Long winter by geo-engineering-crap weather manipulation, they're spraying toxic aerosol smog day and night nonstop, pollute the air we breathe and created "global warming" manipulation to increase more tax. How cool those criminals... Please do daily detox. Thanks for the recipe 😘
For anyone who wants a sharp parmesan, after you make the parmesan mixture spread it our thinly on a baking pan and take vinegar in a spray bottle on the mist setting and mist it all over the parmesan. Wait for it to dry and put it in a container. Takes it to a whole new level!
Rose, I am watching this video again a year later and it still makes me smile! This is my first time commenting on one of your videos. I have to tell you that I feel like I may be one of your oldest fans - I'm 55 years old, ha ha! I started my vegan journey on May 25, 2018, and you were A HUGE help that first year especially!!! I can't remember the exact video, but you have one about ten things a new vegan goes through, or something like that, and I was literally bawling through it because you explained so many of my emotions to me and that made me feel so much better! I was feeling some depression and anger towards the world and my loved ones. Once I knew that was a normal stage, I was able to move through it. I also have to say I think your logo is totally perfect for you! Even as I paused this video to comment, the freeze frame is you looking just like your logo, with lotsa pasta hanging out of your mouth, LOL!!! FYI, I love how you've organized all your videos so nicely. Anyway, THANK YOU FOR ALL YOU DO!!!
I must admit, I was a bit skeptic about parmesan as I never was a fan, but this nutty parmesan was OUT OF THIS WORLD! It was so delicious, and I'm definitely going to try this again! Thanks for this wonderfully simple recipe 🤩
garlic and nooch make everything taste a million times better so I already know this tastes amazing! some sun dried tomatoes would probably bring it to the next level too!
Sorry for whoever doesn't like the accents. But that's kinda Cheap Lazy Vegan's thing. She has done that in every video for a long time. I think it's funny and defines her a bit. She could get on here and just sound like a sweet little angel like every other vegan youtuber. But that would be boring. Keep up being you! You are awesome.
This is like the Italian "Aglio e Olio" which is basically the same thing except instead of butter its olive oil. Its sooo delicious, I would eat it all the time even when I wasn't vegan
I have a pantry shelf full of pasta and noodles, for all occasions. One thing I always have on hand is Angel Hair pasta...it cooks so quickly and is great for those nights when I'm cooking "on the fly" with whatever looks good....and YAY for Nooch...and the Vegan Parm is so versatile (and can be eaten with a spoon, too).....Ooh, last week I made Broccoli with garlic lemon saucey stuff tossed with Angel Hair, and topped with some Vegan Parm......it didn't last long.....Thanks for the Video!!
I always tried to go vegan but kept falling off the wagon because I never knew what to cook, how to cook it and it needed to be fast for my busy life. Yoyr channel has kept me vegan and made my new lifestyle fun delicious and easy thank you so much for being you and spreading the vegan love YOU SAVED MY LIFE!
Looks good! A few small suggestions for scampi heaven: use Miyoko’s butter, and add white wine and wait a minute before adding noodles. Also-a pasta spoon is necessary here!
The fake accents are fun! They are one of the reasons I enjoy your channel. Of course, the colorful hair, clear speaking, pleasant attitude and easy recipes are good reasons to watch too.
This was soooo good! Super delicious! I had to double the recipe for my family of four and it worked out plus even had some Parmesan cheese left over. Thanks so much for sharing your recipe.
The accents are what I love. It's like a Soutnern Korean lol. I don't need to eat no more pasta because I'm so fluffy already but I'm about to make this.
I made it 2/3 through the video before I had to stop and make ALL of it! I added vegan meatballs. Thanks for the inspiration, CLV!!! Delicious and simple.
Thanks so much!Just made this by picking out all the almonds from my huge mixed nuts blend from the holidays. I had already eaten all of the cashews out if it. Added some black pepper and basil and topped with cherry tom toes. Grilled some zuchinni with balsamic vinegrette on the side.
