🤍Mom’s Vegan Ash Reshteh (Iranian stew with herbs, beans, and noodles) topped with fried onions, fried mint, and my own homemade vegan “kashk”.
This popular stew is traditionally made with a sour dairy ingredient called “kashk”. I made a vegan interpretation of kashk using the recipe for a artichoke sage pasta sauce I had previously posted. It paired nicely with the stew!
My vegan “kashk” substitute was made by blending 1.5 cups drained marinated artichoke hearts, 2 garlic cloves, 10 fresh sage leaves, 1/2 cup water, 1/4 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper in a food processor until smooth.