Vegan Pumpkin Mac and Cheese
This vegan pumpkin mac and cheese is creamy, cozy, and full of rich flavor. Made with pumpkin puree and simple ingredients, it’s a comforting dairy-free dish that’s both healthy and satisfying.
Ingredients
- * 12 oz pasta elbow, shells, or preferred shape
- * 1 cup pumpkin puree
- * 2 cloves garlic minced
- * 2 tablespoons olive oil
- * ½ cup plant-based milk
- * ¼ cup nutritional yeast
- * 1 tablespoon lemon juice
- * 1 teaspoon onion powder
- * ½ teaspoon paprika
- * ½ teaspoon salt
- * ½ teaspoon black pepper
- * ½ cup pasta water as needed
- * Optional: chili flakes fresh herbs
Instructions
- Cook pasta in salted water until al dente and reserve ½ cup pasta water.
- Heat olive oil in a pan over medium heat.
- Add garlic and cook for 30 seconds.
- Stir in pumpkin puree and plant-based milk.
- Add nutritional yeast, lemon juice, onion powder, paprika, salt, and pepper.
- Stir until smooth and heated through.
- Add cooked pasta and toss to coat evenly.
- Add pasta water gradually to reach desired consistency.
- Serve warm with optional toppings.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust thickness with pasta water or plant milk.
- Add seasoning gradually to balance flavor.
- Avoid overheating to keep sauce smooth.