You can be a vegan and never ever be missing the taste of cheese, indeed. There are a lot of vegan alternatives to the beloved dairy product, both at supermarkets and at your own kitchen. The ultimate vegan recipe that follows for a vegetable sauce with a taste that reminds this of parmesan cheese -thanks to the soaked cashews- is ideal for pasta, while the simple addition of sauté mushrooms upgrades the taste experience to the top.
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Ingredients
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- 3 tablespoons of olive oil ,
- 2 tablespoons flour ,
- 500 ml soya or almond drink ,
- 100 g cashews, soaked for 4 hours ,
- 100 g potato, boiled ,
- 100 g sweet potato, boiled ,
- 50 g carrot, boiled ,
- ½ clove of garlic ,
- 2 tablespoons lemon juice ,
- 1 teaspoon smoked paprika ,
- Salt ,
- Pepper ,
- 100 g sauté mushrooms (optionally)
Instructions
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- Put the cashews, the potato, the sweet potato and the carrot in a blender and blend until smooth. ,
- Warm the soya or almond drink. ,
- Put the olive oil in a pot over medium heat. ,
- Gradually stir in the flour, continuously stirring the mix with an egg-whisk. ,
- Gradually pour in the soya or almond drink and keep on continuously stirring the mix with an egg-whisk. ,
- Lower the heat and then add the rest of the ingredients. ,
- Blend the mix with an immersion blender until smooth and simmer it for 10 minutes. ,
- Serve on top of pasta and, optionally, add the sauté mushrooms for richer taste.
