Easy Vegan Pumpkin Mac and Cheese (Gluten-Free)

This Easy Vegan Pumpkin Mac and Cheese is ready in as long as it takes to cook pasta. It’s thick and creamy, cheesy and packed with vegetables and warming flavours. This mac and cheese is hearty, wholesome and so comforting plus it’s vegan, gluten-free and nut-free.

If you are looking for a new pasta obsession then this recipe is it. I think I have eaten this at least a few times a week since working on the recipe and I am not mad about it. I am not usually fussed about mac and cheese, apart from my previous Butternut Squash Mac n Cheese but since making this, I have been obsessed.

What makes this Easy Vegan Pumpkin Mac and Cheese so special?

This pasta sauce is:

• Thick and creamy
• Cheesy and packed with vegetables
• Naturally vegan, gluten-free and nut-free
• Easy to make in 10 minutes
• Great for meal prep and batch cooking
• Comforting, wholesome and hearty
• Healthy and delicious

If you are already hooked, then please scroll down to the recipe card below or let’s see what goes into this Easy Vegan Pumpkin Mac and Cheese.

The ingredients we need are:

• Pumpkin puree: I prefer to buy this in tins as it’s 100% pumpkin and is so easy to grab from the cupboard. Instead, you can roast pumpkin (or squash) in the oven until tender and then puree your own pumpkin/squash.
• Olive oil: a splash to add into the mix creates a great texture. You could also use sunflower or avocado oil.
• Unsweetened plant-based milk: any milk will do here and it’s important it is unsweetened as this meal is savoury.
• Nutritional yeast: this adds a lot of the cheesiness to the dish and is essential for the best tasting cheese sauce.
• Vegan parmesan: while the nutritional yeast adds a lot of cheesiness, I also like to add some vegan parmesan for the best flavour. There are a few vegan ones on the market, but my favourites are KindaCo or Follow Your Heart.
• Cornstarch: as we heat the sauce, this helps the sauce to thicken before serving it.
• Smoked paprika: I like hot smoked for the best flavour but any smoked paprika will work well.
• Garlic granules: the garlic flavour really adds a lot. If you have some leftover roasted garlic, you could instead use 1 clove but I would not use a fresh garlic clove as it will be too overpowering.
• Turmeric: this adds a great colour without affecting the flavour too much.
• Salt and pepper: seasoning this sauce well is key.

The method for this Easy Vegan Pumpkin Mac and Cheese is really easy. Just blend the sauce ingredients until smooth and then warm through to thicken it. If it gets too thick, add a splash more milk, too.

How can I serve this Easy Vegan Pumpkin Mac and Cheese?

I like to add some cubes of pumpkin or butternut squash and some crispy Brussel sprout leaves – I think the colours and textures are so great. The method for these are below, simply roast them until crisp. Once warmed through, stir the mac and cheese sauce through the pasta and that’s it. I also love to add some fresh thyme and black pepper.

Is this recipe nut-free and gluten-free?

Yes, this sauce is naturally gluten-free, just make sure your pasta is gluten-free. For nut allergies, make sure your vegan parmesan and plant-based milk are nut-free.

Can I make my own pumpkin puree?

I prefer to use pumpkin puree from a tin as it’s so easy and smooth but you can easily make your own. It’s best to slice the pumpkin (or squash) and rub with some olive oil. Bake at 160Fan/180*C for 45-60 minutes or until tender. Once cool enough to handle, scoop out the flesh and blend/puree in a blender until smooth.

How long will this last?

I demolish bowls of this pasta very quickly, but it is great to make ahead of time and you can reheat the pasta and sauce or just the sauce again. The pasta and sauce will last 1-2 days together and you can reheat it in the microwave or in the hob or you can keep the sauce alone for 3-5 days in the fridge. The pasta and sauce will also freeze well for up to 1 month.

I hope you will fall in love with this seasonal Easy Vegan Pumpkin Mac and Cheese and if you are looking for more warming recipes, how about my:

• Vegan Chilli Pesto Traybake
• Hassleback Squash with Herby Tahini
• Tomato Pesto and Gnocchi Traybake
• Peanut Chickpea and Cauliflower Curry
• Aubergine Chickpea and Tomato Harissa Stew

I look forward to hearing what you think of this Easy Vegan Pumpkin Mac and Cheese so please let me know in the comments below. If you do make this dish, I’d love to see your creations so please tag me in them –I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pumpkin mac and cheese love x