- 2 cups Pumpkin puree
- 2 cloves Garlicroasted or sautéed
- 2 tbsp Arrowroot starch
- 1-1¼ cups Almond milkunsweetened plain or rice milk
- ½ tsp Sea salt
- 1 tbsp Sagechopped
- 1 tbsp Thymechopped
- 4-5 tbsp Nutritional yeast
- 3-4 tbsp Vegan Parmesan cheese
- ¼ tsp Pumpkin pie spice
- ¼ tsp Red pepper flakesor cayenne pepper (optional)
- 10 oz Gluten-free pasta
- Sagesautéed in oil over medium heat for 1 minute or until just slightly browned
- Pine nutsto taste
Vegan Pumpkin Mac and Cheese
This Vegan Pumpkin Mac and Cheese is so delicious. I love this time of year because pumpkin is one of my favorite vegetables – it is so versatile and so easy to make a creamy vegan sauce. You never have to feel like you’re missing out on mac and cheese again!
To make this, start by cooking and draining the pasta. As the pasta cooks, blend pumpkin along with other ingredients to make the sauce. Heat the sauce over medium-low heat until slightly thickened and warmed through. Mix with the pasta and serve garnished with sauteed sage leaves.
To make Vegan Pumpkin Mac and Cheese, you will need the following ingredients:
Steps to make Vegan Pumpkin Mac and Cheese
Place 2 cups of pumpkin puree in a high-speed blender along with 2 peeled and roasted cloves of garlic, 2 tablespoons of arrowroot starch, 1 cup of unsweetened plain almond or rice milk, ½ teaspoon of sea salt, 1 tablespoon of chopped sage, 1 tablespoon chopped thyme, 4-5 tablespoons of nutritional yeast, 3-4 tablespoons of vegan Parmesan cheese, ¼ teaspoon of pumpkin pie spice, ¼ teaspoon of red pepper flakes or cayenne pepper (if using). Blend on high until smooth and creamy.
Taste and adjust flavor
Taste the sauce and adjust the flavors to your liking. Add a pinch or two of salt for saltiness, nutritional yeast to make it cheesier, sage or thyme if it lacks a herby punch, vegan Parmesan cheese for a deeper flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flakes to add extra heat.
Combine pasta and sauce