I’m no stranger to vegan cheeze substitutes. Most, well, don’t taste like cheese (except for my beloved!). I happened to have a butternut squash laying around, though, so I decided to give this one a go.
This recipe made a nice, creamy sauce, and it was tasty – but it didn’t really taste like cheese. It was more like squash and garlic. Still, it made for a good side dish, and fit the bill for warm, winter-time comfort food. I’d probably like it better if it didn’t claim to resemble cheeze. I understand the need for a more whole-foods version of the ol’ mac and cheese recipe, though, so this works.
Note that the recipe makes a TON of sauce, so you will have extra sauce to put on veggies or other things throughout the week. You could almost fill a swimming pool with it.