Pumpkin Mac and Cheese Recipe
Prep time
Cook time
Total time
Learn how to make a really simple Vegan Pumpkin Mac and Cheese. This Pumpkin Mac and cheese is the perfect dish for any holiday, and is really simple to make. Take your regular vegan mac and cheese up a notch with pumpkin!
Recipe type: Side dish
Cuisine: American
Serves: 4 servings
  • Elbow macaroni (enough for 4 people)
  • 1 tbsp non-dairy butter
  • ¾ cup unflavoured non-dairy milk
  • 1 tbsp cornstarch
  • 1 tsp minced garlic
  • ¼ tsp onion powder
  • ¼ cup nutritional yeast
  • 2 tsp Dijon mustard
  • 1 cup pumpkin puree
  • ½ tsp salt or to taste
  • 10-12 sage leaves
  • coconut oil
  • ¼ ½ cup Daiya- optional
  1. In a small bowl, whisk together milk, cornstarch, garlic and onion powder until there are no clumps.
  2. Melt vegan butter in a pot over low-medium heat, and add milk mixture and whisk.
  3. Stir in nutritional yeast, Dijon, and salt, whisk over low heat until thickened (about 5-7 minutes or so). While you are waiting for the sauce to thicken, heat 2 tbsp of coconut or olive oil in a small saucepan over med-high heat and add sage.
  4. Fry sage leaves until crisp, 2–3 seconds.
  5. Transfer with a fork to paper towels and pat lightly.
  6. Add sage oil to cheese sauce.
  7. Add in pumpkin puree to the cheese-sauce and stir until combined and heated through. You can now add in Daiya (if using), and mix until melted.
  8. Mix with cooked pasta and garnish with crumpled sage leaves. Serve.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2015/04/02/pumpkin-mac-and-cheese-recipe/