Cheese is such a difficult part to go Vegan, but you make it look so easy and Delicious! I am going to push myself to make this. Thank You for helping to prevent Atrocity. You are a Hero!
For anyone who loves Violife brand cheese the most, keep an eye out for Vevan brand cheddar shreds- I think it tops it! I found it in the dairy cheese section of the grocery rather than the vegan section (it is still vegan though of course)
I have always use butternut squash for my mac & cheese, and the best way I have found to peel it is to buy frozen, diced butternut squash😂😂 You don’t actually need the butter or cream, I just use plant milk if you want a healthier version
This looks awesome. I love blending butternut squash and butter together as a pasta sauce(I throw in a bunch of spinach and call it a meal), so all those other additions will be amazing. Going to have to try it out!
I ought to give y'all my baked mac 'n chez. I use Vio Life's shredded chez and it's absolutely glorious. and it's just adapted from a recipe I had in a kids' cook book I loved as a kid XD My Cheesiest Mac N' Chez: _Ingredients_ 1 cup uncooked elbow pasta (rice pasta works great) 2 Tbsp Vegan Butter 2 Tbsp Flour (GF all purpose flour works) ¼ tsp salt ¼ tsp pepper ¼ tdp dry mustard ¼ tsp Worcestershire sauce (GF- ⅛ tsp Apple Cider Vinegar, ⅛ tsp Allspice) 1 cup unsweetened vegan milk of choice. 1 ½ cups Vegan sharp cheddar cheese (I used Vio Life shreds, 1 cup cheddar, 1/2 mozzarella) 2 Tbsp seasoned breadcrumbs (GF- Simple Mills Sea Salt crackers are great for this) - Parsley (optional) _Directions_ 1. Preheat oven to 275°F 2. Cook pasta in a large pot of water according to package directions. Drain in a colander. 3. In a large saucepan over medium heat, melt the butter. Reduce heat to low. 4. Add the flour, salt, pepper, mustard, and Worcestershire sauce. Stir until smooth. 5. Add milk and cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth. 6. Stir the pasta into the cheese sauce. 7. Pour the mixture into a 2-quart casserole dish. Top with breadcrumbs. 8. Bake 30-40 minutes, or until the casserole is heated through and lightly browned. Let the casserole dish sit about 5-10 minutes before serving so the cheesy, creamy sauce has a chance to thicken. Optionally sprinkle with Parsley (it's delicious). It's really easy to make- lemme know if you try it, would love to hear what you think haha. I usually double it whenever I make it for my friends, but it should be fine as is for 2 people.
I screen shotted this so I can try it! Ooh if you like violife- look out for Vevan brand cheddar shreds. Took me a while to find because it was in the dairy cheese section rather than the vegan cheese section. It’s so good! Violife was my favorite and I think this kind tops it!
Omg, I love, love, LOVE Tabitha Brown! She's so sweet! And omggg, yaassss, she's gotten me through some tough times, and calmed down my anxiety on many occasions ☺️
Never liked potato-based cheese sauces BUT I must say the addition of the squash could save it all for me as I loove creamy squash/pumpkin based sauces for pasta! I am really glad you found a good use for that cheese too!
I was thinking about making it after watching Merle’s video too! For some reason it didnt speak to me when i saw Tabithas video! But yea, now i GOTTA try it! And by the way, i have had much going on in my life so i havent been around your channel for a little bit- and now that i am back i see you have lost a TON of weight! That is incredible! Great job :) i see you!
the Daiya shreds are awesome! I used it in the new Daiya mac & cheese the other day , it was the best mac & cheese I've ever had, the new Daiya blocs are even better.
that is so funny I use to make this in my Vegan Cafe, but I roasted my butternut squash whole with skin on. We always sold out. I also made a Vegan Seafood Mac and Cheese with this. Thanks for your videos
I got a bumper crop of Tahitian butternut squash this year. They're like butternut, but leg sized. I've been looking for ways to use them up before they go bad, so this has given me some ideas.
