Low Fat Vegan Pumpkin Mac and Cheese
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Indulge in a creamy, low fat vegan mac and cheese with a seasonal twist of pumpkin, perfect for a cozy meal.
Ingredients
- 1 cup (240 ml) of uncooked elbow macaroni (use Easy Grain Free Pasta for a gluten/grain free and low carb version)
- 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
- 6 tbsp (90 ml) nutritional yeast
- 1 cup (240 ml) unsweetened almond milk
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- In a medium pot, bring the almond milk to a boil over medium-high heat.
- Reduce the heat to medium and whisk in the nutritional yeast, minced garlic, and Dijon mustard until well combined.
- Add the pumpkin puree and continue to whisk until the sauce is smooth and heated through, about 3-5 minutes.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the sauce and stir until the pasta is well coated.
- Serve immediately, garnished with additional nutritional yeast or fresh herbs if desired.
Notes
- For a gluten-free version, use a grain-free pasta.
- This dish is best served immediately but can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of almond milk to loosen the sauce.
- Adjust the seasoning to your preference, and feel free to add a pinch of nutmeg for extra warmth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 4 grams
- Carbohydrates: 45 grams
- Fiber: 7 grams
- Protein: 12 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Crispy-Topped Baked Mac and Cheese
- Del Frisco’s Legendary Truffle Mac and Cheese Recipe
- Baked Gruyere Mac and Cheese with Jalapeños
- Wine Pairing: Smoked Gouda Mac and Cheese and Cabernet Sauvignon
Frequently Asked Questions
What does nutritional yeast do in this recipe, and can I skip it?
The 6 tbsp of nutritional yeast is what gives the sauce its cheesy, savory flavor without any dairy — it’s the core ingredient that makes this a vegan mac and cheese rather than just pumpkin pasta. Skipping it would leave the sauce tasting flat, so it’s not optional.
Does it matter that I use pumpkin puree and not pumpkin pie filling?
Yes — the ingredient list specifically calls for plain pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that would make the sauce sweet and spiced rather than savory.
Can I make this gluten-free?
Yes — the ingredient list and the notes both suggest using a grain-free pasta (such as Easy Grain Free Pasta) to make a gluten-free and low-carb version of this dish. 
How do I reheat leftovers without the sauce turning gluey?
The notes advise reheating gently on the stove with a splash of almond milk to loosen the sauce back to its original creamy consistency. Leftovers keep in an airtight container in the fridge for up to 3 days.
Can you use just normal mustard? Will that affect the taste much?