I’ve been making this mac and cheez for years now and I absolutely love it. It’s the perfect comfort food recipe for the colder months, when all you want is a good hearty meal inside you. But it’s still equally as delicious served cold too, which makes it great for serving at a barbecue in the summer. Continue reading “Cashew Mac n Cheez with Sourdough Garlic Bread Crumble”
Just like the majority of the world, I adore pasta and it has taken me a long time to fully feel comfortable eating this carby meal once again. But, I think we can all agree that there is nothing better than to cwtch up after a long day and indulge in a big bowl of pasta; especially as Autumn is just around the corner and those dreary evenings are fast approachingMy favourite pasta dish has always been cream-based with lots of garlic and basil: it’s rich, indulgent and satisfying and makes me one very happy welsh girl. Thankfully, going vegan didn’t mean that I had to sacrifice on any of my favourite foods which is why I can still enjoy this creamy pasta as a vegan. Top it off with some vegan cheese and a side of homemade garlic bread and you have yourself a delicious vegan meal that would satisfy any carb craving
- 2 Cups Fusilli Pasta (or any other pasta with texture)
- 1/2 Carton Soy Cream
- 250ml Dairy Free Milk (I used Cashew)
- 2 Cloves Garlic
- 1 Tbsp Dry Basil
- 4 Sundried Tomatoes
- 250g Cooked Broccoli
- 2 Cups Fresh Spinach
- 1/2 Large White Onion
- 2 Tsp Cornflour
- 4 Tbsp Cold Water
- 1/2 Vegetable Stock Cube
- 2 Tbsp Nutritional Yeast
- Salt to Taste
- Fresh Basil For Garnish (optional)
Start by boiling the pasta and broccoli per instructions on the packet and cook until its to your satisfaction.
While you’re waiting for the pasta to boil, heat a sautee, or frying pan on a medium heat.
Peel and finely chop both the white onion and garlic; spray the pan with a little low-fat cooking spray and toss the chopped ingredients into the hot pan — proceed to cook both the onion and garlic until they start to soften.
Now you can add the soy cream, milk, stock cube, basil and two cups of pasta water to the pan and cook for 5 minutes – make sure you stir occasionally.
Place the two teaspoons of cornflour into a cup and combine it with the cold water; before stirring it through the cream sauce to thicken. Leave the sauce to simmer for 5 minutes on a medium heat – stir occasionally
Lastly, cut up the sundried tomatoes and combine the remaining ingredients and pasta with the cream sauce.
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For a full day of eating as a vegan – check out my short video on Youtube 🙂
A quick chunky minestrone soup for an on-the-go snack or as part of a lunch break. It can even double up as a toast topper when thickened – think childhood favourite; alphabet spaghetti. I used Rizopia brown rice pasta shapes in my chunky minestrone soup, but obviously any pasta will work.
- 2 Carrots
- 1 Medium Onion
- 1 Courgette
- 1 Clove Garlic
- 1 Carton Chopped Tomatoes
- 1 Cup Rizopia Brown Rice Pasta Shapes
- Basil Leaves
- 1 Vegetable Stock Cube
- 1 Pint Water
- Salt to season