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Easy Quick Vegan Pumpkin Mac and Cheese

29. November 2019 By Jasmin Leave a Comment

This post is also available in: Deutsch

*As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. That means if you click and buy, I may receive a small commission. Please see my full policy.*

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Vegan Pumpkin Mac and Cheese – this lactose-free recipe is creamy and totally autumnal and it’s on your table in no time at all. A quick dish with pasta and an uncooked, dairy-free pumpkin cashew cream sauce. You only need 15 minutes of your time and a few ingredients, like roasted pumpkin and cashews, to create this cheesy dish for fast and stressful days of the week as a comfort food.

vegan | vegetarian | lactose-free | dairy-free | gluten-free | soy-free | oil-free | wholesome | healthy | whole food plant-based (wfpb)

Vegan Cheesy Pumpkin Mac and Cheese

When I have a really delicious meal in front of me, I feel like I’m in seventh heaven. I suppose, as a so-called food blogger you have to feel that way, right? And I love to create simple new dishes that will also delight the kids, and if there are still vegetables in the dish, then it’s a complete success for me and I am in heaven for sure.

Pumpkin is not actually one of the foods that I have to secretly persuade the kids to eat. They love, for example: pumpkin soup and eat more than I do. However, I try to sneak in some veggies in ordinary dishes as well as in this Pumpkin Mac and Cheese. And thanks to the yellow / orange color, you can really believe that this is a cheese sauce.

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What ingredients do you need for these vegan pumpkin noodles?

In my dishes, it is often the case that the main ingredients are spices. These make each dish special. That includes this delicious pumpkin cheese sauce recipe, too:

  • Pumpkin puree or small butternut squash or hokkaido pumpkin
  • Nutritional yeast
  • Mustard ground or Dijon mustard
  • Garlic powder
  • Onion powder
  • Smoked paprika powder
  • Ground nutmeg
  • Sage, dried
  • Sea-salt
  • Misopaste, white
  • Tapioca starch
  • Lemon
  • Raw cashews
  • Almond milk
  • Vegan Parmesan
  • Pasta (wholegrain or gluten-free)

Vegan Cheesy Pumpkin Mac and Cheese

How do you prepare vegan Pumpkin Mac and Cheese?

First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.

Cook the noodles according to the package instructions.

When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again.

Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.

Vegan Cheesy Pumpkin Mac and Cheese

What kind of pumpkin should I use?

You can use some kind of sugar squash, butternut, or hokkaido. Make sure you use a small one weighing just around 2 pounds. You do not need more for the sauce. If you can not find a small pumpkin, weigh out 450g of pumpkin puree.

Vegan Cheesy Pumpkin Mac and Cheese

How can I store the cheesy pumpkin sauce?

You can keep the sauce in the fridge for 3-4 days or you can freeze it in portions. Just take an airtight container and put it in the freezer. Take the sauce out of the freezer one day before you use it and put it in the fridge to thaw. Please freeze the sauce without the pasta.

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What can I serve with the pumpkin noodles?

  • Green salad
  • Roasted brussels sprouts
  • Maple glazed carrots

Other pasta dishes:

  • Tomato alfredo with sun-dried tomatoes and spinach
  • Mac & Cheese
  • One Pot Tex Mex Pasta
  • Vegan Marinara sauce
  • Creamy pesto sauce

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Vegan Cheesy Pumpkin Mac and Cheese

Have you tried the recipe?

If you tried the vegan Pumpkin Mac and Cheese, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback so I can share it on my social media channels. 

Easy Quick Vegan Pumpkin Mac and Cheese

Easy Quick Vegan Pumpkin Mac and Cheese

Yield: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Vegan Pumpkin Mac and Cheese - this lactose-free recipe is creamy and totally autumnal and it's on your table in no time at all. A quick dish with pasta and an uncooked, dairy-free pumpkin cashew cream sauce. You only need 15 minutes of your time and a few ingredients, like roasted pumpkin and cashews, to create this cheesy dish for fast and stressful days of the week as a comfort food.

vegan | vegetarian | lactose-free | dairy-free | gluten-free | soy-free | oil-free | wholesome | healthy | whole food plant-based (wfpb)

