Publised on 17/10/2024. Last Updated on 06/12/2024 by Richard
Vegan Pumpkin Mac and Cheese: A creamy, savoury pasta dish that's perfect for Thanksgiving or any cosy night in.
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This Vegan Pumpkin Mac and Cheese is everything you want in a pasta dish: creamy, cheesy, savoury, and oh-so-comforting. Packed with the earthy sweetness of pumpkin, a punch of umami from miso paste, and the herby warmth of fresh sage, it’s the ultimate dish to celebrate pumpkin season and a perfect addition to your Thanksgiving spread. Whether you’re a lifelong mac and cheese fan or this is your first time making anything other than the boxed kind, this recipe is gonna be your new best friend.
So, let’s get down to it. We’ve got a creamy pumpkin sauce made from a simple mix of pumpkin purée, miso paste, nutritional yeast, and some fresh sage. The cheesy flavour comes from a blend of pantry staples, not actual cheese, and the result is a dreamy, silky smooth pumpkin cheese sauce that hugs every single piece of pasta. You’re looking at the best vegan pumpkin mac of your life here. Trust me—I’ve eaten my weight in pumpkin recipes to perfect this one, and it’s a must-have for your Thanksgiving table.
Pumpkin and Pasta??
I’m gonna be honest—I wasn’t always convinced by the idea of putting pumpkin in mac and cheese. But when I started experimenting with a few savoury dishes during the first wave of pumpkin season, I realised the sweet, earthy tones of pumpkin just worked. There’s something about the mix of creamy pumpkin purée with miso paste that creates this rich, indulgent sauce that’ll have you diving back for seconds (and thirds, if we’re being real). This dish has quickly become a staple for my Thanksgiving dinners, and I reckon it’ll be the same for you.
One day, I had a lonely tin of canned pumpkin sitting in my cupboard, and I thought, “Alright, let’s do this!” I threw it into a pan with some miso and soy milk, and oh my days, it was a revelation! The secret ingredient that made it next-level? Fresh sage. Honestly, it feels like a hug in a bowl. Now, this vegan mac is my go-to whenever I want comfort food that’s still kinda healthy. And let me tell you, it’s a hit at dinner parties—vegans and non-vegans alike are obsessed, and it’s a perfect twist on traditional mac and cheese for Thanksgiving.
Difficulty Level: 🥑🥑
I’d rate this Vegan Pumpkin Mac and Cheese as a solid two avocado emojis—easy but with just enough going on to keep it interesting. It’s mostly a case of throwing everything into a blender, simmering on medium heat, and mixing with pasta. The toughest part is probably resisting the urge to eat it straight out of the pan before it’s even finished. If you’re looking for an easy vegan pumpkin mac that won’t have you sweating over a hot stove for hours, this one’s for you.
Ingredients You’ll Need
Here’s what you’re working with. These ingredients were carefully chosen to create that perfect creamy pumpkin sauce. I’ve tested this cheese recipe over and over (and over) to get it just right. As usual, the full recipe is listed at the bottom of the page in the recipe card, so feel free to scroll down if you’re in a hurry!
- Pasta of your choice – I love a good rigatoni or macaroni (obvs) for this, but whatever pasta of choice you fancy works great. If you want to make this recipe gluten free, be sure to use your favourite gluten free pasta variety.
- Vegan butter or olive oil – Adds that rich, creamy texture to the sauce.
- Garlic – Because what’s a pasta dish without garlic?
- Canned pumpkin purée – The star of the show. You could use your own pumpkin, but why bother when the grocery store has done the hard work for you?
- White miso paste – Adds a depth of flavour that’s hard to beat. It’s what takes this vegan cheese sauce from “nice” to “knock-your-socks-off”.
- Tomato purée – Helps to balance the sweetness of the pumpkin.
- Soy milk – My go-to for creamy sauces, but any unsweetened and unflavoured plant milk works fine.
- Nutritional yeast – The hero of any vegan mac, giving us that cheesy flavour without any actual cheese.
- Lemon juice – Adds a hint of acidity to cut through the richness.
- Tapioca starch – Helps thicken the sauce and gives it that luscious, glossy finish.
- Onion powder, salt, and pepper – Seasoning essentials to boost all those lovely flavours.
- Fresh sage – The game changer. Adds a herby, autumnal vibe that’s just lush.
- Panko breadcrumbs – Optional for a baked topping, because a bit of crunch never hurt anyone.
How to Make This Recipe
- Cook Your Pasta: Bring a large pot of salted water to a boil and cook your favourite gluten-free pasta until al dente. Be sure to follow the package directions. Reserve some pasta water before draining.
- Make the Sauce: In a large saucepan, melt the vegan butter over medium heat and sauté the garlic until it’s fragrant. Blend together the canned pumpkin, miso, tomato purée, nutritional yeast, soy milk, lemon juice, and tapioca starch until smooth. Pour the mixture into the pan and cook over medium heat until it thickens into a creamy vegan pumpkin mac sauce.
- Combine and Adjust: Toss the cooked pasta in the creamy pasta sauce, adding reserved pasta water as needed to achieve the perfect creamy texture. Add freshly chopped sage and season with black pepper.
- Optional Baking: For a next-level cheese bake, transfer the mac to a baking dish, top with panko breadcrumbs mixed with vegan butter, and bake until golden brown and bubbly.
How to Customise Your Vegan Pumpkin Mac and Cheese
Here’s how you can tweak this recipe to make it your own:
- Spice it Up: Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- Swap the Milk: Use any unsweetened and unflavoured plant milk, like oat milk or soy milk, for different levels of creaminess.
- Different Herbs: Try rosemary or thyme instead of sage for a different fall-flavoured side.
- Gluten-Free: Swap regular pasta for your favourite gluten-free pasta to make this dish completely coeliac-friendly.