I was wondering why I've never experienced "squash hands" then realized it was because I don't really touch the peeled part. I trim the bottom (so it will sit flat and you can use the stem on top as a handle) and trim the skin off with a sharp chef knife, like you would a melon. Sometimes I will separate the 'neck" from the bulbous part and trim the skin off separately. You do lose a little flesh, but makes for quick work!
I've been using my original aeropress I bought 7+years ago. I use it minimum twice a day. Replaced the rubber gasket once. Makes the best coffee! Well worth it!
Wow! THAT is amazing stuff! Looking forward to trying it. I too am not a huge fan of Daiya cheese and buy it ONLY as a last resort. My faves are the Whole Foods brand 365, and also "Follow Your Heart" just for quick sandwiches or quesadillas. There is a Chao that is super creamy too, and the brand might be Chao. Anyway, this looks incredible, thank you so much!
For nachos, I like Jill McKeever's game-changing cheese sauce made by blending in a Vitamix jarred red bell peppers, old fashioned oats, nutritional yeast, water, lemon juice and seasonings. I like to make a half recipe of hers, and substitute some soaked cashews for some of the oats. And I add lactic acid instead of lemon and use less cornstarch than she calls for. Also she cooks it in the blender running the blender 5 minutes but I transfer it to a pot and cook it on the stove to avoid the noise. It works great for nachos and as a chip dip.
I made this and it’s amazing!!! So amazing I made a huge batch and freeze dried it! It rehydrated excellent. Now I have my own quick Mac n cheese sauce
I’ll have to try this one for sure. It just looks like there was more cheese sauce to pasta, so I’d add the Chor the pasta as needed and put the extra aside for something else.
I didn't have any vegan yogurt, but I did have some cashew-based garlic&herb spreadable cheese from Treeline that I used instead and.... OMG that came out good!
Easy way to peel winter squash and pumpkin, but takes some time: poke the gourd all over with a fork. Put 1/4 cup water in a crock pot, and the gourd. Cook on high, turning every half hour until you can make a little dent in it with your finger. Depending on size and hardness of gourd, can take from one to four hours.. Let cool until you can handle it. Cut in half, scoop out seeds, and scoop flesh out of the shell, ready to eat.
i don't bother peeling squash. i roast it and then scoop it out. you can also roast the seeds if you want, and the squash skin can go in your stock pot with other odds and ends of vegetables and herbs.
Hey man! Ever tried a bialetti stove top italian espresso maker? Strongly suggest it. Great price. Great italian espresso. For another little portable device you can easily travel with as well!
Ive had some good healthy versions of vegan mac using mainly carrot, potato, nooch, and garlic. If im gonna use butternut squash, I decided I will just buy it precut lol. I baked and sliced it up once, not worth all the work. If u need a boxed mac rec, try ‘world of pastabilities’ brand vegan mac.
I tried this recipe the other day for a holiday family get together. None of us are fully vegan, but I cook exclusively vegan at home, my in-laws are vegetarian though so that helps them to have an open mind. Anyways, the recipe went over well, the only real note I have is that the cheese didn't have much pull/stretchyness... And that's the only major giveaway, so would an additive like xanthum gum help?
This isn't exactly related to this video but, i tried juicy marbles fillet steaks the other day and i loved them but, i couldn't help wondering how it would go with your 'not steak sauce'! How's it looking for availability in the uk?❤
Have you tried the Violife cheeses? I can’t eat the one you used in the video, I end up extremely gassy for some reason. Violife is the only one I can eat if I’m going to be around people.
Looks amazing! But I would really like to see a version without vegan cheese - we just have coconut oil based cheese available here, and I try to avoid that because of sat fats.