Ingredients

  • 10 ounces (280g) pasta

Sauce

  • 2 ½ lbs (1kg) pumpkin (butternut squash or hokkaido pumpkin) or 2 cups canned pumpkin puree
  • 1/2 cup (40g) nutritional yeast
  • 1 teaspoon dry mustard powder or 1 tsp dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon sage
  • 1 ½ teaspoons sea salt + more to taste
  • 1 tablespoon mellow white or yellow miso paste
  • 1 tablespoon tapioca flour or arrowroot flour
  • 1 lemon, juice
  • ¾ cup (120g) raw cashews, soaked
  • 1 ½ cup (360ml) almond milk, unsweetened
  • 3-4 tbsp vegan parmesan

Instructions

First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.

Cook the noodles according to the package instructions.

When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again.

Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.

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Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 370 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 15mg Sodium 1755mg Carbohydrates 15g Net Carbohydrates 0g Fiber 1g Sugar 0g Sugar Alcohols 0g Protein 7g
The nutrition is calculated automatically and should be used as an estimate.
© Jasmin
Cuisine: American / Category: Vegan Dinner Recipes
Vegan Pumpkin Mac and Cheese - this lactose-free recipe is creamy and totally autumnal and it's on your table in no time at all. A quick dish with pasta and an uncooked, dairy-free pumpkin cashew cream sauce. You only need 15 minutes of your time and a few ingredients, like roasted pumpkin and cashews, to create this cheesy dish for fast and stressful days of the week as a comfort food

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Meet Jasmin!

I am thrilled you found your way to my recipe world.

Your go-to spot for simple, tasteful, healthy, plantbased comfort food that will indulge everyone who wants to try new things (not just vegans ). Many of my recipes are with less/ no sugar and free of oil and in English as well as in German.

Come and join me as I invent new recipes in my kitchen zen place.

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Mulled wine is a traditional drink at Christmas markets in Germany and Austria. This alcoholic punch keeps people warm from the inside as they walk through the idyllic Christmas markets. Instead of serving a ready-made Glühwein, prepare this quick and easy mulled wine recipe with anise, clove, orange and cinnamon. The mulled wine isn’t just perfect for the Christmas and Advent season, it’s perfect for the complete cold and shivering winter season. 
4 cups (1 liter) Red wine, dry or grape juice
2 Orange (s), juicy, sliced
2 Orange (s), juicy, squeezed out
7 Cloves, whole
2 Cinnamon sticks , whole
1 Star anise, whole
2 tablespoons of maple syrup
Take a sufficiently large stainless steel pot and add all the ingredients. Now heat the drink to no more than 172 °F (78 ° C). Under no circumstances should the mulled wine boil. Not only do you lose a portion of the alcohol, the taste of the spices also changes and it can be bitter.
It is enough if you set up the mulled wine 20 minutes before your guests arrive. That's enough to let it infuse.
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Mashed potatoes:
2.2 lbs (1 kg) of starchy potatoes like yukon gold or russets
1/2 cup (120 ml) cashew cream (1/4 cup/ 60g cashews and 1/4 / 60g cup water mix)
1/3 cup (80 ml) almond milk
2 tbsp chives (opt)
Sea salt and nutmeg to taste
Filling:
1 medium sized red onion, finely diced
3 garlic cloves
16 oz (450g) mushrooms, diced
1/2 cup (50 g) chopped pecan nuts
4 carrots, chopped
2 celery stalks, chopped
½ cup (120 ml) red wine or 2 tbsp balsamic vinegar
2 tbsp tomato paste
2 tbsp whole wheat flour or whole spelt flour
2 cups (500 ml) veggie broth
½ tsp sage, dried
½ tsp thyme, dried
1 tbsp miso paste
1 bay leaf
2 juniper berries
½ tsp rosemary
2 cups (150g) cooked black or green lentils
1 cup (150g) frozen peas
Season sea salt and pepper
First, fry the chopped ​​onions, garlic and mushrooms in a pan with a little water. To do this, let the water evaporate completely and add some more water when the onions start browning. Do not forget to stir.
Now deglaze the mushrooms with red wine. If you do not use this, you can simply add the balsamic vinegar later.
Add the flour and tomato paste and stir well. Slowly add the vegetable broth, stirring constantly. Now you can add all the remaining ingredients except the lentils and peas. And let it simmer for about 15 minutes.
Get the FULL INSTRUCTION on veeatcookbake.com
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Tofu Beet Wellington:
½ onion, finely diced
3 garlic cloves, finely diced
1 small carrot, chopped
1 celery stalk chopped
1 tsp dried rosemary
1 tsp dried thyme
¼ cup red wine
1/2 cup (60g) chopped pecans or sunflower seeds
2 tsp dijon mustard
2 cup (400g) diced cooked beetroot
1 tofu firm
1 tsp smoked paprika
¼ tsp white pepper
4 tbsp nutrional yeast
1 tsp dark miso paste
3 tbsp tapioca starch
8 tbsp bread crumbs
Mushroom Filling:
8 oz (225 g) chopped mushrooms
½ tsp smoked paprika
2 tbsp nutritional yeast
½ tsp nutmeg
2 tsp majoram, dried
1 tsp onion powder, garlic
Extra
1 sheet vegan puff pastry or the wfpb alternative of my pot pie
1 tbsp soy (or other plant) milk, to glaze
coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
First fry the onions, garlic, carrots and celery in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later.
Now put all ingredients for the "filet" in a food processor and mix until you have a homogeneous dough. Taste the whole thing again.
In the meantime, you can fry the chopped mushrooms in another pan and add the remaining ingredients and season to taste.
Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry, on the mushrooms you put the oval-shaped tofu roast (it is really soft, but its get firmer when baked) and surround the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. 
Full Recipe on veeatcookbake.com
#veganchristmas #vegandinner #veganrecipes #veganwellington #vegankochen #veganeweihnachten #vegancooking #whatveganseatfordinner #veganessen #kcfoodie #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganshares #puffpastry #beetroot
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10 ounces (280g) pasta (whole grain or gluten-free)
Sauce
2 ½ lbs (1kg) pumpkin (butternut squash or hokkaido pumpkin) or 2 cups canned pumpkin puree
1/2 cup (40g) nutritional yeast
1 teaspoon dry mustard powder or 1 tsp dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1 teaspoon sage
1 ½ teaspoons sea salt + more to taste
1 tablespoon mellow white or yellow miso paste
1 tablespoon tapioca flour or arrowroot flour
1 lemon, juice
¾ cup (120g) raw cashews, soaked
1 ½ cup (360ml) almond milk, unsweetened
3-4 tbsp vegan parmesan
First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.
Cook the noodles according to the package instructions.
When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again.
Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.
#veganpasta #veganmacandcheese #healthypasta #forksoverknives @forksoverknives  @bestofvegan #bestofvegan #thrivemags #vegnews #veganrecipes #quickvegan #easyvegan #plantbasedpasta #lactosefree #dairyfreepasta #veganepasta #vegankochen #vegandeutschland #wfpb #oilfreevegan #wholefoodplantbased #glutenfreevegan #kcfoodie #vegancooking
