Vegan Pumpkin Mac and Cheese (easy recipe)

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This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, low-fat and filled with plant-based ingredients. The recipe is very easy and quick to make.

This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.

To me, nothing is more autumnal than pumpkin. So, the first thing that came to my mind was making a creamy Vegan Pumpkin Mac and Cheese since I saw all these big pumpkins at the market. There is nothing better than enjoying a big bowl of creamy, dreamy pumpkin pasta on cozy fall days, right? This dish is also absolutely perfect for anytime – no matter the weather or season.

This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make. This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.

Vegan Pumpkin Mac and Cheese with healthy ingredients

This healthy Vegan Pumpkin Mac and Cheese is adapted from my basic Vegan Mac and Cheese recipe, which contains basically vegetables, such as potatoes, carrots, onions and garlic. For this recipe I simply used pumpkin instead, but you could also use butternut squash or sweet potatoes, if you like.

Pumpkin Animation

Creamy, plant-based vegan cheese sauce

Further ingredients are cashews, spices and nutritional yeast flakes which are essential for a creamy sauce with a cheesy flavor. If you’re allergic to cashews or nuts in general, you can swap out to sunflower seeds or simply use plant-based cream. Macadamia nuts are a good choice too, but it may alter the taste and color. For both alternatives make sure to soak the nuts/ seeds before.

This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make. This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.

Vegan Pumpkin Pasta with Hokkaido

My favorite type of pumpkin is Hokkaido. It has a delicious, flavorful taste and becomes super creamy when it’s puréed. Another great thing about using Hokkaido, you don’t have to peel it. Simply cut in a half, remove the seeds with a tablespoon and roast in the oven or cook/ steam according this recipe -> Pumpkin Purée – 3 ways to make it.
I like roasted pumpkin best because it has an more intense flavor than cooked. To save time, I use to make a big batch pumpkin purée ahead and store in the fridge or freeze leftovers for further meals. Of course, you could also use canned pumpkin or squash as an option.

This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make. This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.

I hope you‘ll LOVE this Vegan Pumpkin Mac and Cheese recipe! It’s:

  • Healthy
  • Plant-based
  • Dairy-free
  • Flavorful
  • Creamy
  • Cheesy
  • Easy to make
  • Super delicious

xThis creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.

Serve with any veggies you like!

This pasta recipe is super versatile because you can add any vegetables you like in this dish. For example you could add sautéed garlic mushrooms, courgettes, egg-plants, tomatoes or any other vegetables you like. I usually add spinach and mushrooms, because they’re a perfect combination with this creamy Pumpkin Pasta. This dish makes about 4 servings and its perfect for company or meal-prep or just when you need an easy weeknight meal this fall. Have fun trying, my lovelies! 😊

This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.

 

5 from 2 votes
This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.
Vegan Pumpkin Mac and Cheese (easy recipe)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, low-fat and filled with plant-based ingredients. The recipe is very easy and quick to make.
Course: Hauptgericht, Lunch & Dinner, Main Course
Servings: 4 servings
Author: Bianca Zapatka
Ingredients
  • 14 oz gluten-free pasta* (400 g)
  • 1 tsp olive oil
  • 2-3 cloves garlic minced
  • 14 oz pumpkin purée or squash (400 g) cooked or canned
  • 2/3 cup cashews* (100 g) presoaked in water (for at least 3h)
  • 3-4 tbsp nutritional yeast flakes
  • 1/2 tsp paprika
  • about 1 cup water (or vegetable broth)
  • salt, pepper (to taste)
Toppings (optional):
  • dairy-free parmesan cheese
  • parsley chopped
Instructions
  1. Soak Cashews for at least 3 hours (or overnight). Or simply cook for about 10-15 minutes in a pot.

  2. Prepare pumpkin purée (if using homemade). It's ready in only 2-3 minutes when cooking in the microwave.

  3. Cook pasta according package instructions to 'al dente'.

In the meantime, make the sauce:
  1. Heat up oil in a small pan and roast garlic for about 1-2 minutes.