Hmm have to try it, I never had any luck with the veggie and yeast sauces, never tasted good and nothing like cheese flavor. I go all vegan using plant butter with flour and some fresh nutmeg, brown to make rue , a little dry mustard powder, then added Violife cream cheese, violife cheddar. Violife cheddar Jack, violife Parmesan, chao white cheddar shreds, sometimes vio life smoked Gouda slices or chao Gouda sliced, dash braggs liquid amino, some nutritional yeast, pink salt, black pepper, Tabasco sirachi and some ripple 1/2 & 1/2 and it’s to die for in way of Mac and cheese. You can mix the cheeses to your flavor liking and as much or little as desired, but it’s smooth creamy and most like flavor of Mac n cheese.
I’ve made Tabitha’s vegan broccoli cheddar soup that uses Daiya cheddar shreds several times over the last few years, most recently for Christmas dinner with the family using those newest cheddar style shreds. While I’m still not a fan of Daiya by itself, when it’s melted into something it’s quite nice. I’ll have to try this.
So glad to hear that you didn’t enjoy the prepackaged Daiya Mac n cheese. I couldn’t understand why it got rave reviews. I will try this recipe for New Years.
I saw Merle's video, and knew she'd be a very critical analyst, so I'm glad you took some of her slight improvement suggestions on board and tested this mac-n-cheese in the Sauce Stache way. I'm also glad that you mentioned not liking Daiya's newest formulation as is: Though I'd want to support them by trying their latest recipe, after many Daiya disappointments I'd have gone right back to hating Daiya if I'd tried their new cheese straight.
I don't care for the Diaya vegan cheese. I prefer the Violife that I get where shopping is a pleasure.. 😉 I like Tabitha Brown, I will have to try this!
My wife and I make a cashew cheese with sweet potato for color. It's great for mac'n'cheese or nachos! Once you learn to make your own vegan cheeses, the store bought ones are never as good!
You lost me at Daiya. Maybe I'll try it with Chao. I've been veg/vegan for 20+ years so when I say Daiya isn't my bag, I mean it. Looks amazing though.
Violife mature cheddar or shredded cheddar would be great in this. Not a huge fan of daiya either, but I will say their oat recipe has improved quite a bit, still not great tho
I don't like Daiya's rice-based pasta. I'm not fond of rice pasta anyway. Rice noodles made to be rice noodles, especially with Asian foods, is amazing. But since I'm not gluten intolerant, I will only ever use wheat pasta especially for something like this. Thanks!
MY MAAAAAAN!!! And yeah this is wildly good... I want to mess with and tweak this a bit more to come up with some other recipes for it... seems like it could be really versatile
An actual collab between you and Tabitha would be a dream scenario!!
That would be amazing!! Trying to figure out something with Merle and I for next year fingers crossed!
So true!!
But he's not vegan yet.
Never would happen lol
@@pinkiepinkster8395 ok? His content is vegan 😂she doesn’t discriminate against non vegans and has done videos with them
I’m so glad you tried this, it’s my new go to 🔥
Tabitha Brown has amazing recipes!!
I totally agree!
Hello? I see your test
I am actually surprised you havent tried more of Tabitha's recipes! I hope to see more of them on your channel!
Cheese is such a difficult part to go Vegan, but you make it look so easy and Delicious!
I am going to push myself to make this.
Thank You for helping to prevent Atrocity. You are a Hero!
You are going to LOVE This!!!! It's so wildly good, but the real heroes here are Tabitha Brown and Merle!!!
For anyone who loves Violife brand cheese the most, keep an eye out for Vevan brand cheddar shreds- I think it tops it! I found it in the dairy cheese section of the grocery rather than the vegan section (it is still vegan though of course)
I've been watching you for awhile, you've lost so much weight since you first started! You and you're wife are such a great team, love the channel!
Thank you so much!!!!
@@SauceStache
I would love to hear your thoughts on why you became vegan and why you started this channel! I love your videos!
Yay Merle is the best! Glad you gave her a shoutout! Her channel is gonna blow up!
