After trying out and succeeding with my vegan mac n cheese the next vegan cheese-like recipe I wanted to try using involved cashew nuts. Leading me to find cashew cream plus my favourite form of carbohydrate … pasta. Love it!
I’ve adapted a recipe I found online including:
I used approximately 400g cashew nuts (all I had) which didn’t seem like a lot but it definitely was as I had to make the sauce twice. Soak the cashew nuts overnight or boil for 10-15 minutes.
1 red onion – diced and sauteed for a few minutes until lightly browned.
Then using my friends nutribullet I blitzed everything together. I filled up the nutribullet about 1/3 with cashew nuts plus –
1 tbsp olive oil
1/2 tsp salt
1 tsp very lazy chopped garlic
1 heaped tbsp of nutritional yeast
2 tbsps lemon juice
1 tbsp soy sauce
200mls water
I had to keep adding almond milk to get a pouring consistency for the cashew cream sauce. Let me say this tasted delicious! As I had too much cashew nuts already soaked I made another batch of cashew cream sauce that I was able to freeze and use again for another day.
Alongside pasta I prepared some veggies – mushrooms and courgettes to mix in with the pasta. You can add any of your favourite veggies to add in some colour to this tasty cashew cream pasta.
(plus added chopped cherry tomatoes to this)
The finish product when we mixed the tonne of pasta, veggies and cashew cream sauce. I always make enough food for 3-4 portions to have plenty for lunch the following days. As I’m currently completing my last clinical placement and a budgeting student taking in my own lunch has always been the way.
Simple, easy recipe that even I can do! Give it a go and you won’t even miss the cheese. It tastes super cheesy and delicious!
Eat For You Dietitian 
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