LAY HO THERE ✌🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today - link in the description box 🥳 happy cooking!
I've been watching your videos occasionally for many months now. I enjoy your recipes and especially the asian/western fusion aspect. I think the cinematography has also improved. HOWEVER, what takes away from my overall enjoyment is your narrating. I think you're going for a sophisticated and professional tone, but to me it sounds over-exerted, monotone, and slightly awkward. Please consider hiring a speaking coach as a possible way to improve your videos. With love ❤❤
@@jonnygao8990 I think getting coaching or trying to improve every aspect of your profession is always a good thing. That said, different strokes for different strokes. There are so many other awesome vegan cooking channels on RUclips. Here are some of my favs: Edgy Veg (Candice Hutchings from Canada), Sauce Stache (Mark Thompson from the US), The Happy Pear (David and Stephen Flynn from Ireland), Pick Up Limes (Sadia Badiei from Canada & Netherlands), Make It Dairy Free (Andrew & Larisha Bernard from the US), and Gaz Oakley from Wales. There are lots more, but I think these might fit better with your personality; they're a bit more relaxed and dynamic. If you appreciate fantastic cinematography especially, check out any of those last 3 on my list! I absolutely love Will Yeung just as he is, but of course, everyone has their own style.
I am 34 years old, been vegan for over 7 years, and have only loved cooking since I found your channel a year ago. I look forward to every new recipe you release, and i look forward to making this dish.
I made this today for lunch and my mom and I really enoyed it. It was hard to stop eating it! It was so creamy and rich. The added spice with the chili oil was so unique. Thanks for sharing this delectable recipe.
Yeung’s recipes are unique in that with care and attention to detail the humblest of ingredients are are elevated to a divine dish. Mushroom lover here, so will try this soon. xx
Everyone must try this pasta even without the chilli oil. I used chili flakes and it turned out absolutely amazing. Can't thank you enough Yeung. I'm so enjoying cooking now . Thank you.
Im in love with how over-dramatic the intro is with that music. Im just braced for the most tragic, intense and riveting emotional rollercoaster i have ever been blessed with by a pasta....a MUSHROOM pasta - marvelous!
I'm American, raised in Italian Household, trained in a high volume Italian Country Club, with Chefs From CIA, Johnson and Wales and Cordon Bleu.........this Recipe is so simple and Original......it's the Pasta I've never made before and just so Right! Thanks for the Share......Wow!........just , Wow!
My daughter went the extra mile to get me your recipe book delivered to me here in South Africa. I love your recipes. You are an amazing cook. I have my chilli oil ready in the pantry. 🙏🏽🙏🏽
Hello, I tried to make this today also. It is amazing. I had no mushrooms or onions today though so I used navy beans,cayenne hot sauce, and chives and it really worked out (unfortunately really allergic to garlic so used garlic powder). I also used almond milk/cream. I believe I have found my new comfort food, thank you. This is the best pasta recipe ever, all the measurements helps really make pasta work out every time. I really enjoyed it, thank you. I'll be definitely trying it with mushrooms and onions once I get it. This recipe also can be doubled, used 1 pound of pasta.
@@lwilso9152 lol Haha I'm just allergic to fresh garlic. There are people allergic to garlic and onions too, so garlic and onion allergies work similar to and are more like a peanut allergy. That would not be related to one another, no need to worry.
Hi Wil, I have a (vegan) bone to pick with you. When I first made your wonderful chili oil, I shared it with my two daughters (both good cooks). Since then it has been "Mum have you made more - can I have some?". I did the mumsy duty and passed on fresh supplies - along with the recipe link. But it has passed into the realm of "Things which only taste right when mum makes them". Seems I have a job for life. So, thanks for that Will, really appreciate it!🤣 Doing this pasta dish tonight - but with a mix of almonds and cashews. Should be good! Thank you.
