My sister and I have fond memories of our mother making us mac & cheese. Within minutes, we would easily devour the whole pot in one sitting. Being vegan now, mac & cheese has become thing of the past, but who said being vegan means you can't still enjoy delicious alternatives? All it takes is the right recipe!
When creating this vegan mac & cheese, sister and I got to thinking: if pumpkin puree can be used as egg substitute in baking, why not try and make it work for mac & cheese? Turns out, the pumpkin not only gave the mac a creamier texture, but it turned out so cheasily delicious! This Creamy Vegan Pumpkin Mac & Cheese is everything you can dream of as a vegan. Not to mention, it is also low-fat and oil free.
Prep time: 15-20 minutes Serves: 2-3
Pasta (we like GF or whole wheat)
1/4 cup sweet onion
1-2 garlic cloves
1/2 cup and 3 tbsp pumpkin puree
4 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp coconut amminos
1 tsp apple cider vinegar
1/2 tsp salt
1/2 cup almond milk
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp turmeric
Pepper to taste
1. Boil pasta according to directions on box.
2. Sautee onion and garlic on stove until slightly browned and fragrant.
3. Combine pumpkin, nutritional yeast, lemon juice, coconut amminos, almond milk, sauteed garlic and onion, apple cider, sea salt, and spices in a blender until creamy. If needed, adjust liquid and pumpkin measurements for desired consistency.
4. Once finished blending, heat mixture on stove-top for about 3-5 minutes then stir into pasta. Try adding kale or fresh greens to get those greens in-believe us, it takes good. (:
Twins. 20 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts and lifestyle.