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    Home » soy free

    Vegan Pumpkin Mac and Cheese Bake

    Published: Oct 21, 2018 · Modified: Dec 30, 2018 by Richa 92 Comments

    Jump to Recipe   Print Recipe

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Use butternut or other squash puree for variation. Vegan Soyfree Recipe Nutfree option.  Jump to Recipe 

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

    This Pumpkin Mac Bake is all things fall! Some sage is crisped with olive oil. The cheese sauce is pumpkin or butternut squash puree + sage + creamy and cheesy components all blended up. Cooked pasta is tossed with the luscious sauce then topped with breadcrumbs and more sage. Bake to golden and done!

    This mac and cheese incorporates components from my popular Pumpkin Sage pasta. Its Easy, takes just 15 mins to put together and is flexible to your flavor and texture preference. Can be made without nuts. Adjust the sauce based on preference. Add more or less pumpkin, more non dairy milk and pumpkin for more sauce and so on. Lets make this gorgeous fall meal. 

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option


    More Savory Pumpkin Recipes

    • Pumpkin Sage Biscuits
    • Pumpkin Sauce Chickpea Pizza
    • Pumpkin Cornbread
    • Pumpkin Sage pasta with Crisp Sage

    Some Sweet

    • Pumpkin Donuts – so Moist
    • Pumpkin ginger Snaps super popular
    • 1 Bowl Pumpkin Bread  
    • Pumpkin Cheesecake

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

    You can use any squash puree in this bake. If using dried sage, use a mix of rubbed and ground, about 2 tsp rubbed and 1/2 to 1 tsp ground. Dried ground sage is generally a strong flavor as it gets compacted. 

    If you make this recipe, do let me know in the comments below, rate it and tag me on Instagram #veganricha. 

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. #Vegan #Soyfree #Recipe #VeganRicha #nutfree option
    Print Recipe
    5 from 36 votes

    Vegan Pumpkin Mac and Cheese Bake

    Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Vegan Soyfree Recipe Nutfree option
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main
    Cuisine: American, Vegan
    Keyword: pumpkin pasta, pumpkin sage sauce, vegan pumpkin mac
    Servings: 4
    Calories: 209kcal
    Author: Vegan Richa

    Ingredients

    • 7 oz cooked pasta
    • 2 tsp olive oil
    • 1/4 cup (40 g) finely chopped onion or shallots
    • 3 cloves of garlic
    • 1/4 cup (59.15 g) sage julienned, divided
    • red pepper flakes to taste

    Sauce:

    • 3/4 cup (183.75 g) pumpkin puree or use butternut puree for variation
    • 1 3/4 cup (414.03 ml) non dairy milk such as almond, soy or cashew milk for creamier sauce
    • 1 tbsp starch such as corn or arrowroot, or use flour
    • 2 to 4 tbsp (4 tbsp) nutritional yeast for cheesiness. ( Easily omitted, or use 1 tsp miso for similar flavor)
    • 1/2 tsp (0.5 tsp) dried thyme
    • 3/4 tsp (0.75 tsp) salt
    • 1/4 tsp (0.25 tsp) black pepper
    • 1/2 tsp (0.5 tsp) garlic powder
    • 1 to 2 tsp (2 tsp) mustard (natural stoneground), less or more to preference, if using ground, use 1/2 tsp and add 1 tsp lemon juice
    • additional flavors - dashes of cinnamon, smoked paprika, add tomato paste, some vegan cheddar

    Topping:

    • 1/3 cup (78.86 g) breadcrumbs
    • 1/4 tsp (0.25 tsp) salt
    • 2 tsp olive oil

