Dairy-free, Gluten-free, Kid-Friendly, Nut-free, Soy-free, Sugar-Free, Vegan 72
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The Best Vegan Pumpkin Mac and Cheese- super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.
Are you guys ready for this? Because things are about to get real cozy up in here.
This vegan pumpkin mac and cheese is like a big blanket, just waiting to snuggle with you. It’s creamy, cheesy, and a little smoky with a hint of savory pumpkin flavor.
Vegan Pumpkin Mac and Cheese Ingredients
- Raw Cashews-Cashews are key for giving the sauce it’s rich and creamy texture without the need for dairy. If you want to make it nut-free you could try equal amounts of soaked sunflower seeds or omit the cashews and reduce the liquid (reserved pasta water) in the recipe.
- Pasta- I prefer to use whole grain or legume-based pasta to boost the protein but any kind will work. I don’t recommend cooking the macaroni all at once if you are using gluten-free pasta as it doesn’t hold up well for leftovers.
- Shallot or Onion-I find shallot to be much more flavorful than onion, however either will work. Be aware that using red onion may change the color of the sauce.
- Garlic-Fresh garlic is ideal for optimal flavor but garlic powder would work in a pinch. I would use about 1 teaspoon.
- Pumpkin Puree- I have only tested this recipe with canned pumpkin puree because I’m too impatient to wait for a pumpkin to roast. But if you want to go the fresh pumpkin route, by all means please do.
- Vegetable Bouillon-Using a quality bouillon is ideal to make this recipe taste as good as it should. I love Better Than Bouillon’s organic vegetable base.
- Nutritional Yeast-If you’re new to nutritional yeast, please see more about it below. It is essential for the cheesy flavor in the recipe.
- Vinegar- White wine vinegar or distilled white vinegar imparts a tangy umami flavor that is reminiscent of cultured cheese. Please don’t skip it!
- Smoked Paprika-Just a bit of smoked paprika elevates the recipe as the smokiness tastes incredible with the sage and pumpkin.
- Sage-I tend to go for dried sage as it’s much more affordable to have on hand than fresh sage. However, if you want to use fresh sage feel free to do so. I would start with a few leaves and taste test to see if you prefer more.
What is nutritional yeast?
When you hear the word yeast your mind probably goes straight to brewer’s yeast. Nutritional yeast is NOT the same thing! It is dried at high temperatures than brewer’s yeast yielding it completely inactive. That means if you are someone who usually has trouble digesting yeasted or fermented foods then this likely won’t cause you any difficulty.
What does it taste like?
Often described as “cheesy” in flavor, nutritional yeast has a savory, umami taste that is slightly nutty. Some people find it to have a hint of sweetness but I personally believe it all has to do with how you’re serving it.
How do you use it?
You can find it sold in two forms: flakes and powder. My favorite is Bob’s Red Mill Large Flake Nutritional Yeast because I’ve found it has the best flavor.
I often grind it with cashews to make cashew parmesan as topping for pizza or pasta. Or I blend it in with savory sauces to give it a delicious hint of cheesiness.
Is it good for you?
Nutritional yeast is specifically cultivated as a supplement so yes, it is loaded with nutrition! It’s an excellent source of B-vitamins, folate and protein.
How to Make The Best Vegan Pumpkin Mac and Cheese Recipe
- Soak cashews.Add raw cashews to a bowl of warm water and allow to soak for at least 30 minutes. This step allows the blender to easily break them down for the smoothest and creamiest sauce possible.
- Sautéshallot and garlic.Warm the olive oil in a skillet and cook shallot and garlic.
- Cook pasta.Boil pasta in salted water, as directed on package. Strain and reserve 1 cup of the cooking water.
- Blend sauce. Add cooked shallot and garlic with the remaining ingredients and pasta water to a high speed blender. Blend until smooth and creamy. Taste test and adjust as desired.
- Add sauce to pasta.Combine cooked pasta with sauce in pot and cook until heated through.
- Serve and enjoy!
Optional Additions
- Add Some Green.I usually add sautéed kale or spinach but roasted broccoli would also be delicious.
- Boost the Protein. Using legume-based pasta is an easy way to amp up the protein. You could also add cooked protein on top such as baked tofu or faux chicken.
How to Store Leftovers
Leftovers can be stored in an airtight container and refrigerated for up to 1 week. If you would like to make a smaller batch you can set part of the sauce aside and refrigerate it for a week or freeze it for several months.
