Why You’ll Love This Vegan Pumpkin Mac and Cheese
It’s vegan and soo comforting and delicious. To keep it vegan, we used vegan dairy cheese and Silk’s Soymilk, which helped to keep this a bit lightened up while keeping all of the comfort. Comfort may be my favourite word in this post; have you noticed? Perfect amount of pumpkin. While the mac and cheese doesn’t “scream” pumpkin flavour, it really contributes to the creaminess and the flavour. Creamy and cheesy. In addition to the pumpkin adding creaminess, this recipe is made with THREE (!) types of vegan cheese. We’re really putting the “cheese” in “mac and cheese” with this one! Made in one pot. Did I mention you need just one pot to make this pumpkin mac and cheese? That means no dishes and super easy prep!
For more savory pumpkin recipes, be sure to check out my pumpkin chili. So good! .
Notes on Ingredients
Scroll down to the recipe card below for measurements.
Elbow macaroni – You can use any small pasta that you prefer. Garlic & onion – Aromatics that add flavor. Silk Soy Milk – Or your preferred soy milk. Be sure to use unsweetened. Vegan butter Whole wheat flour Powdered mustard – Adds depth to the flavor of the sauce. Spices – Sea salt, black pepper, and dried sage. Vegan cheese – I used three types of shredded vegan cheese, which adds complexity to the flavor profile. Use your favorites. Pumpkin puree – The perfect way to use homemade pumpkin puree! Be sure to grab pumpkin puree, NOT pumpkin pie filling if you grab a jar at the store. Vegan butter – You can use melted vegan butter or olive oil for the topping. Whole wheat panko bread crumbs – Adds the crunchy topping to the macaroni.
Tips for Success
Here are a few things to keep in mind when making your vegan pumpkin mac and cheese.
My PRO tip for this recipe would be to broil it at the very end. It’s not a must, but a few extra minutes really takes the breadcrumbs from yum to outstanding. Do not forget the sage! It goes so well with the pumpkin! Use a mixture of cheese. Using a variety of different cheeses adds so much depth to the flavor of this dish. Don’t overcook the pasta. Boil the pasta until just al dente, as it will continue to cook in the oven. If you boil it too long, you’ll end up with mushy noodles.
What To Serve With Pumpkin Mac and Cheese
This pumpkin mac and cheese makes a delightful entree or side dish. You can serve it with a simple side salad, air fryer green beans, or balsamic roasted veggies for a complete meal. It also makes a great side to some vegan fried chicken.
How To Store & Reheat Leftovers
Fridge. Store leftover pumpkin mac and cheese in the fridge for up to 4 days. Be sure to cover the pan tightly with foil or transfer to an an airtight container. Reheat. Reheat the vegan pumpkin mac and cheese in the oven until heated through. Individual portions can be reheated in the microwave.
More Savory Pumpkin Recipes To Try
Pumpkin Alfredo Pasta Vegan Pumpkin Chili Creamy Pumpkin Soup Homemade Pumpkin Puree
If you try this Vegan Pumpkin Mac and Cheese (Vegan) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
