If you’re craving a comforting, rich, and utterly satisfying dish that’s completely plant-based, you’re going to fall head over heels for this Creamy Vegan Pumpkin Mac and Cheese Recipe. It’s the perfect blend of velvety dairy-free cheeses, smoky vegan bacon, and the subtle warmth of pumpkin and sage that transforms classic mac and cheese into something uniquely delicious!
Why You Should Make This Recipe
Unbelievably Creamy Texture: The combination of dairy-free cheeses and pumpkin puree creates an irresistibly smooth and creamy sauce that coats every bite.
Seasonal and Comforting Flavors: Pumpkin and sage bring cozy fall vibes that are both comforting and exciting to your taste buds.
Perfectly Crispy Topping: Garlicky sage breadcrumbs add a satisfying crunch and an aromatic punch to balance the creaminess.
Rich in Plant-Based Goodness: With kale, vegan bacon, and nutritional yeast, it’s hearty, flavorful, and packed with wholesome ingredients.
Ingredients & Substitutions
This recipe uses simple, thoughtful ingredients that all come together to create layers of flavor and wonderful texture. Each component plays a vital role — from the cheesy dairy-free blends that offer a luscious base to the aromatic sage and crispy breadcrumbs that bring extra character.
- Dairy-free butter: Essential for sautéing and adding richness without dairy.
- Garlic & sage: These aromatics infuse fantastic flavor into the breadcrumbs and sauce.
- Dairy-free smoked gouda & cheddar: Use your favorite vegan cheeses for that melty, savory cheese flavor.
- Nutritional yeast: Adds cheesy depth and umami, enhancing the sauciness perfectly.
- Pasta: Shortcut pasta works great here; you can swap with gluten-free pasta if needed.
- Lacinato kale and meatless bacon: Give this dish heartiness and texture with wholesome greens and smoky bites.
- Pumpkin puree & smoked paprika: Bring a subtle sweetness and smoky warmth for a comforting twist.
How to Make Creamy Vegan Pumpkin Mac and Cheese Recipe
Step 1: Prepare the Garlicky Sage Breadcrumbs
Start by melting dairy-free butter in a small skillet over medium heat. Once melted, add the minced garlic and stir constantly for about a minute until fragrant. Then sprinkle in finely chopped fresh sage and cook for another 30 seconds. Toss in the panko breadcrumbs and stir until they turn golden brown and crispy. This topping adds amazing texture and aroma, so set it aside while you work on the rest of the dish.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to package directions until just al dente. Drain it well and set it aside—just enough time for us to make that luscious cheese sauce!
Step 3: Make the Cheese Sauce
In a pot over medium heat, warm the dairy-free heavy cream until it begins to gently simmer. Gradually stir in the grated dairy-free smoked gouda and cheddar along with the nutritional yeast. Keep stirring until everything is melted into a silky, cheesy sauce. Transfer the pot to a low heat burner to keep it warm and ready for the final mixing.
Step 4: Sauté Aromatics and Bacon
In a large skillet or wok, melt dairy-free butter over medium heat. Add diced onions and minced garlic, cooking for 2-3 minutes until soft and fragrant. Then toss in the diced meatless bacon and cook until it’s nice and crispy. These steps build a smoky, savory foundation that’ll make your mac and cheese sing!
Step 5: Wilt the Kale and Add Spices
Stir in the lacinato kale along with smoked paprika, salt, and freshly cracked black pepper. Cook just 1–2 minutes until the kale softens but still holds its bright green color — this adds that vibrant touch both visually and nutritionally.
Step 6: Combine Pasta, Pumpkin, and Cheese Sauce
Add the cooked pasta to your sautéed kale and bacon, tossing everything to combine well. Next, stir in the smooth pumpkin puree and follow with the warm cheese sauce. Mix gently but thoroughly until the pumpkin and cheese coil into a creamy, dreamy pumpkin sauce that lovingly envelops every pasta piece.
Step 7: Serve with Golden Breadcrumbs
Dish out your warm, creamy vegan mac and cheese into bowls, then generously top with those irresistible garlicky sage breadcrumbs. The crunch will perfectly complement the soft, luscious pasta. Dive in immediately and savor every cozy, comforting bite!
How to Serve Creamy Vegan Pumpkin Mac and Cheese Recipe
Garnishes
The crispy garlicky sage breadcrumbs are a must for that gorgeous texture contrast. You can also sprinkle some fresh chopped parsley or chives for a pop of color and fresh flavor. A dash of smoked paprika sprinkled on top adds a touch of smoky warmth and visual appeal.
Side Dishes
This creamy vegan pumpkin mac and cheese pairs beautifully with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic sautéed green beans also make lovely, nutritious companions. For an extra cozy meal, pair it with crusty artisan bread to mop up every cheesy, pumpkin-y morsel.
Creative Ways to Present
For a show-stopping presentation, bake this recipe in individual ramekins topped with the sage breadcrumbs until golden and bubbling. Or serve it in hollowed-out mini pumpkins for a festive autumn feast. For a casual crowd-pleaser, pile it high in a large skillet right at the table and invite everyone to dig in family-style!
