This one-pot pumpkin mac & cheese recipe is perfect for fall. Made with vegan ingredients like oat milk, plant-based cheddar, and nutritional yeast, it's a creamy and comforting dish that's ready in under 30 minutes.
In a large pot, heat vegan butter and oil over medium heat until butter is sizzling. Add garlic, sage and thyme and sauté until fragrant, 1-2 minutes. Then add nutritional yeast and toast for 1-2 minutes more. Add pumpkin puree, oat milk, water, salt and bay leaf and stir until combined. Stir in pasta and bring to a simmer. Once simmering, lower the heat to medium low and continue to cook, stirring every 1-2 minutes to prevent sticking. Cooking time will depend on your pasta shape and brand. Mine took about 14 minutes. You’ll know it’s cooked when the pasta is al dente and the sauce is nicely thickened and coating the pasta. Stir in cheese and miso paste. Serve and enjoy!