I have always use butternut squash for my mac & cheese, and the best way I have found to peel it is to buy frozen, diced butternut squash😂😂
You don’t actually need the butter or cream, I just use plant milk if you want a healthier version
This looks awesome. I love blending butternut squash and butter together as a pasta sauce(I throw in a bunch of spinach and call it a meal), so all those other additions will be amazing. Going to have to try it out!
“…cause that’s her business!” I love Tab!!
I thought I was the only one who knew how good Kite Hill yogurt is as a sour cream! 😁
Like someone once said "it ain't gonna slide down easy if it ain't cheesy!"
This look so good tho
It's SOO good!!!
I don't know if he said it, but I heard this in Chef John's voice, LOL!
😂. Sauce is a good cook. Don't put him in the tanara brown category.
@@jamisedenari2449 Who?
@@tamcon72Tanara Double Chocolate. Hilarious woman.
I ought to give y'all my baked mac 'n chez. I use Vio Life's shredded chez and it's absolutely glorious. and it's just adapted from a recipe I had in a kids' cook book I loved as a kid XD
My Cheesiest Mac N' Chez:
_Ingredients_
1 cup uncooked elbow pasta (rice pasta works great)
2 Tbsp Vegan Butter
2 Tbsp Flour (GF all purpose flour works)
¼ tsp salt
¼ tsp pepper
¼ tdp dry mustard
¼ tsp Worcestershire sauce (GF- ⅛ tsp Apple Cider Vinegar, ⅛ tsp Allspice)
1 cup unsweetened vegan milk of choice.
1 ½ cups Vegan sharp cheddar cheese (I used Vio Life shreds, 1 cup cheddar, 1/2 mozzarella)
2 Tbsp seasoned breadcrumbs (GF- Simple Mills Sea Salt crackers are great for this)
- Parsley (optional)
_Directions_
1. Preheat oven to 275°F
2. Cook pasta in a large pot of water according to package directions. Drain in a colander.
3. In a large saucepan over medium heat, melt the butter. Reduce heat to low.
4. Add the flour, salt, pepper, mustard, and Worcestershire sauce. Stir until smooth.
5. Add milk and cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth.
6. Stir the pasta into the cheese sauce.
7. Pour the mixture into a 2-quart casserole dish. Top with breadcrumbs.
8. Bake 30-40 minutes, or until the casserole is heated through and lightly browned.
Let the casserole dish sit about 5-10 minutes before serving so the cheesy, creamy sauce has a chance to thicken. Optionally sprinkle with Parsley (it's delicious).
It's really easy to make- lemme know if you try it, would love to hear what you think haha. I usually double it whenever I make it for my friends, but it should be fine as is for 2 people.
I will try your version after my cleanse. I liked Tabitha's too.
I screen shotted this so I can try it! Ooh if you like violife- look out for Vevan brand cheddar shreds. Took me a while to find because it was in the dairy cheese section rather than the vegan cheese section. It’s so good! Violife was my favorite and I think this kind tops it!
@@badcad4464 Ooooooh- thanks for the info! If I ever see it, I'll give it a try! ^u^
Omg, I love, love, LOVE Tabitha Brown! She's so sweet! And omggg, yaassss, she's gotten me through some tough times, and calmed down my anxiety on many occasions ☺️
@Tabitha Brown with a successful homemade vegan recipe again!
Never liked potato-based cheese sauces BUT I must say the addition of the squash could save it all for me as I loove creamy squash/pumpkin based sauces for pasta! I am really glad you found a good use for that cheese too!
You have to try midnight munchies vegan Mac and cheese! I love all her recipes and they all taste soo good! Staple in my thanksgiving meal every year
The squash peeling method is BRILLIANT!
if only i could eat a plate of your mac'n'cheese now. it looks like a dream
Thank you!! It came out soooo good!!
I was thinking about making it after watching Merle’s video too!
For some reason it didnt speak to me when i saw Tabithas video!
But yea, now i GOTTA try it!
