Vegan Pumpkin Mac ‘n Cheeze Sauce

234 comments

Yesterday’s joke has actually turned into a self-fulfilling prophecy; I’ve been eating pumpkin non-stop all week. And I can’t seem to stop. Maybe there is some truth to my Long Weekend Hangover theory after all. Pumpkin does make everything better.

Oh, and I have a great Pumpkin chia pudding recipe coming up. It might be one of my all-time favourite quick & easy pumpkin recipes. It’s that exciting.

But so is this cheeze sauce…

IMG 3331 thumb   Vegan Pumpkin Mac ‘n Cheeze Sauce

I was thrilled to find out that many of you went crazy for my Butternut Mac ‘n Cheeze recipe. This recipe might go down as one of the most popular in 2011. I received all kinds of comments, tweets, Facebook comments, and emails about this recipe last week. It’s always good to know that you guys enjoy the same crazy things that I do!

IMG 2428 thumb1   Vegan Pumpkin Mac ‘n Cheeze Sauce

I knew a pumpkin version of this cheeze sauce was not far away. Many of you commented and told me that you made a pumpkin version and it turned out great. I was pretty excited about how quickly it would come together. All I had to do was stir in a cup of canned pumpkin at the end of making the sauce. Quick and easy!

There’s no blender required. No food processor. Just a stove top (but I’m sure you could also make this in the microwave too).

This Pumpkin Cheeze sauce exceeded my expectations. I couldn’t keep my spoon out of it.

IMG 3348 thumb   Vegan Pumpkin Mac ‘n Cheeze Sauce

Ok, Ok, it was my finger. Sue me.

IMG 3340 thumb   Vegan Pumpkin Mac ‘n Cheeze Sauce

This was so easy I wanted to shed tears of happiness. I’ve been having my share of frustrations with recipes over the past couple weeks and to have something come together perfectly on the first try was welcomed.

I love how orange the sauce is too. I never thought I would see the day when I would eat a cheeze sauce and feel healthy! The nutritional info was also a pleasant surprise (see end of recipe). I forgot how much protein and fibre nutritional yeast has in it!

IMG 3351 thumb   Vegan Pumpkin Mac ‘n Cheeze Sauce

I also wanted to point out that I made a couple adjustments to the original recipe. I cut the milk down to 3/4 cup instead of using 1 cup to make the sauce a bit thicker. I also cut down the salt to 1/2 tsp instead of 3/4 tsp. Lastly, I increased the nutritional yeast to 6 tbsp instead of 5 tbsp. I’ve updated these changes in the Butternut sauce recipe too.

I made two servings of pasta and added enough sauce until I felt like it was enough.

IMG 3358 thumb   Vegan Pumpkin Mac ‘n Cheeze Sauce

…which is a lot. :)

Bring it on!

IMG 3359 thumb   Vegan Pumpkin Mac ‘n Cheeze Sauce

As for which version I like better?

It’s close. I would have to say the butternut version wins by an inch. You really cant beat fresh, roasted butternut! With that being said, I know I will end up making this version more often just because it’s so easy.

Now, you can spice up this sauce any way you’d like.

I think a little cinnamon stirred in would be lovely to bring out the pumpkin flavour. I actually added some dried sage (after the photoshoot) and that was nice too.

I served it with red kidney beans and sautéed kale and a sprinkle of Herbamare. I also used some leftover cornbread topping and mixed it into my mac ‘n cheeze. Great idea.

IMG 3363 thumb   Vegan Pumpkin Mac ‘n Cheeze Sauce

Wondering where to purchase nutritional yeast? You can find it in the natural foods section of many grocery stores (Loblaws/Superstore carries it) as well as bulk food stores and health stores. I’m sure you can find it online too. For those of you who purchase nutritional yeast, please leave a comment and let me (and others) know where you buy it!

What other ways do you think this sauce could be adapted? Any other mix-in ideas? Any other vegetables?

I vow to try them all.

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{ 234 comments… read them below or add one }

sarah@spinach and spice October 13, 2011

I have yet to try pumpkin in anything savory.. this looks like a great start!

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Sophie @ LoveLiveAndLearn October 13, 2011

Mmm this looks lovely, I think it looks much better than the traditional sauce!
Your photos are gorgeous too :-)

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Angela (Oh She Glows) October 13, 2011

Thanks Sophie :)

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Olya October 13, 2011

That looks amazing!