    Instructions

    • Cook the pasta according to instruction on package, rinse in cold water and set aside. Preheat the oven to 400 F (205 C).
    • Add 2 tsp oil in a baking dish. Sprinkle the onion, garlic, a third of the sage and pepper flakes and a pinch of salt. Bake for 6 to 8 mins.
    • Meanwhile, blend the sauce ingredients until smooth. Taste and adjust salt and flavor.
    • Add the cooked pasta to the baking dish. Add the sauce and toss well. Add some sage and mix in.
    • Mix the breadcrumbs with the remaining sage, salt and olive oil in a small bowl.
    • Spread the breadcrumb topping on the pasta. Bake for 20 to 25 mins. Broil for a minute. Let it sit for a few mins before serving. 
    • To freeze: Bake the mac with half the breadcrumb topping for 20 mins, cool completely and freeze the container. Use foil to seal the top surface of the mac and cheese to avoid freezer burn, or transfer portions to containers whih fit the mac with the least air space on top.
      To reheat: Thaw overnight, add breadcrumb topping and bake for 15 mins or so until heated through and golden on top. 

    Video

    Notes

    Gluten-free: Use gluten-free pasta and breadcrumbs or use 3 tbsp almond meal instead of breadcrumbs to make the topping. 
     
    You can use any squash puree in this bake.
    If using dried sage, use a mix of rubbed and ground, about 2 tsp rubbed and 1/2 to 1 tsp ground. Dried ground sage is generally a strong flavor as it gets compacted, so use less to begin with and add more as needed. 
    Nutrition is for 1 Serve

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Mac and Cheese Bake
    Amount Per Serving
    Calories 209 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 647mg28%
    Potassium 179mg5%
    Carbohydrates 31g10%
    Fiber 4g17%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 7265IU145%
    Vitamin C 4mg5%
    Calcium 200mg20%
    Iron 2.4mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. jenny

      November 26, 2022 at 11:56 am

      5 stars
      So good! I used butternut squash. This dish was a total hit, I ate the leftovers for breakfast the next morning and wished I’d made a double batch!

      Reply
      • Vegan Richa Support

        November 28, 2022 at 11:19 am

        Yum!

        Reply
    2. Sasha

      October 12, 2022 at 7:52 am

      5 stars
      Omg it’s so amazing that I cannot even describe my delight. I didn’t have sage though but it came out delicious anyway! Thanks for great recipe ❤️

      Reply
      • Vegan Richa Support

        October 15, 2022 at 5:40 pm

        Great to hear, thank you.

        Reply
    3. Ida

      October 03, 2022 at 2:55 pm

      5 stars
      Definitely a 5 star recipe for me!! I’ve been in the mood for Mac and cheese as the temperatures have dropped. Absolutely phenomenal! I added some diced tomatoes and carrots to the onion mix and also added some chopped vegan smoked provolone in place of vegan cheddar. I love the flavor of sage and I’m blown away by how easily this dish came together. This will definitely be my ‘Go To’ vegan Mac and cheeese. Yum!!!

      Reply
      • Vegan Richa Support

        October 06, 2022 at 4:11 pm

        Sounds perfect for a comfort food dish.

        Reply
        • Sara

          October 12, 2022 at 7:51 am

          What size of baking dish should I use?

          Reply
          • Vegan Richa Support

            October 15, 2022 at 3:46 pm

            I like the corningware ‘caserole’ dish 2.5quart, 10.4″ x 7.6″

            Reply
    4. Rachel

      September 22, 2022 at 8:34 am

      Excellent recipes! For your recipes when spices are listed are they fresh or dried if it doesn’t state either?
      Also can most recipes be frozen? If not all, which are best not to freeze? Making about 10 recipes for holiday season coming up.

      Reply
      • Vegan Richa Support

        September 22, 2022 at 10:48 am

        Every recipe is unique – which ones were you thinking of? Usually in the steps & notes section I provide info on storage and freezing. I specify herbs when fresh ie ‘fresh cilantro’ (leaves),common spices like cinnamon and other dry ones just state the name. I will specify when dried. ie: ‘1 teaspoon dried fenugreek leaves’

        Reply
    5. Simon

      May 03, 2022 at 10:07 pm

      5 stars
      Made this without using any sage. Was loved by the whole family.

