Vegan mac & cheese meets cozy fall flavors! This creamy vegan pumpkin pasta (aka Pumpkin Mac and Cheese) is the ultimate cozy fall comfort food. This vegan meal is rich, flavorful, and made with wholesome ingredients. It’s oil-free, easily gluten-free, and ready in less than 30 minutes, making it perfect for busy weeknights. With a silky pumpkin sauce that’s both healthy and delicious, this easy plant-based pasta dish will satisfy all your cheesy cravings without any dairy.

Why You Will Love This Recipe

Healthy and oil-free: The creamy pumpkin sauce on this pasta is made with whole food plant-based ingredients, no added oil, and packed with nutrients from pumpkin, potatoes, and cashews or hemp seeds.
Quick and easy: Ready to eat in under 30 minutes, perfect for a simple vegan lunch meal-prep or weeknight meal.
Creamy and comforting: The luscious pumpkin “cheese” sauce delivers all the creamy, cheesy flavor you crave without the dairy.
Easily gluten-free: Simply pair the vegan cheese sauce with your favorite gluten-free pasta for a delicious and allergy-friendly meal.

Equipment Needed

Cutting board
Vegetable peeler
Chopping knife
Steam pot or medium saucepan with a steam basket
Measuring cups and spoons
High-speed blender. I use a Vitamix blender currently, but I have used Ninja blenders in the past and they work well too.
Serving bowls

Ingredients for Pumpkin Pasta

Making vegan mac and cheese is simple. Here are the key ingredients you will need for this recipe:

Potato – steamed potato gives the pumpkin cheese sauce volume and a thick creamy texture.
Cashews or hemp seeds – mild flavored nuts and seeds add velvety smooth creaminess to the vegan cheese sauce, as well as healthy fats.
Nutritional yeast – this ingredient is the key to cheesy flavor for any vegan dish.
White miso – Adds a tangy saltiness that brings out the cheesy flavors of the nutritional yeast.
Pumpkin puree – Obviously necessary for a pumpkin infused mac and cheese! Look for canned pumpkin puree where the only ingredient is “pumpkin.”

How do you make vegan pumpkin mac and cheese?

In just 4 simple steps, you can have a guilt-free and creamy vegan pasta dish. Here are the steps:

Steam or boil the potato.
Add the cooked potato, cashews or hemp seeds, nutritional yeast, white miso, pumpkin puree, salt, and pepper to a blender and blend on high until super smooth.
Boil the pasta according to the package directions.
Drain the pasta and pour the pumpkin cheese sauce over it and mix until well coated in sauce.

That’s it! I love this easy vegan recipe for a quick and healthy plant based dinner.

Storage and Meal-Prep Tips

Storage: This pasta dish can be stored in a sealed container in the fridge for up to 5 days. The sauce can be frozen separately for up to 3 months and then reheated when ready to use.

Meal Prep: I like to divide the pumpkin pasta up into separate glass meal-prep containers and add cooked veggies, like broccoli or asparagus. Then I can quickly reheat the dish and eat in just minutes. It makes a great lunch or dinner and you can add any veggies or protein you like.

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This Creamy Vegan Pumpkin Pasta is proof that comfort food can be both healthy and satisfying. With its rich, dairy-free cheesy pumpkin sauce and quick prep time, it’s perfect for fall weeknights or a quick vegan meal-prep. Enjoy this healthy oil-free plant-based pumpkin mac and cheese as a nourishing meal that’s simple, flavorful, and full of autumn goodness.

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