What you'll need
1 Onion
1 Carrot
2 Potatoes
2 Garlic Cloves
1 Cup Raw Cashews
1/2- 1 Cup Nutritional Yeast
Turmeric & Black Pepper
1/2 Tsp Salt
1/3 Cup Almond Milk
1 Tbsp Apple Cider Vinegar
1/4 cup
Not My Usual Ingredient
Chop up your veg and add to a pot of water
1
Bring to a boil and cook about 10 mins
2
Drain veg. Reserve some water to thin out sauce or use plant milk
3
Pour veg into blender
4
Line up your other ingredients for the blender
5
Add the nutritional yeast
6
This ingredient is optional...I don’t usually add it but I wanted to try and it was great!
7
Add turmeric, salt and black pepper
8
Add a splash of apple cider vinegar for the acid component
9
Blend her up! I added some almond milk to help thin out and make creamy
10
Blended for about of a minute at high speed
11
Look at that creaminess!
12
Gorgeous colour and consistency
13
Add your pasta (I’m using spelt) to a pot of boiling water...it should be rolling not simmering
14
Make sure to stir pasta every couple of mins...oil NOT needed in pot
15
After 8-12 mins (varies with brands) drain your pasta
16
Add your vegan cheese sauce to pasta and stir
17
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