15 Oct 2012

pasta with creamy cheeze sauce

my inspiration for this was raw mac n cheese. i guess the macaroni noodle part is hard to do with zucchini BUT this was super nom-alicious (yes, i just invented that word) nonetheless. plus the sauce was killaah.


yet again i feel i must apologize for these less-than-stellar photos. i'm really starting to miss my stolen camera. *a tear falls* anyhoo, let's focus on the positives... oh, that's everything! but more specifically, this recipe. i don't think i'll ever get over how delicious and easy raw pasta is. it's gotta be one of my fave raw food dishes (besides a giant plate of fruit). it is SO satisfying, filling and fun to make. i've ranted about it before.


the cheeziness in this sauce comes from the nutritional yeast, which isn't technically raw; i'm okay with eating though. if you're not - just add more garlic and other flavours you like. it'll still be rawkin.


zucchini pasta with creamy cheeze sauce: serves 3

pasta:
6 small zucchinis
1/4 cup sun dried tomatoes, cut into strips

sauce:
3 garlic cloves
1/3 cup nut milk (may need more or less)
3 dates
1 teaspoon apple cider vinegar
handful fresh basil leaves
2 tablespoons miso
handful of walnuts
1/4 cup nutritional yeast (optional)
2 tablespoons musatrd (optional)
fave spices & salt & pepper

to make the pasta: slice all the zukes on your mandoline or spiral slicer. set in big bowl. to make the sauce: blend all the ingredients until smooth. see if you like it and if not, adjust accordingly. you want it to be pretty thick because it thins out once you add it to the noodles. mix it in with the noodles and tomatoes and let them sit for 10 minutes or so. the flavour and texture will improve. then...

you know what to do. 



OH, AND: check this chick out. dayam. 

17 comments:

Anonymous said...

This looks awesome! Love vegan mac n' cheeze! Just wondering what happened to the pesto pizza (and a couple other recipes - reeses pie?) cuz I was going to make that today

Emily von Euw said...

oh thank you! and sorry about that, i was editing the tags on some posts. i love that someone noticed right away :) they're back up now.

Anonymous said...

Thanks -- the za is delish :)

Anonymous said...

Just tried this recipe and it is awesome! Oh and so is that chick btw! Lol thanks for your wonderful recipes.

Emily von Euw said...

Terrific, thanks! x

Gino said...

What kind of nut milk did you use with this recipe? Almond, or another type? TY

Emily von Euw said...

I think it was almond, yep!

Julie M said...

If I don't have miso or apple cider vinegar will it break the recipe? Or will it still taste as good?

Emily von Euw said...

Just add a bit of tamari or soy sauce, and lemon juice :) If you can't do that - it's probably okay. As long as you like the taste!

hayon shin said...

Hey Emily! I have a question. What is the nutritional yeast for? Also what kinda miso do you use? I have brown rice miso and i have white miso. Which one is better?

Emily von Euw said...

To give it cheesy flavour, but it's not mandatory :) Use the brown rice!

Anonymous said...

I made this tonight with soaked cashews instead if walnuts---DIVINE! I licked the blender clean!

Julia Arnold said...

I just made this and my omni husband couldn't believe it was raw. Then he ate half of my bowl. So delicious.

Julia Arnold said...

Oh, and I used macadamias, soy milk, parsley, chickpea miso, coconut sugar and coconut vinegar because that's what I had. We loved it.

Anonymous said...

Hello this sounds great as always :) , which kind of mustard do you use? there are so many to choose from.

Unknown said...

I am years behind, but just found this recipe last night and made today, with just a few substitutions due to preference. WOOOOW. This sauce has to be the best topping/dressing/dip/sauce I have EVER made. I don't have words to show how impressed I am. THANK YOU THANK YOU THANK YOU!!!

jen said...

I am years behind you posting this recipe. I made it tonight. I am so impressed -this is the best sauce recipe EVER. I made a few subs due to taste preference and this will definitely be the dish I bring to ALL future potlucks, to demonstrate how delicious raw food is. THANK YOU, EMILY!