No nuts involved, the pasta is cooked in milk and with a little help from Miso and Sun-dried Tomato, it adds that umami cheese tang. Really in under 20 minutes! The perfect thing to make in these colder months.
Ingredients:
200g Macaroni or small pasta of choice (orzo works really well)
350g Non-dairy Milk
125g Water
65g Vegan Mature Cheddar (Grated)
Knob Of Vegan Butter (Optional)
Pinch of Fresh Nutmeg (Optional)
Salt and Pep to taste
‘Cheese Sauce’:
150g Non-dairy Milk
1 Tablespoons Sundried Tomato Oil from Jar
2 Sun-dried Tomato’s from Jar
1 Tablespoon White Miso
3 Tablespoon Nutritional Yeast
1 Tablespoon Mustard
1 Tablespoon Apple Cider Vinegar
Good Pinch of Salt
Add all cheese sauce ingredients into blender, and blend till smooth.
Add 350g of milk, 125g water in a sauce pan with a pinch of salt, allow to come to a boil. Add pasta, then drop the heat to medium/low. Allow to cook for 6-7 minutes covered, stirring occasionally to avoid sticking. After 6-7 minutes the pasta should be cooked/al dente. Add the cheese sauce, and cook on medium/low for another 3-4 minutes, stirring occasionally until you get the desired thickness. Finally add the grated cheese, vegan butter, black pepper and nutmeg. Stir off the heat to melt the cheese and serve up.