If it hasn’t been proven before, let it be proven now: pumpkin is delicious in everything, and this vegan pumpkin macaroni and cheese recipe is the purest, most definitive example of that statement.
The pumpkin not only adds its unique, comforting flavor to the traditional dish but also works overtime as the creamy base for a cheese substitute. The result is a mac and cheese that outperforms any boxed variety and will instantly become your kids’ (or your kindred spirit’s) favorite.
While you could use a store-bought pumpkin puree as the foundation of the “cheese” in this macaroni and cheese recipe, if you have a little extra time on your hands, prepare a homemade pumpkin purée in advance. This added step naturally brings more authenticity to the dish and will make you even prouder of the outcome.
Vegan Pumpkin Macaroni and Cheese Recipe
For the pumpkin cheese sauce
- 1 cup pumpkin purée
- 1/3 cup nutritional yeast
- ¾ cup almond milk
- ¼ teaspoon garlic powder
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
For the macaroni
- 4 servings boiled noodles of choice
- 1 tablespoon nutritional yeast
Preheat the oven to 400 degrees Fahrenheit. Grease a baking dish and set aside.
For the pumpkin cheese sauce, whisk all of the ingredients together in a large bowl until combined and smooth.
Boil the noodles until just tender. Drain, rinse, and transfer the noodles to the bowl with the cheese sauce.
Use a spatula to fold the cheese sauce and the noodles together. Transfer the macaroni and cheese mixture to the greased baking dish. Use the spatula to evenly spread the mac and cheese evenly in the dish. Take the tablespoon of nutritional yeast and sprinkle it evenly across the top of the dish.
Pop the dish into the oven and cook for 20-25 minutes, or until the top is golden brown. Let the macaroni and cheese sit for ten minutes to cool slightly before serving. Enjoy!