Creamy Vegan Pumpkin Mac and Cheese recipe that everyone will love! This mac and cheese is gluten-free, oil-free, easy to make, healthy and delicious. It’s meal-prep friendly and great for kids too!
Vegan Pumpkin Mac and Cheese Recipe
If you’ve ever wondered how to make vegan macaroni and cheese, you’re in the right place!
Since creating my High-Protein Vegan Mac and Cheese one year ago, I’ve wanted to create a version with pumpkin. It’s almost fall and to me, fall goes hand in hand with pumpkin.
So let’s start cooking!
How to Make Pumpkin Mac and Cheese
This mac and cheese is very easy to make and takes less than 30 minutes to prepare. Scroll down to the recipe card to watch the recipe video or follow the written instructions.
- Step 1: Cook the pasta as per the instructions on the package. Here I’m using gluten-free pasta. Drain and keep warm.
- Step 2: Add cooked pumpkin, cooked red lentils, canned coconut milk and nutritional yeast to a high-speed blender. You can add onion powder and garlic powder too.
- Step 3: Blend until the sauce is silky smooth and creamy. Taste and adjust seasonings if necessary.
- Step 4: Transfer the pasta to a large saucepan and pour the sauce over. Cook for 3-5 minutes and serve immediately. Enjoy!
What Is Vegan Mac and Cheese Made Of?
This vegan mac and cheese is made with simple ingredients that you most likely already have at home.
First, you will need gluten-free pasta (or regular wheat pasta if you’re not gluten intolerant).
For the vegan cheese sauce, you will need pumpkin, red lentils, canned coconut milk and nutritional yeast. You can also use seasonings such as onion powder, garlic powder, salt and pepper if you want.
Nutritional yeast is a great healthy way to add a cheese flavor to any dish. Feel free to use more or less of it than what the recipe requires. I recommend that you taste the sauce and adjust the seasonings before serving.
Can I Use Water Instead of Milk for Mac and Cheese?
This vegan mac and cheese recipe requires canned coconut milk because it’s what makes the sauce creamy. If you don’t have canned coconut milk, you can try replacing it with water but keep in mind that it won’t be nearly as thick and creamy.
How Long Does Mac and Cheese Last in the Fridge?
You can store leftover vegan mac and cheese in the fridge in airtight containers for up to 4 days. This dish is great for meal prep and perfect to bring with you to school or work.
How Do I Reheat Homemade Mac and Cheese?
In the microwave:
- Place the mac and cheese in a microwave-safe bowl with a splash of plant milk.
- Heat on medium power for about one minute.
- Stir and heat again until it reaches the desired temperature.
On the stove:
- Place the mac and cheese in a saucepan with a splash of plant milk.
- Cook on medium heat for about 10 minutes or until hot, stirring occasionally.
Can Mac ‘n’ Cheese Be Frozen?
Yes! You can freeze it in individual portions so you only need to defrost one portion at a time, when needed.
- Allow the mac and cheese to cool completely.
- Transfer the mac and cheese to an airtight container or freezer bags.
- Place the mac and cheese if the freezer. Eat within 3 months.
Allow your mac and cheese to defrost in the fridge in the freezer bags or airtight container for 24 hours before eating. Follow the instructions above if you want to know how to reheat it.
Easy, Healthy and Gluten-Free Vegan Pasta Dish
Now, you know how to make vegan macaroni and cheese! I love this recipe because it’s so easy to make, healthy and comforting.
Of course, it doesn’t taste like the real mac and cheese but I personally don’t mind because it’s still delicious.
I hope you guys will love this easy pumpkin mac and cheese recipe! It’s:
- Easy to make
- Great for meal prep
PIN ON PINTEREST 😊
More Vegan Pasta Recipes:
- Vegan Basil Pesto Pasta (gluten-free)
- High-Protein Vegan Mac and Cheese (gluten-free)
- Homemade Vegan Ravioli with Pumpkin Filling
- Vegan Parsley Pesto Pasta (gluten-free)
- Cook pasta as per the instructions on the package. Drain and keep warm.
- To a blender, add cooked pumpkin, cooked red lentils, canned coconut milk and nutritional yeast. Add onion powder and garlic powder if using.
- Blend until perfectly smooth and creamy. Taste and adjust seasonings if necessary.
- Pour sauce over warm pasta and cook for 3-5 minutes. Serve immediately. Enjoy!
- Recipe adapted from my High-Protein Vegan Mac and Cheese (gluten-free)
- How to cook red lentils: place 1 volume of red lentils for 2 volumes of water in a pan. (I like to add 1 tbsp of curry powder). Bring to a boil, reduce heat and simmer for 10 minutes until lentils are cooked. Stir occasionally to prevent lentils from sticking to the bottom of the pan. Red lentils turn into a thick puree when cooked.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 498 Total Fat: 13.8g Carbohydrates: 78g Fiber: 11.9g Protein: 18.1g