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Ingredients:
- 1 (14.5oz) box protein pasta
- 1 cup raw cashews
- 3/4 cup nutritional yeast
- 12oz ripple milk
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tsp salt (add more to taste)
Directions:
1. Cook the pasta according to the box instructions.
2. While your pasta is cooking make your cheese sauce. Take your cashews and place in a microwave safe bowl. Cover the cashews with water and cook in your microwave on high for 3-5 minutes. This allows the cashews to soften so they can blend into a creamy sauce.
3. Drain the water off your cashews and add them to a high speed blender. Add the remaining ingredients to the blender and blend until a smooth plant based “cheese” sauce forms.
4. After the pasta is cooked and drained, add your pasta back to the pot and the cheese sauce. Stir to combine. And enjoy! See macros and recipe notes below
Macros:
470cal | 31g protein | 18g fat | 53g carbs
Notes:
* other protein pasta choices Barilla chick pea or lentil pastas are another great high protein option as well as Banza pasta
** you can swap ripple milk out for any milk you prefer.
*** to weigh out your pasta and make more than 4 portions just weigh your pot before adding anything to it. Once you complete the recipe re-weigh the pot and subtract the weight of the pot from the total weight to get the exact weight of the recipe. Then divide the total weight by how many portions you want.
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