Tuesday, August 2, 2016

Linquine with Lemon Almond Cheese

This is a plant based version of creamy linguine.  I used homemade almond cheese for the sauce.  I spiced up the dish by first sauteing jalapenos and garlic in as little olive oil as possible.  I then added the almond cheese (see photo below) I made and added the rest of the ingredients. 

I like the lemony taste of the almond cheese over the linguine.  It gives it a refreshing taste coupled with the kick from the jalapenos and garlic mixture.  It is a welcome change from the usual regular cream laden linguine.  

Linguine with Almond Cheese

  • 8 oz cooked linguine (save 1 cup pasta water)
  • 1 tsp olive oil
  • 12 pieces bottled jalapeno
  • 2 garlic cloves minced
  • 1/2 cup almond cheese (recipe below)
  • 1 cup pasta water you saved
  • 1/2 cup almond milk
  • 1 tbsp dry onion flakes
  • 1 tbsp dry garlic flakes
  • 1/2 tsp red pepper flakes (optional)
  • salt and pepper to taste
Saute the jalapeno and garlic in the oil at medium heat.  Add the rest of the ingredients and heat through.

Lemon Almond Cheese

  • 1 1/2 cups almond 
  • 1 cup water
  • juice of 2 lemons
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tbsp nutritional yeast
Place all the ingredients in the blender and mix for 5 minutes till creamy.  

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