Vegan Pumpkin Mac and Cheese

4.50 from 6 votes

This easy vegan pumpkin mac and cheese comes together in 30 minutes and is an absolute hit! A simple and easy way to add flavor to a savory dish.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Servings: servings

Calories: 274kcal

Author: Andrew Bernard

Ingredients

2 ½ cups macaroni noodles, uncooked (Use gluten free if needed)
1 15oz can pureed pumpkin , about 2 cups (*see notes)
1 cup dairy free milk (we like oat for this)
⅓ cup nutritional yeast
¼ cup vegan butter
1 tablespoon lemon juice
1 tsp salt
½ teaspoon cracked black pepper
¼ teaspoon paprika
½ cup vegan parmesan cheese (we use Violife for this recipe)
2 cups vegan shredded cheddar cheese

Instructions

Bring a large salted pot of water to a boil.
Cook macaroni noodles according to the package. Drain noodles once done and set aside.
While noodles cook, add pureed squash, dairy free milk, nutritional yeast, butter, lemon juice, salt, pepper, paprika and parmesan cheese to a high powdered blender.
Blend this until very well combined about 3-5 minutes. Set aside.
*If using a high powdered blender, this will be warm already.
Once noodles are cooked and drained, return to pan, pour the cheese over the noodles and add in the vegan cheddar cheese over medium low heat.
Stir together often until all the vegan cheese shreds have melted and heated through.
Remove from heat. Adjust salt and pepper to taste and serve.

Video

Notes

*To make fresh pureed pumpkin - cut a sugar or pie pumpkin in half. Scoop out seeds and strings. Roast at 400 degrees F for 40 minutes or until pierced with a fork easily. Remove, let cool to room temperature, then remove flesh from skin and puree the flesh part.

*See post for notes about Top 8 Allergy Free variation. This can be Top 8 Allergen Free.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition