How to Make Vegan Macaroni and Cheese

3 Likes Comment

In a medium pot over high heat, bring squash, cashews, garlic, vinegar, and 4 to 5 cups water to a boil; reduce to a simmer and cook until cashews and garlic are fork-tender, 10 to 15 minutes. Drain squash mixture and transfer to a blender or food processor; blend slowly, then speed up and gradually add soy milk, then the yeast, miso, and seasonings until smooth, 3 to 5 minutes. Toss with macaroni.


You might like

About the Author: Fit & Healthy Center

Leave a Reply

Your email address will not be published. Required fields are marked *