I made a LOT of changes on here because I am allergic to cow's milk. First, for the topping I doubled the garbanzo beans and used nutritional yeast to taste to sub for the parmesan. In the sauce, I replaced the evaporated milk with a can of coconut milk and doubled the sweet potatoes to help thicken it, then added in garlic powder, cayenne pepper, nutritional yeast, and salt to taste. Instead of cheddar I used about 1 1/2 cups goat cheddar. I didn't bother with the layer of cheese in between, but it still came out fine. The crust was a bit crunchy for my tastes, so next time I'll probably take it out a little sooner.
My one complaint is that it's not as filling I would like, but that is probably because I have usually used fresh veggie noodles to substitute for pasta for several months now. This is my first time having pasta, even whole grain, in months
Was this review helpful?
0 users found this review helpful
I made a LOT of changes on here because I am allergic to cow's milk. First, for the topping I...