*I prefer using unsweetened soy milk for this dish. It’s creamy and very neutral in flavor. Some non-dairy milks, like almond tend to leave a sweet aftertaste we want to avoid with a sauce like this.
*You can also use dark miso paste. Chickpea miso paste however is the only gluten free option as a substitute. This can be made completely gluten-free and oil-free if you use your preferred pasta and omit the added oil. I would recommend it for a more authentic taste/texture though.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/one-pan-vegan-cheddar-broccoli-pasta/