Dinner, Sides, Vegan, Vegetarian

Vegan Pumpkin Mac n Cheese

Cooking method:

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System OL750
  • Prep Time: 5 mins
  • Pressure build 12 mins
  • Cook time 11 mins
  • Total time: 23 mins
  • Skill Easy
  • Serves 4 people

Vegan Pumpkin Mac n Cheese

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Mustard


  • 1.25ml 1.25L cold vegetable stock or water, divided
  • 400g macaroni
  • 1 tablespoon olive oil
  • 2 tablespoons vegan butter
  • ½ small onion, peeled, finely chopped
  • 3 cloves garlic, peeled, minced
  • 15 sage leaves, finely chopped
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 can (400g) pumpkin puree
  • 170g vegan cream cheese
  • 4 tablespoons nutritional yeast
  • 2 teaspoons brown sugar or maple syrup
  • 1 teaspoon red wine vinegar
  • 1 teaspoon English mustard
  • Sea salt, as desired
  • 90g vegan Parmesan, for serving
  • 15g fresh herbs, roughly chopped for serving

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    In the cooking pot, add 1L cold vegetable stock, macaroni, olive oil and stir to combine. Close the lid and move slider to PRESSURE position. Make sure the pressure release valve is in the SEAL position. Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Set time to 4 minutes. Use the dial to select PRESSURE RELEASE and select NATURAL RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 12 minutes before cooking begins).

  • Step 2



    Drain pasta, rinse in cold water, and set to one side. Break apart any clumps of pasta if necessary.



  • Step 3

    Wipe out cooking pot. Move slider to AIR FRY/HOB position. Select SEAR/SAUTÈ and set to 4. Select START/STOP to begin. Add vegan butter and leave to pre-heat for 3 minutes before adding the onion, garlic, sage, paprika, dried thyme, black pepper and freshly grated nutmeg. Cook for 1 to 2 minutes until softened, stirring regularly.



  • Step 4

    Stir in reserved 250ml cold vegetable stock and remaining ingredients, except for the vegan Parmesan and fresh herbs. Add the cooked macaroni and stir until warmed through.



  • Step 5

    Serve immediately with vegan Parmesan and chopped fresh herbs, if desired.