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
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.
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
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
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
Nutrition
My kids don’t love breadcrumbs. Will we be missing out on something amazing if I skip them?
no problemo – it’s so yummy even without the topping
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
Yes it’s the paste which has vinegar etc which we use a condiment over burgers and hot dogs
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.
We love this recipe! Delicious!
Awesome! So glad you enjoyed this, thanks for stopping by! 🙂
This was so delicious! The entire family loved it. I will be making this again, and soon.
Sooo good and simple too. Another winner!!
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.
That’s great! thank you
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.
Good luck, you’ve got this!
Made it twice in 2 days. So satisfying. The crunchy topping is incredible.
What size casserole dish did you use?
1.5 qt, 9 by 7 inch
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.
yay
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!
yay!!
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.
awesome! thanks!
I doubled the recipe and it turned out exquisitely! Cannot to make this several times more.
awesome!
How wonderful…. I’m sure my family and friends will love it. Thank you very much
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!
awesome! yes adjust away to preference! the consistency of milk and pumpkin varies, so adjust and note it for future 🙂
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!
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:)
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.
Awesome!Thanks!
Hi, what herbs can I use to replace onions, garlic and shallots?
Thanks,
Pei
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.
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)
awesome! you can reheat with a bit more non dairy milk
Awesome recipe!! I froze it in a few small containers and it makes a great quick dinner or lunch!
tried it today and it was bomb!!🤩 how do you calculate your recipes’ calories and nutrition info though?? thanks for the amazing recipe!!💓
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.
Can I put this recipe on the freezer?
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
Just made this today….it was delicious! I followed the recipe exactly, just doubled it. Thank you for sharing this great recipe!
yay!awesome!
How much tomato paste or vegan cheddar would you suggest adding?
1 tbsp paste and atleast 1/4cup cheddar
If I double the recipe should I use a casserole dish 13×9 or 9×9?
13 by 9
How much dried elbow macaroni equals 7 oz cooked??
Cant wait to make this .already did the pumpkin sage pasta and we loved it
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.
Thats awesome! Yes personal tastes are variable, so use the recipes as a base to build over!
This was delish!! I used panko on top. Yummmmy. Thanks for the recipe!
yay!
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!
awesome!
Will this freeze well if I wanted to make larger batches?
yes definitely. freeze like lasagna.
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!
added them in the instructions
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?
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.
What kind of starch? Corn?
yes, or arrowroot or tapioca or even flour will work. something to thcken it slightly
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!
WOW this looks absolutely incredible, Richa! I love that crunchy topping!
Will dried sage work?
yes use 1/2 to 1 tsp ground in combination with 2 tsp rubbed sage.
What about dry mustard?
You can use dry mustard. About 3/4 tsp and add some lemon juice for the tang 1 tsp
I uses 1/2 tsp of dry mustard. I squeezed lemon juice on top just before serving.
great!