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Low Fat Vegan Pumpkin Mac and Cheeze

Filed Under: Almond Milk, Appetizers and Sides, Entrees, Gluten Free, Grain Free, No Bake, Nutritional Yeast, Pumpkin, Recipe Makeover, Recipes, Sponsored Posts, Sugar Free, Vegan

By 29 Comments Jump to Recipe

I’m not going to lie. I really want to take a bath in this cheeze sauce.

Low Fat Pumpkin Mac and Cheeze

I know. Fake cheese can’t taste good. It can’t! …I know. I used to feel that way too. But everything changed when Silk Pure Almond Milk entered the picture.

Low calorie, vegan, low fat, AND drop dead delicious?  I want to meet these Silk people just so I can shake their hands (which is code for run up and hug them super enthusiastically).

Thanks to our favorite miracle ingredient, I could create a vegan ridiculously low calorie “cheese” sauce that is much better than that neon stuff from the blue box we all know and love.

As if it could get any better, it’s just as easy as the blue box too! Just boil some pasta, and throw some ingredients in a pot while you wait, whisk, and BOOM. Best (and healthiest!) mac and cheese you’ve ever tasted.

P.S. Dear Spell-check, “mac” is a real word, thankyouverymuch.

P.P.S. I don’t need no stinkin’ spacebar.

Low Fat Vegan Pumpkin Mac and Cheeze

Thanks to Silk Pure Almond Milk, you can indulge in this nostalgic favorite as much as you desire. Not only is this recipe super healthy and a snap to make, it is endlessly adaptable to what you want. Feel free to use any shape of pasta or throw in any type of veggie you wish! The sky is the limit!

Makes 2 servings

Nutritional Comparison

Low Fat Vegan Pumpkin Mac and Cheeze (w/ Silk Pure Almond Unsweetened Original)

Serving Size: ½ recipe

Calories: 306

Fat: 2.25 grams

 

Low Fat Vegan Pumpkin Mac and Cheeze (w/ skim milk)

Serving Size: ½ recipe

Calories: 334

Silk Pure Almond saves you 28 calories per serving over skim milk!

 

Low Fat Vegan Pumpkin Mac and Cheeze

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

  • 1 cup of uncooked elbow macaroni (use Easy Grain Free Pasta for a gluten/grain free and low carb version)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 6 tablespoons nutritional yeast
  • 1 cup Silk Pure Almond Unsweetened Original
  • 1 teaspoon minced garlic
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Cook pasta according to package directions and set aside until ready to use.
  2. Meanwhile, bring almond milk to a boil in a pot over medium high heat. Whisk in nutritional yeast, minced garlic, and Dijon mustard, and continue to cook for two minutes, or until slightly thickened. Whisk in pumpkin puree until completely smooth and cook until desired consistency is reached. Add salt and pepper to taste. Stir in cooked pasta until the sauce is evenly distributed throughout. Transfer to plates and serve!
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https://www.foodiefiasco.com/low-fat-vegan-pumpkin-mac-and-cheeze/

Disclaimer: I was compensated by Silk via FitFluential for the creation of this recipe. As always, my views are completely my own. 

 

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Comments

  1. Awesome! Can you make this with another veggies instead of pumpkin? Maybe puréed yellow summer squash? What is the nutritional analysis for just the sauce, no pasta? Where can I find the grain free pasta you referenced? Thanks!
    Reply

  8. This looked so good I made it for dinner tonight! It is pretty darn tasty. I did add a bit more garlic than the recipe calls for as I am a garlic nut. And I love that it's all ingredients that I usually keep in my kitchen :)
    Reply

  9. can anyone give me the breakdown. I am a type 2 diabetic and I need the carb breakdown on this. I am going to make it and try anyway. But with the added information and we all like it then it will be a regular monthly meal.
    Reply

    • Hi Dawn! What do you mean by breakdown? I can try to give you a rough estimate of how many carbs are in this if you like. Also, to lower the carb content, toss the cheese sauce with veggies or grain free pasta. Hope this helps!
      Reply

  14. I just made this for lunch! I've never made pasta for one before, but it was fabulously easy and delicious. Apply a generous layer of cayenne pepper and you're all set!
    Reply

  15. Yow!!! I just made it and I'm eatin' it now!! Thank youuuuuuu!!!! This is my try at vegan mac & cheese because I've been a little afraid of disappointment, and also, I didn't want to make something that was just as fattening as the original. This is incredible, creamy, and delicious!! For any omnivores I make this for, I'll probably just call it "Pasta with Creamy Pumpkin Sauce" because it still sounds amazing and so they aren't gearing up for the "cheesy" taste they're used to. And also, this is delicious in and of itself! Merry Christmas to me!!!!
    Reply

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