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Simply The Best Vegan Pumpkin Mac and Cheese (Nut-Free)

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Simply The Best Vegan Pumpkin Mac and Cheese (Nut-Free)

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Childhood Favorite Food

Pumpkin season is here and you have to try our newest vegan creation.

Our vegan pumpkin mac and cheese is so creamy and delicious and best of all it is oil-free, nut-free, and a plant-based dish your whole family will love.

It is a simple and easy vegan dish that transported me back to my childhood.  I can remember eating mac and cheese like all of the time when I was a kid, except it was from a box, and definitely not vegan friendly. 

This pumpkin mac and cheese is a childhood favorite made vegan. 

What is fall without some comfort food? This vegan pumpkin mac and cheese is the perfect healthy dish and takes less than 30 minutes to make.

Pumpkin is enjoyed in many dessert recipes, but it can also be enjoyed with hearty dinner dishes like this vegan pumpkin mac and cheese that is loaded with flavor and a great addition to add to your vegan and plant based recipe collection.

Our version is quick and easy to make and uses pantry staples. Plus it is  animal-free and soy-free and oh so delicious.

Are you ready to be transported back to your childhood?  This pumpkin mac and cheese has comfort food written all over it, without the dairy. 

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Carb, Carbs, Carbs!

Are you a pasta lover like me?  Did you know there was a time I did not eat pasta? I know right? Hard to believe. It was not because I did not like pasts, because trust me there is nothing better than a pasta dish to make everything better.

It was because I was afraid of eating carbs.  Yep! I was one of those who feared carbs like I feared climbing a tall ladder. 

It was not until I went plant-based last year, I realized the carbs everyone was talking about and the carbs I feared were processed carbs.  Not whole food carbs, like 100% whole grain pasta or brown rice pasta.  Or potatoes, YES! even back then I avoided them too.

I missed out on so many wonderful dishes in fear of CARBS!  But that has changed now, I embrace them.

How I lost over 130 Pounds eating Carbs

And to be honest they have been instrumental in helping me shed over 130 pounds. Yes! You read that right! I eat sweet potatoes almost every day and pasta at least once or twice a week.  I embrace whole food carbs now. And in the process have created some amazing, delicious, and nutritious dishes including our Plant-based Pesto Pasta, Family Approved Plant-based Roasted Veggie Pasta, and Amazing Vegan Mac and Cheese.

And just to think of all the dishes I was missing out on and all the great fiber that comes along with them.

There are so many different and wonderful words that describe this vegan kid-friendly dish including:

Creamy

Satisfying

Delicious

Amazing

Quick and Easy to Make

A perfect vegan comfort food dish to enjoy these fall and winter months.

And a plant-based dish a perfect main meal or side dish and is a great dish that would pair great with our

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Vegan Pumpkin Mac and Cheese Ingredients

How To Make Vegan Pumpkin Mac and Cheese

Vegan Pumpkin Mac and Cheese Ingredients

1 16-ounce box of Brown Rice or Whole Wheat Pasta

1 cup Unsweetened Almond Milk

1 tablespoon Arrowroot Powder

1 tsp Garlic Powder

1/3 cup Nutritional Yeast. (I love the Noochy Licious brand from Gloriously Vegan)

1 1/2 teaspoons Dijon Mustard

1 cup Pureed Pumpkin

1 tablespoon Maple Syrup

Sea Salt & Black Pepper (to taste)

Paprika or Pumpkin Pie Spice as garnish (optional)

Instructions

Bring a large pot of water to a boil and the pasta as per the directions on the package. When finished cooking, strain and run under cold water.

Meanwhile, heat the unsweetened almond milk in a saucepan over medium heat. Once the milk begins to steam, whisk in the arrowroot powder until well combined and all the lumps are gone.

Add the garlic powder, nutritional yeast, Dijon mustard, pureed pumpkin, maple syrup, salt and pepper) and whisk until thoroughly combined.

Reduce to a simmer a and cook until the sauce has thickened, about 5-7 minutes.

Pour the pumpkin sauce over the pasta and mix well. Divide into bowls and enjoy!

This recipe makes 4 servings, but you can double the recipe to make more and adjust the ingredients based on taste.

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Leftovers

Refrigerate in an airtight container for up to five days.

Serving Size

One serving is approximately 1 1/2 cups.

Want More Flavor

Add chili flakes, hot sauce, paprika, cayenne, pumpkin pie spice, oregano and/or rosemary.

Want More Vegetables

Add wilted spinach, or kale

This pumpkin mac and cheese is so creamy and delicious and completely vegan and plant based. Made using all whole food ingredients, it is the perfect healthy comfort food.  Serve it as a main dish or as a side dish, either way this dish is so delicious your whole family will love it.

This would be a great dish to bring to your next holiday gathering.  It is a healthy and delicious dish that your guests won’t even know is dairy-free, and oil-free. 

Our Vegan Pumpkin Mac and Cheese Recipe is an absolute hit in our house! It is a simple and easy way to add pumpkin flavor to a savory dish!

From our family to yours!

Enjoy!

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Simply The Best Vegan Pumpkin Mac and Cheese (Nut-Free)

Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 25 minutes
Total Time: 50 minutes

This pumpkin mac and cheese is so creamy and delicious
and completely vegan and plant based. Made using all whole food ingredients, it is the perfect healthy comfort food. 
Serve it as a main dish or as a side dish, either way this dish is so delicious your whole family will love it.

Ingredients

  • 1-16-ounce box of Brown Rice or Whole Wheat Pasta
  • 1 cup Unsweetened Almond Milk
  • 1 tablespoon Arrowroot Powder
  • 1 tsp Garlic Powder
  • [1/3 cup Nutritional Yeast. (I love the Noochy Licious brand from Gloriously Vegan)
  • ]
  • 1 1/2 teaspoons Dijon Mustard
  • 1 cup Pureed Pumpkin
  • 1 tablespoon Maple Syrup
  • Sea Salt & Black Pepper (to taste
  • Paprika or Pumpkin Pie Spice to garnish (optional)

Instructions

    1. Bring a large pot of water to a boil and the pasta as per the directions on the package. When finished cooking, strain and run under cold water.
    2. Meanwhile, heat the unsweetened almond milk in a saucepan over medium heat. Once the milk begins to steam, whisk in the arrowroot powder until well combined and all the lumps are gone.
    3. Add the garlic powder, nutritional yeast, Dijon mustard, pureed pumpkin, maple syrup, salt and pepper) and whisk until thoroughly combined.
    4. Reduce to a simmer a and cook until the sauce has thickened, about 5-7 minutes.
    5. Pour the pumpkin sauce over the pasta and mix well. Divide into bowls and enjoy!

Notes

·        
Leftovers

Refrigerate in an airtight container for up to
five days.

Want More Spice

Add chili flakes, hot sauce, paprika, cayenne, pumpkin pie spice, oregano and/or rosemary.

Want More Vegetables

Add wilted spinach, or kale



Want some more pumpkin recipes, check out these vegan and plant-based pumpkin recipes on the blog

The Most Delicious Vegan Pumpkin Bread Recipe

Easy To Make Vegan Pumpkin Protein Balls

The Best Homemade Pumpkin Spice Latte (Dairy-Free)

How To Make Homemade Pumpkin Pie Spice

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #cleanfoodmama on Instagram. Cheers, friends!

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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

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