But it really is worth picking up some white miso - I always keep it in my pantry!īutternut squash is also known as "butternut pumpkin" in some regions. If you can't find white miso paste, you can use a dash of soy sauce to give your vegan mac and cheese that bit of umami flavor. This will keep your mac and cheese from getting too dry. If you're not going to eat the vegan mac and cheese right away, I recommend preparing some additional sauce and adding it before reheating. If you're not up to the task for peeling your butternut squash (I know it's a tough job!), you can buy pre-chopped butternut squash at most grocery stores.īe sure not to overcook the pasta - overcooked macaroni will absorb the dairy free cheese sauce more quickly. ![]() I have found that russet potatoes work best for this recipe. ![]() Be sure to use dense, starchy potatoes for the vegan cheese sauce.
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