1Put a pan of water on to boil and cook your pasta according to the packet instructions until al dente.
2Put a pan of water on to boil and cook your pasta according to the packet instructions until al dente.
3Put a pan of water on to boil and cook your pasta according to the packet instructions until al dente.
4Pop your silken tofu and soy milk into a blender and blitz for a few seconds until smooth.
5Pop your silken tofu and soy milk into a blender and blitz for a few seconds until smooth.
6Pop your silken tofu and soy milk into a blender and blitz for a few seconds until smooth.
7Throw the margarine into a pan over a medium heat until melted, then whisk in the flour and, once combined, pour in a little of the soy/tofu liquid while whisking to make sure the sauce is smooth.
8Throw the margarine into a pan over a medium heat until melted, then whisk in the flour and, once combined, pour in a little of the soy/tofu liquid while whisking to make sure the sauce is smooth.
9Throw the margarine into a pan over a medium heat until melted, then whisk in the flour and, once combined, pour in a little of the soy/tofu liquid while whisking to make sure the sauce is smooth.
10Keep adding a little of the liquid at a time until it’s all whisked in and you have a nice smooth sauce.
11Keep adding a little of the liquid at a time until it’s all whisked in and you have a nice smooth sauce.
12Keep adding a little of the liquid at a time until it’s all whisked in and you have a nice smooth sauce.
13Bring the sauce to a low simmer and add the nutritional yeast, ACV, garlic and onion granules to the sauce and whisk until the nutritional yeast is dissolved and combined.
14Bring the sauce to a low simmer and add the nutritional yeast, ACV, garlic and onion granules to the sauce and whisk until the nutritional yeast is dissolved and combined.
15Bring the sauce to a low simmer and add the nutritional yeast, ACV, garlic and onion granules to the sauce and whisk until the nutritional yeast is dissolved and combined.
16At this point if the sauce looks too thick, add a little of the pasta water to loosen it up.
17At this point if the sauce looks too thick, add a little of the pasta water to loosen it up.
18At this point if the sauce looks too thick, add a little of the pasta water to loosen it up.
19Finish the sauce by adding the chilli crisp, but only stir it a few times if you want that nice marbled effect like in the video.
20Finish the sauce by adding the chilli crisp, but only stir it a few times if you want that nice marbled effect like in the video.
21Finish the sauce by adding the chilli crisp, but only stir it a few times if you want that nice marbled effect like in the video.
22You can either stir the cooked pasta into the sauce directly in the pan, or mix it in the bowl.
23You can either stir the cooked pasta into the sauce directly in the pan, or mix it in the bowl.
24You can either stir the cooked pasta into the sauce directly in the pan, or mix it in the bowl.
25Then top with plenty of fresh chives and sesame seeds.
26Then top with plenty of fresh chives and sesame seeds.
27Then top with plenty of fresh chives and sesame seeds.
Ingredients
200 g pasta
200 g pasta
200 g pasta
2 tbsp margarine
2 tbsp margarine
2 tbsp margarine
1 tbsp flour
1 tbsp flour
1 tbsp flour
200 ml soy milk
200 ml soy milk
200 ml soy milk
200 g silken tofu
200 g silken tofu
200 g silken tofu
0.25 cup nutritional yeast
0.25 cup nutritional yeast
0.25 cup nutritional yeast
0.5 tsp apple cider vinegar
0.5 tsp apple cider vinegar
0.5 tsp apple cider vinegar
0.5 tsp garlic granules
0.5 tsp garlic granules
0.5 tsp garlic granules
0.25 tsp onion granules
0.25 tsp onion granules
0.25 tsp onion granules
2 tbsp chilli crisp
2 tbsp chilli crisp
2 tbsp chilli crisp
chives
chives
chives
sesame seeds
sesame seeds
sesame seeds
Equipment
panblender
Tips
For a marbled effect, stir the chili crisp only a few times.
If the sauce is too thick, add a little pasta water to loosen it.