「素食」味噌奶油意麵 |【Vegan】Miso Cashew Cream Pasta

最美味的卷心菜在冬季，层层包裹的绿叶代表着在寒冷的冬季所蓄积的能量，这造就了卷心菜极致的鲜甜，简单的加入到料理中就是一道美味料理，这次我用它制作了一份日式风味的奶油意面，用腰果奶油代替传统奶油味道一样美味，成品更清新而不生腻。

Today, I will use a winter cabbage to make a Japanese-style pasta. The cashew cream is as delicious as the dairy cream, and the dish is fresher and not greasy.

食材/Ingredients:
卷心菜 35g Cabbage 35g
香菇 一朵 One Shiitake mushroom
青椒 一个 One Green pepper
小米辣 一个 One tabasco pepper
洋葱 ¼个 Onion ¼
白玉菇 25g White beech mushroom 25g

调味料/Seasoning:
味噌 一大匙 One tbsp of miso
味淋 一大匙 One tbsp of mirin
酱油 一大匙 One tbsp of soy sauce
水 1-2大匙 1-2 tbsp water
七味粉 适量 Shichi powder to your taste
柠檬汁 一小匙 One Tsp of lemon juice


腰果奶油/Cashew Cream:
生腰果（浸泡4小时）30g Raw cashew nuts (soaked for 4 hours) 30g
水 120ml Water 120ml

TIPS：
卷心菜要温和的采用手撕的方法才能将卷心菜的鲜甜表现到最大化，若用刀切蔬菜会表现出不友好的方式出现涩味，所以遵循能用手撕的蔬菜就不要刀切，并且尽量不要破坏它的经络，这样才能让它保持脆甜的口感不会变得软趴趴的。

Try to tear the cabbage leaves by hand instead of using knives to maintain the juiciness and sweetness.


My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

My philosophy is vegan dishes can be delicious! And I invite you to join me in making the world a sweeter place!

喜欢我的视频请点赞，订阅并打开小铃铛，可以第一时间看到我的视频。
Turn on the notification and be the first to watch my videos

每周更新
New Video Every Week

【Chu’s Vegan, Choose Vegan】

© Copyright by Chu’s Vegan

#ChusVegan#Vegan#素食