  2. Rinse and drain cashews and add along with water, pumpkin, roasted garlic, nutritional yeast and spices to a high speed blender. Blend until smooth and creamy. Add more water, if the sauce is too thick.

  3. Drain pasta, put back into the pot, pour sauce over and heat everything up while stirring occasionally.
  4. Season again to taste, and top off with fresh chopped parsley and vegan parmesan, if desired.

  5. Enjoy! 😊
Notes
  • To make this dish GLUTEN-FREE, you can use gluten-free pasta.
  • If you’re NUT ALLERGIC, you can sub sunflower seeds or just use plant-based cream. Read more suggestions in the text above.
  • To make a PASTA BAKE, you can fill your pumpkin pasta in a baking dish, sprinkle with bread crumbs and bake at 355°F (180°C) for about 15 minutes, until golden-brown and crumbly.
  • The vegan pumpkin cheese sauce can be stored in a closed jar and refrigerated, for about 3-4 days. It is also suitable for freezing.
Did you make this dish via my recipe? Leave a comment and rate the recipe for other users! If you post a photo on instagram, use the hashtag #biancazapatka and tag me via @biancazapatka to make sure I’ll see it. I’m looking forward to see all your lovely creations! 🙂

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN YOUR FAVORITE PICTURE, IF YOU LIKE! 😊

This creamy Vegan Pumpkin Mac and Cheese is the perfect healthy comfort food! It’s super delicious, cheesy, plant-based, low-fat and very easy to make.

12 Comments

  1. 5. October 2018 / 1:33

    I tried this recipe and it was super fast and easy to make from the first time. I am no chef but it was super tasty and my meat eater boyfriend also really liked it! Thanks for the recipe

    • Bianca Zapatka 5. October 2018 / 22:20

      Hi Laura,
      So glad that you and your boyfriend liked this recipe. Easy recipes are my favorites. 🙌🏻 Thank you for your feedback. 😊
      Lots of love,
      Bianca ❤️

  2. Kat
    5. October 2018 / 22:20

    Oh my gosh, this looks delicious! I’m gonna try this out tomorrow – thank you for the idea 🙂

    • Bianca Zapatka 5. October 2018 / 22:27

      Thank you, Kat 😊
      I hope you’ll love it as much as I do!
      Lots of love,
      Bianca ❤️

  3. 8. October 2018 / 9:54

    Your brilliant photos always melt my heart 😍😍 And the pumpkin sauce is so good, you totally rocked this mac and cheese xD – Natalie

    • Bianca Zapatka 8. October 2018 / 12:43

      Hi Natalie,
      So happy that you like my recipes!
      Thank you so much 😊
      Lots of love,
      Bianca ❤️

  4. Kyle
    10. October 2018 / 23:41

    What do you do with the sliced onion?

    • Bianca Zapatka 11. October 2018 / 10:37

      I add only garlic but you can also add onion, if you like. Simply roast along with the garlic.

  5. Sanjana M
    11. October 2018 / 12:24

    Tried making it and it tasted amazing!! It’s usually hard to convince my brother to enjoy of plant-based cheese recipe but he was extremely please with the turn out of this dish! thank you so much for this recipe Bianca xx

    • Bianca Zapatka 13. October 2018 / 13:08

      Hi Sanjana,
      Thank you so much! So happy that you could also convince your brother. 😊
      Lots of love,
      Bianca ❤️

  6. Samantha Beasley
    4. January 2019 / 23:41

    This recipe is soooooo creamy and delicious! I struggled not to eat the whole batch! I am always in awe of your amazing recipes and incredible photography! Xx

    • Bianca Zapatka 6. January 2019 / 11:02

      Hi Sam 😊
      So glad that you liked it!
      Thank you <3
      Much Love,
      Bianca

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