Can’t tolerate dairy? Are you vegan or making dinner for vegan friends? Well this pumpkin mac and cheese is allergy-friendly and sure to please everyone!
I can’t believe that I’m about to say this but I like this vegan mac and “cheese” better than my recipe for mac and cheese which calls for actual cheese. Honestly, I do. It’s so “cheesy!” And creamy and delicious! The pumpkin adds color and a bit of sweetness and the nutritional yeast is what gives the dish its cheesy flavor.
I had my one-year-old, Tony, “taste test” this for me and he just loves it! I love having an adorable taste-tester who actually eats what I make without asking me twenty questions first. My (also adorable) husband always wants to know what “funny” things I’ve put into recipes (heh, like nutritional yeast) but Tony doesn’t question me. That kid just gobbles up whatever I give him. Except avocado. He has a strong aversion to avocado, which only makes me a little sad considering it was his first food. I think I over did it back in the day (you know, like 4-5 months ago) but I guess that’s neither here nor there considering there’s no avocado in this recipe…
Getting back on track now… this pumpkin mac and cheese is a winner you guys. Sometimes I even surprise myself with how well my recipe ideas turn out (cue: eye roll).
Look at the creamy sauce coating these little noodles – can you believe that there’s no cheese in this? It’s true, I’m basically a food genius.
I used canned pumpkin in this recipe but you can use mashed sweet potato or butternut squash or basically any variety of potato/squash. I’m just riding the pumpkin train because it’s fall (see my pumpkin recipes here).
This recipe calls for gluten-free elbow macaroni – I’ve tried several different brands of gluten-free noodles and this brand is the only one that works for me every single time.
Try this once and I’m sure you’ll be mackin’ on this mac. I’m sure I used the phrase incorrectly. That’s probably not a thing people even say anymore (did anyone say it ever?).
I wonder if Tony will read my blog one day and be like “omg my mom was so uncool.” Or maybe he’ll always think I’m the greatest (ha. yes, yes wishful thinking, I know).
Make this pumpkin’ mac y’all. It only takes 4 minutes, so make it then come back and tell me how much you liked it!
Instant Pot Vegan Pumpkin Mac and Cheese (Gluten-Free and Dairy-Free)
Instant Pot Vegan Pumpkin Mac and Cheese (Gluten-Free and Dairy-Free)
Ingredients
- 2 cups gluten-free elbow macaroni I suggest this brand
- 2 cups water
- 1 tablespoon palm shortening or fat of choice
- ½ teaspoon salt
- ½ cup full-fat coconut milk
- ½ cup canned pumpkin puree
- ¼ cup nutritional yeast
Instructions
- Add the macaroni, water, palm shortening, and salt to the Instant Pot.
- Secure lid, close the pressure valve and cook for 4 minutes at high pressure.
- Quick release pressure as soon as the time is up, then immediately stir in the coconut milk, pumpkin puree and nutritional yeast.
Notes
- Make sure to quick release pressure as soon as the time is up. If you wait too long, the noodles will overcook.
- I use Barilla gluten-free elbow macaroni
- Please let me know if you try another brand of gluten-free pasta and if it works for you
- Brands that work (will update this as I try more brands): Barilla gluten-free elbow macaroni; Ann from the UK says that Garofalo gluten-free penne pasta worked for her
- Brands that do not work: Trader Joe’s Brown Rice and Quinoa Pasta; Trader Joe’s Black Bean Pasta (these will turn to mush)
Dani says
I got the BURN alert when I did this. Do I need to use more water? I’ve got an 8qt Instant Pot
Joanna Rodriiguez says
This is so yummy, and it was nice to find a recipe with such simple ingredients and no dairy free cheese! I was skeptical with the coconut milk in there, but I couldn’t taste the coconut flavor. I did add a few additional ingredients for extra flavor and nutrition: dijon mustard, smoked paprika, curry powder, hot sauce, kale, and a couple cut up grass-fed hot dogs (I’m not vegan, just gluten and dairy free). I used Wegman’s brand brown rice macaroni and it was perfect!
My Heart Beets says
Joanna, I’m so glad you liked it 🙂 Thanks for letting me know how it turned out for you and for sharing your additions!
Cori says
How many does this serve? 2?
My Heart Beets says
Hi Cori, I’d say it serves 3-4 🙂
Virginia says
I would like to say that this was really simple and so delicious. I’m amazed at how great this taste. I tweeked the recipe just a little but I’m in awwwwe right now. Thanks for sharing and I found this right before thanksgiving yesssss
My Heart Beets says
Virginia, thank you!! I’m so glad you liked it 🙂
Robin Schiesser says
This recipe is great! I used Ancient Harvest Organic Corn and Quinoa pasta because that’s what they had at Vitamin Cottage and it held up very nicely. Only change I made was to double the nutritional yeast after tasting the original version in order to get a more tangy sauce. Also you must salt to taste. Tonight we’re going to try making a cheesy vegetable medly version with broccoli, mushrooms and onions for a paleo-friendly version. Will just have to figure out how to adjust the water amount since there will be no pasta to absorb it.
Sondi says
I made this with the Tinkyada brand brown rice elbows and pureed carrots, and it turned out wonderfully. I added a little bit of extra water because I was paranoid everything would stick to the pot, so it was a little saucier than yours yet still super delicious. My husband really enjoyed it too (he is a big fan of traditional mac and cheese with gluten and dairy, and often wary of vegan facsimiles). Will definitely be making this again – thank you!
My Heart Beets says
Sondi, that’s so great to hear! Thanks for letting me know how much you and your hubby liked the mac and cheese! 🙂
Maureen says
I don’t have an instant pot so is there another way to make this? I’m not much of a cook (I’ve burned water before) so, I should probably invest in one. Lol! Also in the recipe you stated “other fat” what other fat is there that I can use? Thank you so much.
My Heart Beets says
Maureen, you can cook the noodles and sauce separately then just mix them together 🙂 I love my instant pot though and highly recommend it! As for another type of fat, if you want to keep it vegan you can try avocado oil or refined coconut oil (you’ll want to use refined coconut oil to avoid giving the dish a coconut flavor). If you don’t care to keep this vegan then I’d go with butter or ghee 🙂 Hope that helps!