt the vegan butter over medium heat. Once the butter has melted, add the sage leaves and cook for 1 minute. Then, add the minced garlic. Continue cooking for another 2-4 minutes, stirring occasionally, until the garlic turns slightly golden and the sage leaves become crispy. Remove the sage leaves and set them aside. Transfer the browned butter and garlic mixture to a small bowl to use later for the sauce.

Cook Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente according to package instructions. Before draining, scoop out 1/2 cup of pasta water and set it aside for the sauce. Drain the pasta and return it to the pot.

Blend Sauce: In a blender or food processor, combine the browned butter and garlic mixture, soaked cashews, milk, pasta water, pumpkin puree, nutritional yeast, garlic powder, onion powder, smoked paprika, nutmeg, salt, and pepper. Blend until smooth. Then add the cheddar and mozzarella cheese shreds. Blend on low for a few seconds, just until the cheese is incorporated.

Mix: Pour the sauce over the pasta in the pot, and stir until everything is combined. Taste and add more salt if you prefer.

Prepare the Crispy Panko Topping: In a small bowl, combine the melted butter, panko breadcrumbs, parmesan cheese, and smoked paprika. Mix well.

Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish, spreading it out evenly. Sprinkle the prepared panko mixture evenly over the top. Bake for 15-20 minutes, or until the mac and cheese is heated through and the topping is golden. For a crispier topping, broil for 1-2 minutes, watching carefully to avoid burning.

Serve: Remove from the oven and garnish with the crispy fried sage leaves. Serve immediately and enjoy!

More Vegan Dinner Recipes:

• Vegan Tomato Soup – Cozy up for dinner with a hot bowl of Vegan Tomato Soup and a grilled cheese sandwich on the side for dipping. It’s silky smooth, creamy, dairy-free, and made with a few ingredients you probably already have in your pantry.
• Lemon Pepper Tofu – Getting bored of the same recipes every week for dinner? Add this Lemon Pepper Tofu to your weekly rotation! It’s easy to make, bursting with flavor, and high in protein. Weeknight dinners just got better with this Lemon Pepper Tofu! 
• Vegan Sun Dried Tomato Pasta (One Pot) – One of the best pasta recipes that takes 30 minutes to make in one pot. Throw all the ingredients in a pot and this vegan dinner is ready for the entire family!

This Baked Vegan Pumpkin Mac and Cheese brings the flavors of fall to your table with its creamy texture and cheesy taste. It’s the perfect dish to warm you up and make you feel cozy. Enjoy every savory bite!

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