Easy Vegan Pumpkin Mac and Cheese Bake (No Cashews)
Vegan Pumpkin Mac and Cheese Bake. Introducing your new favorite pasta for pumpkin season. This vegan pumpkin pasta bake is bathed in a rich, creamy pumpkin sauce with a cheesy flavor that tastes just like actual cheese. Topped with herby, crusty bread crumbs and fried fresh sage, then baked to perfection making it perfect as a cozy fall dinner or one of your new favorite, fall-flavored sides.
Once you go creamy vegan pumpkin mac, you’ll never go back – to regular mac and cheese that is! All things pumpkin start here and this healthy pumpkin mac is one of those savory dishes you’ll make again and again. Loaded with fresh sage, oodles of seasonal spices, Dijon mustard, nutritional yeast and canned pumpkin puree, this creamy sauce contains no cashews or coconut milk and tastes even better the next day. It will soon become one of your favorite savory pumpkin recipes of the season. Also try my latest pumpkin recipe Pumpkin Mushroom Risotto if you like this one.
🧀 Ingredients (With Substitutions)
- Pasta – Choose your favorite pasta, such as vegan elbow macaroni or vegan penne, and cook it according to the package instructions until it’s al dente. Be sure to salt the pasta water for flavor. If gluten intolerant, use your favorite gluten-free pasta.
- Pumpkin Purée – Use canned or homemade pumpkin puree as the base of your sauce. Pumpkin adds a creamy texture and a lovely autumn flavor. For best results, don’t use pumpkin pie filling.
- Vegan Butter: Opt for high-quality vegan butter, like Earth Balance or Miyoko’s. You can substitute with equal amounts of olive oil or another neutral oil of your choosing.
- Nutritional Yeast – Nutritional yeast adds a cheesy, umami flavor to your sauce. It’s a common ingredient in vegan mac and cheese recipes.
- Plant Milk – Use unsweetened and unflavored plant milk, such as almond milk, oat milk, soy milk, or cashew milk, to thin out the sauce and make it creamy.
- Spices and Seasonings – For the sauce, I chose to season with pumpkin pie spice, smoked paprika, cumin and red pepper flakes. Dijon or Stone Ground Mustard gives the recipe a zippy tang and lemon juice adds the right amount of tart. Don’t forget some minced garlic or garlic powder, sea salt and black pepper and to adjust all seasonings to taste.
- Toppings – I topped this masterpiece with homemade sourdough breadcrumbs for a crunchy topping and crispy fried sage. You can substitute homemade breadcrumbs with store-bought, like Panko and add other fresh or dried herbs, like rosemary, thyme or basil.
Exact ingredient measurements can be found in the recipe card below.
📋 How To Make Vegan Pumpkin Mac and Cheese
Before you begin, preheat oven to 375F/191C. Cook macaroni per package instructions in a large pot. Drain. Rinse in cold water. Drain again. Set aside.
Melt vegan butter. Add garlic, onions and fresh sage and stir well. Sauté over medium heat until onions are translucent (about 3 minutes).
Add nutritional yeast, cumin, red pepper flakes, pumpkin pie spice, smoked paprika and lemon juice to the skillet.
Stir until all ingredients are well incorporated.
Add plant milk, a little at a time, stirring continuously until vegan cheese sauce has a smooth, creamy texture.
Toss in pumpkin purée. Stir until well-incorporated.
Simmer sauce over medium heat for 2-3 minutes. Sprinkle in corn starch a little at a time while continuing to stir until dissolved. Bring to gentle boil for one minute (keep stirring). Remove from heat. Season creamy pumpkin sauce with sea salt and black pepper to taste.
Add cooked pasta to baking dish. Pour in pumpkin cheese sauce. Stir well.
Top with bread crumbs and crisp sage fried in a bit of olive oil. If you desire, sprinkle with vegan parmesan cheese, as well. Grab your pasta dish and place in a preheated oven. Bake at 375F/191C for 30 minutes. Remove from oven and place on cooling rack for 5 minutes. Serve immediately with a side salad and some crusty bread.
