My BFFs stayed with me for the weekend, it was a blast. But when it was time to make food, we were all too tired and relaxed to make anything grand.
Leek usually goes really well with Cream and Ham, so I offered to make a vegan version with Cashew cheese – my friends all said – let’s stick with Olive oil, they were sure that it would not fit. I just said – TRUST ME. and so they did… we all finished off our plates, it is a really great dish that you can make very quickly.
Ham was replaced by zucchini and dried tomatoes, cream was easily replaced by cashew cream so we made up a new, most successful version for leek and zucchini pasta
*I have to have my veggies, so we also had on the table – Roasted Eggplant in Tahini, Red Peppers Antipasto, Tomato salad and roasted Tuscany pumpkin (reminded me of egg yolks!)
The cashew cream is made exactly like this Cashew Cream Cheese recipe, so if you have some ready in your fridge- you can save yourself some of the trouble.