Creamy Vegan Pumpkin Mac and Cheese

This Creamy Vegan Pumpkin Mac and Cheese is easy to make on weeknights yet indulgent enough for your Thanksgiving tables! It’s loaded with plant-based bacon, leafy kale, real pumpkin, and a simple vegan cheese sauce. No raw cashews or high-powered blender is required! 

Vegan mac and cheese is one of our favorite vegan pasta recipes of all time, so it was only time we brought you a pumpkin-infused version for pumpkin season. 

As much as we love the cashew cream sauces in our Spinach-Artichoke Mac and Cheese and Baked Vegan Mac and Cheese recipes, we wanted to make this pumpkin cheese sauce without cashews so it could be enjoyed by all! 

Plus, we’ve loaded this pumpkin mac with fresh pumpkin puree, meatless bacon, and garlicky sage breadcrumbs to make the ultimate fall-themed vegan mac and cheese. You’ll be hooked after the first luxurious bite!

Ingredients You’ll Need 

• Shortcut pasta: Any shortcut pasta of choice will work well in this pasta recipe. If you are gluten-free, opt for your favorite shortcut gluten-free pasta such as brown rice pasta.
• Dairy-free butter: Infuses the aromatics with additional richness and savory flavor. Use your favorite dairy-free, vegan butter! We personally love Country Crock.
• Aromatics: Half a white onion and fresh garlic cloves create a flavorful foundation to build on. 
• Lacinato kale: Adds a pop of freshness and earthiness that pairs well with the rich cheese sage and garlicky sage breadcrumbs.
• Meatless bacon: Adds a smoky element that compliments the cheesiness. Feel free to use your favorite store-bought vegan bacon, or make one of our many homemade vegan recipes: Tofu Bacon, Eggplant Bacon, Tempeh Bacon, or Shiitake Mushroom Bacon.
• Pumpkin puree: An essential in any pumpkin mac and cheese! Make sure to purchase plain pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin. 
• Smoked paprika: Enhances the smokiness in the vegan bacon and ties all the flavors together. 

for the Vegan Cheese Sauce

• Dairy-free heavy cream: Gives this vegan cheese sauce an indulgent richness and luxurious texture. A few vegan heavy cream brands are available in mainstream grocery stores today. Use your favorite or what you have access to! 
• Dairy-free cheese: We recommend using dairy-free cheddar or American slices or shreds. This will give this vegan mac and cheese sauce the most traditional cheese flavor. If you’re looking for a vegan pumpkin pasta made without store-bought cheese, check out our Creamy Pumpkin Pasta with Fried Sage.
• Turmeric: Optional, but it gives this cheese sauce a deeper yellow color. You won’t taste it!
• Nutritional yeast: Adds cheesiness and deep umami flavor.

Optional: For the Garlicky Sage Breadcrumbs

• Dairy-free butter: Adds savory flavor and crisps up the breadcrumbs and sage until golden.
• Garlic: Freshly minced garlic infuses the butter and adds flavor to the breadcrumb topping.
• Panko breadcrumbs: We prefer panko breadcrumbs over regular breadcrumbs as they are lighter and yield a crispier mac and cheese topping. However, feel free to use regular breadcrumbs if needed or desired!
• Fresh sage adds an aromatic, earthy flavor that is the perfect complement to a fall-themed mac and cheese pasta dish!

How to Make Vegan Pumpkin Mac and Cheese 

1. Cook the pasta. Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and set aside. 
2. Make the cheese sauce. Heat a small or medium pot over medium heat. Add the dairy-free heavy cream and bring it to a simmer. Once simmering, add the dairy-free cheese and mix until melted. Add in the nutritional yeast and turmeric and mix well. Set a back stove burner to low heat and transfer the pot to the burner. Allow the cheese sauce to simmer as you prepare the rest of the recipe. 
3. Sauté the aromatics. ​In a large wok or skillet over medium heat, melt the dairy-free butter. Add in the onions and garlic and cook for 2-3 minutes, stirring frequently to prevent burning. 
4. Add the meatless bacon. ​To the same wok or skillet with the aromatics, add the diced vegan bacon of choice. Continue to cook until crispy and golden brown. 
5. Add the kale, spices, and cooked pasta. Add in the kale, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes or until the kale is gently wilted and bright green. Add the cooked pasta and toss to combine. 
6. Pour in cheese sauce and pumpkin puree. Add the pumpkin puree and mix well to combine. Finally, add in the cheese sauce and mix well until a creamy pumpkin sauce forms.
7. Serve. Scoop the creamy vegan mac and cheese into individual serving bowls, garnish with the garlicky sage breadcrumbs, and enjoy!

How to Make garlicky sage breadcrumbs

In a small skillet over medium heat, melt the dairy-free butter. Once melted, add in the garlic and cook for 1 minute, stirring constantly to prevent burning. Add in the sage and stir for an additional 30 seconds. Add the panko breadcrumbs and stir until golden brown. Remove from the heat and transfer to a separate container to stop the breadcrumbs from continuing to cook. 

Storage Instructions

Leftover mac and cheese will keep for up to 5 days in an airtight container in the refrigerator. The breadcrumbs will keep best when stored at room temperature.

Overtime, the creamy pasta sauce will thicken considerably, but will loosen up again when reheating with a splash of plain plant milk.

More Fall Pasta Recipes You May Enjoy:

Gluten Free

Creamy Pumpkin Pasta with Fried Sage (Gluten-free Option)

Dinner

Homemade Pumpkin Pasta with Sage Butter Sauce (Vegan)

Dinner

4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce

Dinner

Easy Butternut Squash Ravioli

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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