½ cup cashews or blanched almonds
1/3 cup savoury yeast flakes
2 tablespoon cornflour
1-2 tablespoon cooked red capsicum – for more colour
2 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon chicken-style Massell seasoning - optional
½ teaspoon garlic powder
375g gluten free pasta
375g gluten free pasta
Cook 375g gluten free macaroni pasta. Put aside. Blend all other ingredients together on high for 2 minutes. Pour mixture into saucepan and simmer until thickened. Set aside ½ cup mixture for topping. Mix remainder of mixture with the 375g cooked pasta and put into large casserole dish. Pour set aside mixture on top. Sprinkle vegan parmesan cheese. Can serve immediately or bake in oven for 20 minutes. This mixture can be refrigerated and used as a spread.
A merry heart does good like medicine.
Proverbs 17:22
No comments:
Post a Comment