Despite all the glitz and glamour we currently see in the stores this time of year, it’s still Fall. And, the holiday season is not quite here. For at least the next twenty-five days anyway!
Which means there’s still plenty of time to enjoy seasonal takes on classic dishes, including creamy, delicious macaroni and cheese. Just with a vegan twist on this holiday classic, for Pumpkin Mac and Cheese.
Made with organic garlic, pan-fried mushrooms, Go Veggie Parmesan Topping, Daiya Cheddar Cheese, Gluten-Free Bob’s Red Mill Flour, and organic pumpkin puree, this super healthy, gluten-free, low-fat Pumpkin Mac and Cheese dish is one you’ll come back to time and time again!
This recipe is also super easy to make. As you can use organic canned pumpkin puree. Which makes not only a light, creamy, cheese sauce but a super quick weeknight meal too! Be sure to check out below on how to make my favorite Fall Pumpkin Macaroni and Cheese. You’ll be glad you did!
You can also check out my other healthy recipes on the blog too! Many perfect for holiday noshing at home this holiday season! Now, I want to ask, do you have a favorite macaroni and cheese recipe? I’d love to hear about it below!
A delicious, creamy, vegan, gluten-free fall-inspired dish that will make the perfect side dish for your fall meals at home.
Ingredients
- 2 cups pureed pumpkin (not pumpkin pie mix)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Himalayan pink salt
- 2 tablespoons Earth Balance spread
- 1 cup soy or almond milk
- 1 cup Daiya cheese shreds
- 1/2 cup nutritional yeast
- 2 cups organic pasta of choice; I use macaroni
Instructions
- Combine all sauce ingredients in a medium pot and bring to a complete boil.
- Lower the heat, and stir until well combined.
- Boil, drain, and cool pasta; add to sauce and stir.
- Please note, this sauce will thickens as it cools and will be much thicker the next day.
Notes
Weight Watchers Points Plus: 1 point per 1/2 cup sauce (calculated with Silk almond milk and Daiya cheddar)
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