The creamy vegetarian/vegan mushroom pasta looks incredibly delicious, and your step-by-step instructions make it so user-friendly. Blending cashews for that creamy texture is genius, and the addition of chili oil brings such inviting flavors. Perfect for busy weeknights indeed! I can't wait to try making this savory dish.
I love the way you teach us how to cook ,the cleanliness ,the preparation ,the style , background music & your calming voice is irresistible to watch ,thank you for sharing ,greetings from Southern California
I appreciate these vegan recipes. I have stopped eating beef and pork and I love pasta. This looks delicious. I have to make the chili oil first and I definitely want to try this!
I can’t wait to try this! I am a big fan of cashew cream, and a HUGE fan of pasta. Thank you for making this video! It is such a great way to start a Sunday 😊
Watching your cooking videos is also like a spa.. calming and motivating.. I sometimes like to add red chilli padi.. just one.. it adds heat and flavor. I have tried few recipes of yours and they are so good. I plan to try all..
I've just come across your channel and loved this video - your voice is so calm and perfect for the voice-over. I'm really looking forward to trying cashew cream. Thanks for sharing!
I made this today. Made the chili oil a few weeks ago. This is fantastic! Definitely will make this again. Thank you so much for this great recipe. And for chili oil instructions. Being Italian, I doubled the pasta and used pecorino romano. Yum!
This recipe is just perfect comfort food, love that your recipes have no unnecessary and extra ingredients, so every ingredient has a special place! Making this soon 🍝
I don't even bother watching this man's cooking before I give it a thumbs up. Here's another one for your as-always flawless and under-rated videos and dishes. Inspiring work.
It’s been a while since I’ve watched one of your recipes…this one looks amazing. Also, the addition of the soft music is great! Looking forward to making for my family 😊
Just tried your recipe in combination with the chili oil. Absolutely loved it, this was a whole new taste for me - thanks so much for sharing. Greetings from Germany 🌞
The reason for the extra cashew milk is obvious as soon as you have tasted this dish - you will definitely want to make the same dish the next day! That's at least what happened to me right now🤩 Deliciously tasty!👌👍😋
@@rhondamoore4466 sorry for late reply, didn't see your comment before now. I didn't use more than recommended, but it doesn't actually matter at all if you want to use some more liquid than recommended - it still turns out delicious 🤩
Gracias por tus recetas, me encanta las combinaciones asiáticas, tus videos son de los mejores que he visto en los últimos 2 años, llevo 20 años de no comer carnes y los últimos 7 años vegano artesanal, felicidades!
Speaking of, if you have a nut allergy, you can use half hemp hearts or sunflower seeds and half oat flour blended well and cooked briefly to replace the nuts.
as if thinking of substitutions based on what you have available were difficult? I basically never follow recipes exactly because doing so would require me to go grocery shopping with a specific recipe in mind. Instead I just buy things I want to eat, find recipes using them, and any ingredients I'm missing I'll try to sub or leave out. Like here, I didn't have fresh mushrooms so I used canned champignons, I couldn't be arsed to make cashew cream so I used cashew butter that I have in a jar (nut butters store practically forever) and water, I didn't have fusilli so I used another type of pasta, I don't buy wine so I used alcohol free beer, I didn't have cheese or fresh herbs so I left those out. Still made for a tasty meal. Edit: Also didn't have chili oil so used some other spices instead, in this case curcuma (turmeric) and allspice.
@@fdagpigj Ditto here. With a few exceptions I see most recipes as inspiration. I rarely make a recipe as written and also have a very limited budget, so all the pricey ingredients either get subbed for something else in the same or similar category, or I make something else entirely, depending.
Love love your deep voice. It is inviting, soothing and calming to the ears. Congrats to your new kitchen and keep on cooking your delicious looking meals
Perfect timing for me! I have some tomato paste, a red onion, and leftover white wine that need to be used up. I'll have to figure out a different vegetable though as my husband detests mushrooms. I'll make it for myself some night when he's working and put in ALL THE MUSHROOMS! Yum, yum, yum!
