When we were growing up, Mom tried to cook pretty healthy things – we had “oleo” (margarine) instead of butter, skim milk instead of whole, etc. But every once in a while, we’d make what I now know to be pasta carbonara: the key ingredients being half-and-half, parmesan, and bacon. I loved that stuff… It also had mushrooms and green onions, still two of my favorite things.
This week, I started trying to make a cashew “goat” cheese, originally a Vegetarian Times recipe (I used C’est la Vegan’s modified recipe here: http://www.cestlavegan.com/2009/10/peppered-cashew-goat-cheese/). It tastes wonderful, but didn’t set up – I’ll have to play with that later. BUT, playing with cashews made me think about using the same kind of thing as a pasta sauce… and adding mushrooms… and onions… and soy bacon! Yes!
For the cashew cream sauce:
¾ cup raw, unsalted cashews, soaked
¼ cup lemon juice
¼ cup canola oil
½ tsp garlic
½ tsp salt
water or nondairy milk, to thin
Soak cashews 12 hours – I don’t say “overnight” because I soak them during the day, so that when I get home, I can cook. This is the part that takes the longest, but don’t try to cook with un-soaked cashews — it will not be pretty (it will still be edible, though).
Put cashews, lemon juice, oil, garlic and salt in blender and blend for 6 minutes. Add water or nondairy milk to thin to your preference.
For the pasta:
8 oz dry pasta, cooked according to package directions
6 oz fresh mushrooms, washed and chopped
6 oz soy bacon
2-3 green onions, sliced
Salt to taste
Cook mushrooms and soy bacon. To cooked pasta, add cashew cream sauce, cooked mushrooms and soy bacon, and green onions. Add water to thin if needed, and add salt to taste!*Recipe Copyright Audrey Snyder 2011*