Pumpkin Macaroni Cheese

Natalie Tamara

Pumpkin macaroni vegan cheese

This vegan Pumpkin Macaroni Cheese recipe gives a warming and comforting classic a healthy, autumnal make-over.

  1. 750g fresh pumpkin, peeled and cut into 2cm cubes
  2. 2 onions, chopped
  3. 500ml hot vegetable stock
  4. 3 garlic cloves, peeled and left whole
  5. 1tsp Dijon mustard
  6. ¼ tsp ground nutmeg, plus extra to serve
  7. Freshly ground black pepper, to taste
  8. 320g macaroni pasta
  9. 1tsp cornflour (mixed with 2tsp cold water to form a paste)
  10. 3tbsp nutritional yeast (optional)

Serves 4.

  • Add the pumpkin, onions, vegetable stock, garlic, mustard, nutmeg and black pepper to a large pan.
  • Place the pan over a medium heat, cover and cook gently for around thirty minutes, stirring occasionally, until the pumpkin is tender.
  • Set the pan aside to cool a little and bring a fresh pan of water to the boil. Once boiling, add the macaroni to the water and cook according to the pasta’s instructions.
  • Meanwhile, add the pumpkin mix to a blender and blend until smooth.
  • Once cooked, drain the pasta and return to the pan. Add the pumpkin sauce and mix well to coat the macaroni fully.
  • Return the pan to a medium heat, add the cornflour paste and stir to thicken.
  • Remove from the heat, stir in the nutritional yeast, season with extra black pepper if desired and serve with a sprinkle of nutmeg on top.

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