More Cozy Fall Recipes
- Healthy Pumpkin Baked Oatmeal
- The Best Tempeh Chili
- Vegan Pumpkin Cornbread Muffins
- Butternut Squash and Sweet Potato Soup
- The Best Vegan Pumpkin Bread
- Vegan Thai Pumpkin Curry
- Carrot Ginger Soup
- Roasted Butternut Squash Lentil Curry
- Cauliflower Potato Leek Soup
Print Recipe
5 from 12 votes
The Best Vegan Pumpkin Mac and Cheese Recipe
Super comforting and perfect for fall, this recipe uses a full can of pumpkin puree! Dairy-free and easily made gluten-free.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 6 servings
Ingredients
US Customary - Metric
- ½ cup raw cashews, soaked*
- 16 ounces macaroni or pasta, certified gluten-free, if necessary**
- 2 tablespoons extra virgin olive oil
- ½ cup roughly chopped shallot or onion
- 3-4 garlic cloves, minced
- 15 ounces pumpkin puree, canned or homemade
- ⅓ cup nutritional yeast
- 1 tablespoon white wine vinegar, or distilled white vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1 teaspoon vegetable bouillon , ***
- salt & pepper , to taste
- 1 cup reserved pasta water
Instructions
In a large pot, bring 5 quarts salted water to a boil. Add the pasta and cook until al dente, or as directed. Strain cooked pasta while reserving 1 cup of the cooking water.
Meanwhile, in a large skillet, warm two tablespoons olive oil over medium-low heat. Add the shallot (or onion) and cook for about 3 minutes, until translucent and fragrant. Add the garlic and continue to cook for another 2 minutes. Remove from heat and set aside.
In a high speed blender, add the pumpkin puree, drained soaked cashews, cooked shallot and garlic, reserved pasta water, nutritional yeast, vinegar, paprika, sage, salt & pepper. Blend on high until a smooth creamy sauce forms. If sauce is too thick, add more water to thin. Taste test to see if you prefer more bouillon, vinegar, paprika, sage or salt and add accordingly.
Next, add the pasta to the pot and pour pumpkin cheese sauce over top. Stir until evenly coated. Warm over medium-low heat and cook until heated through. Add more salt to taste, if desired. Serve warm and enjoy!
Notes
Nutrition Facts are an estimate and will vary depending on specifics brands you choose.
*To soak cashews: bring a pot of roughly 2 cups water to a boil. Remove from heat and add raw cashews. Allow to soak for 30 minutes. Drain and rinse before using in recipe. If you don't want to use cashews you can leave them out and substitute 1/2 cup of the pasta water for plain (unsweetened) non-dairy milk.
**If using gluten-free pasta I recommend only cooking what you plan to eat at once and saving the leftover sauce to add to fresh cooked pasta later. Gluten-free pasta rarely holds up well as leftovers for me.
***Be sure to use a high quality vegetable bouillon for optimal results. I personally like Better Than Bouillon's Vegetable Base. Adding that to the reserved pasta water helps create a really creamy and flavorful sauce. If you can't find bouillon, you can use 1/2 cup vegetable broth instead.
Kelli suggested serving the sauce over spaghetti squash for a grain-free option in the comments which I think is a brilliant idea. Click Here for directions on how to roast spaghetti squash.
Nutrition
Calories: 404kcal, Carbohydrates: 56g, Protein: 23g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 91mg, Potassium: 347mg, Fiber: 14g, Sugar: 11g, Vitamin A: 11198IU, Vitamin C: 5mg, Calcium: 87mg, Iron: 9mg
Course: dinner, lunch, Main Course
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and acoupon for $1.00 off any product, please visit Bob’sRedMill.com.
by Sarah on September 28, 2023 // Dinner, Fall, Favorites, Favorites, Lunch, Pasta, Recipes, Recipes by Season, Winter
72 Comments »
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72 comments -
MelissaD — October 5, 2015 @ 9:10 am Reply
Ohmygosh!! I am so so excited for this recipe!! I get these ideas but don’t have a lot of time to tinker in the kitchen. Sarah to the rescue! Thank you thank you thank you!! I love the idea of kale and shallots – yummmm!! This is definitely on this week’s menu :) (Sorry for all the exclamation points – can you tell I’m excited?)
