Creamy, comforting, and so satisfying with that added crunch from Coconut "Bacon"!
1/2 block extra firm tofu (about 7 oz/200 g)
1/2 cup raw cashews, soaked and rinsed
2 tbsp nutritional yeast
1 tsp salt, garlic and onion powder each
1 to 1,5 cups of pasta water
Juice of 1 lemon
1/4 cup of vegan cream cheese (optional but recommended for extra creaminess)
1 large lemon and some lemon zest.
Cook pasta according to package directions and reserve about 2 cups of pasta water before draining.
Blend all ingredients for the sauce until smooth. Use one cup of pasta water first and add more until sauce reaches your desired consistency.
Add sauce to your hot pasta, and serve with greens, coconut bacon, and some fresh herbs. Enjoy!
Coconut bacon chips
1 cup of large unsweetened coconut flakes
1 tbsp of coconut aminos
1/2 tbsp maple syrup
1/2 tsp smoked paprika
A few drops of liquid smoke (optional).
Add coconut flakes to a bowl, stir in remaining ingredients until evenly coated. Then spread them on a lined baking sheet, and bake at 350 F for 12-15 min until lightly browned. They will crisp up more as they cool. Enjoy!
Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to encourage people from around the world to eat more plant-based food.