Monday, July 29, 2013

Vegan Cashew Cheese Pasta With Walnut Almond Meatballs

The most incredible "meatballs" to ever grace a pasta dish!
I adore the gratifying flavor and simplicity of making walnut meat and have been singing its praises to everyone- including disbelieving nonvegan and vegetarian friends.
As for making meatballs (my first time!), the story is quite uniquely different.
Walnuts have to be soaked. Enhanced with slivered almonds (also soaked) and rolled oats and instead of being raw (which is also just as seriously good!!!), walnut meat recipe is transformed into the most addictive meatballs. Pan fried to perfection, these amazing meatballs are great for pasta topping and sandwich filler with a delectable exterior crunch and inside contains a tender juiciness.

Vegan Cashew Cheese Pasta With Walnut Almond Meatballs Ingredients and Preparation

1 cup cooked pasta

Cashew Cheese

1 cup cashews, soaked
3 tablespoon nutritional yeast
2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper

Puree all ingredients into a blender and set aside.

Walnut Almond Meatballs

1/2 cup walnuts, soaked
1/2 cup slivered almonds, soaked
1/4 cup rolled oats
2 teaspoon Liquid Braggs
2 teaspoon Italian seasonings
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon black pepper

Grind walnuts and almonds together.
Mix remainder of ingredients into a blender.

Scoop out mixture (there will be large slivered almond pieces if you don't want these keep grinding).
Form into small balls.
In an inch of olive oil, place meatballs and cover.
Cook each side for 3-5 minutes.
Top cooked pasta with prepared cashew cheese and meatballs.
Sprinkle with Italian seasonings and enjoy!

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