creamy parsnip cashew pasta

I am a big fan of my immersion blender. Aren’t they super convenient?

Here’s a quick sauce I brewed up for dinner the other day. It was fabulous. Give it a try. I dare you! 😉

creamy parsnip sauce

creamy parsnip cashew pasta

  • 3-4 parsnips
  • 3-4 cloves garlic
  • 3-4 Tbs nutritional yeast
  • 1-2 Tbs miso
  • 1-2 cups soy milk
  • 1-2 Tbs cornstarch
  • cashews (amount is up to you!)
  • spinach (amount is up to you!)

Whisk together garlic, nutritional yeast, miso, soy milk, and cornstarch in a bowl until smooth. Set aside.

Scrub the parsnips, don’t peel them please, you really won’t notice the peel on them once you’ve blended them, and boil them till they’re soft enough to blend. Drain off the water. (Reserve some if you like to thin the sauce as needed)

Pour the soy milk mixture in with the parsnips and puree with the immersion blender till smooth and creamy like. Add cashews and spinach and heat gently until spinach is as wilted as you like.

This entry was published on February 28, 2013 at 2:00 pm. It’s filed under Mains, Recipes, Vegan?! and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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