Sunday, October 24, 2010

Gluten-Free Vegan Pasta and Cheese

I recently tempted many of my followers on Twitter (follow me here) with a teaser about a delicious pasta and cheese dish I had made. I confess, however, that the recipe is not entirely my own. My roommate was making a similar sauce long before I created the recipe, but I decided to write down exact amounts and ingredients to make it a bit easier to share with others. I used my roommate's basic outline and went from there.

Enjoy!

Pasta with Cheese Sauce
Serves 2
1/4 c. canola oil
1/3 c. non-dairy milk
1 c. nutritional yeast (large flakes; use more or less depending on how thick you want the sauce)
1 T. coconut amino acids
1 t. sea salt

Mix oil and milk together in pot and heat on medium-high. After about 5 minutes, mix in nutritional yeast, stirring as you add it in. Add amino acids and salt and mix. Lower heat to medium-low, stirring occasionally, until sauce is thickened.

I made this with gluten-free pasta, then I added frozen peas, fresh green beans, sauteed mushrooms, and frozen corn to the mix.


The finished (delicious!) product.

1 comment:

The Spicy Vegan said...

That sounds so simple! I'll have to try it on a day I'm feeling lazy, which is a whole lot of days. Thanks for sharing!

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