Sometimes I wonder if these cashew cheese pasta dishes are as spot on as I think they are in regards to cheesiness. I know that my tastebuds have changed over the course of 3 years without cheese, but I honestly do think that these are so close. I like making these kinds of dishes for non-vegans just to see their reaction. So this one in particular, I feel like it’s one of those that I’ll need to make for a group of people to gauge their reaction. Because me… well, I think it’s literally heaven on earth.
You will need:
- 1 tbs olive oil
- 2 cloves garlic, minced
- 10 stalks asparagus, cut into fourths
- 2 cups penne (cooked according to package)
- 1/3 cup raw cashews, soaked in hot water for about 10 min
- 1/3 cup soy milk
- 1/2 tsp Better Than Bouillion vegetable paste
- 1/2 tsp nutritional yeast
- Dash of paprika
- Dash of pepper
- Dash of salt
- Dash onion powder
- Red pepper flakes, optional heat for garnish
- In a pan over medium heat, add olive oil, minced garlic, and asparagus. Cook until tender – add a bit of water now and then to avoid burning.
- Cook pasta according to package.
- In a blender, add soaked cashews, soy milk, vegetable paste, nutritional yeast, paprika, pepper, salt, and onion powder. Blend until smooth (not grittiness at all!)
- Add cooked pasta to your pan of tender asparagus and add in cashew cheese. Mix well over low heat – toss for about 2-3 minutes (or until cheese thickens up).
- Plate up and top with red pepper flakes.
I was a sucker for this kind of dish before I started eating vegan, so it makes me happy that I have an awesome alternative. It’s cheesy and much healthier than its dairy counterparts. The perfect comfort food. xx bianca