Hi all. I'm working on a dairy-free Mac and cheese. Roasted butternut squash blended with nutritional yeast, s&p, onion powder, a smidge of miso, a smidge of dijon, then thinned with a little water if it's not blending. Stirred with elbow mac and baked with breadcrumbs on top.
It's good, but it's too sweet for me. Should I try a different squash? Hope for a less sweet/ripe butternut next time? Balance with another vegetable? Pepper it up?
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