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Sarah — October 5, 2015 @ 11:27 am Reply
Thank YOU for the inspiration, Melissa! Sometimes I get overwhelmed with what to make next so it really helps to have your input! :)
The first time I made it, it was more of a pumpkin cream sauce but I found the flavor really shined the second time when I made it more like a cheese sauce. It’s so good! I hope you like it! xoxo
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Sarah — October 5, 2015 @ 11:32 am Reply
It is SO creamy! Thanks Rachel!
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Sarah — October 5, 2015 @ 11:32 am Reply
Me neither! :)
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Kristen @ The Endless Meal — October 5, 2015 @ 12:27 pm Reply
I love that this recipe is dairy free. As much as I love mac and cheese I don’t normally eat it because of all the dairy. I’m so trying your recipe!
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Ashley — October 5, 2015 @ 2:54 pm Reply
Mac and cheese that will wrap me up like a blanket?? Yes please! This looks just so so cozy and awesome! And I love that it’s dairy free! Love the color the kale adds!!
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Izzy — October 5, 2015 @ 4:08 pm Reply
Sarah, this pumpkin mac n cheese seriously looks like the best ever!! That pumpkin sauce looks so creamy! I’ve done a butternut squash mac n cheese, but never a pumpkin one before but I think I’m gonna make this one soon :)
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Kelly @ Inspired Edibles — October 5, 2015 @ 4:32 pm Reply
I’ve never been particularly drawn to pumpkin sauce but I have to say your recipe is enticing me to try; delightful ingredients. I have some fresh smoked paprika on hand (full of flavor) and I love sneaking curcumin in whenever I can too – great idea. I have to say the simplicity of the recipe is also a big draw… I think I will try this lovely seasonal sauce on a mild fish and see how I do :)
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Sarah — October 5, 2015 @ 9:02 pm Reply
I’ve never been drawn to it either, Kelly, but I really loved how it tastes in this recipe! The smoked paprika works wonders too. I hope you get a chance to give a try! :)
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Alexis @ Hummusapien — October 5, 2015 @ 5:53 pm Reply
The dried sage, the turmeric…this could not be ANY BETTER!!!! I feel an obsession coming on (as if I wasn’t already obsessed with you and everything you post).
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Nicole @ Foodie Loves Fitness — October 5, 2015 @ 7:58 pm Reply
I don’t think I’ve ever had pumpkin mac & cheese… definitely want to give it a shot! It sounds like a really interesting (and healthy!) dish, Sarah!
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marcie — October 6, 2015 @ 6:34 pm Reply
This was a great idea, and it looks delicious! All those warm spices, pumpkin, AND kale — yum! I have a butternut squash mac and cheese coming this week. ‘Tis the season! :)
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Emilie @ Emilie Eats — October 8, 2015 @ 10:28 am Reply
Oh my goshhh I’m trying this like, ASAP. It looks so delicious and creamy! I want to just have a bowl with this and cuddle on my sofa and watch Netflix.
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Sarah — October 8, 2015 @ 9:49 pm Reply
That sounds like a perfect evening to me! I hope you love it as much as we do, Emilie! :)
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Traci | Vanilla And Bean — October 9, 2015 @ 5:52 am Reply
Pure comfort here, Sara and the ease of this dish is fabulous! I don’t think there’s anything better than kale in a big pot of pasta. Add pumpkin, n. yeast, sage and smoky paprika (one of my faves) and excuuuuse me while I do a face plant! Melissa had an excellent idea! Thank you for making it happen!
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Char @ Nutritiously Fit — October 19, 2015 @ 11:10 am Reply
Love the combo! I totally only use canned pumpkin for desserts right now – can you blame a girl? haha. But would totally give this one a try!!
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Sarah — October 19, 2015 @ 5:01 pm Reply
I know, I don’t usually cook pumpkin in savory recipes but this one turned out great!
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Irene — October 10, 2016 @ 10:19 am Reply
This is a bit late, but I made this last night! It was so tasty, but I added some apple cider vinegar and white wine. Totally went amazing with the creaminess of the pumpkin :)
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Sarah — October 12, 2016 @ 2:23 pm Reply
The ACV and white wine sounds like a delicious addition. Thanks for the feedback, Irene! :)
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Sienna — November 8, 2016 @ 8:26 pm Reply
THIS IS SO GOOD! I haven’t had vegan Mac & cheese that’s come close to the real deal ever. But this… I think it’s better than the original. Thank you so much for this recipe contribution. You’ve made the world a better place.