I do something similar to this, I fry onions (red are best!) with a small pinch of brown sugar and let the onions caramelize and become crispy, then I add butter, the spaghetti, and toss it in a load of nooch! Your parmesan recipe will amp it up so much!!! o.o
I have been searching for the perfect vegan parm for awhile and this is it!!! I made it alongside to your video and it turned out fabulous, thank you for sharing. 💞
Oh my goodness!!! I made this!!! It is totally amazing!!! Like I could not believe how buttery and cheesy it tasted!! I even used coconut oil instead of butter because I did not have any!! It was so yummy and satisfying!!! Great video ! Cause I had to make it girl!!!! Thank you, Dawn:-)
Okay I just tried this and it WAS DELICIOUS oh my goodness. I've done lots of "vegan" mac & cheese/alfredo recipes before and never really been satisfied....but this tastes like real parmesan and with the garlic it is frickin delicious.
I used to do buttered noodles with parm. I did the just cashew, nooch and salt combo with butter noodles and broccoli - yum! I also made zoodles for my grandma, sauteed in butter with some salt and pepper and garlic powder and added in parm and she loves it.
I just turned to living a lifestyle without meat and this is my first vegan dish I’ve made. I used ramen noodles instead of spaghetti (it’s all I had on hand LOL) and it was absolutely delightful! Thanks Rose! :)
I just tried out your recipe, but made of few tweaks of my own by using zucchini noodles and adding some vegan mozz and omg it was sooooo good 😭 thank you for sharing your lovely recipe! Absolutely loved it.
Holy Shhh! I watched this video last night. I said what the heck I’ll try that tomorrow since I had leftover cashews I didn’t know what to do with and oh my gotsh! It’s sooo yummy and way too easy to make! Thanks Rose!
The substitute "parmesan cheese" is delicious, I sprinkle it on everything. Here on the island raw cashews are 8.99/lb, so I make it with cheap raw sunflower seeds, $2.89/lb. Thank you for such wonderful recipes!!!
So, what do I make when it's time to make dinner for the family and I literally don't even want to think about cooking? THIS PASTA. I love it so much. Thank you for this recipe!
When you boil the ghetti, break it in half so it fits in the pan & reduces cooking time. I use a shallow pan too for boiling & it works every time! I love mooch on pasta, delicious. I’ll have to try the vegan parm, looks great. Great idea about frozen parsley. TFS!
Once I seen the thumbnail and title I already knew what you were making. This is my go to pasta. It is so so yummy. I actually never thought to grate up cashews and nutritional yeast. Gonna give that a try. I usually just sprinkle the yeast by itself.
That looks so yummy!! For my garlic toast I usually like rub a leftover clove of garlic over the toasted bread, or you can rub it on before you toast in and it taste just like garlic bread! I sometimes add a little olive oil or vegan butter and it’s amazing! I do this with my avocado toast too and it’s so rich and creamy and good! I have to try this recipe though it looks SOO good! Thanks girl!! 🤗💕
Hey girl, I made this recipe and oh gosh! It was SO good!! Of the 4 servings I made my husband ate 3!! And has asked me to make it for him for his lunches for the week. (He isn't vegan btw but has loved eveything I have made since going vegan) dish for the win girl!!
That looks so dank!!! I’ve made vegan Parmesan before but the way you combined it with the pasta looks like something I could eat forever. Once I get through my vegan cinco de mayo taco fixings, this is going in my belly. 😊
Hi dear Rose! My chef daughter Sylvia saw this video (because I thought it was amazing) and she said that if you add just a bit of the cooking water to the pasta in the pan....it would be creamy!!!!!
This is actually the vegan version of my ultimate hangover food when I was at uni (my italian flatmates taught me how to make it): "pasta al olio". Except the original is made with olive oil. so addictive!i have to try this.
I have been CRAVING spaghetti with butter and parm and had no idea what to do because I’m vegan now so thank you thank you for this video! Dinner is served!! ❤️❤️❤️❤️
I just made this and added mushroom. OMGosh....! Yum. I have always made 'cheese' with almonds. The cashew took it to another level of savory and rich. Thank you for the recipe and video! 😊😘🍽
I made this for dinner and impressed my entire family! We cant have nuts in the house due to allergies, so I used sunflower seeds instead of cashews and it turned out really well! Using sunflower seeds is also a lot cheaper haha
Omg I have been smashing this vegan parmesan for months now - same recipe so so simple. I put extra chilli in and use that super thin pasta. Could easily eat everyday for the rest of my life. Also - lovvvvve the accents. Especially the way you say "hoookay"
Greetings from Finland! I really feel you! Spring seems to be never-ending, even though I am living in Southern Finland which is actually at the same latitude as Canada!
