Creamy Vegan Mac and Cheese

I experienced my first Thanksgiving last year whilst in New York, and attended a lovely dinner where I made my way through mountains of delicious food. Fortunately for me, there were plenty of vegan options (many brought by me!), but I know a lot of dinners don't have such a focus on providing cruelty free options. This year, I've decided to create my own vegan Thanksgiving recipes, that are tasty, easy to make, and packed with healthy and fresh ingredients. My Creamy Vegan Mac and Cheese is made using pumpkin, nutritional yeast and spicy paprika, and is a fantastic, healthy alternative for vegans and non vegans who like to eat. This year, let's be thankful for the fact that Law and Order: SVU is still running, and that we have plenty of plant based treats to bake!
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  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 tsp minced garlic
  • 2 tbs plain flour
  • 1 cup mashed pumpkin
  • 1 1/2 cups soy milk
  • 1 cup water
  • 1/3 cup nutritional yeast
  • ½ tbs yellow mustard
  • 3 tsp paprika
  • Salt and pepper, to taste
  • 500g vegan macaroni
  • 1 cup vegan cheese, optional


  • In a large pan over a medium heat, cook olive oil and onion until onion is translucent
  • Add garlic and cook for a further 2 minutes
  • Add flour and coat onion mixture
  • Add pumpkin, 1 cup of milk (set aside the extra 1/2 cup), water, nutritional yeast, paprika and seasoning, and mix to combine
  • Leave mixture for approximately 5 minutes
  • Once mixture is bubbling, remove from heat and using a handheld mixer, blend the cheese sauce until smooth
  • Place back on the heat, add macaroni and remaining 1/2 cup of water, and cover
  • Once macaroni is cooked through (about 15 minutes), add cheese if desired, and serve!

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