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Lindsey October 13, 2011

Can’t wait to try this!!

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Lisa (bakebikeblog) October 13, 2011

I made your pumpkin mac n cheese last week and it was absolutely DELISH!!!!

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Kathy October 13, 2011

This sauce looks amazing and I really want to try it! However, I have to admit…(in a huge community of nutritional yeast- loving bloggers/readers) I once tried nutritional yeast in a vegan cheeze sauce recipe and thought it tasted so bad!! It’s made me terrified to try it again. I think it was just a bad recipe though (it was way too simple with too few other ingredients to mask the nutritional yeast’s strong taste), so I’m just wondering.. has anyone else regained love for nutritional yeast after a bad experience? I really want to give it a try again but I’m kind of scared! I threw out my nutritional yeast the other time, so I’d have to buy it again if i want to give it another go. Someone persuade me its yummy? :)

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Angela (Oh She Glows) October 13, 2011

Hey Kathy! Funny thing- I HATED nutritional yeast when I first tried it! Actually the first few times. I thought the flavour was so off and strong. Turned out I was using too much. I think it would be a good idea if you gradually add it and taste as you go. You can always add more but you can’t take away it once it’s in. Goodluck!

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Kathy October 14, 2011

aww thanks for letting me know, Angela! I think I may have to try it again :) I just can’t get over the fact that there are so many delicious recipes out there that everyone appears to LOVE, and I’ve been averting them simply because of the nutritional yeast. Taste buds do change.. so I suppose I’ll find out! :)

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Leah October 14, 2011

I tried making the butternut squash sauce last night, and I honestly didn’t like it either. I had never had nutritional yeast before, and maybe I used too much. What a bummer :(

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jenn October 14, 2011

It is definitely an acquired taste. I hated it at first too, but after you stop eating “real” cheese for awhile & forget what it tastes like, nutritional yeast tastes better. At least that was my experience. :)

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kaity October 13, 2011

just updating made this tonight it was awesome!! not to pumpkin taste but just enough! i cudve just ate the sauce alone i loved it lol def makin it again! thank you!!:-)

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Angela (Oh She Glows) October 13, 2011

I agree, the pumpkin taste isn’t too overwhelming :) Glad you liked it!

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Mary October 13, 2011

I made this for dinner tonight. Love it! And your pumpkin maple baked bean cornbread casserole rocks too!

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Angela (Oh She Glows) October 13, 2011

I’m happy to hear you enjoyed it Mary!

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Emily October 13, 2011

I get nutritional yeast at my local grocery store, ShopRite, in the natural baking section.

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Chelsea @ One Healthy Munchkin October 13, 2011

I’m planning on making the butternut squash version sometime next week! I actually have some canned squash, so hopefully that’ll taste almost as good as using a fresh squash… Did you get any feedback from readers who made the recipe using the canned kind?

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Angela (Oh She Glows) October 13, 2011

I don’t recall, but maybe check out the comments to see if anyone posted about it :) I’m sure it would be fine!

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suzanne October 14, 2011

I made mine with canned squash – it was great. I actually have 3 big butternut squash from the garden but did not have time to cook them! Will need to make it again soon I guess :-)

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Anne October 13, 2011

I made a pumpkin cheeze sauce as soon as you posted the butternut mad & cheeze last week.

Subs:
-onion powder and a dash of paprika
-pepper
-no salt
-no butter

and I made it in the microwave! it took less than 2 minutes to come together, and was delicious!

I buy my nutritional yeast at bulk barn, I practically eat that stuff by the spoonful, though I try to put something under the sprinkling….er…pile of yeast before digging in!

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Angela (Oh She Glows) October 13, 2011

Nice :) thanks for letting me know!

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Izzy October 13, 2011

I’m so excited to try this! I have a 29oz-er of pumpkin puree in my fridge just ITCHING to be used up (shouldn’t be a problem ;P).

I always get my nutritional yeast at Bulk Barn. I have never seen it at Superstore (which I do 90% of my grocery shopping at). I’m not sure if Bulk Barn is the cheapest option (I heard iHerb online is), but it’s the most convenient for me. I love that stuff!!

izzyy

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Jill October 13, 2011

Just made the sauce and I love it. I think I’m going to have it for lunch tomorrow with pasta and I’ll put in some left-over Moroccan-spiced chickpeas, too. I think the flavours will compliment one another. I think this sauce will also be great over gnocchi for a change (from pasta). I can imagine it being great served over some kind of rice/quinoa/grain bowl, too, with fall veggies and a protein. thanks for the recipe!