      Reply
      • Vegan Richa Support

        May 04, 2022 at 9:28 am

        thanks for stopping by

        Reply
    6. Lauren

      April 17, 2022 at 5:13 am

      5 stars
      So yummy and so easy! Was hoping for leftovers but it didn’t stand a chance… Thanks Richa!

      Reply
      • Richa

        April 17, 2022 at 5:28 pm

        🙂

        Reply
    7. Carolyn Smith Moorman

      November 22, 2021 at 7:46 am

      5 stars
      People try this! Today! Right now! Hurry! Yowzer! So flippin’ good! This woman knows her food! Follow her! Thank her!! I do!! Thank you!!!!!!!

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:52 pm

        😂

        Reply
    8. Brea

      November 13, 2021 at 1:06 pm

      5 stars
      Thank you for this recipe, 7 yr old took a bite and said Ohh, THIS is the best EVER! Didn’t have fresh sage and used a total just shy of 2 tsp rubbed sage in step 2. and that is all. The flavor came through well for us (we were saying to each other how it reminds us of a traditional stuffing flavor). Used the full 4 Tablespoons of nutritional yeast in the sauce portion. Used dijon mustard because that’s what I had on hand. Didn’t have breadcrumbs on hand, crushed crackers worked well for the topping. I appreciate your notes on the sage and your note on freezing this dish which I plan to do for a holiday gathering coming up.

      Reply
      • Richa

        November 14, 2021 at 10:12 am

        So awesome!!

        Reply
    9. keli lieberman

      October 28, 2021 at 8:54 pm

      5 stars
      Another delicious dish
      thank you

      Reply
      • Vegan Richa Support

        October 29, 2021 at 1:28 pm

        thanks for popping in

        Reply
      • Kate

        November 26, 2021 at 3:00 am

        5 stars
        I have been making this about once every two weeks for the last six months; it has become not only a comforting weeknight staple, but also an easy vegan dish to “wow” dinner party guests. Today, I’m making it as part of a Thanksgiving spread, and can’t wait for everyone else to try it and love it as much as I do 🙂 6/5 stars for sure!

        Reply
        • Vegan Richa Support

          November 29, 2021 at 6:08 am

          6 ⭐️ ! wow

          Reply
    10. Elisabeth

      August 13, 2021 at 10:42 am

      My kids don’t love breadcrumbs. Will we be missing out on something amazing if I skip them?

      Reply
      • Vegan Richa Support

        August 13, 2021 at 12:28 pm

        no problemo – it’s so yummy even without the topping

        Reply
    11. Chantelle

      July 25, 2021 at 5:02 pm

      Hello, I was just wondering with the Mustard, is that the same as the mustard seed paste that comes in the jar or is it mustard powder? Thank you

      Reply
      • Richa

        July 26, 2021 at 2:17 am

        Yes it’s the paste which has vinegar etc which we use a condiment over burgers and hot dogs

        Reply
    12. CHristina Babrieri

      November 27, 2020 at 7:12 am

      5 stars
      This was insane! I could have eaten the entire dish. I made mine with roasted squash as I am too lazy to peel and cut it. Mine was gluten free.I also used hemp milk as I’m allergic to nuts. Ialso used chickpea pasta. It was so delisious. I cannot wait to eat the leftovers. I would totally make this a gain and will share the recipe with my like minded friends.

      Reply
    13. Kristýna Hájková

      November 23, 2020 at 7:31 am

      5 stars
      We love this recipe! Delicious!

      Reply
      • Vegan Richa Support

        November 23, 2020 at 8:23 am

        Awesome! So glad you enjoyed this, thanks for stopping by! 🙂

        Reply
    14. Angela

      October 31, 2020 at 3:35 am

      5 stars
      This was so delicious! The entire family loved it. I will be making this again, and soon.

      Reply
    15. Emily

      October 25, 2020 at 9:41 am

      5 stars
      Sooo good and simple too. Another winner!!