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Sarah — November 13, 2016 @ 9:43 pm Reply
Yay! I’m so happy you enjoyed this recipe, Sienna! It’s one of my favorites and it makes me feel so good to hear you enjoy it as much as I do. Thank you!! :)
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Damian Teevan — November 18, 2016 @ 10:39 pm Reply
Macaroni and cheese is definitely one of my faves as well! But with a pumpkin twist? I think it’s a must try! So I’ll give it a try! Thanks.
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Sarah — November 19, 2016 @ 5:08 pm Reply
Thanks Damian! I hope you enjoy it!
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carina — July 1, 2017 @ 9:33 pm Reply
This is delicious!! I’m notoriously bad for following recipes to a t and always change things up but followed this more or less pretty close and it was great, my 2 guys loved it too :) x
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Sarah — July 2, 2017 @ 10:10 am Reply
Thanks Carina! I’m so happy it was a hit. :)
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Inka — September 19, 2017 @ 2:39 am Reply
An you freeze such a recipe ? I know it is a strange question because of the advice to use the pasta water but even if you did … can you freeze please?
I am unfamiliar with the use of certain ingredients and so I am not sure.
Also I need to use my pumpkins that get delivered !!!! So any reason why not to use roasted pumpkins that whizz ourselves?
Thank you .
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Sarah — September 19, 2017 @ 4:04 pm Reply
Hi Inka! You can use your own roasted pumpkin just keep in mind that the water content will vary from canned pumpkin so you may need to add a bit more liquid to the recipe.
As far as freezing it, I would recommend freezing the sauce and then defrosting and adding it to cooked pasta. So long as it’s cooled first and properly sealed it should last for up to 3 months.
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Amber — October 26, 2017 @ 12:31 am Reply
I made this with homemade pumpkin fettuccine with whole wheat flour and buckwheat. It’s delicious! I used a large onion in place of the shallots, and a little extra pumpkin. It needed a little extra paprika and garlic powder, but after that it was great.
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Sarah — October 30, 2017 @ 12:14 pm Reply
That fettuccine sounds unreal! I’m glad you enjoyed it!
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Lisa — November 4, 2017 @ 8:38 am Reply
It tasted great! Very savoury and addictive! Next time I would use less garlic and massage my kale first because it was too chewy.
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Sarah — November 4, 2017 @ 10:29 pm Reply
I’m glad you liked it, Lisa! Thank you so much for the review. Just a note: the kale shouldn’t need massaging if you cook it first. You might try tearing it into smaller pieces so that it’s easier to chew, or add a bit more broth and cook it longer, until it’s nice and wilted. Hopefully that will help!
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Lisa — December 9, 2017 @ 4:28 am
Oops, I didn’t read that correctly and put it in uncooked. xD! Thanks!!
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Lauren @ Planted Purpose — October 8, 2018 @ 6:16 pm Reply
I don’t know what I’d do without nooch either! Mac n’ cheese is the ultimate comfort food and this just looks dreamy. Putting this on my list to make!
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Liz — October 8, 2018 @ 8:57 pm Reply
We use nutritional yeast all the time here too! I’m not a huge cheese fan, I much prefer cashew-based cheesiness, so I’m ALL about this!
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Natalie — October 11, 2018 @ 9:59 am Reply
Made this last night and it was delicious. I miss cheese so much and this really hit the spot. Thank you.
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Sarah — October 11, 2018 @ 10:28 am Reply
I’m so glad to hear that! Thanks Natalie!
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Amy @ FitnessMeetsFrosting — October 16, 2018 @ 11:26 pm Reply
Oh my amazing!! I’m a pescetarian (but try to eat mostly vegetarian/vegan) but my husband is a meat and potatoes loving boy! I made this for him and didn’t tell him what it was and he LOVED it! Always looking for meals we both can enjoy, and this is definitely one of them!
