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Description
This Creamy Vegan Pumpkin Mac and Cheese recipe delivers a comforting and flavorful dish perfect for fall. It’s a plant-based twist on a classic, with a rich and creamy sauce made from pumpkin puree and vegan cheese.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 (15 ounce) can pumpkin puree
- 1 cup unsweetened plant-based milk
- 1/2 cup nutritional yeast
- 1/4 cup vegan butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup vegan cheddar cheese shreds, or more to taste
Instructions
- Cook the macaroni according to package directions. Drain and set aside.
- In a saucepan, melt vegan butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in plant-based milk until smooth.
- Add pumpkin puree, nutritional yeast, garlic powder, onion powder, and nutmeg. Stir until well combined.
- Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in vegan cheese shreds until melted and smooth. Season with salt and pepper to taste.
- Add the cooked macaroni to the sauce and stir to coat evenly.
- Serve immediately.
Notes
- Adjust the amount of plant-based milk to achieve your desired sauce consistency.
- For a gluten-free version, use gluten-free pasta.
- Add a pinch of red pepper flakes for a little heat.
- Top with toasted breadcrumbs for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg