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Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Use butternut or other squash puree for variation. Vegan Soyfree Recipe Nutfree option. Jump to Recipe
This Pumpkin Mac Bake is all things fall! Some sage is crisped with olive oil. The cheese sauce is pumpkin or butternut squash puree + sage + creamy and cheesy components all blended up. Cooked pasta is tossed with the luscious sauce then topped with breadcrumbs and more sage. Bake to golden and done!
This mac and cheese incorporates components from my popular Pumpkin Sage pasta. Its Easy, takes just 15 mins to put together and is flexible to your flavor and texture preference. Can be made without nuts. Adjust the sauce based on preference. Add more or less pumpkin, more non dairy milk and pumpkin for more sauce and so on. Lets make this gorgeous fall meal.
More Savory Pumpkin Recipes
- Pumpkin Sage Biscuits
- Pumpkin Sauce Chickpea Pizza
- Pumpkin Cornbread
- Pumpkin Sage pasta with Crisp Sage
Some Sweet
- Pumpkin Donuts –so Moist
- Pumpkin ginger Snapssuper popular
- 1 Bowl Pumpkin Bread
- Pumpkin Cheesecake
You can use any squash puree in this bake. If using dried sage, use a mix of rubbed and ground, about 2 tsp rubbed and ½ to 1 tsp ground. Dried ground sage is generally a strong flavor as it gets compacted.
If you make this recipe, do let me know in the comments below, rate it and tag me on Instagram #veganricha.
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5 from 36 votes
Vegan Pumpkin Mac and Cheese Bake
Vegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Vegan Soyfree Recipe Nutfree option
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: American, Vegan
Keyword: pumpkin pasta, pumpkin sage sauce, vegan pumpkin mac
Servings: 4
Calories: 209kcal
Author: Vegan Richa
Ingredients
- 7 oz cooked pasta
- 2 tsp olive oil
- ¼ cup (40 g) finely chopped onion or shallots
- 3 cloves of garlic
- ¼ cup (59.15 g) sage julienned, divided
- red pepper flakes to taste
Sauce:
- ¾ cup (183.75 g) pumpkin puree or use butternut puree for variation
- 1 ¾ cup (414.03 ml) non dairy milk such as almond, soy or cashew milk for creamier sauce
- 1 tbsp starch such as corn or arrowroot, or use flour
- 2 to 4 tbsp (4 tbsp) nutritional yeast for cheesiness. ( Easily omitted, or use 1 tsp miso for similar flavor)
- ½ tsp (0.5 tsp) dried thyme
- ¾ tsp (0.75 tsp) salt
- ¼ tsp (0.25 tsp) black pepper
- ½ tsp (0.5 tsp) garlic powder
- 1 to 2 tsp (2 tsp) mustard (natural stoneground), less or more to preference, if using ground, use ½ tsp and add 1 tsp lemon juice
- additional flavors - dashes of cinnamon, smoked paprika, add tomato paste, some vegan cheddar
Topping:
- ⅓ cup (78.86 g) breadcrumbs
- ¼ tsp (0.25 tsp) salt
- 2 tsp olive oil
Instructions
Cook the pasta according to instruction on package, rinse in cold water and set aside. Preheat the oven to 400 F (205 C).
Add 2 tsp oil in a baking dish.Sprinkle the onion, garlic, a third of the sage and pepper flakes and a pinch of salt. Bake for 6 to 8 mins.
Meanwhile, blend the sauce ingredients until smooth. Taste and adjust salt and flavor.
Add the cooked pasta to the baking dish. Add the sauce and toss well. Add some sage and mix in.
Mix the breadcrumbs with the remaining sage, salt and olive oil in a small bowl.
Spread the breadcrumb topping on the pasta. Bake for 20 to 25 mins. Broil for a minute. Let it sit for a few mins before serving.
To freeze: Bake the mac with half the breadcrumb toppingfor 20 mins, cool completely and freeze the container. Use foil to seal the top surface of the mac and cheese to avoid freezer burn, or transfer portions to containers whih fit the mac with the least air space on top.
To reheat: Thaw overnight, add breadcrumb topping and bake for 15 mins or so until heated through and golden on top.
Video
Notes
Gluten-free: Use gluten-free pasta and breadcrumbs or use 3 tbsp almond meal instead of breadcrumbs to make the topping.
You can use any squash puree in this bake.
If using dried sage, use a mix of rubbed and ground, about 2 tsp rubbed and ½ to 1 tsp ground. Dried ground sage is generally a strong flavor as it gets compacted, so use less to begin with and add more as needed.
