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
dee says
October 21, 2018 at 11:57 amWill dried sage work?
Richa says
October 22, 2018 at 4:19 pmyes use 1/2 to 1 tsp ground in combination with 2 tsp rubbed sage.
Dee says
October 28, 2018 at 9:21 amWhat about dry mustard?
Richa says
October 28, 2018 at 11:27 amYou can use dry mustard. About 3/4 tsp and add some lemon juice for the tang 1 tsp
Dee says
October 28, 2018 at 12:38 pmI uses 1/2 tsp of dry mustard. I squeezed lemon juice on top just before serving.
Richa says
October 28, 2018 at 7:30 pmgreat!
Sarah | Well and Full says
October 21, 2018 at 2:10 pmWOW this looks absolutely incredible, Richa! I love that crunchy topping!
Cassie Thuvan Tran says
October 21, 2018 at 8:57 pmAll 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!
Tina M Kaufman says
October 25, 2018 at 6:06 amWhat kind of starch? Corn?
Richa says
October 25, 2018 at 10:38 amyes, or arrowroot or tapioca or even flour will work. something to thcken it slightly
Soumya Kelkar says
October 25, 2018 at 9:20 amHi 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?
Richa says
October 25, 2018 at 10:37 amhmm 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.
Corinne says
October 27, 2018 at 10:05 amWill this freeze well if I wanted to make larger batches?
Richa says
October 29, 2018 at 11:19 amyes definitely. freeze like lasagna.
Melissa BG says
December 3, 2018 at 8:03 pmHi 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!
Richa says
December 10, 2018 at 6:46 pmadded them in the instructions
Leah B says
November 2, 2018 at 5:31 amI 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!
Richa says
November 2, 2018 at 9:49 amawesome!
AnnaMaria says
November 4, 2018 at 10:50 amThis was delish!! I used panko on top. Yummmmy. Thanks for the recipe!
Richa says
November 4, 2018 at 1:45 pmyay!
Maureen Cram says
November 11, 2018 at 12:13 amAnother 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.
Richa says
November 12, 2018 at 7:54 pmThats awesome! Yes personal tastes are variable, so use the recipes as a base to build over!
P Campbell says
November 12, 2018 at 7:02 amCant wait to make this .already did the pumpkin sage pasta and we loved it
Katherine D Emerson says
November 17, 2018 at 3:21 pmHow much dried elbow macaroni equals 7 oz cooked??
Sandy Rhew says
November 19, 2018 at 7:58 amIf I double the recipe should I use a casserole dish 13×9 or 9×9?
Richa says
November 20, 2018 at 11:53 pm13 by 9
Bridget says
November 21, 2018 at 8:38 amHow much tomato paste or vegan cheddar would you suggest adding?
Richa says
November 22, 2018 at 12:11 am1 tbsp paste and atleast 1/4cup cheddar
HB says
November 29, 2018 at 7:15 pmJust made this today….it was delicious! I followed the recipe exactly, just doubled it. Thank you for sharing this great recipe!
Richa says
November 29, 2018 at 7:20 pmyay!awesome!
Andréanne says
December 10, 2018 at 4:23 pmCan I put this recipe on the freezer?
Richa says
December 10, 2018 at 6:09 pmyes. 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
Christal says
December 12, 2018 at 5:22 amtried it today and it was bomb!!🤩 how do you calculate your recipes’ calories and nutrition info though?? thanks for the amazing recipe!!💓
Richa says
December 12, 2018 at 9:55 amawesome! 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.
Mara says
January 11, 2019 at 8:02 amAwesome recipe!! I froze it in a few small containers and it makes a great quick dinner or lunch!
Marie-Claire Fortin says
February 7, 2019 at 4:31 amMade 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)
Richa says
February 7, 2019 at 9:33 amawesome! you can reheat with a bit more non dairy milk
Pei says
March 15, 2019 at 12:41 pmHi, what herbs can I use to replace onions, garlic and shallots?
Thanks,
Pei
Richa says
March 15, 2019 at 1:28 pmCan 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.
Douglas says
September 4, 2019 at 5:52 pmThis 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.
Richa says
September 4, 2019 at 6:10 pmAwesome!Thanks!
Amy says
September 17, 2019 at 5:27 pmI 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!
Richa says
September 17, 2019 at 6:10 pmoh 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:)
Steph says
September 21, 2019 at 3:23 amWow, 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!
Richa says
September 21, 2019 at 11:05 amawesome! yes adjust away to preference! the consistency of milk and pumpkin varies, so adjust and note it for future 🙂
lisa says
September 22, 2019 at 6:55 amHow wonderful…. I’m sure my family and friends will love it. Thank you very much
Sadaf says
September 25, 2019 at 7:47 pmI doubled the recipe and it turned out exquisitely! Cannot to make this several times more.
Richa says
September 25, 2019 at 9:13 pmawesome!
Mel says
October 4, 2019 at 11:15 amLove 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.
Richa says
October 4, 2019 at 11:17 amawesome! thanks!
Carol says
October 8, 2019 at 4:50 amSo 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!
Richa says
October 8, 2019 at 10:24 amyay!!
Teresa says
October 15, 2019 at 7:37 amI 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.
Richa says
October 15, 2019 at 12:20 pmyay
Mae Conte says
February 13, 2020 at 5:49 pmWhat size casserole dish did you use?
Richa says
February 14, 2020 at 10:49 pm1.5 qt, 9 by 7 inch
Anisha McClure says
April 11, 2020 at 4:54 pmMade it twice in 2 days. So satisfying. The crunchy topping is incredible.
Cherrell says
May 19, 2020 at 2:48 amGlad 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.
Vegan Richa Support says
May 19, 2020 at 10:29 amGood luck, you’ve got this!
Brittanie says
June 2, 2020 at 12:49 pmThis 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.
Vegan Richa Support says
June 3, 2020 at 1:51 pmThat’s great! thank you
Emily says
October 25, 2020 at 9:41 amSooo good and simple too. Another winner!!
Angela says
October 31, 2020 at 3:35 amThis was so delicious! The entire family loved it. I will be making this again, and soon.
Kristýna Hájková says
November 23, 2020 at 7:31 amWe love this recipe! Delicious!
Vegan Richa Support says
November 23, 2020 at 8:23 amAwesome! So glad you enjoyed this, thanks for stopping by! 🙂
CHristina Babrieri says
November 27, 2020 at 7:12 amThis 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.