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about 4 lbs (1.8 kg) Yukon Gold Potatoes with skin
1 yellow onion, medium sized and finely minced
2 garlic cloves, finely minced
3 tbsp whole wheat flour
½ cup vegetable broth
3 cups (750ml) almond milk or other unsweetened plant milk
¾ cup (115g) cashews, soaked
1 ½ tsp onion powder
1 ½ tsp garlic powder
3 tbsp nutritional yeast
1 tsp white miso paste
½ tsp thyme, dried
½ tsp sage, dried
¼ tsp white pepper
1 tsp sea salt and more to season
Cut the potatoes into equal slices. I like to use my food processor and the disk attachment. It is not only super fast, but the potatoes are also the same thickness which helps with baking later. So they are baked through well. 
Next, fry the onions and garlic in a non-stick pan until golden brown. In the meantime, you can put all the ingredients for the sauce in a high speed blender until a creamy sauce is made without any pieces. That is a version of a "Bechamel / Roux Sauce" without using margarine or oil.
Now add the sauce to the onions and let it heat briefly until it thickens and taste the sauce again. Please do not let the sauce boil, otherwise it may be that the sauce subsequently liquefies during the long baking time. Just be careful!
Preheat the oven to 350°F (175°C). Now layer the potatoes with the sauce in a sufficiently large casserole dish.
Now put the pan in the oven and bake the scalloped potatoes for about 1- 1 ½ hours. Please use the knife test here. Poke the potatoes and see if they are soft. If they give some resistance, they are not cooked yet and the casserole needs a little longer.
#vegandinner #vegancooking #veganscallopedpotatoes #scallopedpotatoes #kartoffelauflauf #vegankochen #veganerezepte #veganfoodshare #forksoverknives @forksoverknives #bestofvegan @bestofvegan #wfpb #oilfree #plantbaseddiet #wfpbno #veganrecipes #healthyfood
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2 cups (200 g) of ground hazelnuts or almonds
1 ¾ cups (250 g) of flour (spelt flour or whole wheat flour)
⅓ cup (60 g) of raw cane sugar or coconut blossom sugar
1 tbsp (20 g) maple syrup
1/2 cup (100 g) blanched almond butter or cashew nut (coconut oil goes too)
some almond milk
Mark of a vanilla bean or 1 tsp vanilla extract
Coating:
25 g of vanilla sugar ground 
1 tsp tapioca starch
First, you knead all ingredients except the almond milk to a crumbly dough. If it is too dry, add some almond milk or nut butter. Please make sure that the vanilla crescent cookies are more like crumbs in consistency. It should be crumbly and not a firm, firm dough.
Now let the dough rest for 30 minutes covered in the fridge. Remove the dough and divide the dough into about 3 equal pieces. Roll each of the dough pieces into a round strips about as thick as a thumb. Now cut the stip into 1.5” (4 cm) long pieces. The 1.5” pieces you form into crescents and try to make them slightly pointy.
Place the moons on a baking tray and bake in a preheated oven at 350°F (175°C) for about 10-13 minutes
While they bake, grind the vanilla sugar with the tapioca starch to a fine powdered sugar. Take the finished vanilla kipferl out of the oven and sprinkle it directly with the powdered sugar. Use a hair sieve to help
Get the detailed recipe on VeEatCookBake.com
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Filling:
1 large onion , chopped
2 garlic cloves , minced
1 can artichoke
300g king oyster mushrooms oder oyster, chanterelles
2 large carrots. chopped
3 celery ribs , chopped
2 Bay leaves
3 juniper berries
1/3 cup / 85 ml white wine (or 2 tbsp white balsamic)
2 cups frozen peas
Sauce for the pot pie:
1/3 cup / 50 g whole wheat flour
1/2 cup nutritional yeast
3 cups / 750 ml plantbased unsweetened milk ,
1 cup / 240 ml veggie broth
1 tbsp of my seasoning mixture of my turkey seitan (optional)
1 tsp dried thyme
⅛ tsp nutmeg
1 tsp sage dried
1 tsp majoram dried
Taste with salt and pepper
2 sheets puff pastry (enough to cover pots, with drape)
Aquafaba or almond milk to brush the puff pastry
homemade crust:
1 cup + 3.5 tbsp (150g) flour 
1 ⅔ cups (150g) almond flour
1 teaspoon sea salt
½ teaspoon baking powder
3 teaspoons dried sage
⅓ cup + 1 tbsp +1 tsp (100g) Cashew Butter or
Almond Butter
⅔ cup Almond milk
Filling:
Caramelise onions with garlic in a non-stick pan. Add some water when it starts to stick. Roughly shred mushrooms and artichokes with a fork. This will mimic the chicken.
When the onions are brown, add the artichokes and mushrooms with the bay leaves and juniper berries and sauté for about 2 minutes. Add carrots and celery and always add a little bit of water, so it does not burn or stick to the pan. After about 3 minutes you can deglaze with white wine. Add the peas to the pan.
Put all the ingredients in a bowl and whisk. Add it to the other ingredients and let it almost boil. Heat it enough so it starts to thicken, but do not let it boil.
Find the complete instruction on veeatcookbake.com (link in bio)
#veganpotpie #veggiepotpie #healthydinner #veganrecipes #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganshares #vegandinner #veganessen #vegankochen #vegandeutschland #puffpastryrecipes #blätterteig #veganthanksgiving
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