I am still making my way through using that frozen pumpkin from roasting my pumpkin from last Halloween. If you haven’t seen that blog post, be sure to check it out for the full tutorial.
This vegan pumpkin mac and cheese is creamy and earthy. You can serve it right out of the pot, or go the extra step and bake it with a nice crunchy top. I also served this to my 7 month old and he loved it!
Check out both variations down below!
Now set forth and be savvy!
Makes 4-6 servings
- 3 cups of elbow macaronic pasta (or pasta of your choice), dry
- 1 package silken tofu (300 g)
- 2 cups of pumpkin puree
- ¼ cup nutritional yeast
- 1 tbsp arrow root
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried mustard (or use 1 tsp Dijon mustard)
- ½ tsp dried sage
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegan cheese
- ¼ cup panko bread crumbs
- 2 tbsp vegan parm (you can also just use 2 tsp nutritional yeast)
- 2 tsp dried parsley
- 1 tsp dried onion flakes
- ¼ tsp salt
- Bring a large pot of water to a boil, and cook the pasta according to package instructions
- In the mean time, blend the rest of the sauce ingredients in a blender until smooth
- In a medium sized pan, heat the sauce mixture over medium heat until it just comes to a bubble, and heat through for about 5 minutes, stirring constantly so that it doesn’t stick to the bottom of the pot.
- Add the cheese and stir until it is fully melted.
- Take the sauce mixture off the heat, add the drained pasta. Mix to combine.
- Serve with fresh parsley on top.
- For the baked variation, pour the mac and cheese into a baking dish.
- Pre-heat oven to 375 degrees.
- Mix the topping ingredients and spring on top.
- Bake for 30 minutes.
- Serve immediately!