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Sarah — October 17, 2018 @ 9:34 am Reply
YES! I love it when that happens. Thank you so much for sharing that with me, Amy! :)
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Colleen — October 28, 2018 @ 5:25 pm Reply
Thank you for this lovely recipe! I used 1/2 pea protein pasta & 1/2 chickpea pasta to up the protein and this dish was super tasty and satisfying! I appreciate the time and effort you put into creating it, and I’m really thankful you shared it! ❤️
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Sarah — October 29, 2018 @ 9:51 am Reply
Aw thank you! Hearing your feedback really means so much. I’m happy you enjoyed it! :)
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Chesea — November 1, 2018 @ 3:49 am Reply
WoOoOoOoW Girlfriend this was amazing!! I stayed in for halloween since I have so much going on, and I had a pumpkin laying around. I was looking at various ways to get the most out of it and this really did it for me. I added a little ACV, spinach, carrots, zucchini and cabbage. Wow am I impressed. Loved this so much! Thank you for a wonderful recipe, didn’t realize I’m a pumpkin fan :)
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Sarah — November 1, 2018 @ 10:18 am Reply
We had this for Halloween too, lol! I’m so glad you enjoyed it!!
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Bob — April 29, 2019 @ 1:07 pm Reply
I made the recipe tonight and it was quite good. I did need to make one change while cooking and will make a second change for the next time.
The ingredients for the sauce were so thick that the blender couldn’t blend it. I had to about double the pasta water to solve the issue.
Next time, I will cut back on the pasta to about 360 grams. That will result in a moister more flavourful dish. That is just a preference issue.
Thank you for the recipe.
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Sienna — May 22, 2019 @ 8:35 pm Reply
I made this a long time ago with fresh home baked pumpkin and it was rediculous. So good. I just made it with regular canned pumpkin and it was total trash. Be choosey about your pumpkin!!!
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Sarah — May 23, 2019 @ 1:40 pm Reply
Thanks for the review, Sienna! I’m surprised to hear that canned pumpkin didn’t work well for you. I’ve made it with canned pumpkin at least 5 times and it always turns out good. The brand I use is called Farmers Market so it could also be the brand you used. Just a thought!
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Christin — October 18, 2022 @ 6:06 pm Reply
Just made this for dinner tonight & it was absolutely delicious. Thank you for a lovely vegan pasta dish. Xoxo.
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Leave a Reply
MelissaD — October 5, 2015 @ 9:10 am Reply
Ohmygosh!! I am so so excited for this recipe!! I get these ideas but don’t have a lot of time to tinker in the kitchen. Sarah to the rescue! Thank you thank you thank you!! I love the idea of kale and shallots – yummmm!! This is definitely on this week’s menu :) (Sorry for all the exclamation points – can you tell I’m excited?)
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Sarah — October 5, 2015 @ 11:27 am Reply
Thank YOU for the inspiration, Melissa! Sometimes I get overwhelmed with what to make next so it really helps to have your input! :)
The first time I made it, it was more of a pumpkin cream sauce but I found the flavor really shined the second time when I made it more like a cheese sauce. It’s so good! I hope you like it! xoxo
Sarah — October 5, 2015 @ 11:32 am Reply
It is SO creamy! Thanks Rachel!
Sarah — October 5, 2015 @ 11:32 am Reply
Me neither! :)
Kristen @ The Endless Meal — October 5, 2015 @ 12:27 pm Reply
I love that this recipe is dairy free. As much as I love mac and cheese I don’t normally eat it because of all the dairy. I’m so trying your recipe!
Ashley — October 5, 2015 @ 2:54 pm Reply
Mac and cheese that will wrap me up like a blanket?? Yes please! This looks just so so cozy and awesome! And I love that it’s dairy free! Love the color the kale adds!!
Izzy — October 5, 2015 @ 4:08 pm Reply
Sarah, this pumpkin mac n cheese seriously looks like the best ever!! That pumpkin sauce looks so creamy! I’ve done a butternut squash mac n cheese, but never a pumpkin one before but I think I’m gonna make this one soon :)
Kelly @ Inspired Edibles — October 5, 2015 @ 4:32 pm Reply
I’ve never been particularly drawn to pumpkin sauce but I have to say your recipe is enticing me to try; delightful ingredients. I have some fresh smoked paprika on hand (full of flavor) and I love sneaking curcumin in whenever I can too – great idea. I have to say the simplicity of the recipe is also a big draw… I think I will try this lovely seasonal sauce on a mild fish and see how I do :)
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Sarah — October 5, 2015 @ 9:02 pm Reply
I’ve never been drawn to it either, Kelly, but I really loved how it tastes in this recipe! The smoked paprika works wonders too. I hope you get a chance to give a try! :)
Alexis @ Hummusapien — October 5, 2015 @ 5:53 pm Reply
The dried sage, the turmeric…this could not be ANY BETTER!!!! I feel an obsession coming on (as if I wasn’t already obsessed with you and everything you post).