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Angela (Oh She Glows) October 13, 2011

Great ideas :) Glad you liked it!

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Meghan October 13, 2011

I made the pumpkin version and it was amazing! I tossed it with sauteed roasted red peppers, zucchini and sundried tomatoes. Yum! You can buy Nutriional Yeast at Bulk Barn. This is the cheapest place I have found to purchase it.

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steph October 13, 2011

just made this for dinner, and it was delish! thanks ang!

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Angela (Oh She Glows) October 13, 2011

Glad you enjoyed it Steph!

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Shelley S. October 13, 2011

Looks delicious! I made the butternut squash Mac-n-cheez last week, and even my husband, who hates regular Mac-n-cheese, loved it! We were fighting over the leftovers for lunch the next day! I had to trick him into trying it by telling him it was pasta with a roasted butternut squash sauce, which is technically true! =) I get my nutritional yeast from the bulk bins at Whole Foods. I’ve also seen it in a glass jar near the spices, and also in a large container in the vitamin section, both at Whole Foods as well.

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Angela (Oh She Glows) October 13, 2011

hehe :) Sometimes I trick Eric too and tell him after he says he loves it!

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craftyearthmama October 13, 2011

Yum! I have to try this!

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Diana @ frontyardfoodie October 13, 2011

I have been experimenting a lot with vegan pasta sauces and that looks SO DELICIOUS!!! My hubs isn’t a big pumpkin person but I’m sure I could work it out. hehe.

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Tamicka October 13, 2011

I get my nutritional yeast from my local co op. I buy it in the bulk bins and it’s not too expensive

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Emily October 13, 2011

I used “original” almond milk (not unsweetened… just a little bit sweetened) because that was all I had, and it was still awesome. Added some kale, shiitakes, and pumpkin seeds… delicious!

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Angela (Oh She Glows) October 13, 2011

That’s great to know it still tastes good with the Original too :) Great call on the shiitakes…I will be trying that!

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Katie @ BloomEveryday October 13, 2011

This is great! I love making my mac and cheese with butternut squash – so satisfying!

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Adair October 13, 2011

Hi Angela! I love your site and all your recipes. I can’t wait to make this for my family! I have a GIGANTIC thing of canned pumpkin and don’t have any idea how I’m gonna finish the entire batch. I tried your pumpkin spiced latte and I just have to say that it is AMAZING. Even I, a person who hates coffee, loved it. I’m so excited to try this! I’m probably going to top it with nutmeg because I love that junk. Also, recipe suggestions: Sweet Potato Hummus? Pumpkin Nut Bread? Soft Vanilla Sugar Cookies? How To Make Applesauce Fun?
P.S. Recipe suggestions means things I am craving right now

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Gabby October 13, 2011

Yum! I haven’t even had a chance to make the butternut squash mac n’ cheese and here you come up with something that looks equally delicious! Now I have to decide which to make first. I just made your GF Vegan Chocolate Chip Cookies for a friend who is GF and Dairy Free for health reasons and she loved them! Keep up the good work.

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Laura October 13, 2011

Made the butternut squash one last week, I was AMAZED at how delicious something so simple was. Changes I made were to add a whole cooked onion to my coconut oil (rather than earth balance) and frozen peas at the end to the blended sauce. I think the onion did add some depth and flavour, worth the extra effort.

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Casey @ Insatiably Healthy October 13, 2011

Ooh this is going to be topped over steamed veggies in the very near future!

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miranda October 14, 2011

I have been buying most of my health food store necessities from nutsonline.com since moving overseas….shipping is pretty fast. might be an option for some of you looking to buy nutritional yeast. I have a HUGE butternut squash on my kitchen cart right now…..after seeing this ….i think it’s calling my name!!! Let me turn the oven on, NOW!

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Jill October 14, 2011

This sounds yummy, but I’m wondering if the pumpkin makes it sweet? I definitely would want it to be savory :)

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Angela (Oh She Glows) October 14, 2011

I wouldn’t say it’s very sweet. I don’t find pumpkin tastes sweet though.

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Juliana October 14, 2011

Angela, I live in Germany and when I buy nutritional yeast the package says the yeast shoudn’t be cooked otherwise the vitamins are lost – they are supposed to be sensitive to heat. Do you know anything about that?

