Vegan Pumpkin Mac And Cheese

This is, honestly, the best Vegan Pumpkin Mac and Cheese; a super creamy, totally autumnal and irresistible twist on a traditional comfort food classic. Made with wholesome ingredients like roasted pumpkin, squash and soaked cashews, this recipe is loaded with so much flavor, rich creaminess and the kind of savory warmth that makes any cozy night in or Thanksgiving feast feel extra special.

Each bite has a cheesy, sharp tanginess, without any dairy, thanks to a blend of plant based foods that create pure vegan cheesy goodness. I'm in love with the luscious, silky smooth and ultra creamy sauce that coats every piece of pasta in dreamy, golden deliciousness.

It's easy to make, super simple and versatile. Whether you want to serve it at dinner parties, add it to your weeknight dinner rotation or enjoy it alongside your favorite sweets during Halloween. With its indulgent texture, this dairy free and vegan recipe might just be the coziest fall pasta dish you'll make this season. It's the ultimate dish if you love rich, delicious, comforting food that's also plant-based. If you're looking for more fall recipes, try my Fall Sheet Pan Dinner, this Fall Pasta Salad and my Low Histamine Chili, next.

Why You'll Love This Recipe

I can't get enough of how it's creamy without the dairy!

Made with real pumpkin, coconut milk and gluten free pasta, I love that it's comforting and nourishing.

One pot, minimal clean-up, you guys.

I love that it's gluten and dairy free but still tastes absolutely incredible.

You can add loads of ingredients to it: veggies, spice or a yummy, crunchy topping.

It reheats beautifully. This just makes a great weekend recipe in my home.

It's giving fall, in every bite.

Ingredients Needed

Sugar pie pumpkin: This just makes the perfect creamy pumpkin sauce that works, pretty much everytime. You can also use canned pumpkin to make this recipe quicker!

Pasta: I used gluten free pasta, macaroni style for this recipe. You can use any short pasta shape. Feel free to use regular pasta if you are not gluten free.

Cashews: Soaked cashews blend up into a creamy sauce. They make a great vegan, gluten and dairy free sauce.

Coconut milk: Makes the sauce really creamy and delicious. I use full fat coconut milk for the best texture.

Chicken stock: Adds seasoning and savory flavor to the vegan pumpkin mac and cheese.

Garlic powder: I love adding the umami flavor from garlic powder.

Paprika: For some color. I love the rich, glowy color paprika gives to this pumpkin mac and cheese.

Avocado oil: I find cooking with avocado oil really neutral in flavor.

Gluten free breadcrumbs or crushed crackers: For a crunchy topping!

Step By Step Instructions

Step 1: Grab your ingredients and heat your oven to 400°F.

Step 2: Prepare the pumpkin by cutting it in half. Next, scoop out the seeds and pulp. Drizzle oil over the cut pumpkin and season it with salt.

Step 3: Bake the pumpkin at 400°F for 45 minutes, or until it turns soft.

Step 4: Cook pasta according to the package instructions.

Step 5: To a blender, add pumpkin, cashews, milk, chicken stock and spices.

Step 6: Pour the blender sauce over the drained pasta and toss breadcrumbs on top.

Step 7: Bake the vegan pumpkin mac and cheese for 15 minutes at 350°F and broil for 1-2 minutes at the end.

Storage

I always let my vegan pumpkin mac and cheese cool completely before storing it. Rather than storing it in a baking dish, I transfer leftovers into an airtight container and refrigerate it for about 3 to 4 days.

Reheat leftover pumpkin macaroni cheese mix on the stovetop or in the microwave. I add a little coconut milk or stock to bring back its creamy texture.

If you'd like to freeze it, portion it into freezer-safe containers and store for up to 2 months. Simply thaw it overnight in the fridge and reheat before serving.

Variations

Make a spicy version of this vegan pumpkin mac and cheese by adding a pinch of cayenne or a drizzle of sriracha.

Sometimes I'll swap regular paprika for smoked paprika. I love this smoky taste.

Mix your breadcrumbs with nutritional yeast and a drizzle of olive oil before sprinkling. This just gives the top a golden, cheesy crunch.

How To Serve 

Here's how I love to enjoy this vegan pumpkin mac and cheese:

• For a cozy, homemade dinner with crunchy salad!
• Warmed up the day after for lunch.
• I'll take it to a potluck!
• As the perfect side to pretty much any fall meal.

Recipe FAQ

Can I use fresh pumpkin instead of canned? 

Yes! Fresh pumpkin works beautifully in this recipe. Simply roast or steam pumpkin cubes until soft, then blend until smooth. Fresh pumpkin puree is often thicker than canned, so I add the coconut milk to thin it back a bit.

Can I add vegetables to this mac? 

Yes, definitely. I love adding caramelized onion, cooked spinach or even some roasted broccoli.

What's the best type of pasta for this recipe?

I prefer using short pasta shapes, like macaroni. You can also try making it with penne or farfalle pasta.

Can I make this recipe gluten free?

It's already gluten free, if you follow my ingredient list.

Can I prepare this recipe in advance? 

Yes. My vegan pumpkin mac and cheese is a great make ahead recipe.

Related Recipes

Be sure to try these fun fall recipe ideas next:

Apple Chia Pudding

Apple Cinnamon Blondies

Halloween Bark

Pumpkin Oatmeal Cookies

Candy Eyes

If you make this vegan pumpkin mac and cheese and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.