Vegan Pumpkin Mac and Cheese

It’s still pumpkin season, well in my book it is!

Pumpkin Mac? Yeah it sounds weird. But, it’s actually freaking delicious.

This recipe is one I make all fall long! And it is just in time for Thanksgiving! I am still a little shocked that thanksgiving is actually next week. Wowza.

Yes, I am dairy and gluten free. But, sometimes I just CRAVE mac and cheese. Like with a passion. I also have several issues with most pre-made vegan and gluten free mac and cheese. They usually have a lot of additives and are lacking in their nutritional value.

PUMPKIN MAC AND CHEESE IS THE ANSWER. This mac is super creamy, flavorful, delicious, and made with REAL ingredients. Which makes my heart so happy!

Print Recipe

Vegan Pumpkin Mac and Cheese

The vegan/gluten free mac of your dreams! Super creamy and flavorful. It's made with real ingredients and tastes like a pumpkin dream!

Course

Main Dish, Side Dish

Cook Time

1 20 minutes

Servings

Ingredients

• 1 Pie pumpkin Or 2 cups of canned pumpkin
• 1 Tbs Coconut or olive oil
• 2 Tbs Arrowroot starch
• 3 Garlic cloves
• 1- 1 1/4 Cup Plain almond milk or oat milk
• 2-3 Tbs Chopped sage and thyme I did half sage & half thyme
• 5 Tbs Nutritional yeast
• 4 Tbs Vegan cheese
• 1/4 tsp Cayenne
• 1/4 tsp Pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• salt and peper to taste

Course Main Dish, Side Dish Cook Time 1 20 minutes Servings Ingredients 1 Pie pumpkin Or 2 cups of canned pumpkin 1 Tbs Coconut or olive oil 2 Tbs Arrowroot starch 3 Garlic cloves 1- 1 1/4 Cup Plain almond milk or oat milk 2-3 Tbs Chopped sage and thyme I did half sage & half thyme 5 Tbs Nutritional yeast 4 Tbs Vegan cheese 1/4 tsp Cayenne 1/4 tsp Pumpkin pie spice 1/4 tsp cinnamon 1/4 tsp ginger salt and peper to taste

Instructions

Baking the Pumpkin

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil.
2. Cut the pumpkin in half. If you cut off the tops of the pumpkin cutting can be easier. Scrape out the strings and seeds with a spoon.
3. I brush the flesh with a olive or coconut oil ( I like to add cinnamon also). Place the pumpkins face down on the baking sheet.
4. Bake for 45 minutes until a fork easily pierces the flesh. Flip over and let cool. You want to wait at least 30 minutes before placing in the blender. If the pumpkin is too hot it can crack your blender. I am speaking from personal experience 🙂

Noodles

1. Cook the noodles according to the directions on the box. Ive been loving modern table noodles. They have 20 grams of protein per serving which makes my heart happy! With most gluten free noodles it is a great idea to toss the cooked pasta in a little oil as they dry out pretty easily.

Sauce

1. In a medium sized skillet heat extra oil. Sauté the onion and garlic.
2. Place the baked pumpkin or pumpkin puree in a high speed blender. Add sautéed garlic & onion, arrow root starch, approximately 3/4ths of dairy free milk ( you can add more later to adjust texture of the sauce), sage, thyme, nutritional yeast, vegan cheese, pumpkin pie spice, cayenne, pumpkin pie spice, cinnamon, ginger, salt, and pepper.
3. Blend until creamy and smooth. Taste the sauce and adjust your spices accordingly.
4. To heat the sauce over medium to low heat. Whisk frequently. The sauce should thicken up pretty quickly. About 3-5 minutes. If it gets too thick use more dairy free milk to thin out.
5. Toss the cooked pasta in the sauce. I love to top with vegan cheese and or extra nutritional yeast. ENJOY!!!

Recipe Notes

* The spices and amount of spices is all up to you! The way the recipe is the sauce has a bit of a kick to it. I always suggest starting light on the spices and the adjusting to taste! 

** This is modified from  Minimalist Baker she has nutritional break down!