CREAMY CASHEW PASTA | SIMPLE VEGAN RECIPE
What's going on everyone! Today I have something different for you all, a super quick, creamy cashew VEGAN pasta - this tastes AMAZING.
The pasta and toppings
- 3 servings of pasta (pre-cook this for 10 minutes in salted boiling water)
- Keep half a cup of starchy water from the cooked pasta to the side
- Handful of chopped basil
- Half a chopped onion
- Handful of chopped spinach
- 1 cup of frozen/thawed garden peas
The sauce
- 1 cup cashew nuts
- 200ml non-dairy milk of your choice (dairy can be used if necessary)
- 2 teaspoons salt
- 2 teaspoons black pepper
- Pinch of saffron
- 1 red chilli
- 2 cloves of garlic
Chuck all of the above into a blender and blitz until it forms a smooth creamy paste - if your paste is too thick add some more non-dairy milk, if it's too runny add some more cashews!
In a pan, sauté the chopped onions in some oil until golden brown. Add in the blended pasta sauce and simmer for 2 minutes (be wary, this thickens up real quick). Stir in the starch water to make your sauce more runny if necessary. Add in the cooked pasta and give it a solid mix. Take off the heat and add in the peas, spinach and basil. Garnish with black pepper. VOILA.
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Music: Guts - Daddy Sweet Feat. Pat Kalla (Official Audio)
Cashew Ramen Noodles
Ingredients:
• 1/2 cup raw cashews
• 2 tsp sriracha
• 1/2 cup
• 4 tbs honey or maple syrup or brown sugar
• 2 bs rice vinegar
• 1 tbs creamy peanut butter
• 1 tbs molasses
• black pepper
• 8 oz ramen noodles
• 2 tbs olive oil
• 3 cups mixed stir fry vegetables
• 2 tbs grated or ground ginger
• 1-2 tbs garlic chili oil
• 2 tbs raw sesame seeds
• 2 green onions
Instructions:
Optional for the cashews:
• Preheat oven to 400. Line a baking sheet with parchment and spread the cashews out on the baking sheet and bake for 5 minutes.
• Remove from oven and add sriracha, 1 tbs soy sauce, 2 tbs honey and toss together. Place back in oven for 5 minutes.
Then:
• Cook the noodles according to packaging directions.
• To make the sauce, mix together 1/2 cup soy sauce, 3 tbs honey, rice vinegar, peanut butter, molasses, and a big pinch of black pepper.
• Heat the olive oil over medium heat in a large skillet. Add the vegetables and stir fry until softened, about 5 minutes. Stir in the ginger, cook for another minute, then pour in the sauce and bring to a boil over medium-high heat. Stir in the noodles and garlic chili oil. Toss to combine, cooking for another 3-5 minutes.
• Serve noodles with cashews and sliced green onions on top
Cashew Mushroom Curry Noodles ???? #vegan #veganrecipes #veganuary #noodles
Cashew Mushroom Curry Noodles
You got to satisfy your cravings for something spicy and savory with this straight-fire vegan cashew curry mushroom noodles dish. Made with mushrooms and creamy cashews, it's a perfect meal for any day or night.
You can find this full recipe in my blog. Link in bio
The recipe below ???? ⬇️
1 -2 tbsp avocado oil
1 cup of chopped yellow onion
1 Tbsp minced garlic
1 tbsp chopped ginger
1 tbsp 1 tsp curry powder
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
2 cups vegetable broth or water and bouillon cubes
1 can of diced fire-roasted tomatoes
1/2 cup of cashew cream (Blending soaked cashews with little water)
2 cups sliced mushrooms
1 cup finely chopped red bell peppers
1 cup finely chopped yellow bell pepper
8 oz noodles
1 tbsp chili oil
Salt and pepper to taste
Garnish with fresh cilantro
Directions:
Sautee onion the onion for 3-5 until softened in avocado oil.
Next, add garlic, ginger, curry powder, cumin, coriander, turmeric, salt, and pepper, and cook for 2 -3 minutes. Do not overcook.
Mix in vegetable broth, Fire roasted tomatoes, cashew cream, and boil.
Lower heat and simmer for 5-6 minutes
Blend the sauce for a smooth consistency and add it to the pan.
Add the mushrooms, orange bell peppers, red bell peppers, and carrots. Simmer for another 10-15 minutes or until the vegetables are fully cooked.
Add cooked noodles to the plate and drizzle with this fire curry!