Nicole @ Foodie Loves Fitness — October 5, 2015 @ 7:58 pm Reply
I don’t think I’ve ever had pumpkin mac & cheese… definitely want to give it a shot! It sounds like a really interesting (and healthy!) dish, Sarah!
marcie — October 6, 2015 @ 6:34 pm Reply
This was a great idea, and it looks delicious! All those warm spices, pumpkin, AND kale — yum! I have a butternut squash mac and cheese coming this week. ‘Tis the season! :)
Emilie @ Emilie Eats — October 8, 2015 @ 10:28 am Reply
Oh my goshhh I’m trying this like, ASAP. It looks so delicious and creamy! I want to just have a bowl with this and cuddle on my sofa and watch Netflix.
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Sarah — October 8, 2015 @ 9:49 pm Reply
That sounds like a perfect evening to me! I hope you love it as much as we do, Emilie! :)
Traci | Vanilla And Bean — October 9, 2015 @ 5:52 am Reply
Pure comfort here, Sara and the ease of this dish is fabulous! I don’t think there’s anything better than kale in a big pot of pasta. Add pumpkin, n. yeast, sage and smoky paprika (one of my faves) and excuuuuse me while I do a face plant! Melissa had an excellent idea! Thank you for making it happen!
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Char @ Nutritiously Fit — October 19, 2015 @ 11:10 am Reply
Love the combo! I totally only use canned pumpkin for desserts right now – can you blame a girl? haha. But would totally give this one a try!!
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Sarah — October 19, 2015 @ 5:01 pm Reply
I know, I don’t usually cook pumpkin in savory recipes but this one turned out great!
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Irene — October 10, 2016 @ 10:19 am Reply
This is a bit late, but I made this last night! It was so tasty, but I added some apple cider vinegar and white wine. Totally went amazing with the creaminess of the pumpkin :)
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Sarah — October 12, 2016 @ 2:23 pm Reply
The ACV and white wine sounds like a delicious addition. Thanks for the feedback, Irene! :)
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Sienna — November 8, 2016 @ 8:26 pm Reply
THIS IS SO GOOD! I haven’t had vegan Mac & cheese that’s come close to the real deal ever. But this… I think it’s better than the original. Thank you so much for this recipe contribution. You’ve made the world a better place.
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Sarah — November 13, 2016 @ 9:43 pm Reply
Yay! I’m so happy you enjoyed this recipe, Sienna! It’s one of my favorites and it makes me feel so good to hear you enjoy it as much as I do. Thank you!! :)
Damian Teevan — November 18, 2016 @ 10:39 pm Reply
Macaroni and cheese is definitely one of my faves as well! But with a pumpkin twist? I think it’s a must try! So I’ll give it a try! Thanks.
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Sarah — November 19, 2016 @ 5:08 pm Reply
Thanks Damian! I hope you enjoy it!
carina — July 1, 2017 @ 9:33 pm Reply
This is delicious!! I’m notoriously bad for following recipes to a t and always change things up but followed this more or less pretty close and it was great, my 2 guys loved it too :) x
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Sarah — July 2, 2017 @ 10:10 am Reply
Thanks Carina! I’m so happy it was a hit. :)
Inka — September 19, 2017 @ 2:39 am Reply
An you freeze such a recipe ? I know it is a strange question because of the advice to use the pasta water but even if you did … can you freeze please?
I am unfamiliar with the use of certain ingredients and so I am not sure.
Also I need to use my pumpkins that get delivered !!!! So any reason why not to use roasted pumpkins that whizz ourselves?
Thank you .
-
Sarah — September 19, 2017 @ 4:04 pm Reply
Hi Inka! You can use your own roasted pumpkin just keep in mind that the water content will vary from canned pumpkin so you may need to add a bit more liquid to the recipe.
As far as freezing it, I would recommend freezing the sauce and then defrosting and adding it to cooked pasta. So long as it’s cooled first and properly sealed it should last for up to 3 months.
Pingback: The 5 best savoury plant-based pumpkin dishes - Plant You
Amber — October 26, 2017 @ 12:31 am Reply
I made this with homemade pumpkin fettuccine with whole wheat flour and buckwheat. It’s delicious! I used a large onion in place of the shallots, and a little extra pumpkin. It needed a little extra paprika and garlic powder, but after that it was great.
