Vegan Pumpkin Mac and Cheese
A creamy, savoury pasta dish that's perfect for Thanksgiving or any cosy night in.
americanmain
⚠ Contains allergens
glutensoy
#comfort-food
Ingredients
Main Ingredients
- 340 g pasta of your choice— macaroni, rigatoni, or conchiglie work well
- 30 g vegan butter or olive oil
- 2 garlic cloves— minced
- 265 g pumpkin puree— canned
- 2 tablespoon white miso paste
- 2 tablespoon tomato puree
- 240 ml plant-based milk— unsweetened and unflavoured
- 3 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 120 ml water
- 2 tablespoon tapioca starch
- 1 teaspoon onion powder
- salt and pepper— to taste
- 1 tablespoon fresh sage— finely chopped, plus extra leaves for garnish if desired
- pinch chili flakes— optional, for serving
For the Baked Variation Topping
- 2 tablespoon vegan butter— melted
- 75 g panko breadcrumbs
- 1 teaspoon flaky sea salt
- 1 teaspoon dried sage
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 8 reviews