I've been making a similar dish for years, actually a couple different ways and I love them both SO much, especially mixing the pasta with broccoli sauteed in garlic & vegan butter, or garlic spinach! The other involves blended tofu, etc. etc to make a fettuccini dish. Also, a favorite of mine inspired from a vegan French breakfast recipe for tomatoes from a cookbook I own, I changed up the recipe a bit and then added it to pasta. Recipe is loosely as follows: Try using sweet tomatoes (like grape or cherry), or any type of tomatoes sauteed in Earth Balnce with garlic, pressed through a garlic press (or olive oil), salt, pepper, and it's awesome over pasta! If it's cooked just right its FANTASTIC, cooked a bit wrong, it's great, so win-win. My tip is to get the butter kind of caramelized, or glazed, kind of cooked and frying in a frying pan before adding garlic, fry for a couple minutes until a bit sauteed and carmalized, then add halved cherry or grape tomatoes (or diced regular tomatoes putting in no juice until tomatoes start to fry if using regular ones, then add juice from tomatoes as needed, I squeeze out excess from all tomatoes if super juicy, and add as needed) to skillet. Then continue to "kind of fry it", you need tomatoes with a good balance of juice, too much it's watery (cook it down, but it can boil it to much and not keep the fried taste), too little, and it's dry (and you may need to add a very tiny amount of water or tomatoe juice), but, when you get it perfect, you'll know! Also, you can mix butter & oil, or just butter, or just oil I presume, in order to fit your diet or taste, but you CAN get too much of either. You want enough fat to keep the garlic and tomatoes sort of frying at first, before the tomatoes release their liquid, then it sort of boils to your desired thickness. Too much fat, and it's greasy...but still good, just no longer decent for your diet, imo. I use about a package of tomatoes (or two, they are much better with garden, cherry, or grape tomatoes, I only peel them if skins are tough, it will be smoother if you do, but it's healthier to leave them on, of course) to probably about 1-2 tbs (double if using extra tomatoes, and you can add a bit more "fried" butter or oil later on if needed) of butter to start, and 2-4 decent sized garlic cloves pushed through a garlic press, or minced small (about 3 per small container of tomatoes), salt and pepper to taste, and cooked pasta (I have used many types of grain spaghetti, but I'm sure veggie spaghetti would be divine too, I've never used it for this tomato recipe though) I prefer regular white spaghetti, or vegan whole wheat, less pasta if the tomatoes are dry, a bit more, if thinner. Everyone has their desired tastes, textures, and diets to consider, but I very highly recommend this, all these actually!! I'm sure it'd be awesome over rice, can't believe I've never tried that that I recall, cause I've eaten it A LOT, but it's been awhile that's why I don't remember closer to exact amounts I use for my perfect balance, as I also don't measure, but now I REALLY want some of all three/four dishes...!!! I'm definitely trying to make them with less oil, fat, or vegan butter lately, but, man it's tasty with the full amounts, so you do you! Take Care, Amanda Heath Take Care, Amanda Heath
I thought the same thing when that Ice storm hit us! I was getting sick of the cold lol. This looks delicious, I've gotta try making this soon. Your videos always make me smile :)
I’m like 5 mins into the video and I’ve already subscribed lol I just love your energy and personality it’s so fun and bubbly! (I have a habit of talking in random accents too so I just find hilarious when you do it) 🤣
Ok girl, for real I've had aglio y olio pasta many times before, and this is pretty much that, and I have never thought to make it vegan! I, too, had the cashew parm just chillin' on the counter, and WHILE watching this video, I decided to make this. UGGHHH, so tasty!! If you happen to have lemon juice (I add a lot of lemon juice, but that is just me), red pepper flakes, and some white wine chillin', add it to this, and it is just...stupid delish. I basically make it into a lemon, butter, garlic, parm-y dish, and it is absolutely a go-to dish! THANK YOU for reminding me that this dish existed, and that I can veganize it! YAAAAY!
Lol... that didn't look any easier!! Highly recommend this type: m.ikea.com/us/en/catalog/products/art/20152158/ The piece that flips out is a game changer for cleaning.
