VEGAN WHITE BEAN MAC AND CHEESE (GF)
I’ve experimented with so many different creamy vegan pasta sauce recipes, including this creamy pesto sauce and this creamy pumpkin one.
I used almond milk thickened with cornflour as a base for the creamy pesto sauce, but I found that using just almond milk and cornflour for a mac and cheese-type sauce didn’t work as well because there wasn’t enough flavour and I wasn’t able to create a thick and creamy sauce without using a lot of cornflour, which, used in large quantities, can make the sauce kind of custard-like, which isn’t really what you want.
I also experimented with using blended vegetables like butternut squash or sweet potato, which, although delicious, didn’t quite result in an overall taste or texture that resembled mac and cheese. I also tried using cauliflower, but couldn’t get rid of the cauliflower taste.
I also tried using blended potatoes and even mochi, but both of these were far too starchy.
I then tried blended white beans and it really hit the spot! Beans were happily one of the healthiest ingredients I experimented with, as they’re full of protein and fibre, and the taste and texture was perfect!
The resulting sauce was rich and creamy, and not starchy or cloying, and you can easily make it nut-free by substituting the almond milk for oat milk.
Ingredients
Instructions
for full recipes please see : www.rhiansrecipes.com
I used almond milk thickened with cornflour as a base for the creamy pesto sauce, but I found that using just almond milk and cornflour for a mac and cheese-type sauce didn’t work as well because there wasn’t enough flavour and I wasn’t able to create a thick and creamy sauce without using a lot of cornflour, which, used in large quantities, can make the sauce kind of custard-like, which isn’t really what you want.
I also experimented with using blended vegetables like butternut squash or sweet potato, which, although delicious, didn’t quite result in an overall taste or texture that resembled mac and cheese. I also tried using cauliflower, but couldn’t get rid of the cauliflower taste.
I also tried using blended potatoes and even mochi, but both of these were far too starchy.
I then tried blended white beans and it really hit the spot! Beans were happily one of the healthiest ingredients I experimented with, as they’re full of protein and fibre, and the taste and texture was perfect!
The resulting sauce was rich and creamy, and not starchy or cloying, and you can easily make it nut-free by substituting the almond milk for oat milk.
Ingredients
- 200 g (7oz) pasta (gluten-free if necessary)
- For the sauce
- 2 tablespoons oil (olive, rapeseed or vegetable)
- 1 onion, sliced
- 1 garlic clove, roughly chopped
- 170 ml (3/4 cup) unsweetened almond milk (or sub unsweetened oat milk if nut-free)
- 2 tablespoons nutritional yeast
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 1 teaspoon apple cider vinegar ensure gluten-free if necessary
- 400 g (14oz) tin of white beans, drained and rinsed (haricot beans, cannellini beans or butter beans)
- Salt + pepper, to taste
Instructions
- Cook pasta according to instructions on packet
- Heat up oil in a separate saucepan
- Once hot, add onions and garlic and cook for around 10 minutes until soft
- Add milk, nutritional yeast, miso, vinegar, white beans, salt + pepper
- .................................
for full recipes please see : www.rhiansrecipes.com
0 Response to "VEGAN WHITE BEAN MAC AND CHEESE (GF)"
Posting Komentar