We didn't have all the ingredients so made a slightly dulled down version of this tonight and it was lovely! Very comforting like you said. I'm so full I've saved the rest for lunch tomorrow...yummy! This is definitely my go-to channel for new recipes. Thank you.
What about using almond milk that you buy in a carton? The refrigerated kind. Wouldn’t that work the same, or is there something different about cashews and making it yourself?
The overall aesthetics of your videos are amazing. There is a certain quietness but at the same time filled with passion. Visual and sound is perfect and of course beautifully cooked food too❤
This looks delicious! I like the way you present the recipe - step by step - with explanations - but without any extra chat or theatrics. Very refreshing!
I just made this dish tonight for dinner. It was absolutely delicious and so easy to make. Thank you! I look forward to making this for our vegan friends when they next visit.
Definitely gonna try this out, really interested in the cashew milk flavour. Always getting something new added to my repertoire every video I watch from you 👍🏻
the cashew cream is a great alternative to the heavy cream most creamy pastas use! stays fresh for longer and also healthier fats and higher protein, can't wait to try this one out!
I made this for my vegan children tonight. It is so delicious. Thank you chef. I have been watching your videos everyday and it is so relaxing. I love all your recipes
This is really good! I’m not able to eat spicy foods, so I stick to using either dried Kashmiri, guajillo, Aleppo peppers or gochugaru. It may not be as spicy as others may like, but at least I get the lovely taste of chilies. I also found using fresh mushrooms in combination with rehydrated shiitakes increases their umami and adds texture and interest. But yeah, on a weeknight when everyone is hungry and tired, I’m not soaking mushrooms or making my own nut milk. Button mushrooms do have a nice flavor when sautéed with garlic and olive oil, but I’ll use whatever I have on hand. Thanks Wil for another great recipe.
I have great appreciation for you telling people all they need to do is just brush off the dirt from the mushrooms. People overwork their mushrooms so hard most of the time when cleaning them.
I will have to make this! 👏👏 thank you for the recipe. Your channel is still one of my favourite food channels ⚡️. I also really like the music in this video. 8:22
Another fantastic recipe that looks so easy and delicious. Every time you bring out your special smoky chili oil I get such a huge craving for it. Ever thought about commercializing it? I know it's easy to make, but I know I'd keep a readily available bottle in my pantry all of the time if I could buy it.
I just made this tonight. It was absolutely phenomenal! The only change I made was adding diced fennel with the red onion. I’m not vegan or vegetarian either and I would make this for my most carnivorous friends
I didn't cook down my onions long enough, added too much wine, didn't have enough mushrooms and all I had on hand for "cream" was blue cheese dressing.... It came out amazing. I can't wait to try it again with the proper ingredients, proportions and more patience!! I'm starting to transition into vegetarianism and I am SO EXCITED to learn from your channel.
Thankyou so much for another inspirational vegan recipe that I will be making its truly a journey of self nurture when you love to cook and try new recipes. ❤️
Hi Wil. I just wanted to say THANK YOU SO MUCH for sharing your wonderful recipes to all of us. They're such an inspiration and the ones I tried already are delicious. So thanks from my ❤️
Yup that was good! Didn’t have white wine so I ended up using some year old saké and it worked! I did add some chopped steamed kale too. This was delicious! 😜 🌱
That dish looks simply delicious! 😋 I loved the moment, when the cashew cream cascades into the sauce of the pan. The white and red-orange color 😊 I will try the recipe!
Been enjoying your videos for sometime now, and for the first time this is something I already cook! Much as I love chilli oil, I like to use truffle oil....makes it a bit more 'earthy'. Still, thank you so much for the inspiration. Best Wishes from the UK.
I have been cooking this pasta dish for the past 4 years since going Vegan, but Wil, you have taken this to the very next level with the tomato paste, chilli oil and white wine. And now…I can’t wait to cook this for dinner with those 3 ingredients added.
