Directions
- 1Cook the pasta according to package instructions until al dente.
- 2Blend silken tofu and soy milk until smooth.
- 3Melt margarine in a pan over medium heat.
- 4Whisk in flour until combined.
- 5Gradually whisk in the blended soy/tofu liquid until the sauce is smooth.
- 6Bring the sauce to a low simmer.
- 7Add nutritional yeast, apple cider vinegar, garlic granules, and onion granules to the sauce and whisk until dissolved and combined.
- 8Add the chilli crisp to the sauce and stir a few times for a marbled effect.
- 9Combine the cooked pasta with the sauce directly in the pan or in a bowl.
- 10Top with fresh chives and sesame seeds.
Ingredients
- 200 g pasta
- 2 tbsp margarine
- 1 tbsp flour
- 200 ml soy milk
- 200 g silken tofu
- 0.25 cup nutritional yeast
- 0.5 tsp apple cider vinegar
- 0.5 tsp garlic granules
- 0.25 tsp onion granules
- 2 tbsp chilli crisp
- chives
- sesame seeds
Equipment
panblenderwhisktongsbowl
Tips
- For a nice marbled effect, stir the chilli crisp only a few times.
- If the sauce is too thick, add a little pasta water to loosen it up.
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