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy vegan pumpkin mac and cheese in an airtight container in the fridge for up to 5 days. Keep the garlicky sage breadcrumbs separately at room temperature to preserve their crispness, then sprinkle fresh breadcrumbs on top when reheating.
Freezing
This dish freezes well! Portion it into freezer-safe containers and freeze for up to 2 months. Be sure to leave out the breadcrumbs if you plan to freeze, as they won’t maintain their crunch after thawing.
Reheating
Reheat gently on the stove or in the microwave, adding a splash of your favorite plant milk to loosen up the sauce. Stir often to revive that creamy consistency. Finish by adding fresh garlicky sage breadcrumbs on top for that perfect final crunch.
FAQs
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Can I use canned pumpkin or fresh pumpkin for this recipe?
Canned pumpkin puree is the easiest and best option for this recipe as it provides a smooth texture and consistent flavor. If you prefer fresh pumpkin, cook and puree it until silky before using, but be sure it’s not watery to maintain the sauce’s creaminess.
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What type of pasta works best for this mac and cheese?
Shortcut pasta like elbows, shells, or cavatappi are ideal because they hold the sauce beautifully and make each bite satisfying. If you need gluten-free, just swap with your favorite gluten-free short pasta variety.
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Can I make this recipe nut-free?
Yes! This Creamy Vegan Pumpkin Mac and Cheese Recipe doesn’t rely on nuts; it uses dairy-free cheeses and cream that can be nut-free depending on your brand choices. Just double-check labels to ensure your substitutes meet your dietary needs.
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How do I make the cheese sauce extra creamy?
Use a good-quality dairy-free cream and melt the cheese low and slow to avoid graininess. Adding nutritional yeast also boosts the silky texture and cheesy flavor. Warming the sauce on low heat while preparing helps keep it perfectly smooth.
Final Thoughts
Trust me, this Creamy Vegan Pumpkin Mac and Cheese Recipe is the kind of dish that not only comforts your soul but also brings a burst of joyful flavor to your table. Perfect for chilly evenings, gatherings, or anytime you crave rich, cozy food without dairy, I can’t wait for you to try it and make it a staple in your kitchen. You’re going to love every creamy, smoky, tender bite!
Print
Creamy Vegan Pumpkin Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy Vegan Pumpkin Mac and Cheese offers a luscious, comforting twist on the classic dish by incorporating pumpkin purée and dairy-free cheeses. Perfectly cooked pasta is enveloped in a rich, smoky cheese sauce enhanced with nutritional yeast and turmeric, then combined with sautéed kale and vegan bacon for added texture and flavor. A crunchy, garlicky sage breadcrumb topping completes this cozy, plant-based meal ideal for fall and any time you crave a deliciously creamy vegan comfort food.
Ingredients
Breadcrumbs
- 2 tablespoons dairy-free butter
- 2 cloves garlic, finely minced
- 1 tablespoon finely chopped sage
- 1/2 cup Panko breadcrumbs
- Salt and pepper, to taste
Cheese Sauce
- 1 cup dairy-free heavy cream
- 3 oz dairy-free smoked gouda, grated
- 3 oz dairy-free cheddar, grated
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
Pasta and Veggies
- 1 pound shortcut pasta
- 3 tablespoons dairy-free butter
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 2 large handfuls of lacinato kale
- 5 oz meatless bacon, diced
- 1 cup canned pumpkin purée
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Prepare the garlicky sage breadcrumbs: In a small skillet over medium heat, melt the dairy-free butter. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Add the chopped sage and stir for 30 seconds. Stir in the Panko breadcrumbs and cook until golden brown. Remove from heat and transfer to a container to cool.
- Cook the pasta: Bring a large pot of water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a small or medium pot over medium heat, bring the dairy-free heavy cream to a simmer. Add the grated dairy-free smoked gouda, cheddar, nutritional yeast, and turmeric. Stir continuously until the cheeses melt and the sauce is smooth. Lower the heat to keep warm while preparing the rest.
- Sauté the aromatics: In a large skillet or wok over medium heat, melt the dairy-free butter. Add the diced onion and minced garlic and cook for 2-3 minutes, stirring frequently to avoid burning, until fragrant and softened.
- Add the meatless bacon: To the skillet with the aromatics, add the diced vegan bacon. Cook until crispy and golden brown.
- Add the kale, spices, and cooked pasta: Stir in the kale, smoked paprika, salt, and pepper. Cook for 1-2 minutes until the kale wilts and brightens. Add the cooked pasta and toss gently to combine everything evenly.
- Combine cheese sauce and pumpkin purée: Pour in the pumpkin purée and mix well. Then add the warm cheese sauce and stir until a creamy pumpkin sauce coats the pasta uniformly. Adjust seasoning with salt and pepper as desired.
- Serve: Divide the creamy vegan pumpkin mac and cheese into bowls. Top with the prepared garlicky sage breadcrumbs for a crunchy finish. Enjoy immediately.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Store the breadcrumbs separately at room temperature for best texture.
- Reheating: The sauce will thicken after refrigeration. Reheat gently on the stove or microwave with a splash of plant-based milk to loosen the sauce.