You just eat without shame. It’s freeing! Love your hair love your accents love your spontaneity. You have taught me so much. Thanks for bringing smoked tofu into my life!
Pls don't apologize for your wonderful accents! You are absolutely superb at what u do and not to mention gorgeous! You are the most refreshing thing I have seen in a LONG time!!!!!
once upon a time before i started eating vegan, i saw you cooking with sweet chili oil. OMGosh that stuff isi so good mixed with ranch dressing! i put a little of each to dip my chik'n patty sammich in, but when i combined them, WooHoo!
I ❤ the accents don't ever change they're what makes your quirky personality stand out. I'm new to your channel but all I needed was one video to subscribe. 😉
![Spaghetti an einer mediterranen Sauce |[Rezept] - Vegan](http://i.ytimg.com/vi/fg_bU5O9Kbg/mqdefault.jpg)
BAH I'M OBSESSED. watch this in 1.5x speed to make things interesting. Here's the recipe - wp.me/p7U7rQ-37o
Cheap Lazy Vegan Hi...you're very funny too which i like very much...Can i ask you what is your relationship status? 😅😁
LOLOL This was even more hilarious at 1.5x speed!! Perfect suggestion
Cheap Lazy Vegan I love you lol
Weed chopper
Long winter by geo-engineering-crap weather manipulation, they're spraying toxic aerosol smog day and night nonstop, pollute the air we breathe and created "global warming" manipulation to increase more tax. How cool those criminals...
Please do daily detox.
Thanks for the recipe 😘
For anyone who wants a sharp parmesan, after you make the parmesan mixture spread it our thinly on a baking pan and take vinegar in a spray bottle on the mist setting and mist it all over the parmesan. Wait for it to dry and put it in a container. Takes it to a whole new level!
What you're describing sounds more like a vegan version of pecorino, not parmesan.
Rose, I am watching this video again a year later and it still makes me smile! This is my first time commenting on one of your videos. I have to tell you that I feel like I may be one of your oldest fans - I'm 55 years old, ha ha! I started my vegan journey on May 25, 2018, and you were A HUGE help that first year especially!!! I can't remember the exact video, but you have one about ten things a new vegan goes through, or something like that, and I was literally bawling through it because you explained so many of my emotions to me and that made me feel so much better! I was feeling some depression and anger towards the world and my loved ones. Once I knew that was a normal stage, I was able to move through it.
I also have to say I think your logo is totally perfect for you! Even as I paused this video to comment, the freeze frame is you looking just like your logo, with lotsa pasta hanging out of your mouth, LOL!!! FYI, I love how you've organized all your videos so nicely. Anyway, THANK YOU FOR ALL YOU DO!!!
I must admit, I was a bit skeptic about parmesan as I never was a fan, but this nutty parmesan was OUT OF THIS WORLD! It was so delicious, and I'm definitely going to try this again! Thanks for this wonderfully simple recipe 🤩
garlic and nooch make everything taste a million times better so I already know this tastes amazing! some sun dried tomatoes would probably bring it to the next level too!
that would be so yummm!!
Yes and maybe some onions and peppers? Ummm hmmm
And mushrooms
You are humorous and amazing so are your simple tasty recipes thank you for this wonderful recipe
Sorry for whoever doesn't like the accents. But that's kinda Cheap Lazy Vegan's thing. She has done that in every video for a long time. I think it's funny and defines her a bit. She could get on here and just sound like a sweet little angel like every other vegan youtuber. But that would be boring. Keep up being you! You are awesome.
thank you so much!!!
It's just her thang, ya know guys?
I just did it with cashews, pine nuts and walnuts...the result was just UNBELIEVABLE
Omg that sounds so good
Pine nuts! Omg why didn't I think of that! Bet that would make it even more amazing 😃
This is like the Italian "Aglio e Olio" which is basically the same thing except instead of butter its olive oil. Its sooo delicious, I would eat it all the time even when I wasn't vegan
But why is it you always make vegan food sooo delicious! you literally have me cooking vegan the majority of the time now. =)
Thank you for taking the time to show these recipes and making things from scratch! This knowledge is great for new vegans!
