When we say comfort food, what’s the first thing that comes to mind? For lots of people, it’s a warm bowl of mac and cheese. We’ve given the creamy pasta dish a little upgrade, using some pumpkin for its bright orange color, not to mention a serving of vegetables! And it makes the mac and cheese taste unforgettable. Vegan, protein-pumped, and low-carb: this fall, dive into this amazing take on a mac and cheese.
Our Tip: Vegan mac and cheese with potatoesUse our seasonal calendar for reference and you too can always eat with the seasons! In the fall, when pumpkin is at its peak, we make the most of it in our sauce, but for the rest of the year, we opt for potatoes. We'll show you how to do it in our recipe for vegan mac and cheese. The pumpkin we use also sometimes shows up under the name red kuri squash or sunshine squash. It's bright orange, with an edible rind. If you can't find it, go for cubed butternut, but do peel that one first!
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