      Reply
    16. Brittanie

      June 02, 2020 at 12:49 pm

      5 stars
      This was my first time making vegan mac and cheese and I was honestly a little worried that this would taste like pumpkin. Not only did it not taste like pumpkin, this is probably one of my new favourite recipes! I can’t wait to make it again.

      Reply
      • Vegan Richa Support

        June 03, 2020 at 1:51 pm

        That’s great! thank you

        Reply
    17. Cherrell

      May 19, 2020 at 2:48 am

      5 stars
      Glad to came across a recipe that would be both tasty and healthy. going to try and make with the help of my daughters. They have quite active in the kitchen lately. I just wish it tuns out as good as yours. wish me luck.

      Reply
      • Vegan Richa Support

        May 19, 2020 at 10:29 am

        Good luck, you’ve got this!

        Reply
    18. Anisha McClure

      April 11, 2020 at 4:54 pm

      5 stars
      Made it twice in 2 days. So satisfying. The crunchy topping is incredible.

      Reply
    19. Mae Conte

      February 13, 2020 at 5:49 pm

      What size casserole dish did you use?

      Reply
      • Richa

        February 14, 2020 at 10:49 pm

        1.5 qt, 9 by 7 inch

        Reply
    20. Teresa

      October 15, 2019 at 7:37 am

      5 stars
      I made this last night with some leftover roasted butternut squash. I didn’t have the kind of pasta I would have preferred to use, but the dish was still excellent! I added some extra seasoning and hemp hearts to the breadcrumb topping and added some other ingredients with the sauce to get the flavor I wanted. I had to use ground sage, but the suggestion to start with 1/2 tsp worked very well. It was a surprisingly easy weeknight meal that felt fancy.

      Reply
      • Richa

        October 15, 2019 at 12:20 pm

        yay

        Reply
    21. Carol

      October 08, 2019 at 4:50 am

      5 stars
      So good! I tripled the recipe, used butternut squash, dried sage, and added a few sqeezes of Sriracha. We both had hefty seconds!
      Thanks for another great recipe, Richa!

      Reply
      • Richa

        October 08, 2019 at 10:24 am

        yay!!

        Reply
    22. Mel

      October 04, 2019 at 11:15 am

      5 stars
      Love this!! My 10 month old and 2 year old agree that this is delicious for all ages! Perfect for my baby and I who are dairy intolerant, it doesn’t seem to be lacking in creaminess or flavour! I’m hooked.

      Reply
      • Richa

        October 04, 2019 at 11:17 am

        awesome! thanks!

        Reply
    23. Sadaf

      September 25, 2019 at 7:47 pm

      5 stars
      I doubled the recipe and it turned out exquisitely! Cannot to make this several times more.

      Reply
      • Richa

        September 25, 2019 at 9:13 pm

        awesome!

        Reply
    24. lisa

      September 22, 2019 at 6:55 am

      5 stars
      How wonderful…. I’m sure my family and friends will love it. Thank you very much

      Reply
    25. Steph

      September 21, 2019 at 3:23 am

      5 stars
      Wow, this is really good. I used mashed roasted pumpkin, as we don’t have pumpkin puree in Australia, used ground sage instead of fresh and 1/2 tsp Masterfood English mustard (the spreadable sort). Used Bonsoy for the milk. Might double the cornflour next time so it’s thicker. Will make again! So delicious, thank you!

      Reply
      • Richa

        September 21, 2019 at 11:05 am

        awesome! yes adjust away to preference! the consistency of milk and pumpkin varies, so adjust and note it for future 🙂

        Reply
    26. Amy

      September 17, 2019 at 5:27 pm

      I love your blog, Richa, and thanks so much for this recipe. I tried this and substituted dairy milk for the vegan milk. I also reduced the amount of milk slightly, and substituted half a boullion cube for the salt and pepper. I also probably didn’t put in enough mustard. I didn’t like it at all. So either the substitutions ruined it, or I just don’t like cheeseless “mac and cheese”. I’ve never liked any other versions, either, so I probably should have known better. I will keep trying other recipes from this blog though!