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Sarah — October 30, 2017 @ 12:14 pm Reply
That fettuccine sounds unreal! I’m glad you enjoyed it!
Lisa — November 4, 2017 @ 8:38 am Reply
It tasted great! Very savoury and addictive! Next time I would use less garlic and massage my kale first because it was too chewy.
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Sarah — November 4, 2017 @ 10:29 pm Reply
I’m glad you liked it, Lisa! Thank you so much for the review. Just a note: the kale shouldn’t need massaging if you cook it first. You might try tearing it into smaller pieces so that it’s easier to chew, or add a bit more broth and cook it longer, until it’s nice and wilted. Hopefully that will help!
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Lisa — December 9, 2017 @ 4:28 am
Oops, I didn’t read that correctly and put it in uncooked. xD! Thanks!!
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Lauren @ Planted Purpose — October 8, 2018 @ 6:16 pm Reply
I don’t know what I’d do without nooch either! Mac n’ cheese is the ultimate comfort food and this just looks dreamy. Putting this on my list to make!
Liz — October 8, 2018 @ 8:57 pm Reply
We use nutritional yeast all the time here too! I’m not a huge cheese fan, I much prefer cashew-based cheesiness, so I’m ALL about this!
Natalie — October 11, 2018 @ 9:59 am Reply
Made this last night and it was delicious. I miss cheese so much and this really hit the spot. Thank you.
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Sarah — October 11, 2018 @ 10:28 am Reply
I’m so glad to hear that! Thanks Natalie!
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Amy @ FitnessMeetsFrosting — October 16, 2018 @ 11:26 pm Reply
Oh my amazing!! I’m a pescetarian (but try to eat mostly vegetarian/vegan) but my husband is a meat and potatoes loving boy! I made this for him and didn’t tell him what it was and he LOVED it! Always looking for meals we both can enjoy, and this is definitely one of them!
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Sarah — October 17, 2018 @ 9:34 am Reply
YES! I love it when that happens. Thank you so much for sharing that with me, Amy! :)
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Colleen — October 28, 2018 @ 5:25 pm Reply
Thank you for this lovely recipe! I used 1/2 pea protein pasta & 1/2 chickpea pasta to up the protein and this dish was super tasty and satisfying! I appreciate the time and effort you put into creating it, and I’m really thankful you shared it! ❤️
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Sarah — October 29, 2018 @ 9:51 am Reply
Aw thank you! Hearing your feedback really means so much. I’m happy you enjoyed it! :)
Chesea — November 1, 2018 @ 3:49 am Reply
WoOoOoOoW Girlfriend this was amazing!! I stayed in for halloween since I have so much going on, and I had a pumpkin laying around. I was looking at various ways to get the most out of it and this really did it for me. I added a little ACV, spinach, carrots, zucchini and cabbage. Wow am I impressed. Loved this so much! Thank you for a wonderful recipe, didn’t realize I’m a pumpkin fan :)
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Sarah — November 1, 2018 @ 10:18 am Reply
We had this for Halloween too, lol! I’m so glad you enjoyed it!!
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Bob — April 29, 2019 @ 1:07 pm Reply
I made the recipe tonight and it was quite good. I did need to make one change while cooking and will make a second change for the next time.
The ingredients for the sauce were so thick that the blender couldn’t blend it. I had to about double the pasta water to solve the issue.
Next time, I will cut back on the pasta to about 360 grams. That will result in a moister more flavourful dish. That is just a preference issue.
Thank you for the recipe.
Sienna — May 22, 2019 @ 8:35 pm Reply
I made this a long time ago with fresh home baked pumpkin and it was rediculous. So good. I just made it with regular canned pumpkin and it was total trash. Be choosey about your pumpkin!!!
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Sarah — May 23, 2019 @ 1:40 pm Reply
Thanks for the review, Sienna! I’m surprised to hear that canned pumpkin didn’t work well for you. I’ve made it with canned pumpkin at least 5 times and it always turns out good. The brand I use is called Farmers Market so it could also be the brand you used. Just a thought!
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Christin — October 18, 2022 @ 6:06 pm Reply
Just made this for dinner tonight & it was absolutely delicious. Thank you for a lovely vegan pasta dish. Xoxo.
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