Vegan Cream Pasta with Cashew Parmesan
30 min
Vegan
2987
For 2 Portions
200 g
silken tofu
200 g
spinach, fresh
180 g
orecchiette
40 ml
plant-based milk
40 g
cashew, unsalted
4 g
nutritional yeast flake
1
shallot
1/2
chard
1/2
lemon
2 tbsp
olive oil
1/4 tsp
nutmeg
pepper
salt
1. All set?
2. Make cashew-Parmesan. Add cashews, nutritional yeast and salt to a food processor. Blend until you reach a sandy consistency. Remove from food processor and set aside.
3. Add tofu and dairy-free milk to the food processor and blend until smooth. If the sauce is too thick, add more milk as needed. Season to taste with salt and nutmeg.