Madison Mukbang Rose taught me how to cook. #noochislife
I have a pantry shelf full of pasta and noodles, for all occasions. One thing I always have on hand is Angel Hair pasta...it cooks so quickly and is great for those nights when I'm cooking "on the fly" with whatever looks good....and YAY for Nooch...and the Vegan Parm is so versatile (and can be eaten with a spoon, too).....Ooh, last week I made Broccoli with garlic lemon saucey stuff tossed with Angel Hair, and topped with some Vegan Parm......it didn't last long.....Thanks for the Video!!
Judith Loue angel hair pasta?.? Nooooooooo
Angel hair is no more difficult to prepare, than vermicelli rice noodles...it's all in the timing...sometimes i don't have rice noodles..
I honestly love the recipe so much, I’ve been rewatching it a million times in my 5 years of being vegan!
I watch your videos because of the accents! I’ve been craving “pasketti” lately! Perfect timing.
I've been eating vegetarian for about 3 weeks and honestly you've made my life so easier. Thank you!
I always tried to go vegan but kept falling off the wagon because I never knew what to cook, how to cook it and it needed to be fast for my busy life. Yoyr channel has kept me vegan and made my new lifestyle fun delicious and easy thank you so much for being you and spreading the vegan love YOU SAVED MY LIFE!
Girl! You are hilarious! Love love love your personality!
Looks good! A few small suggestions for scampi heaven: use Miyoko’s butter, and add white wine and wait a minute before adding noodles. Also-a pasta spoon is necessary here!
omg that sounds INCREDIBLE!!!
Ilove Potatoes Forever What's a pasta spoon?
Night Angel I think it’s the one that looks like a claw with a hole in the middle of it.
The fake accents are fun! They are one of the reasons I enjoy your channel. Of course, the colorful hair, clear speaking, pleasant attitude and easy recipes are good reasons to watch too.
thank you so much!!!
I love this hair color on you! Beautiful! Love your channel :)
This was soooo good! Super delicious! I had to double the recipe for my family of four and it worked out plus even had some Parmesan cheese left over. Thanks so much for sharing your recipe.
The accents are what I love. It's like a Soutnern Korean lol. I don't need to eat no more pasta because I'm so fluffy already but I'm about to make this.
OMG I cannot believe my luck!!! I just finished cooking my dinner and I get a notification from you! I LOVE eating my dinner with you!!!!💕
awww haha you too sweet!!!
I made it 2/3 through the video before I had to stop and make ALL of it! I added vegan meatballs. Thanks for the inspiration, CLV!!! Delicious and simple.
Thanks so much!Just made this by picking out all the almonds from my huge mixed nuts blend from the holidays. I had already eaten all of the cashews out if it.
Added some black pepper and basil and topped with cherry tom
toes. Grilled some zuchinni with balsamic vinegrette on the side.
omg im so hungry because of this video ! Must be even better with a side of salad omg
I do something similar to this, I fry onions (red are best!) with a small pinch of brown sugar and let the onions caramelize and become crispy, then I add butter, the spaghetti, and toss it in a load of nooch! Your parmesan recipe will amp it up so much!!! o.o
Ok, I tried this recipe today for diner and........ I WANNA SAY thank you because it was SO delicious and satisfying !!!
I have been searching for the perfect vegan parm for awhile and this is it!!! I made it alongside to your video and it turned out fabulous, thank you for sharing. 💞
My italian dad always made this as a side dish. We called it garlic and oil pasta 😋 glad to see it veganized!
Oh my goodness!!! I made this!!! It is totally amazing!!! Like I could not believe how buttery and cheesy it tasted!! I even used coconut oil instead of butter because I did not have any!! It was so yummy and satisfying!!! Great video ! Cause I had to make it girl!!!! Thank you, Dawn:-)
My favs thumbnail. Good spaghetti face.
That food is seriously comforting!
Okay I just tried this and it WAS DELICIOUS oh my goodness. I've done lots of "vegan" mac & cheese/alfredo recipes before and never really been satisfied....but this tastes like real parmesan and with the garlic it is frickin delicious.
Yes! I so needed this recipe, there’s a raw vegan restaurant that makes something like this for their parm but I had no idea how they did it. 😋💖
yaaassss! I hope you enjoy :)
Cheap Lazy Vegan I’m sure I will! ☺️💖💖💖
You are such a great teacher, you are so much fun, your accents kick ass. I wish you were my wake up alarm in the mornings!
