Smokey cheese sauce vegan

Modified from Detoxinista

Ingredients 

1 & 1/2 or 200g cups raw cashews (soaked in water for 2 hours, if desired)

1 tablespoons fresh lemon or lime juice 

1 and 1/4 cup water

1 teaspoons fine sea salt 

1/4 cup nutritional the yeast

1/2 clove garlic

1/2 tsp of paprika 

1 teaspoon mustard (optional; spicy brown or yellow)

16 ounces Elbow or shell pasta of choice (gluten-free, if needed)

Freshly ground black pepper

Brownie Mug

Ingredients

• 2 tablespoons Nuttelex, mild extra virgin olive oil, or coconut oil
• 3 tablespoons plant based milk, water, or coffee
• 1/8 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons natural unsweetened cocoa powder
• Pinch kosher salt

Instructions

• Cook in microwave for 1 min.
• Rest for 4 mins.

Vegan Pancakes

Ingredients

• 1 cup soy milk (or almond, oat or coconut milk)
• 1/2 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 & 1/2 cups all purpose flour
• 1 tsp baking powder
• Nuttelex for pan frying

Method

• Ingredients go in a container.
• Mix first with a spoon, then blend well with a wizz stick.
• Grease pan with Nuttelex and cook pancakes until bubbles start to pop.
• Flip & fry the other side until you suspect they're cooked.

Vegan brownie mug

Ingredient

• 2 tablespoons oil
• 2 tablespoons water
• 4 tablespoons brown sugar, or coconut sugar, white sugar or cane sugar
• 2 tablespoons cocoa powder
• 4 tablespoons flour
• ¼ teaspoon sea salt
• ½ teaspoon vanilla extract

Method

• Add the wet ingredients to the mug.
• Mix.
• Then add the dry ingredients.
• Mix.
• Microwave for 60 seconds

Vegan Lasagna

Ingredients - Tomato sauce
- 1 onion, diced
- Garlic, measured with love, sliced
- Salt & pepper, to taste
- 1 tin tomatoes
- Oregano, measured with love
- 1 bag of frozen spinach

Ingredients - Bechamel sauce
- 1 tbsp Nuttelex

- 1 tbsp flour

- 1 cup vegan milk alternative

- 1 cup vegan cheese (cheese is the recommended brand in AUS) 

Assembly

- Vegetables to layer (pumpkin, eggplant, capsicum ect)
- Sheets of lasagna

- Vegan cheese

Instructions

- Sauté the onion, garlic, salt & pepper until brown

- Add tin tomatoes, oregano (or any other herbs), with a bag of frozen spinach

- Leave to simmer

- Meanwhile, melt the nuttelex in a pan on medium heat

- Once melted, add the flour, and stir to make a paste

- Slowly add the vegan milk, about a tbsp at a time

- Continuously stir until makes a sauce

- Take it off the heat, add in the vegan cheese, & stir until combined

- Oil a baking dish

- Layer the pasta sheets with the tomato sauce, any vegetables you want to add, the bechamel sauce.

- Its best to have the top layer as bechamel sauce.

- Once all the sauces are used up, or your baking dish is full, top with cheese.

- Bake for 30 minutes until the pasta sheets and vegetables are cooked through