𝗥𝗘𝗖𝗜𝗣𝗘
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𝗖𝗔𝗦𝗛𝗘𝗪 𝗔𝗟𝗙𝗥𝗘𝗗𝗢 𝗦𝗔𝗨𝗖𝗘𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 1/2 cup raw cashew (soaked in hot water for 30 minutes and rinsed)
• 1/2 cup minced brown onion
• 1 1/2 garlic cloves
• 2-3 tbsp nutritional yeast
• 1 cup unsweetened plain almond milk
• 1 tbsp arrowroot powder (or potato starch)
• 1/2-1 tsp maple syrup
• olive oil, pink salt, and black pepper
𝗢𝗧𝗛𝗘𝗥 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 200g pasta of your choice
• Lemon wedges for serving
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
1. Sauté minced onion and one minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender.
2. In a high-speed blender, put all the ingredients for the sauce and blend well.
3. Transfer the mixture to a small pot and heat it for 10 minutes with low to medium flame. Continue to stir as not to burn it. Add more milk, salt, and black pepper if you wish.
4. Mix the sauce and olive oil with boiled pasta and squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.
𝗥𝗢𝗦𝗘𝗠𝗔𝗥𝗬-𝗜𝗡𝗙𝗨𝗦𝗘𝗗 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗠𝗨𝗦𝗛𝗥𝗢𝗢𝗠
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 300g mushrooms (cleaned)
• 2 garlic cloves (grated)
• 4 tbsp olive oil
• 2 tbsp tamari
• 2 tsp rosemary, minced
• 2 tsp balsamic vinegar
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦1. Preheat oven to 200°C (390°F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer.2. Roast it for about 10 minutes, flip and continue to roast 8-10 more minutes. Salt to taste.
Enjoy!📸Photo & Recipe by 365cleaneats {IG}
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