This vegan pumpkin mac and cheese is incredibly creamy and the cheesiness is unbelievable. Dairy-free mac and cheese can certainly rise to the expectations of your most discerning household customers! True comfort food at its best.

Pumpkin Mac and Cheese Sauce [Vegan]


5 cups

Cooking Time




  • 750 g (6 1/4 cups) pumpkin cubed
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced finely
  • 1/2 tablespoon garlic cloves minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 1/4 cup sundried tomato chopped finely
  • 400 ml (13.5 oz) coconut milk
  • 150 ml (5 oz.) plant-based milk
  • 1 tablespoon arrowroot starch
  • 1/2 cup nutritional yeast


  1. Peel pumkin and cut into 1 inch cubes. Season with pepper and half of the sea salt (½ tsp as per original recipe). Roast in oven at 350°F for 35-40 minutes or until fork tender.
  2. While pumpkin is roasting, season onion and garlic with remaining sea salt (½ tsp as per original recipe) and sauté in olive oil for 5 to 7 minutes or until transluscent.
  3. Add cumin, smoked paprika, paprika and sundried tomato to pan and continue to sauté for 2 to 3 minutes until fragrant.
  4. Mix together coconut milk, plant-based milk of choice (we use soy milk for a nut-free version) and arrowroot starch and add to pan with nutritional yeast. Bring to a boil and reduce to a simmer for 5 minutes.
  5. Transfer sauce and roasted pumpkin to a blender and blend until smooth and creamy.