Comments on: Broccoli & Butternut Squash Noodle ‘Mac & Cheese’

By: Karen

Karen — Sun, 30 Sep 2018 20:43:49 +0000

This is one of my favorite recipes. And thank you for responding to my email about my stuck blade turner. Olive oil did the trick!!!

By: Meaghan

Meaghan — Tue, 19 Dec 2017 16:04:38 +0000

In reply to Lindsay. That's so smart! Thanks for sharing.

By: Lindsay

Lindsay — Mon, 18 Dec 2017 16:35:14 +0000

I had some leftover butternut squash rounds from making the Winter Kale, Sausage, and Butternut Squash Lasagna. I cut the rounds up into triangles and made the recipe as written above (subbed whole milk). Really good!

By: Meaghan

Meaghan — Mon, 16 Oct 2017 13:16:57 +0000

In reply to Sheri.

Hi Sheri! We actually have a very helpful article full of tips about spiralizing larger veggies!! https://inspiralized.com/7-tips-for-spiralizing-large-vegetables/

By: Meaghan

Meaghan — Mon, 16 Oct 2017 13:15:12 +0000

In reply to Casey. That's excellent to hear!

By: Sheri

Sheri — Sun, 15 Oct 2017 15:57:39 +0000

I tried spiralizing a sweet potato and it wouldn’t work. I guess because it was just too big so I cut it in half and still couldn’t do it. What is the secret to spiralizing larger veges or fruits?

By: Casey

Casey — Sun, 15 Oct 2017 00:12:50 +0000

I made this dish tonight and added real onion and used the almond milk I had and it was phenomenal!!!! Thank you!

By: Meaghan

Meaghan — Fri, 13 Oct 2017 19:12:10 +0000

In reply to Megan.

With the Inspiralizer! https://inspiralized.com/the-inspiralizer/

By: Megan

Megan — Fri, 13 Oct 2017 17:24:52 +0000

How do you make the noodles?

By: Anonymous

Anonymous — Fri, 13 Oct 2017 17:21:41 +0000

In reply to Meaghan. Thank you ?

By: Meaghan

Meaghan — Fri, 13 Oct 2017 13:49:05 +0000

In reply to Roxanne. We don't recommend freezing it. Freezing and thawing can cause nut milk to separate unevenly and create an unpleasant texture.

By: Meaghan

Meaghan — Fri, 13 Oct 2017 13:47:09 +0000

In reply to Kathie Stewart. Nutritional yeast would work well!!

By: Roxanne

Roxanne — Thu, 12 Oct 2017 17:42:22 +0000

Has anyone frozen cashew milk? We usually use almond/coconut milk but have been wanting to try cashew milk and don’t want it to go to waste by not using it fast enough. Does the consistency stay the same after thawing?
Your recipe looks great. Thanks!

By: Barb

Barb — Thu, 12 Oct 2017 16:51:24 +0000

Maybe Cashew cream and Nutritional yeast

By: Kathie Stewart

Kathie Stewart — Thu, 12 Oct 2017 16:02:37 +0000

Suggestions for making this a vegan dish? (Without using commercial cheese replacements which taste nasty!)

By: Meaghan

Meaghan — Thu, 12 Oct 2017 14:17:40 +0000

In reply to mary m young. What a great addition! Thanks for sharing!