I saw a leaf hit the ground and ran to my kitchen to make something pumpkin. This is the result: creamy, dreamy, one pot pumpkin mac & cheese! Dairy-free, easy, and oh-so-fall. PS: Don’t forget to check out my new ebook with 16 vegan sauce recipes for everyday cooking!
Creamy, dreamy, one pot pumpkin mac & cheese! Dairy-free, easy, perfectly pumpkin-y and oh-so-fall.
2 cups macaroni
3 cups water
2 tsp dijon mustard
1/2 tsp salt
1/4 to 1/2 tsp garlic powder (if you really like garlic add 1/2 tsp)
1/4 cup pureed pumpkin
1/3 cup nutritional yeast
1 tsp dried sage
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp tahini
1 cup shredded vegan cheese
pepper to taste
To a large/medium pot, add macaroni, water, dijon, salt and garlic powder and stir well. Bring to a light boil, stirring frequently so it doesn’t stick. Cook until liquid is almost fully absorbed and pasta is cooked.
Add the pureed pumpkin, tahini, nutritional yeast, sage, cinnamon and nutmeg and stir until smooth and creamy.
Add the vegan cheese and pepper and stir until cheese melts. Enjoy!
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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