My weekly veg box was the inspiration behind this vegan creamy celeriac noodles with mushroom & kale recipe. This is a comforting meal, ideal for seasonal British Autumn and Winter produce. The sauce is similar to celeriac remoulade.
Absolutely delicious topped with parsley, walnuts and nutritional yeast for an extra cheesy taste.
Celeriac noodles make a tasty gluten-free and low-carb alternative to conventional pasta.
Don’t forget to get a head start for the cashew sauce by soaking the nuts at least 4 hours in advance. Other than that, this recipe is really straightforward and quick to make.
Disclosure: This recipe contains affiliate links.