Since going Vegan, finding quality "cheeze" tastes has been a passion of mine. I feel I have easily mastered the Nacho Cheeze and even the Cashew Pizza Cheeze, but finding the perfect combo of flavors for a cheezy pasta is still on the list of accomplishments.
Last Fall, when Butternut squash was jumping out of the ground, we delivered a 5 star Butternut Squash Cheeze Pasta that was actually just requested by one of our regular clients. Hmmm, now the challenge will be: same amazing taste, with no squash.
So here it is. I invite you to add your opinions, alternatives, and suggestions. Together we can turn cheezy pasta night into a delicious and healthy dinner :-)
Yield: 2/3 cup sauce
- 3/4 cup unsweetened, unflavored almond milk (or more as needed to thin out)
- 6 tbsp nutritional yeast (Braggs Version is now available in Whole Foods)
- 1 tbsp Earth Balance
- 1 tbsp all purpose flour (or other flour)
- 2 tsp Dijon mustard
- 3 cloves garlic
- 1 tbsp chopped sweet onion
- 1/2 tsp sea salt (or liquid aminios) & freshly ground black pepper, to taste
1. In a skillet or pot, melt the Earth Balance over medium heat.
2. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
3. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
4. Add Dijon, garlic, onion, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire.
- Prepare your choice of pasta - we love gluten free penne to soak up the cheezy sauce
Grill up some Greens
- For this pasta Kale and Broccoli make a great pair with the creamy pasta