Use this quick and rich pasta sauce on your favorite noodles, rice, vegetables and even try it on your plant based burgers. Top it on anything you want to add an extra boost of flavor.
Ingredients
For Serving: Gluten-Free Pasta
Hemp Seeds Fresh Herbs of choice
For the Cheese Sauce: 850 mls Water 1 cup Corn Kernels 1 Carrot, chopped into bite-size pieces
1 Potato, chopped into bite size pieces
3 Garlic cloves smashed 1/2 cup Cashews (soaked for 4 hours or overnight) 2 tbsp White Miso Paste 1/4 tsp Turmeric 1/4 cup Nutritional Yeast Salt, to taste Black Pepper, to taste
Optional: top with sautéed Mushrooms
Instructions Fill in the pot with the water and add the veggies, cashews, miso, and turmeric. Bring to the boil, turn down the heat and simmer for 8-10 minutes, or until the veggies are soft.
Turn off the heat and allow the veggies to rest for a few minutes. Drain (reserve the cooking water) and transfer to a blender.
Add the savoury yeast, gradually pour in a bit of the cooking water and blend until smooth. Taste and season if needed.
Serve over cooked pasta, sprinkled with hemp seeds and topped with fresh herbs.
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