Made this last night for dinner. I didn't have white wine, but the dish was delicious. I loved the cashew cream and the little bit of heat the chili oil added to the dish. I will be making your chili oil recipe soon. This will be my "goto" pasta dish from now on. Thanks for sharing.
I love how you explain why you should do something or not do something! It takes all the guesswork out. I am not a vegan, however, this sounds delicious. Ummm!
Looks absolutely delicious.. Will definitely make it. Love how agile you are chopping the veggies! And the chlili oil with the cashew sauce, heavenly... wow
So much respect for your teachings and sharing with others how to make beautiful vegan dishes 💖 no animals have to suffer and be put through hell for us to eat beautiful healthy meals. Thankyou for your integrity 🙏 I’m so happy to have come across your videos 🌱
@@YEUNGMANCOOKING Made it last week and am making it again right now! So simple, so easy to make, and so delicious! This is my go to comfort meal of the moment. Will likely be making all summer
I'm not vegan (still love your channel tho), but the cashew cream trick looks so easy and interesting!!! You keep making food I want to cook and eat! 😀
I just wanted to let you know that I happened upon this specific video, and since then I've watched all your content. Thank you so much for everything. Also your voice is incredible. You're like Bob Ross with food
I made this tonight. First recipe I’ve made from your channel, as I had just found your channel yesterday. My wife and I are comatose. Your directions/instructions are so simple and to the point. Absolutely nailed the dish without any hiccups. Even add a few sundried tomatoes at the end. Killer. I picked up one of the cookbooks for her as a late Christmas gift. We will definitely be trying more recipes on your page. Thank you, @YUENGMANCOOKING ! I did however find it odd that we only use half the cashew cream 🧐
LAY HO THERE ✌🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today - link in the description box 🥳 happy cooking!
Wow that looks amazingly delicious ❤❤❤😋😋😋
You're such an awesome inspiration to so many people. I love and always enjoy the video content. ❤❤
😊😊😊😊
I've been watching your videos occasionally for many months now. I enjoy your recipes and especially the asian/western fusion aspect. I think the cinematography has also improved.
HOWEVER, what takes away from my overall enjoyment is your narrating. I think you're going for a sophisticated and professional tone, but to me it sounds over-exerted, monotone, and slightly awkward. Please consider hiring a speaking coach as a possible way to improve your videos. With love ❤❤
@@jonnygao8990 I think getting coaching or trying to improve every aspect of your profession is always a good thing. That said, different strokes for different strokes.
There are so many other awesome vegan cooking channels on RUclips. Here are some of my favs: Edgy Veg (Candice Hutchings from Canada), Sauce Stache (Mark Thompson from the US), The Happy Pear (David and Stephen Flynn from Ireland), Pick Up Limes (Sadia Badiei from Canada & Netherlands), Make It Dairy Free (Andrew & Larisha Bernard from the US), and Gaz Oakley from Wales. There are lots more, but I think these might fit better with your personality; they're a bit more relaxed and dynamic. If you appreciate fantastic cinematography especially, check out any of those last 3 on my list!
I absolutely love Will Yeung just as he is, but of course, everyone has their own style.
This is one of the best cooking channels among the millions available
Wow! That is beyond kind of you ☺️
I am 34 years old, been vegan for over 7 years, and have only loved cooking since I found your channel a year ago. I look forward to every new recipe you release, and i look forward to making this dish.
Oh wow! I am delighted to be cooking together and glad to hear you are enjoying 🙌🏻👨🏻🍳
@@YEUNGMANCOOKINGI am not a vegan nor vegetarian but i find your recipes and videos very appetising!