I used to do buttered noodles with parm. I did the just cashew, nooch and salt combo with butter noodles and broccoli - yum!
I also made zoodles for my grandma, sauteed in butter with some salt and pepper and garlic powder and added in parm and she loves it.
I just made this and it’s AMAZING! A total game changer for my “I’m too lazy to cook properly” nights.
I’m watching this while eating vegan tacos and I’m just sitting here like “ now I want that”😂😂😂
I have to learn to cook vegan tacos and other meals.
I'm totally going to make this on one of my lazy days. love you, Rose.
I just turned to living a lifestyle without meat and this is my first vegan dish I’ve made. I used ramen noodles instead of spaghetti (it’s all I had on hand LOL) and it was absolutely delightful! Thanks Rose! :)
I just started watching your videos and I love them. You make your videos worth watching and hilarious.
Hi Rose. The easiest way i have found to mince garlic is to use a micro grater or just a fine grater.
I just tried out your recipe, but made of few tweaks of my own by using zucchini noodles and adding some vegan mozz and omg it was sooooo good 😭 thank you for sharing your lovely recipe! Absolutely loved it.
I added some lemon juice to this and it is amazing. I love lemon and garlic together on spaghetti.
I've made a really good parm with nooch, cashews, hemp hearts and salt. Yours looks amazing too!
Looks amazing! That garlic butter probably brought the goodness to a whole other level too. Looking forward to trying. Thank you!
Your sense of humor never fails to make me giggle & brighten up my day 💁♀️😁😄🌞😘
c0502 😘😘😘
My daughter loves buttery-parmesan spaghetti (me too of course) so looking forward to making this healthier version 😋🍽😊
I do this all the time! but i chop some garlic, basil, olive oil and nutricional yeast. omg, it's so good
I made this tonight and added diced button mushrooms. It was so delicious!
What?! How can anyone be bothered by the accents...its a part of your Rosiness....Rose'-ness😄🍷❤❤❤
Stephanie I know right I love them! I love everything about her ☺️
I actually unsubscribed because of that. SUPER annoying.
same
I love these videos! The recipe videos are the one I look forward to the most.
Well... I guess that's the first time I've ever seen someone boil pasta in a frying pan...
tasha b Julia Child did it all the time (at home). It's a life hack
takes less time for the water to boil
Rachael Ray does this too.
For a Canadian, you actually do a southern accent very well haha :b
Sincerely, a Texan 🤠
Holy Shhh! I watched this video last night. I said what the heck I’ll try that tomorrow since I had leftover cashews I didn’t know what to do with and oh my gotsh! It’s sooo yummy and way too easy to make! Thanks Rose!
The substitute "parmesan cheese" is delicious, I sprinkle it on everything. Here on the island raw cashews are 8.99/lb, so I make it with cheap raw sunflower seeds, $2.89/lb.
Thank you for such wonderful recipes!!!
So, what do I make when it's time to make dinner for the family and I literally don't even want to think about cooking? THIS PASTA. I love it so much. Thank you for this recipe!
When you boil the ghetti, break it in half so it fits in the pan & reduces cooking time. I use a shallow pan too for boiling & it works every time! I love mooch on pasta, delicious. I’ll have to try the vegan parm, looks great. Great idea about frozen parsley. TFS!
Once I seen the thumbnail and title I already knew what you were making. This is my go to pasta. It is so so yummy. I actually never thought to grate up cashews and nutritional yeast. Gonna give that a try. I usually just sprinkle the yeast by itself.
it's SOOO GOOD!!! I hope you like it :)
Can’t wait to try this! I adore “nuug “ and Earth Balance. I too made a cheezy sauce using cauliflower and nuug and garlic. I adore you Rose
That looks so yummy!! For my garlic toast I usually like rub a leftover clove of garlic over the toasted bread, or you can rub it on before you toast in and it taste just like garlic bread! I sometimes add a little olive oil or vegan butter and it’s amazing! I do this with my avocado toast too and it’s so rich and creamy and good! I have to try this recipe though it looks SOO good! Thanks girl!! 🤗💕
Never fails to make me hungry lol now I’m making this for dinner!
