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Baked Vegan Pumpkin Mac and Cheese {GF}

This Baked Vegan Pumpkin Mac and Cheese is so creamy and delicious. It’s the perfect dairy-free comfort food for dinner and a great dish for the holidays.

Vegan Pumpkin Mac and Cheese

Oh yes, you heard that right, I made some Vegan Pumpkin Mac and Cheese! I took my basic vegan mac and cheese that I make with sweet potatoes (that reminds me I need to put that recipe up soon) and pumpkin-ized it for fall!

I’m pretty much pumpkin obsessed, which I’m sure you can tell if you’ve seen my Vegan Pumpkin Pasta and Pumpkin Vegetable Casserole.

This recipe one is totally different than my other pumpkin pasta because it’s baked and has some extra cheesy flavor…if you’re into that sort of thing (and I’m sure you are if you’re reading this post).

Vegan Pumpkin Mac and Cheese

Creamy and Delicious Comfort Food

When there’s a bit of a chill in the air, all I want are cozy things like sweaters, fuzzy socks, hot cocoa and baked creamy pasta. They’re warming and comforting and I can’t get enough.

I used to think that I should always be eating salads or smoothies because they’re “healthy” food. But I never felt good after putting something cold into my already cold body in the chilly weather.

Nowadays, I am more in tune with my body’s cues so when it’s cold out and I feel like I need something warming, I give my body what it’s craving like this vegan pumpkin mac and cheese, Vegetable Bean Casserole or Cashew Mac & Cheese recipes.

Vegan Pumpkin Mac and Cheese

Healthy Vegan Pumpkin Mac and Cheese

This vegan Pumpkin Mac and Cheese is one of my favorite things to eat right now.  I’ve’ tested this so many times and I still can’t get enough.

You could use canned pumpkin if you don’t have (or don’t feel like using) fresh pumpkin. Japanese pumpkin (aka kabocha squash) is a great one to use in this dish. While I recommend the roasted pumpkin because it adds more depth, flavor, and creaminess, sometimes we’re in a rush and don’t have time to roast a pumpkin so the canned pumpkin is still good.

I usually roast the pumpkin during my regular Sunday meal prep if I know I’m making the my pumpkin mac and cheese that week. FYI, for more info on my meal prep tips, check out my Vegan Meal Prep post.

My mac and cheese is healthier than any store-bought kind. It’s dairy-free, gluten-free, and delicious!

The pasta is best eaten right out of the oven so grab a bowl,  put on the Great Pumpkin Charlie Brown, and dig in!

Vegan Pumpkin Mac and Cheese

Okay if you really need a few more reasons to try this bake vegan Pumpkin Mac and Cheese (and I doubt you do), here they are:

  • it’s healthier than regular mac and cheese
  • it’s not overly pumpkin flavored so those that aren’t pumpkin-crazy will like it too
  • it’s kid-friendly
  • it would be a great dish for Thanksgiving
  • pumpkin is high in vitamin A
  • it’s gluten & dairy-free
  • it’s vegan pumpkin mac and cheese! who doesn’t want that!?

Meal Prep Tip: Bake the pumpkin the weekend before so it’s ready to go when you’re making this mac and cheese!

[clickToTweet tweet=”This baked #vegan Pumpkin Mac and Cheese is creamy and delicious! The perfect fall comfort food!” quote=”This baked vegan Pumpkin Mac and Cheese is creamy and delicious! The perfect fall comfort food!”]

If you make my vegan pumpkin mac and cheese recipe, let me know what you think by ★ star rating it and leaving a comment below.

Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @v.nutrition so I won’t miss it!

 

4.86 from 7 votes
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Vegan Pumpkin Mac and Cheese

This Baked Vegan Pumpkin Mac and Cheese is so creamy and delicious. It's the perfect comfort food for fall and a great dish for the holidays. 

Course Main Course
Cuisine American
Keyword pumpkin mac and cheese, vegan pumpkin mac and cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 362 kcal
Author Mary Ellen

Ingredients

  • 2 cups gluten free elbow pasta (or pasta of choice)
  • 1 small pumpkin, baked about 2 cups of pumpkin (you can sub canned pumpkin)
  • 1/2 cup cashews, soaked for 4 hours or in hot water for 10 mins
  • 1/2 cup water
  • 2/3 cup unsweetened cashew or soy milk
  • 2 TB tapioca starch
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 cup nutritional yeast
  • 1 tsp apple cider vinegar (or lemon juice)
  • 1/2 tsp salt
  • 1 tsp white miso (or another 1/2 tsp salt)
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)

Topping

Instructions

  1. Preheat oven to 350 degree

  2. Cook pasta according to package directions until al dente, then rinse.

  3. Meanwhile, add cashews and water and blend in a high-speed blender*.

  4. Add rest of sauce ingredients to a blender and blend until smooth.

  5. Add pasta and sauce to oven safe pan or casserole dish. 

  6. Top with breadcrumbs.

  7. Bake for 20 minutes or until breadcrumb topping is browned.

Recipe Notes

* I use a high speed blender like a Vitamix when blending the cashews.

Nutrition Facts
Vegan Pumpkin Mac and Cheese
Amount Per Serving
Calories 362 Calories from Fat 324
% Daily Value*
Fat 36g55%
Carbohydrates 48g16%
Protein 21g42%
Vitamin A 7300IU146%
Vitamin C 5mg6%
Calcium 120mg12%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.

WHAT ARE SOME OF YOUR FAVORITE COMFORT FOODS?

 

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Reader Interactions

Comments

  2. johanna @ green gourmet giraffe says

    That looks delicious and creamy – it is not quite warming up here so it is still soups and stews and pasta. Mac and cheese goes down well with my 8 year old but I wish she loved pumpkin and I could put it in the casserole like you have – I have used pumpkin to thicken a thin mac and cheese sauce and am a fan.

    Reply

  4. Nadia says

    This looks delicious and so comforting! I’ve tried making mac & cheese using butternut squash, but never tired pumpkin! Love the idea and must give it a go soon 😀

    Reply

  9. CC says

    Are you using dijon mustard or mustard powder in this recipe? It looks like powder in the video. Thanks for clarifying this.

    Reply

  15. Randi Tisdall says

    I’m totally with you on this one Mary Ellen lol- die hard pumpkin fan! I think it’s good to listen to your body when you’re craving something warm during the cold months too- it nourishes the soul! I’ll be putting this on my grocery list today, thanks!

    Reply

  17. Randi Tisdall says

    Just wanted to stop back by and tell you that we had this the other night and it was fantastic! I roasted extra pumpkin, so I mixed that in after the sauce was made- the added chunks were yummy! I also skipped out on the miso. But my kids and hubby loved every bite! Thank you!

    Reply

  19. Priy says

    First recipe I’ve read by you and I just made this dish which tasted amazing! I did change it up abit since I didn’t have onion and garlic powder. I fried some onion and garlic, as well as add a tiny bit of turmeric which i then blended with everything else. Also i didn’t have enough pumpkin so I baked some carrots too and added that in! Turned out great, mum couldn’t stop going back for more! Definitely will make it again and check out your other recipes! Thank you for this recipe!!

    Reply

    • Mary Ellen says

      Hi Falon! I haven’t tried that myself but I found this online “Use one tablespoon of arrowroot, cornstarch or flour for every 1-1/2 teaspoons of tapioca starch called for” so you could try a little more cornstarch than tapioca. I wouldn’t put too much though maybe TB. It’s not fully necessary for the dish so you could leave it out, it just makes the sauce a bit creamier.
      Let me know how it turns out if you try it.

      Reply

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