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Angela (Oh She Glows) October 14, 2011

Hey Juliana, No I haven’t heard that before! I hope it’s not true..

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Carol October 14, 2011

OMG…I just love pumpkin season..I have been eting it in almost everthing these past few weeks! I buy my nutritional yet at Whole Foods and Wegmans in the bulk bins.

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Jennifer @ Peanut Butter and Peppers October 14, 2011

Yum, so creative! I posted your Pumpkin Butter on my blog today! I love the stuff! Going to have it in my yogurt for breakfast this morning!

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Katrina October 14, 2011

Mmm so tasty sounding! Yum!

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jenn October 14, 2011

I subbed in smart balance light for less calories in the butter & only did 5T of nutritional yeast (I don’t like it to be too overpowering) and this recipe was DELICIOUS! I ate it with pasta & broccoli yesterday and plan on eating it again the same way for lunch today. :) Your recipes are my favorites. I am always sending non-vegan friends to your site to show them that vegan food IS delicious!

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Bridget October 14, 2011

I am not vegan and have never tried nutritional yeast, but I think it might be time to give it a shot! The nice thing is that it is sold at our local health food market (called Strawberry Fields) in bulk, so I can buy as much as I need and not worry about wasting it if I can’t quite handle the taste. Thanks for posting this recipe… for vegans and non-vegans who are just trying to expand their meatless meal options!

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Angela (Oh She Glows) October 14, 2011

I didn’t like nutritional yeast when I first tried it…well the first few times, so I suggest starting with a bit and add & taste as you go :)

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Kay October 14, 2011

Hi – this looks great! Can I substitute olive oil for earth balance? Or another type of oil?

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Angela (Oh She Glows) October 14, 2011

I’m not sure…I’d worry it might make it a bit too oily in consistency? You could probably try using 1 tsp oil? I really love the flavour that earth balance lends though so I’d worry about a strong tasting oil. Please let me know if you try it!

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suzanne October 14, 2011

I just skipped the earth balance and I thought it was fine. I am trying not to do too many oils due to the processing etc and from what I have seen, earth balance is made of several oils (though I cannot find the ingredients of some of them – only the type they have in our store).

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michelleshea October 14, 2011

Oh My Gosh, this looks amazing! Funnily enough, I made the butternut version last week & used the leftover squash to make a pumpkin recipe: http://veganstastebetter.net/2011/10/09/shells-and-squeeze-pumki-pie-oatmeal/

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Sara October 14, 2011

I just bought some nutritional yeast, 4.5 oz, from Fry’s which is like Sam’s Club/Safeway, only I think it’s only in Arizona. they carry a lot of Kroger products and the yeast was found by the specialty baking products (Bob’s Red Mill stuff). It was pretty cheap too.

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suzanne October 14, 2011

This looks delicious! I cannot wait to try it! I love all your pumpkin recipes – I was in India last year and what I missed most was fall and pumpkin foods! (though they had great pumpkin there that I just steamed and ate – but not the same in boiling hot weather!) I think this would be great on any grain – esp rice.
Two ideas for you…a vegan pumpkin black bean soup (have looked for recipes but not crazy about any yet) and I have also made pumpkin soft pretzels…yummmmmm!
Thanks for another great recipe – I am excited to be home this weekend (after many weekends away) to cook the long list of recipes from your blog that I keep a list of!

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suzanne October 14, 2011

Oh – and for nutritional yeast – not sure if anyone has posted about this but I order from Vitacost (not sure if they ship to canada) – I get so much from them and it is all discounted – supplements, cleaning and beauty products and organic foods. Last time I got nutritional yeast and lots of organic canned pumpkin and butternut squash! And free shipping to boot!

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Dacia October 14, 2011

I buy nutritional yeast at Whole Foods. They carry it in bulk and in a giant container. I usually buy in bulk only what I need. I cannot wait to try this recipe out on Sunday! Thanks!

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Val October 14, 2011

Just made this recipe, and wanted to let you know it was nothing short of AMAZING! It was so quick and easy to make, and even my die-hard lacto-carnivore brother in law was in love with it. I’ve tried a ton of vegan cheezy sauce recipes in the past, and they always end up a little too “nutritional yeast-y,” for lack of a better term. The blend of both the yeast AND the pumpkin was exactly what I was looking for — smooth, creamy, savory and delicious!

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Angela (Oh She Glows) October 15, 2011

Hey Val, I’m glad to hear that!

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