And by the way, i have had much going on in my life so i havent been around your channel for a little bit- and now that i am back i see you have lost a TON of weight! That is incredible! Great job :) i see you!
the Daiya shreds are awesome! I used it in the new Daiya mac & cheese the other day , it was the best mac & cheese I've ever had, the new Daiya blocs are even better.
I LOVVvVe Tabitha!!
You two look great! I remember this channel back when you first started dabbling in plant-based cooking and look at you go! ❤
that is so funny I use to make this in my Vegan Cafe, but I roasted my butternut squash whole with skin on. We always sold out. I also made a Vegan Seafood Mac and Cheese with this. Thanks for your videos
What did you use for the seafood part
I got a bumper crop of Tahitian butternut squash this year. They're like butternut, but leg sized. I've been looking for ways to use them up before they go bad, so this has given me some ideas.
I've made sauce similar to this for years and it really freezes well too
I was wondering about tabitha - glad to see an update
I was wondering why I've never experienced "squash hands" then realized it was because I don't really touch the peeled part. I trim the bottom (so it will sit flat and you can use the stem on top as a handle) and trim the skin off with a sharp chef knife, like you would a melon. Sometimes I will separate the 'neck" from the bulbous part and trim the skin off separately. You do lose a little flesh, but makes for quick work!
I've been using my original aeropress I bought 7+years ago. I use it minimum twice a day. Replaced the rubber gasket once. Makes the best coffee! Well worth it!
Lets go monica with the adjectives !!!!!
Thanks for the tip about peeling the squash.
lol I love that you’re full but you’re still eating. That says it all for me. I need to try this recipe
Nice Barkley mug! A Net Shaq collab would be awesome!
I use his mug anytime I have coffee on the show... and just about every day, it's a pretty great mug
Wow! THAT is amazing stuff! Looking forward to trying it. I too am not a huge fan of Daiya cheese and buy it ONLY as a last resort. My faves are the Whole Foods brand 365, and also "Follow Your Heart" just for quick sandwiches or quesadillas. There is a Chao that is super creamy too, and the brand might be Chao. Anyway, this looks incredible, thank you so much!
This looks amazing!! It's DAYah, not DIEah. Just remember, do not say die. 😂 You still look great!
I really wonder if this would be good as a chip dip or for nachos. Gonna have to make it and try.
I would think so!!
For nachos, I like Jill McKeever's game-changing cheese sauce made by blending in a Vitamix jarred red bell peppers, old fashioned oats, nutritional yeast, water, lemon juice and seasonings. I like to make a half recipe of hers, and substitute some soaked cashews for some of the oats. And I add lactic acid instead of lemon and use less cornstarch than she calls for. Also she cooks it in the blender running the blender 5 minutes but I transfer it to a pot and cook it on the stove to avoid the noise. It works great for nachos and as a chip dip.
Looking good Mr. STACHE!!!! Keep it up!!!! I've lost up to 100...now around 60. Lol. I Go back and forth...lol
I love ur videos. Btw, u look AMAZING!!!❤
I made this and it’s amazing!!! So amazing I made a huge batch and freeze dried it! It rehydrated excellent. Now I have my own quick Mac n cheese sauce
I’ll have to try this one for sure. It just looks like there was more cheese sauce to pasta, so I’d add the Chor the pasta as needed and put the extra aside for something else.
Look at you you! You look so good❤❤ - sorry I know I may be late but I haven't been on in awhile
I didn't have any vegan yogurt, but I did have some cashew-based garlic&herb spreadable cheese from Treeline that I used instead and.... OMG that came out good!
I'd love to know why you became vegan and why you started this channel! Keep up the amazing work!
Easy way to peel winter squash and pumpkin, but takes some time: poke the gourd all over with a fork. Put 1/4 cup water in a crock pot, and the gourd. Cook on high, turning every half hour until you can make a little dent in it with your finger. Depending on size and hardness of gourd, can take from one to four hours.. Let cool until you can handle it. Cut in half, scoop out seeds, and scoop flesh out of the shell, ready to eat.
