Low Fat Vegan Mac & Cheese: Fall Pumpkin Recipe! Mind Over Munch

Low Fat Vegan Mac & Cheese: Fall Pumpkin Recipe! Mind Over Munch

November 4, 2019 100 By Ewald Bahringer


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.