Nutrition is for 1 Serve
Nutrition
Nutrition Facts
Vegan Pumpkin Mac and Cheese Bake
Amount Per Serving
Calories 209Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 647mg28%
Potassium 179mg5%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 7265IU145%
Vitamin C 4mg5%
Calcium 200mg20%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More soy free
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- Thecha Dal – Red Lentil Dal with Blistered Chilies and Garlic(soy-free, gluten-free)
- Jamaican Curry Rice (gluten-free, nut-free, one pot)
- Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Lenore Lawrenz
This is the second of your recipes I’ve made. My tastebuds are very happy! Have truthfully found a reason to WANT to cook!Reply
Vegan Richa Support
That’s great to hear!
Reply
Kym
For a pot luck, could I bake a double batch, then reheat in a crockpot?
Reply
Richa
Yes. You can crisp up the breadcrumb topping separately on a skillet and sprinkle is just before ready to serve
Reply
jenny
So good! I used butternut squash. This dish was a total hit, I ate the leftovers for breakfast the next morning and wished I’d made a double batch!Reply
Vegan Richa Support
Yum!
Reply
ATuck
The recipe says 7 oz cooked pasta. Obviously that’s not correct. Can you tell me how much it should be?
Reply
Richa
It’s 7 oz uncooked, then cook and use
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Sasha
Omg it’s so amazing that I cannot even describe my delight. I didn’t have sage though but it came out delicious anyway! Thanks for great recipe ❤️Reply
Vegan Richa Support
Great to hear, thank you.
Reply
Ida
Definitely a 5 star recipe for me!! I’ve been in the mood for Mac and cheese as the temperatures have dropped. Absolutely phenomenal! I added some diced tomatoes and carrots to the onion mix and also added some chopped vegan smoked provolone in place of vegan cheddar. I love the flavor of sage and I’m blown away by how easily this dish came together. This will definitely be my ‘Go To’ vegan Mac and cheeese. Yum!!!Reply
Vegan Richa Support
Sounds perfect for a comfort food dish.
Reply
Sara
What size of baking dish should I use?
Reply
Vegan Richa Support
I like the corningware ‘caserole’ dish 2.5quart, 10.4″ x 7.6″
Reply
Francine Gravel
I’ve added 1-2 tbsp of lemon juice to add some cheezy acidity and 2 more tbsp of nutritional yeast (total of 6) and now, the cheese taste is there.Great recipe.
Reply
Vegan Richa Support
thank you!
Reply
Rachel
Excellent recipes! For your recipes when spices are listed are they fresh or dried if it doesn’t state either?
Also can most recipes be frozen? If not all, which are best not to freeze? Making about 10 recipes for holiday season coming up.Reply
Vegan Richa Support
Every recipe is unique – which ones were you thinking of? Usually in the steps & notes section I provide info on storage and freezing. I specify herbs when fresh ie ‘fresh cilantro’ (leaves),common spices like cinnamon and other dry ones just state the name. I will specify when dried. ie: ‘1 teaspoon dried fenugreek leaves’
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Simon
Made this without using any sage. Was loved by the whole family.Reply
Vegan Richa Support
thanks for stopping by
Reply
Lauren
So yummy and so easy! Was hoping for leftovers but it didn’t stand a chance… Thanks Richa!Reply
Richa
🙂
Reply
Carolyn Smith Moorman
People try this! Today! Right now! Hurry! Yowzer! So flippin’ good! This woman knows her food! Follow her! Thank her!! I do!! Thank you!!!!!!!Reply
Vegan Richa Support
😂
Reply
Brea
Thank you for this recipe, 7 yr old took a bite and said Ohh, THIS is the best EVER! Didn’t have fresh sage and used a total just shy of 2 tsp rubbed sage in step 2. and that is all. The flavor came through well for us (we were saying to each other how it reminds us of a traditional stuffing flavor). Used the full 4 Tablespoons of nutritional yeast in the sauce portion. Used dijon mustard because that’s what I had on hand. Didn’t have breadcrumbs on hand, crushed crackers worked well for the topping. I appreciate your notes on the sage and your note on freezing this dish which I plan to do for a holiday gathering coming up.Reply
Richa
So awesome!!
Reply
keli lieberman
Another delicious dish
thank youReply
Vegan Richa Support
thanks for popping in
Reply
Kate
I have been making this about once every two weeks for the last six months; it has become not only a comforting weeknight staple, but also an easy vegan dish to “wow” dinner party guests. Today, I’m making it as part of a Thanksgiving spread, and can’t wait for everyone else to try it and love it as much as I do 🙂 6/5 stars for sure!Reply
Vegan Richa Support
6 ⭐️ ! wow
Reply
Elisabeth
My kids don’t love breadcrumbs. Will we be missing out on something amazing if I skip them?
