This is heaven in a bowl. This is the one meal when I first became vegan, I thought I would really miss, but this is even
better. So luxurious and creamy and most importantly cheesy.
INGREDIENTS (serves 2 )
600g pasta of your choice.
1 Onion finely sliced
2 Cloves garlic finely sliced
2 Tbsp plain flour
3 Tbsp Nutritional yeast
3 Tbsp vegan parmesan cheese (see recipe )
1 Tsp English mustard
1/4 Tsp onion salt
600ml Cashew milk
Vegan cheese grated
Add the onion into a pan with a little water and slowly simmer until the onion is soft, now add the garlic and cook for a further two minutes.
Using a little of the milk, in a cup add the flour and milk together stirring to form a smooth paste. Set aside.
Pour the cashew milk into the pan with the onions and garlic and bring to a gentle simmer. Once simmering add the flour paste and continue to stir until the sauce has thickened.
Add in the nutritional yeast, vegan parmesan cheese, English mustard, and onion powder and stir until melted into the sauce.
Pour the cheese sauce into a blender and blitz until smooth. Once smooth return the cheese sauce back to the pan.
Cook the pasta according to packet instructions.
Heat the sauce through, ladle a spoonful on to the pasta and top with grated vegan cheese.