Comments on: creamy vegan pumpkin macaroni

By: Erin

Erin — Mon, 12 Jul 2021 21:04:52 +0000

I've made this recipe twice now and am just about to make it again. As someone who loves macaroni and pumpkin but is allergic to dairy, this recipe is about as good as it gets. Creamy and delicious.

By: Lindsey

Lindsey — Sun, 21 Feb 2021 23:10:46 +0000

In reply to teena. You could also try nutritional yeast and dry cooking sherry!

By: valentina

valentina — Wed, 23 Sep 2020 04:05:24 +0000

Hi T! Thanks for the comment! I haven't made this recipe in a few years but I am sure that is a typo! I'm sure I meant to type 1-3 teaspoons. Sorry for the mixup! I do note that salt is added to-taste... everyone has their own preferences and different types of salts can "salt" differently if that makes sense. I personally don't usually measure salt which makes it a struggle when trying to write it out for blog posts!

By: valentina

valentina — Tue, 26 Nov 2019 21:28:25 +0000

In reply to teena. Hi Teena! Honestly the miso is not crucial. It does add some nice depth of flavor but the Mac will still be good without it! You may just need to add a smidge more salt/seasoning

By: teena

teena — Mon, 25 Nov 2019 20:26:19 +0000

Hi there,

I have all the ingredients except the miso paste. I am too lazy to buy it. Is there a substitution?

By: valentina

valentina — Sun, 18 Aug 2019 05:47:49 +0000

In reply to Katie. Hi Katie! You just need a standard 15oz can of pumpkin. Hope that helps!

By: Katie

Katie — Sat, 17 Aug 2019 21:25:32 +0000

What size pumpkin "can"? They come in different volumes here.

By: paolo satta

paolo satta — Thu, 04 Oct 2018 09:37:20 +0000

Wonderfull. I cannot resist, I'm going to prepare it.! Thank you very much