One-Pot Vegan Pumpkin Mac & Cheese

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!


One-Pot Vegan Pumpkin Mac & Cheese

Creamy, dreamy, one pot pumpkin mac & cheese! Dairy-free, easy, perfectly pumpkin-y and oh-so-fall.

  • Author: Liv B
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


  • 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


  1. 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.
  2. Add the pureed pumpkin, tahini, nutritional yeast, sage, cinnamon and nutmeg and stir until smooth and creamy.
  3. Add the vegan cheese and pepper and stir until cheese melts. Enjoy!

  1. Monica Denise says:

    Hi Liv, 😊
    I watch video yesterday and it look sooo delicious I told my husband I want to try a recipe. I got my ingredients. And tonight I came home from work and made it with some vegen sausage peppers and red onions and my husband LOVED IT! I just finished eating GREAT recipe thank you for all you do!!

  2. Veronica says:

    I have been obsessed with this pumpkin mac! It is so creamy and has great flavors. I added a splash of oat milk at the end to give it a more ‘saucy’ texture.

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