👩🏻🍳 Expert Tips
- Choose the Right Pasta – Opt for elbow macaroni, cavatappi, or any small pasta shape with nooks and crannies to hold the creamy sauce.
- Roast Fresh Pumpkin (Optional) – If you have the time and prefer fresh pumpkin flavor, roast pumpkin cubes in the oven until they’re tender. You can use this instead of canned pumpkin puree for a more homemade touch.
- Adjust Consistency – If the sauce is too thick, you can thin it out with a bit more plant milk until you achieve your desired consistency.
- Don’t Overcook – Be careful not to overcook the pasta, as it will continue to cook in the oven. Cook pasta al dente (firm to the bite) so it doesn’t become mushy when baked.
- Let It Rest – Allow the mac and cheese to rest for a few minutes after baking. This helps the sauce set and makes it easier to serve.
🍅 Variations
- Switch out your herbs – if you’re not into sage, try substituting with fresh rosemary, thyme or basil. blah
- Use fresh pumpkin – instead of using canned pumpkin puree, roast pumpkin cubes in the oven until tender. Then puree with an immersion blender or food processor for the sauce.
- Go nuts – instead of topping with breadcrumbs, crush up your favorite toasted nuts, like cashews or pecans.
- Diced tomatoes – Add a burst of freshness and acidity by mixing in diced tomatoes. The contrast can be delicious against the creamy pumpkin sauce.
💭 Frequently Asked Questions
Vegan pumpkin mac and cheese can be a healthier option compared to its dairy-based counterpart since it typically contains fewer saturated fats and cholesterol. However, its healthiness can also depend on the specific ingredients and preparation methods used. This recipe contains only 362 calories per serving and 5 grams of fat.
You can use various types of pasta for vegan pumpkin mac and cheese, but vegan elbow macaroni is a popular choice. Gluten-free pasta options are also available for those with dietary restrictions.
Nutritional yeast is often used to give the sauce a cheesy flavor, but if you don’t have it on hand, you can try adding other flavor-enhancing ingredients like miso paste or a vegan cheese alternative.
Yes, you can prepare vegan pumpkin mac and cheese bake in advance and store it in the refrigerator. Reheat it in the oven or microwave when you’re ready to enjoy it, but note that the texture may change slightly upon reheating.
🍞 Serving Suggestions
- Serve as a holiday side along with my Dairy-Free Mashed Potatoes, Vegan Cranberry Sauce, Vegan Croissant Stuffing, Butternut Squash Spaghetti and Sweet Potato Casserole.
- Serve with this massaged kale salad and a side of vegan garlic bread or vegan focaccia.
- Healthy vegetables make for a nutritious side dish. Think crispy air fryer Brussel sprouts or grilled asparagus with vegan Hollandaise.
- A warm soup, such as a Vegan Tomato Soup or this Instant Pot Butternut Squash Soup can be a comforting addition to your meal. It can provide a nice contrast in terms of temperature and flavor.
- For an extra protein boost, consider serving some grilled or marinated tofu or tempeh alongside this pumpkin pasta bake. It adds texture and protein to the meal.
🌡️ Storage, Freezing, Reheating
Before storing this creamy pasta bake, let it cool to room temperature. This helps prevent condensation inside the storage container. Store in an airtight container in your refrigerator for up to 3 days.
If you’d like to store for 2-3 months, freezing is a better option. You can either place the leftovers in a single airtight container or divide into individual portions and freeze that way.
Before reheating, allow to thaw overnight in the refrigerator. Then reheat in the oven, microwave or stovetop.
