Once upon a time, I figured out a phenomenal vegan mac and cheese recipe. I was waiting and waiting and waiting to start my blog and to work my way up to it one week. Also, I knew I had to wait it out to make this recipe again, because it’s so good that I eat triple servings at every sitting.
Fast forward about a year. I’ve been reading recipes left and right for pumpkin mac and cheese, and I have to say, I’ve been super intrigued (also, I’m totally obsessed with pumpkin). Then, I came home one day to this delicious smell filling the apartment as my roommate baked some pumpkin mac and cheese in our oven. Next, I spent the week of Thanksgiving at home and who did my mom invite over for Shabbat lunch while I was there? Our vegan neighbors.
Obviously the stars had aligned and some cosmic force was telling me that I simply had to make my own pumpkin mac and cheese. So I pulled out the vegan recipe that I had so lovingly created, slapped a can of pumpkin puree in the ingredient list, and got to work balancing out the flavors.
It was so worth it. This amazing recipe features pumpkin (duh), and all its pumpkin-enhancing spices. It also uses what I have to say is the best vegan cheese I’ve found thus far; Daiya vegan cheese style shreds. No, it doesn’t taste like cheese, but it does mimic a lot of the flavor notes of cheese. It’s also one of the few brands that actually melts, which is important when you’re making a cheesy sauce, like you do for baked mac and cheese.
If you’re not vegan, and you want to use real cheese here, go for it. I would subtract the soy sauce (real cheese doesn't need the extra umami like soy cheese), but otherwise keep the recipe as is. This creamy, pumpkiny dish is super satisfying and really just screams fall. Pair it with something green and you’ve got yourself a great vegan meal.
Pumpkin Mac and “Cheese”
Serves 6-8
Ingredients:
1 box elbow macaroni (I used whole wheat)
1 box elbow macaroni (I used whole wheat)
2 cups almond milk
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 cup Daiya Mozzarella style cheese shreds
I cup Daiya Cheddar style cheese shreds
1 can pumpkin puree
1/4 cup of bread crumbs
1 teaspoon soy sauce
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 – 1/4 teaspoon cayenne pepper (or more if you like heat)
Salt and pepper to taste
Optional:
Caramelized onions. I used 3 yellow onions for this dish.
Directions:
Preheat oven to 375 F
1. Heat the almond milk in a small saucepan, but don't boil it.
2. In a medium pot, heat the oil over medium heat and sprinkle in the flour. Whisk for about 2 minutes to create a smooth roux. The mixture should darken slightly during this time.
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3. Still whisking, add the hot almond milk slowly and cook for a minute or two more, until the mixture has thickened. A good way to check is to dip a spoon into the mixture, then run your finger over the back of the spoon. If the mixture does not run into the streak made by your finger, it’s thick and good to go.
4. Add in the pumpkin puree and stir until smooth. Keep it on the heat for just a minute or two, until the puree is warmed through.
5. Take the almond milk mixture off the heat and stir in the vegan cheese, soy sauce, and spices. Partially cover and let the mixture sit as the cheese melts.
6. While waiting for the cheese to melt, bring a pot of water to a boil and cook your macaroni. Cook it just shy of al dente (subtract a minute or two from the al dente cooking time on the box). Drain the noodles when they’re done.
7. Once the cheese has fully melted (it will take a little longer with this stuff than with real cheese), taste and adjust any of the spices, as well as salt and pepper, to your liking. The whole mixture should now have a nice, velvety texture to it. Add the cooked macaroni (and the onions if you’re adding them) and stir well. Pour the whole mixture into a 9x13 baking dish, or a deeper casserole dish.
8. Sprinkle the bread crumbs over the top of the pasta. Bake for 40 to 50 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.
Enjoy!
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