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Creamy Vegan Pumpkin Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 87 reviews
  • Author: Susan
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the meatless bacon: To the skillet with the aromatics, add the diced vegan bacon. Cook until crispy and golden brown.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://www.recipeothy.com/creamy-vegan-pumpkin-mac-and-cheese-recipe/