Amen brother I feel the same way. Great recipes. Great videos. Great voice. So soothing. ❤❤❤❤
Yea, I’m vegan for 9 years and always cook yet since I found his channel very inspiring!!
nobody cares that you are a vegan
Watching your videos is like a ‘visual poem’ to my eyes. Thanks for sharing your recipes and passion with us 😊
My pleasure. Keep well ☺️
Bravo, well said. That is exactly what I like so much about Wil's videos
Yummy yum yum
Super ❤❤
I made this today for lunch and my mom and I really enoyed it. It was hard to stop eating it! It was so creamy and rich. The added spice with the chili oil was so unique. Thanks for sharing this delectable recipe.
My pleasure and so glad to hear you both enjoyed 🙌🏻🥳
Appreciate your awareness that not everyone has high end appliances or exactly what your recipe calls for. Really enjoy your recipes, thanks!
Yeung’s recipes are unique in that with care and attention to detail the humblest of ingredients are are elevated to a divine dish. Mushroom lover here, so will try this soon. xx
🤗
Everyone must try this pasta even without the chilli oil. I used chili flakes and it turned out absolutely amazing. Can't thank you enough Yeung. I'm so enjoying cooking now . Thank you.
So great to hear 🙌🏻👨🏻🍳
This looks incredible!!
Yeah I didn’t have homemade chili oil, but I had some store bought garlic chili oil. That worked too! I only needed a small amount too. So good!
Isn’t it awesome!
I would leave the chili oil out and just sprinkle a few red pepper flakes too
Im in love with how over-dramatic the intro is with that music.
Im just braced for the most tragic, intense and riveting emotional rollercoaster i have ever been blessed with by a pasta....a MUSHROOM pasta - marvelous!
This video is such a sensory delight, the music, the chopping sound and he has a lovely voice.
I'm American, raised in Italian Household, trained in a high volume Italian Country Club, with Chefs From CIA, Johnson and Wales and Cordon Bleu.........this Recipe is so simple and Original......it's the Pasta I've never made before and just so Right! Thanks for the Share......Wow!........just , Wow!
Oh wow! So amazing to hear you are enjoying 🙌🏻👨🏻🍳
@@YEUNGMANCOOKING I bow to you Chef!
My daughter went the extra mile to get me your recipe book delivered to me here in South Africa. I love your recipes. You are an amazing cook. I have my chilli oil ready in the pantry. 🙏🏽🙏🏽
Oh wow! What a treat and so kind of her 👨🏻🍳🙌🏻
Hello, I tried to make this today also. It is amazing. I had no mushrooms or onions today though so I used navy beans,cayenne hot sauce, and chives and it really worked out (unfortunately really allergic to garlic so used garlic powder). I also used almond milk/cream. I believe I have found my new comfort food, thank you. This is the best pasta recipe ever, all the measurements helps really make pasta work out every time. I really enjoyed it, thank you. I'll be definitely trying it with mushrooms and onions once I get it. This recipe also can be doubled, used 1 pound of pasta.
Note to self: garlic powder will not work against real life vampires
@@lwilso9152 lol Haha I'm just allergic to fresh garlic. There are people allergic to garlic and onions too, so garlic and onion allergies work similar to and are more like a peanut allergy. That would not be related to one another, no need to worry.
Hi Wil, I have a (vegan) bone to pick with you.
When I first made your wonderful chili oil, I shared it with my two daughters (both good cooks). Since then it has been "Mum have you made more - can I have some?". I did the mumsy duty and passed on fresh supplies - along with the recipe link. But it has passed into the realm of "Things which only taste right when mum makes them".
Seems I have a job for life. So, thanks for that Will, really appreciate it!🤣
Doing this pasta dish tonight - but with a mix of almonds and cashews. Should be good!
Thank you.
Oppps 😱🤭🙃
...can you make ME some....{no reply expected/needed} 😊
Haha we all do this with our mums ❤
Looks delicious. I love how you give directions for the recipe - you get right to the point instead of chatting so much like many others do.