I’m making this for Christmas dinner!!!
I LOVE my aeropress!! That recipe looks delicious, I’ll have to give it a try.
i don't bother peeling squash. i roast it and then scoop it out. you can also roast the seeds if you want, and the squash skin can go in your stock pot with other odds and ends of vegetables and herbs.
I've made this for 2 family holiday dinners last year and everyone raved!
Hey man! Ever tried a bialetti stove top italian espresso maker? Strongly suggest it. Great price. Great italian espresso. For another little portable device you can easily travel with as well!
Looks very nice. Wondering what other kind of sauces could be made using the potato and pumpkin base.
There are a lot of possibilities for sure!! The combination of potato and that vegan yogurt holds a lot too!!
I love this recipe! I’ve made it several times and even some of my family members who hate vegan cheese and aren’t vegan still liked it
The smell of Daiya is so utterly revolting, I simply can’t understand how or why it’s so popular. Chao, on the other hand, is amazing.
Question: Does the peeling trick work for other pumpkins too? Like the orange(ier) and rounder?
Ive had some good healthy versions of vegan mac using mainly carrot, potato, nooch, and garlic.
If im gonna use butternut squash, I decided I will just buy it precut lol. I baked and sliced it up once, not worth all the work.
If u need a boxed mac rec, try ‘world of pastabilities’ brand vegan mac.
When u said ‘add a whole stick of butter’, it lost its healthy version status. Sigh.
Does the butternut squash make it taste sweet though?
If you havent tried to make a tofu version of fish cakes, you should try. It might make a quick and easy korean recipe.
I tried this recipe the other day for a holiday family get together. None of us are fully vegan, but I cook exclusively vegan at home, my in-laws are vegetarian though so that helps them to have an open mind. Anyways, the recipe went over well, the only real note I have is that the cheese didn't have much pull/stretchyness... And that's the only major giveaway, so would an additive like xanthum gum help?
Tapioca starch gives the stretch ❤
@@shawnette1 awesome! I'll have to give that a try.
Great video! Will have to try it.
Wow! That looks so creamy! And with the potato and squash, it'll have some actual nutrition in it.
Annie's box vegan mac and cheese is the best 😊
I need to try the boxed version!!!
You should have Monica do vegan food reviews! She’s great
This isn't exactly related to this video but, i tried juicy marbles fillet steaks the other day and i loved them but, i couldn't help wondering how it would go with your 'not steak sauce'! How's it looking for availability in the uk?❤
Removing the peel from the squash is much easier using a grater
This looks awesome! Would never have thought to use squash and potatoes as “cheese!”
Have you tried the Violife cheeses? I can’t eat the one you used in the video, I end up extremely gassy for some reason. Violife is the only one I can eat if I’m going to be around people.
Looks amazing! But I would really like to see a version without vegan cheese - we just have coconut oil based cheese available here, and I try to avoid that because of sat fats.
Be really handy to have the ingredients in the description.
Hmm have to try it, I never had any luck with the veggie and yeast sauces, never tasted good and nothing like cheese flavor. I go all vegan using plant butter with flour and some fresh nutmeg, brown to make rue , a little dry mustard powder, then added Violife cream cheese, violife cheddar. Violife cheddar Jack, violife Parmesan, chao white cheddar shreds, sometimes vio life smoked Gouda slices or chao Gouda sliced, dash braggs liquid amino, some nutritional yeast, pink salt, black pepper, Tabasco sirachi and some ripple 1/2 & 1/2 and it’s to die for in way of Mac and cheese. You can mix the cheeses to your flavor liking and as much or little as desired, but it’s smooth creamy and most like flavor of Mac n cheese.
I liked the old Daiya. I’m not sure why they switched to oat milk in their cheeses. Are people liking the new version better?
I’ve made Tabitha’s vegan broccoli cheddar soup that uses Daiya cheddar shreds several times over the last few years, most recently for Christmas dinner with the family using those newest cheddar style shreds. While I’m still not a fan of Daiya by itself, when it’s melted into something it’s quite nice. I’ll have to try this.
