My friend tried the cheese sauce I had posted from the reFresh cookbook. She then added some pesto and pasta to it and created what I call Tomato Herb Mac and Cheese. It's so yummy!
1/3 cup vegan cheese sauce (recipe below)
2 1/2 tsp pesto sauce (recipe below)
2 Tbsp coconut oil
5 cups brown rice spiral noodles, all already cooked
Heat a medium size pot on medium heat; add coconut oil when melted add the pesto sauce. Add tomato sauce and cheese sauce. Stir till blended then add your pasta.
Vegan Cheese Sauce
2 Tbsp + 1 tsp brown rice flour
3 oz nutritional yeast flakes*
1/4 tsp garlic powder
3/4 cups vegetable stock
2 Tbsp light tasting oil
2 tsp soy sauce (gluten-free)
3/4 tsp Dijon mustard
Put dry ingredients in a sauce pan over low heat. Whisk in the vegetable stock to make a paste. Bring to boil; simmer 1 minute. Add the oil, soy sauce and Dijon mustard to the ingredients in the saucepan. Whisk until smooth.
1 Tbsp + 1 tsp almonds, toasted in the oven or frying pan
1/2 cup fresh basil leaves or 1 tsp dry
2 Tbsp extra virgin olive oil
1 tsp garlic, chopped
1/8 tsp nutmeg
salt to taste
In a food processor or blender add toasted almonds and grind. Add olive oil, garlic, nutmeg and salt and pepper. Process until a coarse paste is formed.
*Learn More About Nutritional Yeast
One day I decided to add Yves veggie ground round (before being diagnosed with Celiac Disease of coarse) and Hamburger(less) helper was born. This would be a great first time recipe to try out on non vegans or people that can eat gluten products. Make the recipe from above but just add 1 1/2 cups Yves veggie ground regular NOT Italian to it.