Tired of the standard weeknight dinners? Jazz up your supper with a bowl of this super-easy and deliciously creamy vegan pasta. This wholesome model of mac and cheese is made with cashews, peas, and dietary yeast, so it is filled with protein and has that velvety texture you crave. The recipe requires boiling the cashews, however to avoid wasting time, you may soak the cashews in water for a pair hours so that they’re tender and able to add to the blender. One other wholesome tip: in the event you’re making an attempt to chop down on fats or energy, substitute half the cashews for canned white beans for much more protein and fiber! This recipe makes about two servings (relying on how a lot cooked pasta you utilize), so you will have yummy lunch leftovers to stay up for. And you can also make it much more filling by mixing in some steamed broccoli, cauliflower, inexperienced beans, carrots, or sautéed mushrooms. Simple, wholesome, and scrumptious = a dinner win!
Under is the listing of substances you will want, and you’ll watch the video for the easy directions. If you wish to high yours with crispy vegan mushroom bacon, here’s the recipe.
2 to three cups cooked penne (relying on how saucy you want your pasta)
1 cup uncooked cashews
1 cup nondairy milk (I used oat)
2 tablespoons dietary yeast
Juice of half a lemon
2 teaspoons minced garlic
1/2 cup onion
1/2 cup peas
1 massive handful uncooked spinach
1 teaspoon veggie inventory
Salt and pepper