Butternut Squash Mac and Cheese with Broccoli

Modified the recipe a little, delicious, creamy and tasty sauce

It was okay. I added more nutritional yeast and salt plus miso paste and soy sauce to make it more savory. The original recipe was too sweet for my taste.

There was way too much sauce in this and I didn't even use the stated amount of milk in this. Used rice vinegar as I didn't have any white wine vinegar and added extra pepper and paprika. Would make this again but would make with less sauce.

The sauce was very runny...too much for the pasta. Next time I will use less vegan milk. Otherwise great

Added toasted hazelnuts for texture.. this was a super easy and tasty recipe! Will become a fave!

Used apple cider vinegar, used whole box of pasta and wasn’t enough (looked more like a thick soup), needed a lot of salt

Used soaked cashews instead of milk. Update: made it a third time with soy milk. Do not recommend. Use something else, soaked cashews or coconut milk.

I used coconut milk instead of the suggested milk. I also added 100gr of ricotta and I roasted the butternut squash instead of steaming it. The butternut squash was seasoned with garlic powder, rosemary, black pepper and salt.

So easy to follow

It was tasty. The butternut squash makes it a sweeter taste. If I wasn't watching sodium intake I would have added a little more. I used soy milk. I also added a few mushrooms and a cup or so of spinach l I needed to use up. It fed 3 adults with enough leftover to feed us all again. I am thinking I will add some more nutritional yeast on the leftovers and I just realized I forgot to add the basil so I will add that too.