Who doesn’t love pasta with a simple, creamy cheeze sauce?
I love spending time in the kitchen; it’s where I find my zen. But there are definitely times when I just want to make something quick and simple, without putting forth a boatload of effort. On these days, I’ll pull out recipes like this Pasta & Cheeze sauce.
When I make this, I will generally use a store bought cashew cream cheese like Calgary-based favourite [Prana Kitchen 111]. One that’s especially delicious is their Dill Pickle cheeze, but honestly any flavour is good. If you’re not familiar with Prana Kitchen, you can find more info on their [Facebook Page] and you can find a selection of their cheezes (and other products) at [Heart’s Choices]. ( #notsponsored 😛 )
This recipe would probably work well with vegan cream cheezes that aren’t cashew based, but since I’m not partial to them I’ve never tried. If you decide to give it a shot, please post your results (and the brand you used) down in the comments. 🙂
Use whatever dry regular or gluten-free pasta you like with this recipe. You could sub the fresh garlic and onion for a 1/4 tsp each garlic and onion powder, if that’s what you have on hand. If you use macaroni, this recipe also makes a brilliant mac & cheeze. Enjoy! 🙂
Pasta and Cheeze Sauce
Ingredients
- 2 cups dry pasta
- 1 tbsp vegetable oil
- 1/3 cup red onion, minced (or 2 shallots, if you have them)
- 1 clove garlic, minced or grated
- 2 tbsp cashew cream cheeze (like Prana Kitchen 111's cashew cheeze)
- approx 1/4- cup non-dairy milk added a tablespoon at a time
- salt (to taste)
Instructions
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Cook pasta according to package directions. After draining, rinse quickly with lukewarm water (to prevent it from clumping together) and set aside.
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In the same saucepan, warm the vegetable oil over medium heat, then add the red onion. Cook until the onion is translucent, about 5-7 minutes. Add garlic, and cook for an additional minute.
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Add a couple tablespoons of the non-dairy milk, then the cashew cheeze. Stir until combined, adding more milk to thin, a tablespoon at a time, until it is a creamy sauce consistency, about 1/4 cup milk total. Add pasta, toss to coat. Taste, and add salt as needed. Serve immediately.
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