So glad to hear that you didn’t enjoy the prepackaged Daiya Mac n cheese. I couldn’t understand why it got rave reviews. I will try this recipe for New Years.
looking good bud!
I saw Merle's video, and knew she'd be a very critical analyst, so I'm glad you took some of her slight improvement suggestions on board and tested this mac-n-cheese in the Sauce Stache way. I'm also glad that you mentioned not liking Daiya's newest formulation as is: Though I'd want to support them by trying their latest recipe, after many Daiya disappointments I'd have gone right back to hating Daiya if I'd tried their new cheese straight.
Wow I almost did not recognize you🤤 Where other half went?
Needs some toasted bread crumbs on top 😋
I make stuff like this all the time. They’re creamy and good but don’t fool anyone they taste nothing like cheese.
you should absolutely collab with tab. she is amazing. she is in my group fatass vegans are awesome!
Not sure how the cheddar is, but the new Daiya American oat cream slices were good
The old Daiya American cheese slices were the only Daiya ones I liked. Didn't know they went to a new version, will look for it.
Funny I like taste of Daiya😂 Ive had the same experence there boxed mac for some reason didnt make feel good
Looks good!
👍👍👍👍👍
I don't care for the Diaya vegan cheese. I prefer the Violife that I get where shopping is a pleasure.. 😉 I like Tabitha Brown, I will have to try this!
I like tabitha brown too. She funny. But dont play yourself, Mr sauce stache, you are very talented too
Was that 1/4 cup nutritional yeast added in at 4:26?
Can't wait until we have precision fermentation cheese
My wife and I make a cashew cheese with sweet potato for color. It's great for mac'n'cheese or nachos!
Once you learn to make your own vegan cheeses, the store bought ones are never as good!
You lost me at Daiya. Maybe I'll try it with Chao. I've been veg/vegan for 20+ years so when I say Daiya isn't my bag, I mean it. Looks amazing though.
Violife mature cheddar or shredded cheddar would be great in this. Not a huge fan of daiya either, but I will say their oat recipe has improved quite a bit, still not great tho
I'll give that a shot! Thank you! @@GabyP17
Bought Daiya once. It tasted like it was 100% salt.
Miyoko’s has a better tasting vegan cheese. Haven’t tasted it lately though. Last time I had it it was really decent
Daiya has changed their recipe, I found it to be much better than the old Daiya.
BN squash hack was totally worth the click!
I don't like Daiya's rice-based pasta. I'm not fond of rice pasta anyway. Rice noodles made to be rice noodles, especially with Asian foods, is amazing. But since I'm not gluten intolerant, I will only ever use wheat pasta especially for something like this. Thanks!
Daiya's magic has always been in the cooking of it, not when it's eaten raw. Daiya is definitely bipolar processed food. LOL.
delicious!
You must've gotten the last Kite Hill. They went out of biz.
I just use frozen squash cubes. Aint nobody got time fa dat. 😂
I don't eat vegan junk food very often but this might be the exemption!
You don't have to peel the squash (especially if you blend it anyway) - it's edible.
MY MAAAAAAN!
Ahhh yes butternut pasta is fire!! Still get a craving every 4 weeks for a similair dish ❤
MY MAAAAAAN!!!
And yeah this is wildly good... I want to mess with and tweak this a bit more to come up with some other recipes for it... seems like it could be really versatile
@@SauceStache yeah ive usually combined it with cashewnuts and ist *chefs kiss*
Tabitha Brown making the recipe on the Ellen show:
ruclips.net/video/r8v2iPPnlwg/видео.htmlsi=93C4ue7Fakluw25d
NICE MUG
What about adding some vegan blue cheese?
Would be awesome!! Great idea
THIS is what call a squash??? Here in Denmark a squash is what you in the US would call a Zucchini.
Mmmm delicious