The creamy vegetarian/vegan mushroom pasta looks incredibly delicious, and your step-by-step instructions make it so user-friendly. Blending cashews for that creamy texture is genius, and the addition of chili oil brings such inviting flavors. Perfect for busy weeknights indeed! I can't wait to try making this savory dish.
Tried this for supper tonight.
A big hit with my partner and I.
This will be one of my go-to recipes.
Delicious
Wooo! So great to hear 🙌🏻😎
I love the way you teach us how to cook ,the cleanliness ,the preparation ,the style , background music & your calming voice is irresistible to watch ,thank you for sharing ,greetings from Southern California
I appreciate these vegan recipes. I have stopped eating beef and pork and I love pasta. This looks delicious. I have to make the chili oil first and I definitely want to try this!
🙌🏻🙌🏻🙌🏻
watching your videos is like ASMR cooking. Your voice and the music blend so well together.
Wow, that’s a kind compliment 🙌🏻☺️
I can’t wait to try this! I am a big fan of cashew cream, and a HUGE fan of pasta. Thank you for making this video! It is such a great way to start a Sunday 😊
They really are a great combo 🙌🏻🍝 Happy cooking and enjoy!
Watching your cooking videos is also like a spa.. calming and motivating.. I sometimes like to add red chilli padi.. just one.. it adds heat and flavor. I have tried few recipes of yours and they are so good. I plan to try all..
A feast for the senses. Every single detail is so well thought out. What you do is so inspiring, Will. You are a legend among men.
You are too kind ☺️
I've just come across your channel and loved this video - your voice is so calm and perfect for the voice-over. I'm really looking forward to trying cashew cream. Thanks for sharing!
My pleasure ☺️ Happy cooking
Another great recipe! I've tried 3 so far and my family loves these recipes! Even my kids! Easy, affordable and delicious.
Best cooking channel!!!
🥳🥳🥳
I made this today. Made the chili oil a few weeks ago. This is fantastic! Definitely will make this again. Thank you so much for this great recipe. And for chili oil instructions. Being Italian, I doubled the pasta and used pecorino romano. Yum!
What a great idea to use cashew cream to give the creaminess to the dish!
It's so good! 👌🏻
This recipe is just perfect comfort food, love that your recipes have no unnecessary and extra ingredients, so every ingredient has a special place! Making this soon 🍝
I don't even bother watching this man's cooking before I give it a thumbs up. Here's another one for your as-always flawless and under-rated videos and dishes. Inspiring work.
🤗
It’s been a while since I’ve watched one of your recipes…this one looks amazing. Also, the addition of the soft music is great! Looking forward to making for my family 😊
Welcome back and happy cooking 🙌🏻😎
Just tried your recipe in combination with the chili oil. Absolutely loved it, this was a whole new taste for me - thanks so much for sharing.
Greetings from Germany 🌞
Glad you liked it 🙌🏻👨🏻🍳
Everytime I watch your presentation I get excited as I cook for my church
Thank you for sharing your talent and technique.
The reason for the extra cashew milk is obvious as soon as you have tasted this dish - you will definitely want to make the same dish the next day! That's at least what happened to me right now🤩 Deliciously tasty!👌👍😋
I like your style 😎
I made this tonight, it was dry. He put it half the cashew milk but it looks like he put it all in. Did you use 2cups?
@@rhondamoore4466 sorry for late reply, didn't see your comment before now. I didn't use more than recommended, but it doesn't actually matter at all if you want to use some more liquid than recommended - it still turns out delicious 🤩
I don't like wine wot else could I use instead ??
Gracias por tus recetas, me encanta las combinaciones asiáticas, tus videos son de los mejores que he visto en los últimos 2 años, llevo 20 años de no comer carnes y los últimos 7 años vegano artesanal, felicidades!
Love how you always recommend alternative ingredients!
Speaking of, if you have a nut allergy, you can use half hemp hearts or sunflower seeds and half oat flour blended well and cooked briefly to replace the nuts.
