Vegan Mac And Cheese
My Vegan Mac And Cheese, dare I say it, is better than it’s dairy cousin! So cheesy, easy to make and an amazing make ahead of time weekday dinner option! Who said eating vegan means you have to miss out? Did I mention how packed full of flavor it is too? Roasted garlic and pumpkin with two types of cheese and warm notes of cinnamon and freshly grated nutmeg. Yum!
My favourite thing about this vegan mac n cheese!
I absolutely love how yummy and cheesy this recipe is. As someone who eats cheese, it always astounds me how far vegan ingredients have come. In some cases, vegan recipes are yummier! His recipe is super cheesy which is what you want from a recipe like this. I think the pumpkin just ads another note of richness to this recipe not to mention a lovely yellow colour.
What are the ingredients I need?
Pumpkin puree – you can use canned pumpkin puree, the same you use for making pie. Alternatively you can make your own by roasting a pumpkin (skin facing up) in the oven on 150C / 310F for 1 hour. Allow to cool down, the scop the pumpkin into a food processor and process until super smooth.
Olive oil – I used extra virgin olive oil.
Garlic – freshly minced is best.
Corn starch – otherwise known as corn flour.
Almond milk – oat or rice milk will also work.
Salt – I used fine salt.
Sage leaves – fresh is best.
Nutritional yeast – comes in a yellow powdered/flake that has a strong salty/cheese flavor and can be found in the health food section of most supermarkets.
Vegan parmesan cheese – this can be found in the fridge section of most supermarkets.
Nutemeg – I use pre-gound but freshly ground is best.
Cinnamon – I used powdered.
Red pepper flakes – this is optional but ads a tiny bit of heat. Not spiciness.
Macaroni pasta – any type of pasta will work for this recipe but honestly, this is the classic pasta for this recipe.
My Top Tips!
Storage
Pasta can be stored in an airtight container for up to three days.
Pumpkin Purée
If you’re making your own, then preheat your oven to 150°C / 300°F. Line a baking sheet with baking paper. Peel your pumpkin and cut out the middle with the seeds. Chop into rough chunks, about the same size to ensure even cooking time. Bake for 60 minutes and allow to cool. Add to a high-speed blender with the peeled, baked garlic or food processor with a little almond milk and blitz until completely smooth.
Vegan Parmesan Cheese
I bought the Bio brand one from Woolworths in Australia.
Toasted Sage
I simply added my roughly chopped sage to a skillet on medium high heat with a tsp of olive oil and toasted it until aromatic.
Other Recipes You Might Like!
- Vegan Vanilla Cupcakes
- Vegan Chocolate Cupcakes
- Funfetti Cookie Dough Truffles
- Vegan Buttercream Frosting
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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
N x
Vegan Mac N Cheese
This Vegan Mac ‘n’ Cheese is cheesy, easy to make and an amazing make ahead of time weekday dinner option!
Serves 4
Ingredients
Mac ‘N’ Cheese
- 1 cup / 400 g pumpkin puree, see notes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp corn starch
- 2 cups / 500 ml almond or rice milk
- 1 tsp salt
- 3 sage leaves, toasted (see notes)
- 6 tbsp nutritional yeast
- 1 cup / 125 g vegan parmesan cheese, see notes
- 1/2 tsp nutmeg, freshly grated
- 1/4 tsp cinnamon
- 1/4 tsp red pepper flakes, optional
- 300 g / 300 g macaroni pasta, or anything similar
Learn How To Make it! [VIDEO]
Instructions
Mac ‘N’ Cheese
- If you’re making your own pumpkin puree, then see notes below. Use the same oven temperature (150°C / 300°F) to bake your garlic cloves for 8 minutes. Allow to cool completely before adding to the blender with the pumpkin.
- Cook the pasta according to the packet instructions. Make sure you salt your water well! Once the pasta is cooked, drain and drizzle with a little olive oil.
- To make the sauce add the pumpkin and garlic puree to a high-speed blender along with the arrowroot starch, almond/rice milk, salt, sage, nutritional yeast, vegan parmesan, freshly grated nutmeg, cinnamon and red pepper flakes. Blend on high until completely smooth.
- Pour the sauce into a deep skillet and cook on medium heat until the sauce thickens. If you feel it needs to be thinner at any point, even after you’ve added the pasta, add a little bit of milk and mix until you get the consistency you like!
- Add the pasta and stir to combine. Serve with more vegan cheese and some more chopped and toasted sage. You could even sprinkle some toasted pine nuts on top!
Notes
Storage
Pasta can be stored in an airtight container for up to three days.
Pumpkin Purée
If you’re making your own, then preheat your oven to 150°C / 300°F. Line a baking sheet with baking paper. Peel your pumpkin and cut out the middle with the seeds. Chop into rough chunks, about the same size to ensure even cooking time. Bake for 60 minutes and allow to cool. Add to a high-speed blender with the peeled, baked garlic or food processor with a little almond milk and blitz until completely smooth.
Vegan Parmesan Cheese
I bought the Bio brand one from Woolworths in Australia.
Toasted Sage
I simply added my roughly chopped sage to a skillet on medium high heat with a tsp of olive oil and toasted it until aromatic.
Nutrition
Calories : 371kcal
Carbonhydrates: 65g
Protein: 16g
Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 3g
Sodium: 589mg
Potassium : 403mg
Fiber: 5g
Sugar : 2g
Vitamin A: 38IU
Vitamin C: 1mg
Calcium: 21mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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