![]() Use your favourite plant-based butter, any non-dairy milk and vegan cheese or nutritional yeast. With a few changes, you can easily make this mac and cheese vegan. Chives – leave these off altogether if you don’t have any on hand.Mustard powder – Dijon mustard is also good or you can leave this out altogether.Cheddar cheese – any semi-soft or soft cheese that melts well can be used.Mozzarella – any good melting cheese such as Swiss, provolone or cream cheese will work.You could also leave out the pumpkin for regular mac and cheese. Pumpkin puree – make sure to use pumpkin puree, not pumpkin pie filling.Or, you can use a combination of whole milk with half & half. Evaporated milk – If you don't have any on hand, you can make your own by reducing regular milk over medium-low heat until some of the water evaporates and the milk thickens slightly.If what you have on hand is salted, cut the rest of the salt in the ingredient list in half or just salt to taste. Butter – to ensure that the cheese sauce isn't too salty, it's best to use unsalted butter. ![]() Mini pasta shells – Shell pasta is my favourite, but other good options include elbow macaroni, farfalle (bow tie) or rotini (corkscrew).
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