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Vegan Mac N Cheese in a frypan

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

5 from 1 vote
Author: Nick Makrides
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Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Calories: 371kcal
Author: Nick Makrides


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]


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!


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.


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
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