If there is something I absolutely love, it’s cashew cream. It’s sooo good! In my last Xmas Dinner post I gave you a recipe for a camembert cheese based on cashew, but I also love to use something similar as a cheese substitute on pasta or pizza. This time I used it as a topping for a tagliatelle oven recipe. Before we start, I want to inform you that I used a small oven dish. Exactly enough for 6 tagliatelle nests. If you only have big oven dishes, you might want to double the recipe. It’s not a difficult recipe and it’s fairly quick to prep. I used buckwheat tagliatelle to make it a more whole foods kind of meal, but you can use any type of pasta really. This is a lovely recipe to share with friends and family.
TAGLIACA
Serves: 3
6 tagliatelle nests
cashew cheese:
1 cup cashew nuts
1 cup oat milk
1/4 cup nutritional yeast
1/2 tbs apple cider vinegar
1 tsp garlic granules
1 tsp salt
sauce:
1/2 tbs oil (optional)
1 small onion (finely chopped)
1 cup broccoli (finely chopped)
1/2 courgette (grated)
2-3 garlic cloves (finely chopped)
1 tin chopped tomatoes
2 tbs nutritional yeast
handful of fresh basil (chopped)
salt/pepper (to taste)
1,5 cup water
-Preheat the oven at 180C.
-Fry (in oil or water) the onion, half of the garlic and the broccoli in a pan for about 5 min on a medium-high heat. Until the onion start to go a little brown on the edges.
-Add the courgette for just one minute. Keep mixing it all up.
-Add the tin of chopped tomatoes and add salt and pepper to taste.
-Let this all simmer for about 3 min. Keep stirring it once in a while.
-Take the sauce off the heat source and add the rest of the garlic, the nutritional yeast, the fresh basil and the water. Mix well and add more salt and pepper to taste if you wish.
-Put the tagliatelle nests in the oven dish and divide the sauce. Make sure that the tagliatelle is all covered in the sauce.
-Put all the ingredients for the cashew cheese in the blender and blend on high speed until smooth. Try not to eat it all!
-Scoop the cashew cream on the top and put it in the oven for about 30-40 min. Until the cashew cheese is golden.
Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X
Macaroni and cheeeeeeese guys! The ultimate comfort food, am I right?! Confession: I think I actually never had macaroni and cheese before I went vegan. I only know that I love the vegan version. So even though it’s hard for me to compare the dairy and this non dairy version, I can tell you that I love this version a lot. It’s so creamy, easy to make (just remember to soak your cashews!) and full of flavour.. Everything you want when you think of good comfort food. So I dare you to try it and tell me if you love it as much as I do. I would love to hear if it hit the spot and if it satisfied your cravings. I served it with a little bit of fresh parsley and extra black pepper. Yum!
MACASHEW
Planet Manel 