2 ½ cups water
½ cup cashews or blanched almonds
1/3 cup savoury yeast flakes
2 tablespoons cornflour
1-2 tablespoons cooked red capsicum – for more colour
2 tablespoons lemon juice
1 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon Massell stockpowder (chicken-style) - optional
½ teaspoon garlic powder
375g cooked macaroni pasta or GF pasta
Blend all ingredients (except pasta) together on high for 2 minutes. Pour into saucepan and simmer until thickened. Set aside ½ cup mixture for topping. Mix 375g cooked pasta with mixture and put into large casserole dish. Pour set aside mixture on top. Sprinkle with vegan parmesan cheese. Can serve immediately or bake in oven for 20 minutes. This mixture can be refrigerated and used as a spread.
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