Avocado Mac with Pepita Bacon

Remember that time that I totally disappeared during the first week of Vegan MoFo? Geez, man! Although, I’m pretty sure that many of you would agree that a trip to PDX is a pretty good reason for absence.

Not to mention, I was photographing the wonderful Kristina’s (of Spabettie) wedding! My only regret of the trip is that Corey and I didn’t make it over to White Owl Social Club so that I could eat that incredible mac and cheese burger. I did, however, have the Chili Mac Attack from Homegrown Smoker. Mmm..

A quick note about the wedding: when was the last time you went to one where the ceremony was filled to the brim with game show references, the couple was extra awesome, and the late-night snacks provided included Voodoo Donuts? Never before? Yeah, it was that amazing.

Back to the mac! This was my second time experimenting with avocado cheese sauce, and it was delightful. My one tip is to find a really ripe, buttery avocado for this sauce, or else it will end up sweeter than is optimum and you’ll have to add extra salt to balance it out. Otherwise, this is a great nut-free cheese sauce that pairs amazingly with the pepita bacon. That is, if the pepitas survive the trip from the oven to your bowl without getting eaten up!

One Year Ago: Beer & Brat Mac ‘n’ Cheese

Two Years Ago: Smoky Corn Chowder

Avocado Mac with Pepita Bacon

From Vegan Yack Attack | Main Dishes | American

Avocados make for a delectably creamy, nut-free vegan cheese sauce and pair wonderfully with pepita bacon!


2 servings


  • For the pepita bacon
  • 1/4 cup raw pepitas
  • 1 teaspoon maple syrup
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • For the sauce
  • 3/4 cup mashed avocado
  • 3/4 cup water
  • 5 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • 2 teaspoons coconut vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon liquid aminos
  • 1 teaspoon onion powder
  • For the rest
  • 1 1/4 cups dried macaroni noodles
  • Water for boiling
  • 1/4 cup bell pepper, diced


  1. For the pepita bacon
  2. Preheat oven or toaster oven to 350F.
  3. Place all ingredients in a small mixing bowl and toss together until the seeds are evenly coated.
  4. Spread the seeds out onto a foil-lined baking sheet in a single layer and bake for 5-7 minutes, stirring the seeds around half way through.
  5. The pepita bacon will be done when the seeds are tan/brown. Take out of the oven and cool for 3 minutes before using.
  6. For the sauce
  7. Place all ingredients into a blender and puree until very smooth. Add non-dairy milk if your blender is struggling with the mixture. Season with salt and white pepper to taste.
  8. For the rest
  9. Cook noodles according to package instructions, then drain and rinse with cool water. Return the noodles the pot, along with the avocado cheese sauce and stir together.
  10. Cook for 4-5 minutes or until the sauce has reached desired consistency and is hot.
  11. Divide the mixture between two bowls, and top each one with the fresh bell pepper, and pepita bacon. Serve.

9 Comments on “Avocado Mac with Pepita Bacon

    • Thank you! And well.. that’ll be next year, I’m sure. ha ha

  1. we are so SO happy you two could join us… AND be our fabulous photographer!! glad you liked the VooDoo… šŸ˜‰

    this looks amazing. I just made an avocado mac last week, and SHOOT I wish I had known about the pepita goodness.

  2. Pingback: Spaghetti with Avocado Cream Sauce | Family * Vegan * Chocolate

  3. Pingback: Farro-Stuffed Acorn Squash with Maple Tahini Dressing

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