Vegetarian Sake Lees Cheese Cream Pasta Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I learned from a sake lees recipe listed on a Japanese sake brewery website, Terada Honke ( - Japanese only). Apparently, cooking off the alcohol in the sake lees gives it a cheese-like taste. So I tried making this. I wanted to create a dish for vegetarians to enjoy a rich, cheese-like flavor. You don't have to use almond powder, but it helps to bring out the flavor and make it more cheese-like. Recipe by Mama nomanma I learned from a sake lees recipe listed on a Japanese sake brewery website, Terada Honke ( - Japanese only). Apparently, cooking off the alcohol in the sake lees gives it a cheese-like taste. So I tried making this. I wanted to create a dish for vegetarians to enjoy a rich, cheese-like flavor. You don't have to use almond powder, but it helps to bring out the flavor and make it more cheese-like. Recipe by Mama nomanma Vegetarian Sake Lees Cheese Cream Pasta Share its first Cooksnap! I learned from a sake lees recipe listed on a Japanese sake brewery website, Terada Honke ( - Japanese only). Apparently, cooking off the alcohol in the sake lees gives it a cheese-like taste. So I tried making this. I wanted to create a dish for vegetarians to enjoy a rich, cheese-like flavor. You don't have to use almond powder, but it helps to bring out the flavor and make it more cheese-like. Recipe by Mama nomanma I learned from a sake lees recipe listed on a Japanese sake brewery website, Terada Honke ( - Japanese only). Apparently, cooking off the alcohol in the sake lees gives it a cheese-like taste. So I tried making this. I wanted to create a dish for vegetarians to enjoy a rich, cheese-like flavor. You don't have to use almond powder, but it helps to bring out the flavor and make it more cheese-like. Recipe by Mama nomanma Ingredients 1 serving 50 grams A) Tofu 30 grams A) Sake lees 1 tsp A) White miso 1 tbsp A) Almond powder 1 tsp A) Lemon juice (bottled is ok) 100 ml A) Water or dashi (dashi gives a richer flavor) 1/4 tsp A) Salt 1 tbsp A) Japanese sake (optional) 1 B) Vegetables (asparagus, onion, mushrooms, etc.) 1 clove, (to taste) B) Garlic 1 B) Olive Oil 1 B) Salt and pepper 1 Salt, pepper for flavoring 50 grams A) Tofu 30 grams A) Sake lees 1 tsp A) White miso 1 tbsp A) Almond powder 1 tsp A) Lemon juice (bottled is ok) 100 ml A) Water or dashi (dashi gives a richer flavor) 1/4 tsp A) Salt 1 tbsp A) Japanese sake (optional) 1 B) Vegetables (asparagus, onion, mushrooms, etc.) 1 clove, (to taste) B) Garlic 1 B) Olive Oil 1 B) Salt and pepper 1 Salt, pepper for flavoring Cooking Instructions 1 Mix the A) ingredients into a puree using a blender, mixer, food processor, etc. 2 Heat the B) olive oil and garlic in a frying pan on low heat. Once the garlic is fragrant, add the vegetables! Flavor with salt and pepper and cook. I like sauteing slowly over low heat, but cook as you like. 3 Once the vegetables have cooked through, add the A) puree. Once it has thickened, adjust the flavor with salt and pepper. 4 Toss in freshly boiled pasta and it's complete! 5 ＊Boil the pasta while making the "cream" sauce. 1 Mix the A) ingredients into a puree using a blender, mixer, food processor, etc. 1 Mix the A) ingredients into a puree using a blender, mixer, food processor, etc. 2 Heat the B) olive oil and garlic in a frying pan on low heat. Once the garlic is fragrant, add the vegetables! Flavor with salt and pepper and cook. I like sauteing slowly over low heat, but cook as you like. 2 Heat the B) olive oil and garlic in a frying pan on low heat. Once the garlic is fragrant, add the vegetables! Flavor with salt and pepper and cook. I like sauteing slowly over low heat, but cook as you like. 3 Once the vegetables have cooked through, add the A) puree. Once it has thickened, adjust the flavor with salt and pepper. 3 Once the vegetables have cooked through, add the A) puree. Once it has thickened, adjust the flavor with salt and pepper. 4 Toss in freshly boiled pasta and it's complete! 4 Toss in freshly boiled pasta and it's complete! 5 ＊Boil the pasta while making the "cream" sauce. 5 ＊Boil the pasta while making the "cream" sauce. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on February 26, 2014 15:21 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Mushroom and Bacon Cheese Cream Pasta Mushroom and Bacon Cheese Cream Pasta I really like creamy pasta. If you like a thick flavor, add a small amount of soup stock granules (about half a cube) to Step 4. 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Recipe by Okakichi cookpad.japan Mushroom Cream Pasta Mushroom Cream Pasta I wondered if I could make a simple cream sauce without using heavy cream. Please use whatever pasta and mushrooms you like. Adding some bacon is also delicious. When boiling the pasta the ratio of water to salt is very important, so I recommend calculating it even though it's troublesome. This is just a suggestion, but aim for 1 tablespoon of salt for every 20 g. Recipe by Okakichi cookpad.japan Vegetable Miso Pasta Vegetable Miso Pasta I made this pasta when I was craving Japanese-style pasta. Mix in the spaghetti while there is still liquid left in a pan. It will reduce while mixing. Recipe by Bakazoku. cookpad.japan Vegetable Miso Pasta Vegetable Miso Pasta I made this pasta when I was craving Japanese-style pasta. Mix in the spaghetti while there is still liquid left in a pan. It will reduce while mixing. 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I used okra since it was in season, but use your favorite vegetables ^^ Recipe by Poron526 cookpad.japan Tasty Cheese and Soy Sauce Pasta Tasty Cheese and Soy Sauce Pasta I love rich and creamy spaghetti ♡ So I came up with a rich and flavorful pasta recipe with Parmesan cheese. If the taste is weak at Step 6, adjust by adding soy sauce or salt. I used okra since it was in season, but use your favorite vegetables ^^ Recipe by Poron526 cookpad.japan Easy Creamy Pasta with Soy Milk Easy Creamy Pasta with Soy Milk I came up with a simple, healthy and nutritious creamy pasta. Enjoy making your own variations. The crunchy texture of the mushrooms adds volume, making this a satisfying dish. The sauce brings out the sweetness of the Japanese leek. Add chilli pepper for a more "grown-up" flavour. Enjoy creating and sampling different variations. 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