Skater Lunch Box #48
When I first made this sauce for macaroni, it was like a revelation, but this time I felt like it was missing something and added a pat of vegan butter to the noodles. It really did help. I guess I'm just in a butter mood lately. I also don't avoid refined oils, as the recipe author does. But this sauce has many applications; this is only one. And now that I have a proper blender, I can make cashew cream sauces that aren't even remotely gritty, so that's nice, too.
I had a similar reaction to the first time I made this hamburger steak--I was in awe of how great and how meaty it was. This time something went wrong, I think because I don't have a proper steamer set up, really. But the leftovers were better than the night before, so that's promising.
This is essentially a vegan version of a popular TV dinner combination.
You are so right! This is the perfect vegan TV dinner! It does look really good, I'm especially drooling over that pasta salad! Yum! One day I will have a proper blender and I'll make all the smooth sauces :)
ReplyDeleteI didn't buy a Vitamix or anything--I just waited until the Oster Versa high speed blender went on sale, and saved up. It was kind of a big purchase for me ($150) but I think it will pay for itself. I use it more than I thought I would. I hope smooth sauces are in your future!
DeleteThere is nothing like having a decent blender and the world of smooth cashew sauces it opens up!
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