24 Sep Cheesy Vegan Pasta
Cheese is one food that is hard to replace when you go vegan! But forgoing the heart disease that comes with excess saturated fat, we learned to live without it.
But when we came across The Vegan Dairy, we found we could create dishes that we used to eat, with ease and convenience!
This recipe does call for a pre-made vegan cheese for our (and your) convenience, if you’re out of time to create your own cashew cheese.
This recipe also calls for vegan butter that may contain oil, so please use accordingly – this is a treat dish, not an everyday one!
6 cloves garlic, crushed and diced
1 large brown onion, diced
300g vegan cream cheese
1/4 cup vegan butter
1 1/2 cups soy milk
1/2 cup nutritional yeast
10 button mushrooms, chopped
4 large handfuls baby spinach
1 tablespoon parsley, chopped finely
Salt and pepper, to taste
500g pasta of your choice
Cook pasta according to packet directions, drain and set aside.
Add butter to a medium sized frypan and let melt.
Add onion and garlic, and saute on a low heat.
Add mushrooms and let soften.
Add cream cheese, soy milk, and nutritional yeast, and let melt and mix through until soft. Add more soy milk or water if you want a runnier consistency.
Throw in the parsley and stir through.
Turn off heat and add spinach to let wilt.
Add sauce to pasta, mix well and serve topped with extra parsley and nutritional yeast if required.