      Reply
      • Richa

        September 17, 2019 at 6:10 pm

        oh no. I am guessing its the subs and you generally not liking non cheesy options. This one is more a fall sage pumpkin sauce which isnt too cheesy to begin with. You could fold in some non dairy cheese shreds and reheat.
        You might like my mac and cheese powder. You can make a small amount of that and try that. https://www.veganricha.com/2018/12/vegan-mac-and-cheese-powder.html
        Or try non cheesy recipes fromthe blog:)

        Reply
    27. Douglas

      September 04, 2019 at 5:52 pm

      5 stars
      This was glorious. I was looking for something new to try on your site (as your recipes never fail) and as its September, I thought I’d try this.

      This one is going on heavy rotation in my house.

      Reply
      • Richa

        September 04, 2019 at 6:10 pm

        Awesome!Thanks!

        Reply
    28. Pei

      March 15, 2019 at 12:41 pm

      5 stars
      Hi, what herbs can I use to replace onions, garlic and shallots?

      Thanks,

      Pei

      Reply
      • Richa

        March 15, 2019 at 1:28 pm

        Can you use garlic powder?
        Or else just omit it, add zucchini instead of onion. add more nutritional yeast, and add 1/2 tsp prepared mustard to the sauce.

        Reply
    29. Marie-Claire Fortin

      February 07, 2019 at 4:31 am

      5 stars
      Made this recipe last night and it’s a big hit!!! I doubted the amount of non-dairy milk to use and used a little less – should have listened as it will be a little dry when re-heated. But the taste, texture made it a wonderful addition to our WFPBNO diet!!! (I omitted the olive oil)

      Reply
      • Richa

        February 07, 2019 at 9:33 am

        awesome! you can reheat with a bit more non dairy milk

        Reply
    30. Mara

      January 11, 2019 at 8:02 am

      5 stars
      Awesome recipe!! I froze it in a few small containers and it makes a great quick dinner or lunch!

      Reply
    31. Christal

      December 12, 2018 at 5:22 am

      5 stars
      tried it today and it was bomb!!🤩 how do you calculate your recipes’ calories and nutrition info though?? thanks for the amazing recipe!!💓

      Reply
      • Richa

        December 12, 2018 at 9:55 am

        awesome! The widget has a built in database.So when i add ingredients, it picks up some defaults, i check them to make sure the right ingredients and then it adds those values.

        Reply
    32. Andréanne

      December 10, 2018 at 4:23 pm

      Can I put this recipe on the freezer?

      Reply
      • Richa

        December 10, 2018 at 6:09 pm

        yes. bake with half the crumb topping for 20 mins, cool completely and freeze the container. use foil to top the surface of the mac and cheese.
        Then thaw overnight, add more breacrumb topping and bake for 10 mins or so until heated through

        Reply
    33. HB

      November 29, 2018 at 7:15 pm

      5 stars
      Just made this today….it was delicious! I followed the recipe exactly, just doubled it. Thank you for sharing this great recipe!

      Reply
      • Richa

        November 29, 2018 at 7:20 pm

        yay!awesome!

        Reply
    34. Bridget

      November 21, 2018 at 8:38 am

      How much tomato paste or vegan cheddar would you suggest adding?

      Reply
      • Richa

        November 22, 2018 at 12:11 am

        1 tbsp paste and atleast 1/4cup cheddar

        Reply
    35. Sandy Rhew

      November 19, 2018 at 7:58 am

      If I double the recipe should I use a casserole dish 13×9 or 9×9?

      Reply
      • Richa

        November 20, 2018 at 11:53 pm

        13 by 9

        Reply
    36. Katherine D Emerson

      November 17, 2018 at 3:21 pm

      How much dried elbow macaroni equals 7 oz cooked??

