Landscape image of Easy Vegan Pumpkin Mac and Cheese

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.

Stirring the cheese sauce into the pasta for Easy Vegan Pumpkin Mac and Cheese
Easy Vegan Pumpkin Mac and Cheese

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.

Easy Vegan Pumpkin Mac and Cheese with a fork
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.

Easy Vegan Pumpkin Mac and Cheese
Easy Vegan Pumpkin Mac and Cheese

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.

Close up of Easy Vegan Pumpkin Mac and Cheese
Easy Vegan Pumpkin Mac and Cheese

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:

Easy Vegan Pumpkin Mac and Cheese (Gluten-Free)

  • Servings: 2
  • Difficulty: easy
  • Print

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.

Ingredients

    For the sauce:
  • 200g pumpkin puree
  • 1 tbsp olive oil
  • 120ml unsweetened plant-based milk
  • 3 tbsp nutritional yeast
  • 2 tbsp vegan parmesan
  • 1 tbsp cornstarch
  • ½ tsp hot smoked paprika
  • ½ tsp garlic granules
  • 1 pinch of turmeric
  • Salt and pepper
  • 2 servings of pasta
  • For the Brussel sprout crisps:
  • 4 Brussel sprouts
  • Cubed baked pumpkin or squash
  • To serve:
  • Chilli flakes, fresh thyme, black pepper, extra vegan parmesan

Directions

  1. If making the Brussel sprout crisps, preheat the oven to 160Fan/180*C and line a tray with parchment paper. Trim the bottom of the sprouts and peel off the leaves. Rub with 1 tsp olive oil, salt and pepper and lay out on the tray. Bake for 5-8 minutes until crisp.
  2. To make the sauce: add the pumpkin, olive oil, milk, nutritional yeast, parmesan, cornstarch, paprika, garlic, salt and pepper to a blender and blend until really smooth.
  3. Pour into a saucepan and heat while stirring the sauce until warmed through and thickened. If it’s too thick, add 1-2 tbsp more milk.
  4. Cook the pasta according to packet instructions and drain, saving some of the water.
  5. Toss the pumpkin sauce through the pasta with a splash of cooking water.
  6. Serve in two bowls topped with the sprouts crisps and baked pumpkin or squash. Top with chilli flakes, fresh thyme, black pepper and extra vegan parmesan.
  7. If you are not having the sauce straight away, allow it to cool fully and store in a sealed container for 3-5 days. You can also store the cooled pasta with the sauce for 1-2 days in a sealed container in the fridge or freezer for up to 1 month.
Landscape image of Easy Vegan Pumpkin Mac and Cheese
Easy Vegan Pumpkin Mac and Cheese

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 TwitterFacebook and Pinterest  – please say hello!

With pumpkin mac and cheese love x

4 thoughts on “Easy Vegan Pumpkin Mac and Cheese (Gluten-Free)

  1. naturally.sophiexx says:

    Hey my friend Amy. I am not a fan of Mac and cheese unfortunately but definitely a splendid recipe for those who like Mac cheese. Splendid photography as always and I sooo need to try pumpkin 🎃 for sure and actually I tried pumpkin this eve actually as veggies with my dinner.
    I need to try spice pumpkin lattes for sure and splendid photography as always and sorry for my comment spams on your blog 😌🌱

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