🥞 More Pumpkin Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Vegan Pumpkin Mac and Cheese Bake Recipe
Ingredients
- 16 oz pasta cooked al dente
- 1 cup breadcrumbs
- 15 oz pumpkin puree not pumpkin pie filling
- 1 cup onion finely chopped
- 1 3/4 cup plant milk add more if sauce too thick
- 4 tbsp nutritional yeast more or less per your taste
- 2 tbsp lemon juice
- 2 tbsp vegan butter
- 3 cloves garlic minced
- 1 tbsp corn starch if too thin add 1 more tbsp
- 1 tbsp mustard
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp pumpkin pie spice
- 1/2 cup fresh sage
- sea salt and pepper to taste
Instructions
- Before you begin, preheat oven to 375F/191C. Cook macaroni per package instructions in a large pot. Drain. Rinse in cold water. Drain again. Set aside.
- Melt vegan butter. Add garlic, onions and fresh sage and stir well. Sauté over medium heat until onions are translucent (about 3 minutes).
- Add nutritional yeast, cumin, red pepper flakes, pumpkin pie spice, smoked paprika and lemon juice to the skillet.
- Stir until all ingredients are well incorporated.
- Add plant milk, a little at a time, stirring continuously until vegan cheese sauce has a smooth, creamy texture.
- Toss in pumpkin purée. Stir until well-incorporated.
- Simmer sauce over medium heat for 2-3 minutes. Sprinkle in corn starch a little at a time while continuing to stir until dissolved. Bring to gentle boil for one minute (keep stirring). Remove from heat. Season creamy pumpkin sauce with sea salt and black pepper to taste.
- Add cooked pasta to baking dish. Pour in pumpkin cheese sauce. Stir well.
- Top with bread crumbs and crisp sage fried in a bit of olive oil. If you desire, sprinkle with vegan parmesan cheese, as well. Grab your pasta dish and place in a preheated oven. Bake at 375F/blahC for 30 minutes. Remove from oven and place on cooling rack for 5 minutes. Serve immediately.
Notes
- Choose the Right Pasta – Opt for elbow macaroni, cavatappi, or any small pasta shape with nooks and crannies to hold the creamy sauce.
- Roast Fresh Pumpkin (Optional) – If you have the time and prefer fresh pumpkin flavor, roast pumpkin cubes in the oven until they’re tender. You can use this instead of canned pumpkin puree for a more homemade touch.
- Adjust Consistency – If the sauce is too thick, you can thin it out with a bit more plant milk until you achieve your desired consistency.
- Don’t Overcook – Be careful not to overcook the pasta, as it will continue to cook in the oven. Cook pasta al dente (firm to the bite) so it doesn’t become mushy when baked.
- Let It Rest – Allow the mac and cheese to rest for a few minutes after baking. This helps the sauce set and makes it easier to serve.
- Nutritional information is only an estimate based on the ingredients I used.
This takes pumpkin season to a new level! Such a great side dish for the upcoming holiday!
I think pumpkin can be enjoyed all year round, but it is so special during fall season. Thank you Elizabeth.
Delicious, comforting and perfect for the fall! I love pumpkin and I love mac and cheese – together, this recipe produced a wonderful family friendly meal that we loved.
Wonderful news, thanks Alexandra.
This dish is amazing! It’s so flavorful and looks wonderful! My family couldn’t get enough.
It does go quickly cause it’s so good. Thankyou Helen.
This was such a unique and unexpected recipe that does not disappoint! Turned out rich, creamy and delicious; a new fall favorite dish, indeed!
So happy you liked it. Thank you Sara.
This is such perfect comfort food for fall! 🙂 And bonus points for being vegan.
Thank you Carrie, I appreciate that.
This recipe is so creamy and so flavorful – the perfect dish for these cool fall nights!
Thank you Beth!
The sauce base for this vegan pumpkin mac and cheese was so savory and delicious, the perfect Fall dish!
Glad you enjoyed it, thank you Sharon.
Ohh wow this pumpkin mac and cheese was tasty!! Easy to make, can’t believe it is vegan!
Ooh la la, yes it is! Thank you Ali.
This was delicious! You’d never even know it was vegan!
I know huh? Thank you Justine!