Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and vegan cheese golden, about 4 minutes.
Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel. Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching.
2 cup nutritional yeast and the tamari, then transfer to the blender. Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot.
4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. The sauce thickens significantly as it sits. If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast.
Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. The panko toasts quickly, so you’ll want to keep an eye on it. About UsNYT Cooking is a subscription service of The New York Times.
As an Amazon Associate I earn from qualifying purchases. Plus, this recipe is dairy-free, lactose-free, gluten-free, low-carb, low-fat, and uses just 5 base ingredients. This vegan cottage cheese is a wonderful replacement for its dairy counterpart, mimicking the texture with harder curds and a softer ‘sauce’ and a neutral flavor. Before turning vegan, I always loved using cottage cheese and ricotta for their texture and subtle flavor within dishes. I’d stir them into pasta, or use to top baked potatoes, or simply on toast for a quick snack, etc. Unfortunately, it’s impossible to find a store-bought cottage cheese substitute where I live- so I set about making a homemade version immediately.
Finally, this tofu cheese is what I came up with, and I hope you’ll agree that it’s pretty darn impressive in likeness to the dairy version. With this keto cottage cheese being relatively high in protein and low in carbs, it makes for the perfect quick and healthy snack or added to a meal. Homemade Vegan Cottage Cheese In Minutes Making this recipe couldn’t be much more straightforward and saves time and effort in comparison to its dairy counterpart. In comparison, this recipe is made up of just a few simple steps that include crumbling tofu and combining ingredients together. Give it some hands-off time to chill, and that’s all that’s needed for this recipe. Used to create the texture and mimic the bigger curds of cottage cheese.