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Vegan Richa Support
no problemo – it’s so yummy even without the topping
Reply
Chantelle
Hello, I was just wondering with the Mustard, is that the same as the mustard seed paste that comes in the jar or is it mustard powder? Thank you
Reply
Richa
Yes it’s the paste which has vinegar etc which we use a condiment over burgers and hot dogs
Reply
CHristina Babrieri
This was insane! I could have eaten the entire dish. I made mine with roasted squash as I am too lazy to peel and cut it. Mine was gluten free.I also used hemp milk as I’m allergic to nuts. Ialso used chickpea pasta. It was so delisious. I cannot wait to eat the leftovers. I would totally make this a gain and will share the recipe with my like minded friends.Reply
Kristýna Hájková
We love this recipe! Delicious!Reply
Vegan Richa Support
Awesome! So glad you enjoyed this, thanks for stopping by! 🙂
Reply
Angela
This was so delicious! The entire family loved it. I will be making this again, and soon.Reply
Emily
Sooo good and simple too. Another winner!!Reply
Brittanie
This was my first time making vegan mac and cheese and I was honestly a little worried that this would taste like pumpkin. Not only did it not taste like pumpkin, this is probably one of my new favourite recipes! I can’t wait to make it again.Reply
Vegan Richa Support
That’s great! thank you
See AlsoGnocchis maison sans équipementReply
Cherrell
Glad to came across a recipe that would be both tasty and healthy. going to try and make with the help of my daughters. They have quite active in the kitchen lately. I just wish it tuns out as good as yours. wish me luck.Reply
Vegan Richa Support
Good luck, you’ve got this!
Reply
Anisha McClure
Made it twice in 2 days. So satisfying. The crunchy topping is incredible.Reply
Mae Conte
What size casserole dish did you use?
Reply
Richa
1.5 qt, 9 by 7 inch
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Teresa
I made this last night with some leftover roasted butternut squash. I didn’t have the kind of pasta I would have preferred to use, but the dish was still excellent! I added some extra seasoning and hemp hearts to the breadcrumb topping and added some other ingredients with the sauce to get the flavor I wanted. I had to use ground sage, but the suggestion to start with 1/2 tsp worked very well. It was a surprisingly easy weeknight meal that felt fancy.Reply
Richa
yay
Reply
Carol
So good! I tripled the recipe, used butternut squash, dried sage, and added a few sqeezes of Sriracha. We both had hefty seconds!
Thanks for another great recipe, Richa!Reply
Richa
yay!!
Reply
Mel
Love this!! My 10 month old and 2 year old agree that this is delicious for all ages! Perfect for my baby and I who are dairy intolerant, it doesn’t seem to be lacking in creaminess or flavour! I’m hooked.Reply
Richa
awesome! thanks!
Reply
Sadaf
I doubled the recipe and it turned out exquisitely! Cannot to make this several times more.Reply
Richa
awesome!
Reply
lisa
Howwonderful….I’msuremyfamilyandfriendswillloveit.ThankyouverymuchReply
Steph
Wow, this is really good. I used mashed roasted pumpkin, as we don’t have pumpkin puree in Australia, used ground sage instead of fresh and 1/2 tsp Masterfood English mustard (the spreadable sort). Used Bonsoy for the milk. Might double the cornflour next time so it’s thicker. Will make again! So delicious, thank you!Reply
Richa
awesome! yes adjust away to preference! the consistency of milk and pumpkin varies, so adjust and note it for future 🙂
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Amy
I love your blog, Richa, and thanks so much for this recipe. I tried this and substituted dairy milk for the vegan milk. I also reduced the amount of milk slightly, and substituted half a boullion cube for the salt and pepper. I also probably didn’t put in enough mustard. I didn’t like it at all. So either the substitutions ruined it, or I just don’t like cheeseless “mac and cheese”. I’ve never liked any other versions, either, so I probably should have known better. I will keep trying other recipes from this blog though!
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Richa
oh no. I am guessing its the subs and you generally not liking non cheesy options. This one is more a fall sage pumpkin sauce which isnt too cheesy to begin with. You could fold in some non dairy cheese shreds and reheat.
You might like my mac and cheese powder. You can make a small amount of that and try that. https://www.veganricha.com/2018/12/vegan-mac-and-cheese-powder.html
Or try non cheesy recipes fromthe blog:)Reply
Douglas
This was glorious. I was looking for something new to try on your site (as your recipes never fail) and as its September, I thought I’d try this.This one is going on heavy rotation in my house.
Reply
Richa
Awesome!Thanks!