#veganmushroomcurry #cashewcurry #vegancurry #mushroomrecipe #vegancashews #plantbasedcurry #vegancomfortfood #vegancooking
#mushroomlove #veganfoodie
Thai Cashew Chicken Recipe by Food Fusion
Amazing Thai cashew chicken just like you get at he restaurants. #happycookingtoyou #foodfusion #digitalammi #thairecipes #thaifood
Written Recipe:
Serves 3-4
Recipe in English:
Ingredients:
-Soy sauce 2 tbs
-Water 4 tbs
-Fish sauce ½ tbs
-Dark soy sauce ½ tbs (optional)
-Oyster sauce ½ tbs
-Sugar ½ tbs
-Cooking oil 2-3 tbs
-Kaju (Cashew nuts) ¾ Cup
-Lehsan (Garlic) chopped 1 & ½ tbs
-Pyaz (Onion) sliced ½ medium
-Boneless chicken preferably thigh julienne cut 350g
-Sukhi lal mirch (Dried red chillies) 3-4
-Thai red chillies 4-5
-Hara pyaz (Spring onion) white part julienne ¼ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp or to taste
-Hara pyaz (Spring onion) leaves julienne ¼ Cup
Directions:
-In a bowl,add soy sauce,water,fish sauce,dark soy sauce,oyster sauce,sugar,whisk well & set aside.
-In a wok,add cooking oil,cashew nuts & fry until light golden & set aside.
-In the same wok,add garlic & mix well for a minute.
-Add onion,mix well & saute until translucent.
-Add chicken & mix well until it changes color.
-Add dried red chillies,thai red chillies,spring onion white part,capsicum,salt,black pepper powder & mix well.
-Add prepared sauce,mix well & cook for 3-4 minutes then cook on high flame until it dries up.
- Add spring onion leaves,fried cashew nuts & mix well.
-Serve thai cashew chicken with fried rice!
Recipe in Urdu:
Ajza:
-Soy sauce 2 tbs
-Water 4 tbs
-Fish sauce ½ tbs
-Dark soy sauce ½ tbs (optional)
-Oyster sauce ½ tbs
-Sugar ½ tbs
-Cooking oil 2-3 tbs
-Kaju (Cashew nuts) ¾ Cup
-Lehsan (Garlic) chopped 1 & ½ tbs
-Pyaz (Onion) sliced ½ medium
-Boneless chicken preferably thigh julienne cut 350g
-Sukhi lal mirch (Dried red chillies) 3-4
-Thai red chillies 4-5
-Hara pyaz (Spring onion) white part julienne ¼ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp or to taste
-Hara pyaz (Spring onion) leaves julienne ¼ Cup
Directions:
-Bowl mein soy sauce,pani,fish sauce,dark soy sauce,oyster sauce & cheeni dal ker ache tarhan whisk ker lein & side per rakh dein.
-Karahi mein cooking oil aur kaju dal dein aur light golden ho janay tak fry ker lein & side per rakh dein.
-Us he karahi mein lehsan dal ker ek minute kliya ache tarhan mix ker lein.
-Pyaz dal dein aur translucent hunay kliya sauté ker lein.
-Chicken dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Dried red chillies,thai red chillies,hara pyaz white part,shimla mirch,namak ar kali mirch powder dal ker ache tarhan mix ker lein.
-Tayyar sauce dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
-Hara pyaz leaves aur fried kaju dal ker ache tarhan mix ker lein.
-Thai cashew chicken ko fried rice ka saath serve karein!
If I could only make one pasta dish
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LEARN HOW TO MAKE A TASTY CREAMY MUSHROOM PASTA RECIPE FOR LUNCH OR DINNER TODAY!
LAY HO MA (how's it going in Cantonese)! This user friendly recipe has incredibly inviting flavours and perfect for the busy weeknights. Join me in this episode and learn how to make a creamy vegetarian / vegan mushroom pasta recipe today!
Ingredients:
1/2 cup cashews
2 cups water
220g cremini mushrooms
1 red onion
3 pieces garlic
2 pinches of salt
pepper to taste
1 tsp + 2 tbsp chili oil (
1/2lb fusilli
2 tbsp tomato paste
1/3 cup white wine
1/3 cup plantbased cheese
few sprigs parsley
Directions:
1. Blend the cashews and water in a high powered blender until liquified (soak the cashews overnight if you don't have a high powered blender). Set aside the cashew cream
2. Bring a pot of water to boil for the pasta
3. Slice the cremini mushrooms and dice the red onion. Finely chop the garlic
4. Heat up a sauté pan to medium heat. Add in the mushrooms and cook for a few minutes. Season with a pinch of salt and pepper to taste. Add 1 tsp chili oil and sauté for another couple of minutes. Set the mushrooms aside
5. Boil the fusilli (or pasta of choice) for 1min less to package instructions
6. Place the sauté pan back on medium heat. Add 2 tbsp chili oil followed by the red onions. Sauté for 3-4min. Add the garlic and sauté for another minute. Season with a pinch of salt and pepper to taste
7. Add the tomato paste and sauté for a couple of minutes. Add in the white wine. Stir and cook for a few minutes
8. When the pasta is done, save about 1/4 cup of pasta water. Strain out the pasta. Add the pasta water to the sauté pan along with half of the cashew cream
9. Give the pan a good stir. Add in the pasta and mushrooms. Stir and cook for another minute (beware not to overcook as the cream can thicken quite quickly)
10. Turn the heat off and add the plantbased cheese. Give the pan a stir
11. Plate the pasta and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Cashew Chicken Noodle Stir Fry
These chicken noodles are wrapped in a dreamy cashew butter sauce. Better still, they couldn’t be easier to make! Chris x
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