- Bake it Up!: Top the mac with some crispy breadcrumbs (instructions in the recipe card) and bake until golden brown!
How to Serve This Recipe
Pair this creamy Vegan Pumpkin Mac and Cheese with these delicious vegan sides and mains from School Night Vegan, perfect for your Thanksgiving feast:
- Vegan Stuffing – This herby, buttery stuffing is packed with slow-cooked onions and sage, making it a perfect companion to your Thanksgiving spread.
- Vegan Gravy – A rich, umami-packed gravy that pairs beautifully with all your Thanksgiving favourites, including this mac and cheese.
- Mashed Potatoes Without Butter – Silky, creamy mashed potatoes made without butter but with all the comforting vibes you need on a Thanksgiving table.
- Vegan Roast Potatoes – Insanely crispy on the outside and fluffy on the inside, these roast potatoes are the ultimate side dish for any special meal.
These sides will complement your Vegan Pumpkin Mac and Cheese beautifully, making for a delicious, plant-based Thanksgiving meal that everyone will love.
Got Leftovers?
If you’ve somehow got leftovers, pop them in an airtight container and keep them in the fridge for up to three days. Reheat in a large pot over medium heat with a splash of plant milk to keep it creamy. And hey, if you made the baked variation, I’d skip reheating in the microwave—it’s way better in the oven.
Vegan Pumpkin Mac and Cheese FAQs
- Can I make this vegan mac without miso paste? You can, but you’ll miss out on that rich, savoury kick. Swap it for a touch more nutritional yeast if you need.
- Can I use fresh pumpkin instead of canned? Absolutely! Roast and purée your own pumpkin, but make sure it’s at room temperature when you blend the sauce.
- Can I freeze this pasta dish? Technically, yes, but the creamy sauce can separate a bit upon reheating, so I’d recommend eating it fresh.
- Can I add vegetables to this mac? Yep! I love throwing in some steamed broccoli or roasted butternut squash.
- What’s the best type of pasta for this recipe? I’m partial to rigatoni, but any pasta of choice that holds onto sauce well is a winner.
Ready to cook?
I hope this Vegan Pumpkin Mac and Cheese brings as much joy to your kitchen as it does to mine. It’s simple, versatile, and just the right amount of indulgent. It’s also a brilliant addition to any Thanksgiving meal—trust me, your guests will love it! If you make this, take some snaps and tag me on Instagram at @schoolnightvegan—I’d love to see your creations! And if you’re craving more vegan goodness, make sure you subscribe to my Substack for all the latest recipes straight to your inbox.
Happy cooking, friends, and enjoy this bowl of creamy, dreamy autumnal comfort.
Some More Pumpkin Recipes?
Craving more pumpkin before the season's out? Here are my other fave recipes!
Vegan Pumpkin Mac and Cheese
Equipment
- large pot
- large saucepan
- Blender
Ingredients
- 340 g pasta of your choice (macaroni, rigatoni, or conchiglie work well)
- 30 g vegan butter or olive oil, if preferred
- 2 garlic cloves minced
- 265 g pumpkin puree canned
- 2 tablespoon white miso paste
- 2 tablespoon tomato puree
- 240 ml plant-based milk unsweetened and unflavoured
- 3 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 120 ml water
- 2 tablespoon tapioca starch
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh sage finely chopped (plus extra leaves for garnish if desired)
- Pinch chili flakes optional, for serving
For the Baked Variation Topping:
- 2 tablespoon vegan butter melted
- 75 g panko breadcrumbs
- 1 teaspoon flaky sea salt
- 1 teaspoon dried sage
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.340 g pasta
- In a large saucepan, melt the vegan butter over medium heat. Add the minced garlic and sauté until fragrant and softened, about 1-2 minutes.30 g vegan butter, 2 garlic cloves
- In a blender, combine the canned pumpkin puree, white miso paste, tomato puree, unsweetened, plant-based milk, nutritional yeast, lemon juice, 120 ml of water, tapioca starch, onion powder and salt and pepper. Blend until completely smooth.265 g pumpkin puree, 2 tablespoon white miso paste, 2 tablespoon tomato puree, 240 ml plant-based milk, 3 tablespoon nutritional yeast, 1 tablespoon lemon juice, 120 ml water, 2 tablespoon tapioca starch, 1 teaspoon onion powder, Salt and pepper to taste
- Pour the blended sauce into the saucepan with the cooked garlic. Stir constantly over medium heat until the sauce thickens and becomes glossy, about 3-5 minutes.
- Add the cooked pasta to the thickened sauce and toss until well coated. Adjust consistency with reserved pasta water if needed.
- Top with finely chopped fresh sage and a pinch of chili flakes if desired.1 tablespoon fresh sage, Pinch chili flakes
Baked Variation:
- Mix together the melted vegan butter, panko breadcrumbs, flaky sea salt, and dried sage.2 tablespoon vegan butter, 75 g panko breadcrumbs, 1 teaspoon flaky sea salt, 1 teaspoon dried sage
- Transfer the prepared mac and cheese to a baking dish, sprinkle the breadcrumb mixture evenly on top, and bake in a preheated oven at 200°C (400°F) until golden brown and bubbling, about 15-20 minutes.
Richard Makin
I cannot stop making this! Really hope you fall in love with this recipe like I did!
Suze
Woaaaah so good!! Will make again!
Richard Makin
My all time fave. Hope you guys love this as much as I do!
Carrie
So delicious, I’ll definitely make this again. I made this for Friendsgiving yesterday. I doubled the recipe and had no leftovers. Vegans and meat eaters commented on how delicious it was.
Jen
Really delicious recipe! Super simple but full of flavour. Thanks!
fiona
So silky smooth. Thanks richard