Vegan Pumpkin Mac and Cheese

delicious vegan pasta dish
Delicious vegan pasta dish
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For sauce:
2 cups Pumpkin puree
2 cloves Garlic roasted or sautéed
2 tbsp Arrowroot starch
1-1¼ cups Almond milk unsweetened plain or rice milk
½ tsp Sea salt
1 tbsp Sage chopped
1 tbsp Thyme chopped
4-5 tbsp Nutritional yeast
3-4 tbsp Vegan Parmesan cheese
¼ tsp Pumpkin pie spice
¼ tsp Red pepper flakes or cayenne pepper (optional)
For pasta:
10 oz Gluten-free pasta
Optional topping:
Sage sautéed in oil over medium heat for 1 minute or until just slightly browned
Pine nuts to taste

Nutritional information

  • For sauce:

  • For pasta:

  • Optional topping:

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:

Ingridiens for Vegan Pumpkin Mac and Cheese

Steps to make Vegan Pumpkin Mac and Cheese


Cook pasta


Follow the package instructions to cook 10 ounces of pasta. Once cooked, drain and set aside.


Blend sauce


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.


Heat sauce


Heat the sauce by pouring the contents of the blender into a rimmed skillet. Heat over medium-low, while whisking frequently for 3-5 minutes until the sauce is hot and slightly thickened. If it gets too thick, thin it out with a bit more dairy-free milk.


Combine pasta and sauce


Add the vegan pumpkin sauce to the pasta and toss until well combined.



Serve immediately in individual pasta bowls, garnished with sautéed sage leaves and pine nuts if you wish.

Never feel like you’re missing out on mac and cheese again with this Vegan Pumpkin Mac and Cheese! Try it soon and come back to leave a review with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious and healthy pasta! Thanks!

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