A creamy sauce made from carrots and cashews which turns a bowl of pasta into a vegan friendly mac and cheese. You won’t want it to end.
Month: October 2021
Cheesy Carrot Miso Cashew Pasta, Butternut Squash and Mushrooms
This carrot miso cashew cream can be whipped up in about half an hour but it always seems to develop a better flavour after hanging out in the fridge overnight. Adding nutritional yeast gives it a nutty cheesy flavour. Perfect when you’d love a mac and cheese but you’ve put […]
Gnocchi, Carrot Miso Cashew Cream & Mushrooms
This is an egg-free gnocchi recipe. The dough should be handled as lightly as possible when combining the flour and potatoes to prevent the gluten from developing. The aim is for light, fluffy gnocchi. Like clouds.
Carrot Miso Mushroom Risotto with Ricotta
This is a super easy risotto to make, using miso stock, a simple carrot puree, wild mushrooms and creamy ricotta. As we all know, stirring is an important part of making any risotto because it helps release the starch to make it rich and creamy. This doesn’t mean you should […]