• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Two Spoons
  • About
  • Recipes
  • Lifestyle
  • Approvals
  • Subscribe
  •  Shop
You are here: Home / Everything / Recipes / Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

Leave a Comment

pum

SKIP TO RECIPE >


Hiya friends, today I am sharing this easy, rich and creamy pumpkin mac and cheese. This is such a very simple recipe, that takes no longer than 15 minutes to make. It’s delicious for a quick and simple dinner that’s full of cheesy, savoury goodness.

Of course, this recipe is also vegan! Using nutritional yeast and cashews for a cheesy and creamy texture. I can promise you that everyone will love this simple pumpkin mac and cheese. Vegan or not. 

Now, let me share exactly how to make this recipe. So you can enjoy it pronto!

pumpkin mac and cheese

Pumpkin Mac and Cheese

The ingredients

The ingredients for this recipe are so simple and straight forward! Made with pantry-staple ingredients that you likely already have at home. 

For this recipe, you will need;

  • canned pumpkin puree
  • garlic
  • nutritional yeast
  • cashews
  • sea salt
  • onion powder
  • almond milk
  • pepper

As you can see, the recipe is so simple and straight forward. Just a handful of ingredients makes for a deliciously creamy, cheesy, rich and flavourful sauce to toss with pasta noodles. 

As for the pasta noodles, it’s up to you to choose your favourite kind! For me, I really like classic macaroni noodles. Since there’s lots of nooks and crannies for the cheesy sauce to settle.

And I’ll say, the noodle game is not one to be taken lightly when it comes to making mac and cheese. Check out this article from Kitchn about mac and cheese, common mistakes and just how important it is to select the right noodle type!

pumpkin mac and cheese sauce

Vegan Pumpkin Mac and Cheese: Tips & Notes

Now, this recipe is pretty simple and straight forward, but here’s a few helpful tips to help you nail it.

First, it’s helpful to know that the sauce can be prepared in advance and will keep in the fridge for up to 5 days. Keep covered in an air tight container and add to your pasta noodles when you’re ready for a quick lunch or dinner. 

The pasta sauce can also be frozen and used for a later date if you feel that you have too much. Let thaw back to room temperature and pour away.  

All-in-all this recipe is a great one to make mid-week as it’s quick and easy.

pumpkin mac and cheese

Other recipes you might like:

If you’re digging this recipe, you might also like these noodle dishes:

  • Vegan Alfredo
  • Pesto Pasta
  • Mushroom Stroganoff
  • Lentil Bolognese
  • Best Easy Vegan Mac and Cheese

So there we have it! A very simple and easy vegan pumpkin mac and cheese recipe to take full advantage of pumpkin season! It’s creamy, rich, cheesy and savoury. Enjoy this sauce poured over your favourite pasta noodles for a quick and easy dinner. I hope you love this recipe as much as we do. 

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

pum
Print Pin
0 from 0 votes

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is creamy, rich, cheesy and savoury. Enjoy this sauce poured over your favourite pasta noodles for a quick and easy dinner.
Category Entree, Main Course
Cuisine American, soy-free, sugar-free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Author Hannah Sunderani

Ingredients

  • 2 cups canned pumpkin puree
  • 1 3/4 cups almond milk
  • 1/2 cup nutritional yeast
  • 1/4 cup raw cashews preferably soaked
  • 3 cloves garlic
  • 1 1/4 tsp sea salt
  • 1/2 tsp onion powder
  • 450 g macaroni noodles (or noodles of choice)
  • pinch pepper
US Customary - Metric

Instructions

  • Add the pumpkin puree, almond milk, nutritional yeast, cashews, garlic, sea salt, and onion powder to your blender and blend until smooth and creamy.
  • Bring a large pot of water to a boil and cook the macaroni until al-dente (about 7 minutes). Strain and add the macaroni back to the pot. Pour in as much pumpkin mac and cheese sauce as desired and stir to combine. (You might like to use all of the sauce, or you may prefer less depending on how saucy you like it). Scoop into bowls and sprinkle with pepper.

Notes

Cashews offer a lovely creamy blend if you soak them overnight. To speed up the soak time, pour boiling water over the cashews and let soak for one hour. You can still make this recipe without soaking the cashews.
If you have leftover mac and cheese sauce, you can keep it in the fridge for later use. The sauce will keep for up to 5 days. B
You can also freeze the mac and cheese sauce for longer storage. Store in a freezer proof container for up to three months. 

Nutrition

Calories: 363kcal | Carbohydrates: 67g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 450mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12710IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 3mg
Approvals
  Newbie Cook ApprovedHusband ApprovedFiance ApprovedSkeptic ApprovedGirlfriends ApprovedChef ApprovedToddler + Kid Approved

Allergies

VEGAN – SOY-FREE – GLUTEN-FREE

Pin it on Pinterest!

 

Did you make this Recipe?

Tag @twospoons on Instagram and hashtag it #twospoons.

You might also like...

pumpkin oatmeal chocolate chip cookies
Pumpkin Oatmeal Chocolate Chip Cookies
vegan creamy mushroom pasta
Creamy Vegan Mushroom Pasta
vegan baked ziti
Vegan Baked Ziti

Filed Under: All, Entrée, Holidays, Husband Approved, Newbie Cook Approved, Recipes, Toddler + Kid Approved Tagged With: easy, mac and cheese, pumpkin, pumpkin mac and cheese, recipe, vegan, vegan pumpkin mac and cheese

ABOUT HANNAH SUNDERANI

Hannah
Hey there, I’m Hannah, the creator of Two Spoons for easy and delicious vegan recipes. Whether you’re new to vegan cooking, or looking to incorporate more plant-based recipes into your diet, I’m so happy you’re here!

About Hannah Sunderani

Previous Post: « Vegan Spinach Artichoke Dip
Next Post: Kale Sweet Potato Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




Primary Sidebar

About Me

Hi I’m Hannah! I started this blog to bring you plant-based recipes worth sharing. Learn more about my story on the About Me page.

LET’S GET SOCIAL

GET YOUR FREE E-BOOK!

Sign up for the newsletter and get a FREE e-book of my top 10 recipes!

AS SEEN ON…

Popular Posts

Footer


About | Contact | Press | Recipes | Privacy Policy | Terms & Conditions

Two Spoons receives commissions on purchases made through our links to retailers. More details.
Copyright © 2021 Two Spoons. All rights reserved. Two Spoons is a registered trademark of Two Spoons Food Group Ltd.

HUNGRY FOR MORE?

Subscribe to our newsletter and we’ll send you e-mail updates with new recipes, events and more!

As a thank you, we’d also love to send you our Two Spoons eBook! Sharing 13 Fan Favourite Sweet & Savoury Recipes for breakfast, sweet treats o’clock, lunch and dinner.

Sign up for the newsletter and get a FREE e-book of my top 10 recipes!