Miyoko's

Think pumpkins are just for carving? Not with this scrumptious vegan pumpkin mac and cheese. Made with Miyoko’s Vegan Cheddar Shreds, this Halloween-inspired pasta is full of ooey-gooey cheesy goodness and holiday spirit! Recipe from Ashley Walters: http://bit.ly/veganpumpkinpasta

Vegan Salted Caramel Candy An incredibly delicious treat that’s oh-so rich, soft and chewy. Try making this SUPER simple recipe at home with Miyoko’s Salted Organic Cultured Euro Vegan Butter this Halloween. We’re sure you and the fam will gobble it all up. #3ingredientthursday

Miyoko's Home Comforts 69 Join Miyoko and special guest Erick Castro as she cooks up some delicious comfort food recipes and they discuss the Plantega Project, which is bringing plant-based products to bodegas across New York City.

Join Miyoko and Erick Castro of How To Be Vegan In The Hood today as #MiyokosHomeComforts returns after 3 weeks! Erick is heading up the Plantega Project to bring plant based products to bodegas in New York neighborhoods. Miyoko will be cooking up comfort with partner brands like @beyondmeat, No Evil Foods, nutpods, and Follow Your Heart.

This week, Miyoko will be joined by Erick Castro from How To Be Vegan In The Hood as she cooks up a mouthwatering Apple Monte Cristo and a Stovetop Meat, Kale and Crispy Potato Bottom Casserole using products from Beyond Meat, Tofurky, No Evil Foods, Eat Just, Follow Your Heart and nutpods. Miyoko and Erick will discuss how the Plantega Project seeks to bring affordable plant-based food to New York City residents starting this weekend. Join us for #miyokoshomecomforts today at 4 PM PT / 7 PM ET.