Easy Vegan Pumpkin Mac and Cheese
This easy vegan pumpkin mac and cheese is the best recipe to make during the colder months. It is so warm, comforting, cheesy, and full of flavour. Takes only 30 minutes to prep and cook, and is such an easy meal to make when you're in a rush! It also doubles as an easy lunch for the next day. It's a perfect healthier version of mac and cheese because of the hidden veggie in there (thanks to the pumpkin!) and you'll be going back for seconds, if not thirds, of this recipe!
Ingredients
- 410 g box of pasta of choice, I used 1 box of Rotini pasta
- 2 tbsp olive oil, to drizzle in pan
- 1 clove garlic, minced or finely diced
- 1 1/2 cups almond milk, original unsweetened
- 1/2 cup all-purpose flour
- 1/2 cup pure pumpkin purée
- 1/4 cup pasta water
- salt & pepper, to taste
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley flakes
- 3 tbsp nutritional yeast
- 3/4 cup vegan cheese, plus more to top (I used vegan Mozzarella)
Instructions
- Fill a pot with water, bring to a boil and cook pasta as directed on package.
- In a large pan, heat up some olive oil on medium heat, add your garlic and let simmer until fragrant.
- Pour in almond milk and flour, and whisk together until a slightly thick sauce consistency forms.
- Turn heat to low and add in the pure pumpkin purée and continue whisking.
- Add in all spices, then add in vegan cheese and continue to whisk well.
- Drain pasta and reserve some of the water to pour into the sauce. Add your pasta to the pumpkin mac and cheese sauce and mix until well combined.
- Add your pumpkin mac and cheese to a bowl, serve, (optionally can top with extra vegan cheese) and enjoy!
Video
Notes
How to store: Place the pumpkin mac and cheese in an airtight container and keep in the fridge for up to one week. Can also be stored in the freezer for up to one month.