Vegan no cheese can be used to make baked pasta, but potatoes and coconut milk can be used to make it creamy – try it!
Vegan Easy Cheese.
Shallots (or onions)
Super Delicious Vegan Cheese Baked Pasta How to make it
Make Vegan Easy Cheese: dice potatoes and carrots, peel garlic; boil a pot of hot water. 10 minutes, then add the garlic and cook for 5 minutes until cooked through. Drain slightly, pour in the coconut milk, press with a fork to form a paste, mix in the sea salt and black pepper and reserve.
To make the pasta sauce: slice the tomatoes, slice the zucchini, mince the garlic and ginger, and slice the shallots. When the oil is hot, add the garlic and ginger and stir-fry for fragrance, then add the tomatoes and stir-fry for soup. Once the tomatoes are almost melted, toss in the shredded green onions and zucchini and stir-fry until the zucchini is soft. Add the soy sauce, sea salt and black pepper to taste and turn off the heat.
When the pasta is cooked, drain it and pour it into the pasta sauce, stirring well.
Pour the pasta mixture into a large, deep baking dish and top with the vegan cheese.
Preheat the oven to 230°C. Add the pasta and bake for 15 minutes. Bake for 15 minutes. Take out and enjoy!