Name: Vegan Mac and Cheese Made with Pumpkin
Brand: thehiddenveggies.com
SKU: thehiddenveggies-com-1
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Vegan Mac and Cheese Made with Pumpkin

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Get AD FREE recipes, vegan meal plans, and shopping lists! learn more× by - This post may contain affiliate links. See my disclosure policy.Jump to RecipeThis vegan pumpkin mac and cheese will simply amaze you! Made with a rich and creamy vegan pumpkin cheese sauce that is gluten and dairy free, this mac &amp; cheese is true comfort food with a healthy twist perfect for cozy fall nights.Pumpkin is a great addition to vegan cheese sauce since it has a beautiful orange color. A can of pumpkin puree mixed with a can of full-fat coconut milk gives the mac &amp; cheese a rich and creamy texture that will truly amaze you. This recipe is similar to my other popular cheese sauces like veggie cheese sauce, coconut mac and cheese, cauliflower cheese, and coconut alfredo sauce, but with added pumpkin for even more nutrition.Step 1 - Boil the macaroni (or shells) in salted water according to package directions then drain in a colander.Step 2 - While the pasta cooks add a can of coconut milk, 1 can of pumpkin puree, 1/2 cup of water, 1/3 cup of nutritional yeast, 2 tablespoon tapioca starch, 1 tablespoon corn starch, 1 1/2 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder then give it a stir with a whisk until all of the starch is dissolved.Step 3 - Turn the stove on to medium heat and frequently stir until your cheese sauce thickens and starts to boil. Then turn down the heat to medium-low and stir constantly for 1 minute before taking off the heat.Step 4 - Add the cooked macaroni to the pumpkin cheese sauce, stir well and serve hot.How can I make this extra cheesy? Add a cup of shredded vegan cheese like vegan mozzarella or vegan cheddar to the cheese sauce once it begins to boil. Stir frequently until it melts and gets incorporated into the sauce. How can I make this recipe gluten-free? The pumpkin cheese sauce is naturally gluten-free, so you will just need to use your favorite gluten-free pasta and you will have a dairy-free and gluten-free mac and cheese. Will the mac &amp; cheese have a strong pumpkin flavor? Most people can't taste the pumpkin until I tell them that it's in the mac and cheese. You can taste it, but it's very subtle.Preheat the oven&nbsp;to 350° F.Follow&nbsp;the steps above&nbsp;then add an additional&nbsp;1/2 cup of water to the cheese sauce. (To account for evaporation in the oven).Transfer the mixture to a lightly greased casserole dish.Top with 3/4 cup panko breadcrumbs mixed with 3 tablespoons melted vegan butter and 1/4 tsp garlic salt or simply top with shredded&nbsp;vegan cheese.Bake at 350° F&nbsp;for 30 minutes until it starts to bubble and the bread crumbs have turned slightly&nbsp;golden.Refrigerate:&nbsp;This vegan pumpkin mac &amp; cheese will keep well in the fridge for 3 - 5 days in an airtight container.Freeze:&nbsp;Pumpkin mac freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.Reheating:&nbsp;Reheat the vegan mac in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.📌 Be sure to&nbsp;follow me on Pinterest&nbsp;for new vegan recipes!from votesPrint RecipeUS Customary - Metric⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!Wow this cheeze sauce is amazing! I found myself just wanting to eat spoonfuls of it (and I did lol). I think it would be really nice as a queso dip if you mixed rotel and some vegan crumbles in. Yum 😋 thank you thank you!!!ReplyHands down this is the best of the best Mac and cheese recipe ever it's sad the Star rates only go to 5 because I give this 💯 star ratingThank you for the wonderful recipeReplyThis was amazing! Even my 16yr old who isn't a fan of Mac and cheese (what?!) or pumpkin, loved this! He enjoyed it so much, he asked when we could have it again. The sauce is just thick enough, the coconut milk mixed with the puree made it so smooth 👌 This is a dish we will make during all seasons. I served ours with spaghetti style Shirataki noodles. I imagine it would be lovely as a queso dip as well.ReplyThis is delicious! It's one of the best "cheese" recipes I've tried! Thank you!ReplyI made this for dinner last night and it was amazing! Thanks for this great recipe!ReplyDoes this work with almond or oat milk? Coconut milk has way too much saturated fat for those of us with high cholesterol.ReplyWith over 23 years of being vegan and raising 2 vegan boys since birth, I’ve learned how to feed a hungry vegan family! I created The Hidden Veggies to share my recipes, tips, and tricks with all of you. You will find recipes for “normal” everyday comfort foods that you and your whole family will LOVE!~Veganizing all the classic recipes that you crave!More about MonicaWe are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. View our privacy policy.

Get AD FREE recipes, vegan meal plans, and shopping lists! learn more× by - This post may contain affiliate links. See my disclosure policy.Jump to RecipeThis vegan pumpkin mac and cheese will simply amaze you! Made with a rich and creamy vegan pumpkin cheese sauce that is gluten and dairy free, this mac &amp; cheese is true comfort food with a healthy twist perfect for cozy fall nights.Pumpkin is a great addition to vegan cheese sauce since it has a beautiful orange color. A can of pumpkin puree mixed with a can of full-fat coconut milk gives the mac &amp; cheese a rich and creamy texture...

Vegan Mac and Cheese Made with Pumpkin

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