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Vegan Pumpkin Mac and Cheese Bake
5 from 129 votes

Vegan Pumpkin Mac and Cheese Bake

The Vegan Pumpkin Mac and Cheese Bake uses cooked pasta tossed in a smooth pumpkin-based sauce with aromatics like onion, garlic, and sage. A crispy breadcrumb topping adds texture to the creamy plant-based bake. This comforting dish balances savory spices and pumpkin sweetness, fulfilling a dairy-free macaroni and cheese craving.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 209 kcal
Course: Main Course
Cuisine: American, Vegan

Ingredients

  • 7 oz pasta cooked
  • 2 tsp olive oil
  • 1/4 cup onion finely chopped or shallots
  • 3 cloves garlic
  • 1/4 cup sage julienned, divided
  • red pepper flakes to taste
Sauce:
  • 3/4 cup pumpkin or use butternut puree for variation, puree
  • 1 3/4 cup non-dairy milk such as almond, soy or cashew milk for creamier sauce
  • 1 tbsp starch such as corn or arrowroot, or use flour
  • 2 to 4 tbsp nutritional yeast for cheesiness. ( Easily omitted, or use 1 tsp miso for similar flavor)
  • 1/2 tsp thyme dried
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 to 2 tsp mustard (natural stoneground), less or more to preference, if using ground, use 1/2 tsp and add 1 tsp lemon juice
  • additional flavors - dashes of cinnamon, smoked paprika, add tomato paste, some vegan cheddar
Topping:
  • 1/3 cup breadcrumbs
  • 1/4 tsp salt
  • 2 tsp olive oil

Instructions

    Cup of Yum
  1. Cook the pasta according to instruction on package, rinse in cold water and set aside. Preheat the oven to 400 F (205 C).
  2. Add 2 tsp oil in a baking dish. Sprinkle the onion, garlic, a third of the sage and pepper flakes and a pinch of salt. Bake for 6 to 8 mins.
  3. Meanwhile, blend the sauce ingredients until smooth. Taste and adjust salt and flavor.
  4. Add the cooked pasta to the baking dish. Add the sauce and toss well. Add some sage and mix in.
  5. Mix the breadcrumbs with the remaining sage, salt and olive oil in a small bowl.
  6. Spread the breadcrumb topping on the pasta. Bake for 20 to 25 mins. Broil for a minute. Let it sit for a few mins before serving. 
  7. To freeze: Bake the mac with half the breadcrumb topping for 20 mins, cool completely and freeze the container. Use foil to seal the top surface of the mac and cheese to avoid freezer burn, or transfer portions to containers whih fit the mac with the least air space on top.To reheat: Thaw overnight, add breadcrumb topping and bake for 15 mins or so until heated through and golden on top. 

Notes

  • Substitute gluten-free pasta and breadcrumbs or use almond meal for a gluten-free version.
  • Use any squash puree like butternut for the pumpkin component.
  • When using dried sage, mix rubbed and ground forms; start with less ground sage as it’s strong and adjust flavor accordingly.
  • Nutrition info provided is per single serving.

Nutrition Information

Calories 209kcal (10%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 647mg (27%) Potassium 179mg (4%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 7265IU (145%) Vitamin C 4mg (4%) Calcium 200mg (20%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 209

% Daily Value*

Calories 209kcal 10%
Carbohydrates 31g 10%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 647mg 27%
Potassium 179mg 4%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 7265IU 145%
Vitamin C 4mg 4%
Calcium 200mg 20%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.