      Reply
    37. P Campbell

      November 12, 2018 at 7:02 am

      5 stars
      Cant wait to make this .already did the pumpkin sage pasta and we loved it

      Reply
    38. Maureen Cram

      November 11, 2018 at 12:13 am

      5 stars
      Another great recipe – thank you. One of the many things I love about your recipes are the way you say add a bit more of this or a bit less of this – so it is easy to adapt to personal preferences.

      I always share your recipes via link to our South African vegan group… and tell them to follow your blog as all your recipes turn out so well.

      Reply
      • Richa

        November 12, 2018 at 7:54 pm

        Thats awesome! Yes personal tastes are variable, so use the recipes as a base to build over!

        Reply
    39. AnnaMaria

      November 04, 2018 at 10:50 am

      5 stars
      This was delish!! I used panko on top. Yummmmy. Thanks for the recipe!

      Reply
      • Richa

        November 04, 2018 at 1:45 pm

        yay!

        Reply
    40. Leah B

      November 02, 2018 at 5:31 am

      5 stars
      I made this last night and it was so good! For the sauce I used the tomato paste but I didn’t have cinnamon (sadly) so I used nutmeg and a dash of maple syrup for the sauce which I liked. I think I will make this again for Thanksgiving!

      Reply
      • Richa

        November 02, 2018 at 9:49 am

        awesome!

        Reply
    41. Corinne

      October 27, 2018 at 10:05 am

      Will this freeze well if I wanted to make larger batches?

      Reply
      • Richa

        October 29, 2018 at 11:19 am

        yes definitely. freeze like lasagna.

        Reply
        • Melissa BG

          December 03, 2018 at 8:03 pm

          5 stars
          Hi Richa, could you please provide a few details on how to freeze it like lasagna? I’m not sure how to freeze it either. Thanks!

          Reply
          • Richa

            December 10, 2018 at 6:46 pm

            added them in the instructions

            Reply
    42. Soumya Kelkar

      October 25, 2018 at 9:20 am

      5 stars
      Hi Richa, Thank you for all the amazing recipes 🙂 I tried this recipe last night. The smell of nutritional yeast was overpowering. Is there an alternative for nutritional yeast or would it be okay to skip nutritional yeast?

      Reply
      • Richa

        October 25, 2018 at 10:37 am

        hmm it should mellow and cook out. You can just omit it. theres tons of flavor in the sauce. it would be like my earlier pumpkin sage sauce. I was going for a cheesy sauce, so used nooch, but you dont need to.

        Reply
    43. Tina M Kaufman

      October 25, 2018 at 6:06 am

      What kind of starch? Corn?

      Reply
      • Richa

        October 25, 2018 at 10:38 am

        yes, or arrowroot or tapioca or even flour will work. something to thcken it slightly

        Reply
    44. Cassie Thuvan Tran

      October 21, 2018 at 8:57 pm

      All my favorite macaroni and cheese recipes have a nice crunchy, toasted, and seasonal element to them. You really hit the marks on all three! The breadcrumbs, the pumpkin puree, the garlic and shallots, everything! Definitely something I’d make for the holidays. Everyone loves this kind of dish!

      Reply
    45. Sarah | Well and Full

      October 21, 2018 at 2:10 pm

      WOW this looks absolutely incredible, Richa! I love that crunchy topping!

      Reply
    46. dee

      October 21, 2018 at 11:57 am

      Will dried sage work?

      Reply
      • Richa

        October 22, 2018 at 4:19 pm

        yes use 1/2 to 1 tsp ground in combination with 2 tsp rubbed sage.

        Reply
        • Dee

          October 28, 2018 at 9:21 am

          What about dry mustard?

          Reply
          • Richa

            October 28, 2018 at 11:27 am

            You can use dry mustard. About 3/4 tsp and add some lemon juice for the tang 1 tsp

            Reply
            • Dee

              October 28, 2018 at 12:38 pm

              I uses 1/2 tsp of dry mustard. I squeezed lemon juice on top just before serving.

            • Richa

              October 28, 2018 at 7:30 pm

              great!

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