In this blog we love a lot both vegan recipes and pasta dishes. In the recipe that follows, I combine my favourite pasta with a selection of delicious vegetables and a foolproof and quick to make béchamel sauce made of overnight soaked cashews.
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Ingredients
For the vegan cashew béchamel-
,
- 2-3 tablespoons of nutritional yeast ,
- 200 g raw cashews ,
- ½ cup of non-dairy milk ,
- Juice and zest of 1 lemon ,
- Salt and pepper (to taste) ,
- 1 tablespoon of garlic powder
-
,
- 2 portions of pasta (of your own preference) ,
- 1 handful of vegetables of your choice, e.g. onion, zucchini, pepper and sweet potato (sliced into carré) ,
- 50 g cashews ,
- Fresh spearmint ,
- Olive oil for sautéing
Instructions
For the vegan cashew béchamel-
,
- Soak the cashews over night (or cook for 5 minutes, if you forgot). ,
- Put all ingredients in your blender. ,
- Whizz until smooth. ,
- Tip: You may replace the lemon with lime to mix it up.
-
,
- Slice the vegetables into small carré. ,
- Sauté the vegetables in a non-stick pan with a bit of olive oil. ,
- Cook the pasta according to package directions. ,
- Transfer the pasta for 30 sec to the pan with the vegetables and mix them together. ,
- Plate the pasta and the vegetables. ,
- Top with the vegan cashew béchamel. ,
- Garnish with cashews and spearmint.