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Kohlrabi Pasta With Cashew and Sun-Dried Tomato Cream [Vegan, Gluten-Free]

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This simple recipe can be made in only three steps! Spiralized kohlrabi will become your new favorite pasta alternative. The creamy cashew and sun-dried tomato sauce is reminiscent of an indulgent alfredo.

Kohlrabi Pasta With Cashew and Sun-Dried Tomato Cream [Vegan, Gluten-Free]

Ingredients

  • 1 kohlrabi, peeled
  • 1/2 cup of cashews, soaked for 2-3 hours and then rinsed
  • 1/4 cup of water
  • 2-3 sun-dried tomatoes, soaked with the cashews
  • A splash of lemon juice
  • Salt and pepper
  • 1 tablespoon nutritional yeast (optional)
  • Bean sprouts

Preparation

  1. Turn the kohlrabi into noodles with the spiral cutter.
  2. Finely process all other ingredients except the sprouts and spread over the pasta.
  3. Garnish with the sprouts.

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AUTHOR & RECIPE DETAILS


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Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.


 

 

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