Baked Vegan Pumpkin Mac and Cheese {GF}

Name: Vegan Pumpkin Mac and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 2 cups gluten free elbow pasta ((or pasta of choice)); 1 small pumpkin, baked* ((about 2 cups of 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)); 2/3 cup gluten-free breadcrumbs ((or regular if not gluten free)); 1.5 TB extra virgin olive oil ((or vegan butter)); 1 TB vegan parmesan ((optional)); 1 tsp dried parsely ((optional))

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

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. And while I already have a pumpkin pasta, this one is totally different 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).

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 pasta or my Vegetable Bean Casserole.

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. I recommend the roasted pumpkin because it adds more depth, flavor, and creaminess but sometimes we’re in a rush and can’t get it so the canned pumpkin is still good.

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!

Okay if you really need a few more reasons to try this bake 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!?

This baked vegan Pumpkin Mac and Cheese is creamy and delicious! The perfect fall comfort food!Click To Tweet

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4.84 from 6 votes

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

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 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)
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

2/3 cup gluten-free breadcrumbs (or regular if not gluten free)
1.5 TB extra virgin olive oil (or vegan butter)
1 TB vegan parmesan (optional)
1 tsp dried parsely (optional)

Instructions

Preheat oven to 350 degree
Cook pasta according to package directions until al dente, then rinse.
Add cashews and water and blend in a high-speed blender.
Add rest of sauce ingredients to a blender and blend until smooth.
Add pasta and sauce to oven safe pan or casserole dish.
Top with breadcrumbs.
Bake for 20 minutes or until breadcrumb topping is browned.

Recipe Notes

*You could use a canned pumpkin puree as a substitute if you don't have fresh pumpkin

Nutrition Facts

Vegan Pumpkin Mac and Cheese

Amount Per Serving

Calories 362 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Total Carbohydrates 48g 16%

Protein 21g 42%

Vitamin A 146%

Vitamin C 6%

Calcium 12%

Iron 35%

* Percent Daily Values are based on a 2000 calorie diet.

WHAT ARE SOME OF YOUR FAVORITE COMFORT FOODS?

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