You’ll Need:
Cream Base Ingredients:- 8 oz. button mushrooms (sliced)
- 1 large yellow onion (finely diced)
- 1 large carrot (grated)
- 1 Tablespoon garlic (finely minced)
- 2 Tablespoons flour (gluten free or choice of flour)
- 1 ½ cups water
- 1/8 cup vegetable broth (Pacific Organic Vegetable Broth- see notes*)
- 2 cups unsweetened plain almond milk (or plant milk of choice)
- 2 teaspoons lemon juice
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 3 Tablespoons minced onion (dry)
- ¼ teaspoon dried mustard
- ¼ + 1/8 teaspoon dried dill weed
- 1 Tablespoon nutritional yeast
- 3 teaspoons sea salt (+/- to taste – see notes*)
- ¼ teaspoon black pepper (+/- to taste*)
- 2 cups frozen peas
- 1 lb. spaghetti (gluten free or choice of spaghetti - We used Tinkyada Brown Rice spaghetti)
Cashew Cream:
- ½ cup raw cashews (soaked)
- Boiling water – just to cover the cashews; this water will be discarded later
- ¾ cup unsweetened plain almond milk (or plant milk of choice)
Optional Tomato Topping (Do NOT bake pie with tomatoes on top):
- 2 large tomatoes (cut into ¼ inch slices)
- Sprinkle of sea salt (coarse, but fine will work as well)
- Fresh dill (optional)
Vegan “Parmesan” Cheese (makes approximately 1/2 cup)
- ¼ cup raw cashews
- ¼ cup blanched slivered almonds
- 2 Tablespoons nutritional yeast
- ¼ teaspoon sea salt (+/- to taste)
- ¼ teaspoon garlic powder
Instructions:
- Place the cashews in a small bowl, cover with boiling water. Set aside for 30 minutes.
- Fill a large stock pot full of water and bring to a boil. Add a dash of sea salt. Do not start cooking the spaghetti until later once the sauce is done.
- Preheat the oven to 400 F.
- Get full recipe==>>monkeyandmekitchenadventures.com

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