Matcha Cupcakes with Chocolate Icing
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Serves: 1
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Time: 15 Mins
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Ingredients
Spaghetti 1/3 Cup Vegan Gorgonzola (I recommend Honestly Tasty Veganzola) 1/3 Cup Violife Foods Original Grated Cheese 1 TBSP Vegan Parmesan (I recommend Follow Your Heart Parmesan) 1 Garlic Clove crushed 1/2 Cup Cashews soaked overnight (or boiled for 5 mins) 1 TBSP Nutritional Yeast (optional) Salt and Black Pepper to taste Method Boil Spaghetti according to Packet Instructions (always salt and oil the boiling water) While pasta is boiling, start making the sauce Rinse and then Blitz Cashews with 1/2 cup Water in a blender to make a thin cream Heat Pan on Low Heat and Add Butter, Crushed Garlic, Cashew Cream and the Violife Cheese Shreds. Cook until melted and mixed together for 2-3 mins Turn up to medium heat and add 3/4 of crumbled Veganzola and fold through. Don’t worry about fully melting this cheese, it’s meant to look like little blue speckles but the flavour still blends into the sauce. Cook on low heat until Pasta is ready. Turn off Heat and transfer Spaghetti to Pan and mix through with 1/4 Cup of Pasta Water and optionally add Nutritional Yeast. Add Freshly Cracked Black Pepper and Salt to Taste with the rest of the Veganzola Crumbles (this is to give pockets of half melted cheese) Plate and top Spaghetti with Vegan Parmesan and more Black Pepper |
RECIPES
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