Oh my gosh! I am so excited about today’s recipe. Ever since I shared my lightened up mac and cheese in my birthday episode a lot of you guys have been requesting a vegan mac and cheese. But that is only the first reason I am excited.
You guys have also been requesting PUMPKIN recipes out the wazoo and why wouldn’t ya? It’s PUMPKIN season! So that is exactly what we are going to use today. Say WHAT?! Pumpkin mac and cheese??? That’s right.
Give this video a thumbs up if you’re stoked. So if you’re skeptical I don’t blame you but still give this video a thumbs up because I promise it is not going to disappoint. For this recipe you will need macaroni or a pasta of choice, canned pumpkin.
Can I just say that I love that the base of our recipe is a vegetable. Thumbs up for that. The ingredient that is giving all of the cheesy flavor: nutritional yeast flakes. Now I’ve shared this ingredient with you in other videos but it is an awesome plant-based ingredient.
It’s low in fat, it’s gluten-free, there are no added sugars and it is packed with nutrition like B vitamins, folic acid, and protein and the best thing about it is how flavorful it is. I will put a link in the description for where you can get it on Amazon but you can also usually get it in health food stores in the bulk bins.
You’ll also need cashew milk or milk of choice for creaminess, Dijon mustard for flavor, as well as garlic, lemon juice, onion powder, garlic powder, and salt & pep. Combine all ingredients except for the pasta in a blender and blend well to combine.
Pour your blended mixture into a pot and bring to a light boil. Be careful it may pop at ya. Once heated, add in your cooked pasta and mix well until fully coated. That’s It! Easy peasy. Look how delicious and creamy.
Can you believe there’s no cheese? Here’s the thing about this Mac and Cheese it doesn’t taste like Kraft okay it’s a little bit more sophisticated. You can barely taste the pumpkin flavor in a good way but if you did not tell me that there wasn’t any cheese in this I wouldn’t know, I swear.
Between the nutritional yeast adding all that flavor and the canned pumpkin giving great deceiving color, this beyond passes as a creamy mac and cheese. So if you’re looking for a fun way to use up some canned pumpkin this season I hope that you will try out this recipe and my other pumpkin recipes and if you do try out any of my recipes don’t forget to Instagram, Tweet me, or SNAPCHAT! Say what?! I got a SnapChat? Yes I did finally you guys have been asking me for so long ‘Do you have a SnapChat?’ and the answer has always been ‘No’ but finally it is ‘Yes’ I have one yyyyyyaaaaaaaayyyyyyyyy I am having so much fun with it, add me and I will add you back.
So send me all your recipes remakes. PDF download with the recipe is available right here or in the description box below from my mobile friends and it is of course available on MindOverMuch.com. I hope you guys have an awesome weekend I will see you on Monday for a brand new episode that I am super excited about and remember it’s all a matter of Mind Over Much.