Hey girl, I made this recipe and oh gosh! It was SO good!! Of the 4 servings I made my husband ate 3!! And has asked me to make it for him for his lunches for the week. (He isn't vegan btw but has loved eveything I have made since going vegan) dish for the win girl!!
Looks so good. I would just definitely add veggies to that.
I’m obsessed with this recipe. I’ve eaten this more times I like to admit in the past week. I need to buy more spaghetti now.
Just made this for lunch and it was everything I had hoped it would be. So stinkin delicious.
That looks so dank!!! I’ve made vegan Parmesan before but the way you combined it with the pasta looks like something I could eat forever. Once I get through my vegan cinco de mayo taco fixings, this is going in my belly. 😊
It seems soooo good. First time a vegan meal seems really easy to me. Thanks 🤗
Hi dear Rose! My chef daughter Sylvia saw this video (because I thought it was amazing) and she said that if you add just a bit of the cooking water to the pasta in the pan....it would be creamy!!!!!
This is actually the vegan version of my ultimate hangover food when I was at uni (my italian flatmates taught me how to make it): "pasta al olio". Except the original is made with olive oil. so addictive!i have to try this.
I have been CRAVING spaghetti with butter and parm and had no idea what to do because I’m vegan now so thank you thank you for this video! Dinner is served!! ❤️❤️❤️❤️
👍 You are such a hoot. Love ya! (And I am definitely going to make this.)
Just made this for dinner! So delicious! Thank you for the recipe!
I just made this and added mushroom. OMGosh....! Yum. I have always made 'cheese' with almonds. The cashew took it to another level of savory and rich. Thank you for the recipe and video! 😊😘🍽
I made this for dinner and impressed my entire family! We cant have nuts in the house due to allergies, so I used sunflower seeds instead of cashews and it turned out really well! Using sunflower seeds is also a lot cheaper haha
Next time try adding a little more of the pasta water to the pan and it should help create a sauce!
wicked272182 or some more butter? That’s what I was thinking.
@@ayooitstatii7469 I would add some vegan cream cheese.
Or more olive oil
The accents are BRILLIANT!
It’s official. I love you. Thank you very much for your amazing content and sharing your funny and real af authentic self with us!!! ❤️🤗🙏🌈
thank you so much
Omg I have been smashing this vegan parmesan for months now - same recipe so so simple. I put extra chilli in and use that super thin pasta. Could easily eat everyday for the rest of my life. Also - lovvvvve the accents. Especially the way you say "hoookay"
I made a black bean lasagna with a cashew ricotta and it was delicious! Looking forward to trying these different combinations.
Greetings from Finland! I really feel you! Spring seems to be never-ending, even though I am living in Southern Finland which is actually at the same latitude as Canada!
I've been making a similar dish for years, actually a couple different ways and I love them both SO much, especially mixing the pasta with broccoli sauteed in garlic & vegan butter, or garlic spinach! The other involves blended tofu, etc. etc to make a fettuccini dish. Also, a favorite of mine inspired from a vegan French breakfast recipe for tomatoes from a cookbook I own, I changed up the recipe a bit and then added it to pasta. Recipe is loosely as follows: Try using sweet tomatoes (like grape or cherry), or any type of tomatoes sauteed in Earth Balnce with garlic, pressed through a garlic press (or olive oil), salt, pepper, and it's awesome over pasta! If it's cooked just right its FANTASTIC, cooked a bit wrong, it's great, so win-win. My tip is to get the butter kind of caramelized, or glazed, kind of cooked and frying in a frying pan before adding garlic, fry for a couple minutes until a bit sauteed and carmalized, then add halved cherry or grape tomatoes (or diced regular tomatoes putting in no juice until tomatoes start to fry if using regular ones, then add juice from tomatoes as needed, I squeeze out excess from all tomatoes if super juicy, and add as needed) to skillet. Then continue to "kind of fry it", you need tomatoes with a good balance of juice, too much it's watery (cook it down, but it can boil it to much and not keep the fried taste), too little, and it's dry (and you may need to add a very tiny amount of water or tomatoe juice), but, when you get it perfect, you'll know! Also, you can mix butter & oil, or just butter, or just oil I presume, in order to fit your diet or taste, but you CAN get too much of