Vegan “Cheesy” Pasta – Meatless Monday

So I recently bought some nutritional yeast – I say I did actually 00Steve did because I said it would reduce the amount he spends on cheese that he doesn’t eat himself, which is actually about 90% of the cheese in the house! I wasn’t sure if I would like nutritional yeast but I thought it was only like £3 for a decent sized tub from Holland and Barrett that it didn’t matter as I would find a use for it, I read somewhere a long time ago that you would find it hard to resist just nabbing bits as you go past (a bit like the cheese graters prerogative of eating a chunk once finished) and my goodness they weren’t lying even Ra-Ra likes it! I totally understand the cheesy notes that people are on about when it comes to the nutritional yeast or “nooch”

I also wanted to make some vegan cheese with it so I did that and found it wasn’t enough so I made a crouton crumb out of it and topped my courgette (of course it had to be courgette) pasta and it was sooo good I just had to share it with you all!

For the cashew parmesan

  • 3/4 cup cashews
  • 1 tsp garlic powder
  • 1 tsp english mustard powder
  • 2 tbsp nutritional yeast

For the cheesy crouton crumb

  • 2 slices of bread (I used white)
  • 1 clove garlic
  • 1 tsp oil
  • 1 tsp crushed chilli flakes
  • 2 tbsp cashew parmesan
  • 1 tbsp nutritional yeast

Everything else

  • linguine
  • courgette
  • lemon juice

First things first the parmesan… place all the ingredients into a blender or a food processor and pulse till a fine crumb…simples!

Next the crouton crumb! Chop off the crusts on the bread and cut into smallish squares then crush the garlic. In a small frying pan gently heat the oil and add in the bread and the garlic. Turning frequently so not to burn the bread cook until a nice golden brown then remove and place into a blender etc. Now add the cashew parm, chilli flakes and nutritional yeast into the blender and gently pulse so there is still some small chunks. Toast in a dry frying pan to combine the flavours.Vegan "Cheese" Pasta - meatless mondays

Spiralise or julienne the courgette whilst cooking the pasta. Here you can either add the courgette to the last minute or sautee whichever you prefer. Drain and toss together with the lemon juice, then sprinkle some of the crumb on top – a little goes a long way here! This recipe would work really well with a tomato sauce too and maybe a little oregano in the crumb if you are thinking of going red! Genuinely forgot this was vegan when I ate it!

If you are vegan what things do you use to make things cheesy?

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