Description
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 required!
Ingredients
Garlicky Sage Breadcrumbs
- 2 tablespoons dairy-free butter
- 2 cloves garlic, finely minced
- 1 tablespoon finely chopped sage
- 1/2 cup Panko breadcrumbs
- Salt and pepper, to taste
Cheese Sauce
- 1 cup dairy-free heavy cream
- 3 oz dairy-free smoked gouda, grated
- 3 oz dairy-free cheddar, grated
- 2 tablespoons nutritional yeast
Additional Ingredients
- 1 pound shortcut pasta
- 3 tablespoons dairy-free butter
- ½ white onion, diced
- 3 cloves garlic, minced
- 2 large handfuls of lacinato kale
- 5 oz Meatless bacon, diced
- 1 cup canned pumpkin purée
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Equipment
Instructions
- Prepare the 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.
- Cook the pasta. Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and set aside.
- 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, nutritional yeast, and turmeric and mix well until melted. 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.
- 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.
- 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.
- 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.
- Pour in cheese sauce and pumpkin puree. Add the pumpkin puree and mix well to combine. Finally, mix in the cheese sauce until a creamy pumpkin sauce forms. Taste and adjust seasonings as desired.
- Serve. Scoop the creamy vegan mac and cheese into individual serving bowls, garnish with the garlicky sage breadcrumbs, and enjoy!
Notes
- Storage: 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.
- Reheating: The creamy pasta sauce will thicken considerably, but will loosen up again when reheating with a splash of plain plant milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: Fall