Reply
Pei
Hi, what herbs can I use to replace onions, garlic and shallots?Thanks,
Pei
Reply
Richa
Can you use garlic powder?
Or else just omit it, add zucchini instead of onion. add more nutritional yeast, and add 1/2 tsp prepared mustard to the sauce.Reply
Marie-Claire Fortin
Made this recipe last night and it’s a big hit!!! I doubted the amount of non-dairy milk to use and used a little less – should have listened as it will be a little dry when re-heated. But the taste, texture made it a wonderful addition to our WFPBNO diet!!! (I omitted the olive oil)Reply
Richa
awesome! you can reheat with a bit more non dairy milk
Reply
Mara
Awesome recipe!! I froze it in a few small containers and it makes a great quick dinner or lunch!Reply
Christal
tried it today and it was bomb!!🤩 how do you calculate your recipes’ calories and nutrition info though?? thanks for the amazing recipe!!💓Reply
Richa
awesome! The widget has a built in database.So when i add ingredients, it picks up some defaults, i check them to make sure the right ingredients and then it adds those values.
Reply
Andréanne
Can I put this recipe on the freezer?
Reply
Richa
yes. bake with half the crumb topping for 20 mins, cool completely and freeze the container. use foil to top the surface of the mac and cheese.
Then thaw overnight, add more breacrumb topping and bake for 10 mins or so until heated throughReply
HB
Just made this today….it was delicious! I followed the recipe exactly, just doubled it. Thank you for sharing this great recipe!Reply
Richa
yay!awesome!
Reply
Bridget
How much tomato paste or vegan cheddar would you suggest adding?
Reply
Richa
1 tbsp paste and atleast 1/4cup cheddar
Reply
Sandy Rhew
If I double the recipe should I use a casserole dish 13×9 or 9×9?
Reply
Richa
13 by 9
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Katherine D Emerson
How much dried elbow macaroni equals 7 oz cooked??
Reply
P Campbell
Cant wait to make this .already did the pumpkin sage pasta and we loved itReply
Maureen Cram
Another great recipe – thank you. One of the many things I love about your recipes are the way you say add a bit more of this or a bit less of this – so it is easy to adapt to personal preferences.I always share your recipes via link to our South African vegan group… and tell them to follow your blog as all your recipes turn out so well.
Reply
Richa
Thats awesome! Yes personal tastes are variable, so use the recipes as a base to build over!
Reply
AnnaMaria
This was delish!! I used panko on top. Yummmmy. Thanks for the recipe!Reply
Richa
yay!
Reply
Leah B
I made this last night and it was so good! For the sauce I used the tomato paste but I didn’t have cinnamon (sadly) so I used nutmeg and a dash of maple syrup for the sauce which I liked. I think I will make this again for Thanksgiving!Reply
Richa
awesome!
Reply
Corinne
Will this freeze well if I wanted to make larger batches?
Reply
Richa
yes definitely. freeze like lasagna.
Reply
Melissa BG
Hi Richa, could you please provide a few details on how to freeze it like lasagna? I’m not sure how to freeze it either. Thanks!Reply
Richa
added them in the instructions
Reply
Soumya Kelkar
Hi Richa, Thank you for all the amazing recipes 🙂 I tried this recipe last night. The smell of nutritional yeast was overpowering. Is there an alternative for nutritional yeast or would it be okay to skip nutritional yeast?Reply
Richa
hmm it should mellow and cook out. You can just omit it. theres tons of flavor in the sauce. it would be like my earlier pumpkin sage sauce. I was going for a cheesy sauce, so used nooch, but you dont need to.
Reply
Tina M Kaufman
What kind of starch? Corn?
Reply
Richa
yes, or arrowroot or tapioca or even flour will work. something to thcken it slightly
Reply
Cassie Thuvan Tran
All my favorite macaroni and cheese recipes have a nice crunchy, toasted, and seasonal element to them. You really hit the marks on all three! The breadcrumbs, the pumpkin puree, the garlic and shallots, everything! Definitely something I’d make for the holidays. Everyone loves this kind of dish!
Reply
Sarah | Well and Full
WOW this looks absolutely incredible, Richa! I love that crunchy topping!
Reply
dee
Will dried sage work?
Reply
Richa
yes use 1/2 to 1 tsp ground in combination with 2 tsp rubbed sage.
Reply
Dee
What about dry mustard?
Reply
Richa
You can use dry mustard. About 3/4 tsp and add some lemon juice for the tang 1 tsp
Reply
Dee
I uses 1/2 tsp of dry mustard. I squeezed lemon juice on top just before serving.
Richa
great!
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