either. You want enough fat to keep the garlic and tomatoes sort of frying at first, before the tomatoes release their liquid, then it sort of boils to your desired thickness. Too much fat, and it's greasy...but still good, just no longer decent for your diet, imo. I use about a package of tomatoes (or two, they are much better with garden, cherry, or grape tomatoes, I only peel them if skins are tough, it will be smoother if you do, but it's healthier to leave them on, of course) to probably about 1-2 tbs (double if using extra tomatoes, and you can add a bit more "fried" butter or oil later on if needed) of butter to start, and 2-4 decent sized garlic cloves pushed through a garlic press, or minced small (about 3 per small container of tomatoes), salt and pepper to taste, and cooked pasta (I have used many types of grain spaghetti, but I'm sure veggie spaghetti would be divine too, I've never used it for this tomato recipe though) I prefer regular white spaghetti, or vegan whole wheat, less pasta if the tomatoes are dry, a bit more, if thinner. Everyone has their desired tastes, textures, and diets to consider, but I very highly recommend this, all these actually!! I'm sure it'd be awesome over rice, can't believe I've never tried that that I recall, cause I've eaten it A LOT, but it's been awhile that's why I don't remember closer to exact amounts I use for my perfect balance, as I also don't measure, but now I REALLY want some of all three/four dishes...!!! I'm definitely trying to make them with less oil, fat, or vegan butter lately, but, man it's tasty with the full amounts, so you do you!
Take Care,
Amanda Heath
Take Care,
Amanda Heath
This looks amazing! I can't wait to try it out and yes to all the garlic. I love garlic too!
I thought the same thing when that Ice storm hit us! I was getting sick of the cold lol.
This looks delicious, I've gotta try making this soon. Your videos always make me smile :)
I’m like 5 mins into the video and I’ve already subscribed lol I just love your energy and personality it’s so fun and bubbly! (I have a habit of talking in random accents too so I just find hilarious when you do it) 🤣
I used Nuch when i still was a meateater it binds sauces totally fine give nuty cheesy flavor to them and is easy to combine
Ok girl, for real I've had aglio y olio pasta many times before, and this is pretty much that, and I have never thought to make it vegan! I, too, had the cashew parm just chillin' on the counter, and WHILE watching this video, I decided to make this. UGGHHH, so tasty!! If you happen to have lemon juice (I add a lot of lemon juice, but that is just me), red pepper flakes, and some white wine chillin', add it to this, and it is just...stupid delish. I basically make it into a lemon, butter, garlic, parm-y dish, and it is absolutely a go-to dish! THANK YOU for reminding me that this dish existed, and that I can veganize it! YAAAAY!
A weed chopper?😂 You mean a grinder? Haha you’re so cute!❤️
HAHA
Lol... that didn't look any easier!! Highly recommend this type: m.ikea.com/us/en/catalog/products/art/20152158/
The piece that flips out is a game changer for cleaning.
@@kristenrogers7218 i like using a rasp for garlic, nutmeg, and lemon zest
You just eat without shame. It’s freeing! Love your hair love your accents love your spontaneity. You have taught me so much. Thanks for bringing smoked tofu into my life!
Pls don't apologize for your wonderful accents! You are absolutely superb at what u do and not to mention gorgeous! You are the most refreshing thing I have seen in a LONG time!!!!!
uuuuuhhh I need this in my life!!! I'm already addicted to vegetabe dumplings because of you and now this! Queen of lazy food!
once upon a time before i started eating vegan, i saw you cooking with sweet chili oil. OMGosh that stuff isi so good mixed with ranch dressing! i put a little of each to dip my chik'n patty sammich in, but when i combined them, WooHoo!
omggg vegan butter noodles are like literall the best thing ever!
You always put a smile on my face
Girl your hair is GOALS! This recipe looks bomb ♡
thank you so much!
I'm going to have this tonight. I only have walnuts, but I think that will work. Thanks, Rose!
I’m going to try to make it! Looks delicious! Thanks for sharing your recipe.
Ohh I'm going to try this with spaghetti squash!!
I ❤ the accents don't ever change they're what makes your quirky personality stand out. I'm new to your channel but all I needed was one video to subscribe. 😉
I LOVE YOUR CHANNEL! Also I live in Canada too! I feel your pain with winter! please keep your unique Vegan recipes and fun vids coming!