@@CharGC123 This was my question. My husband has a nut allergy. Thank you!
as if thinking of substitutions based on what you have available were difficult? I basically never follow recipes exactly because doing so would require me to go grocery shopping with a specific recipe in mind. Instead I just buy things I want to eat, find recipes using them, and any ingredients I'm missing I'll try to sub or leave out. Like here, I didn't have fresh mushrooms so I used canned champignons, I couldn't be arsed to make cashew cream so I used cashew butter that I have in a jar (nut butters store practically forever) and water, I didn't have fusilli so I used another type of pasta, I don't buy wine so I used alcohol free beer, I didn't have cheese or fresh herbs so I left those out. Still made for a tasty meal.
Edit: Also didn't have chili oil so used some other spices instead, in this case curcuma (turmeric) and allspice.
@@fdagpigj Ditto here. With a few exceptions I see most recipes as inspiration. I rarely make a recipe as written and also have a very limited budget, so all the pricey ingredients either get subbed for something else in the same or similar category, or I make something else entirely, depending.
Love love your deep voice. It is inviting, soothing and calming to the ears. Congrats to your new kitchen and keep on cooking your delicious looking meals
🥳🥳🥳
Made this mushroom pasta yesterday, really simple and tasty. Chilli oil is a must.
Awesome 🙌🏻😎
love the minimalist commentary, great edititng, too! happy I found ur channel!
Welcome and happy cooking 🙌🏻😎
Perfect timing for me! I have some tomato paste, a red onion, and leftover white wine that need to be used up. I'll have to figure out a different vegetable though as my husband detests mushrooms. I'll make it for myself some night when he's working and put in ALL THE MUSHROOMS! Yum, yum, yum!
I think it would be so good with zucchini 😋
We didn't have all the ingredients so made a slightly dulled down version of this tonight and it was lovely! Very comforting like you said. I'm so full I've saved the rest for lunch tomorrow...yummy! This is definitely my go-to channel for new recipes. Thank you.
You have no idea how much you've inspired my cooking! Cashew milk has been a game changer for me all thanks to you :)
🥳🥳🥳
What about using almond milk that you buy in a carton? The refrigerated kind. Wouldn’t that work the same, or is there something different about cashews and making it yourself?
The overall aesthetics of your videos are amazing. There is a certain quietness but at the same time filled with passion. Visual and sound is perfect and of course beautifully cooked food too❤
Wow! Very kind of you and glad to be cooking together ☺️🙌🏻
I already had all the ingredients so I added this to my dinner tonight! Looks and taste great!! Thanks for this!
Wooo! 🥳
This looks delicious! I like the way you present the recipe - step by step - with explanations - but without any extra chat or theatrics. Very refreshing!
Glad you liked it! 🙌🏻👨🏻🍳
Yummmm and creamy. Throw on some broccoli on the side and good to go!!! Thanks for this easy one!
I like your style 😎🥦❤️
I just made this dish tonight for dinner. It was absolutely delicious and so easy to make. Thank you! I look forward to making this for our vegan friends when they next visit.
My pleasure 🙌🏻🥳
I just made your recipe and it turned out diviiiine!!! Thank you so much for sharing! Happy everything!
So glad to hear 🙌🏻 Keep well
This looks amazing. I love that you can just tell you enjoy cooking and making these videos.
🤗
I Love the gentle part of cutting up our food that you portray. Thank you!
Definitely gonna try this out, really interested in the cashew milk flavour. Always getting something new added to my repertoire every video I watch from you 👍🏻
the cashew cream is a great alternative to the heavy cream most creamy pastas use! stays fresh for longer and also healthier fats and higher protein, can't wait to try this one out!
Happy cooking 🙌🏻👨🏻🍳
❤your recipes are to die for. Simple yet yummy. No fancy ingredients. Delish❤❤❤❤
I made this for my vegan children tonight. It is so delicious. Thank you chef. I have been watching your videos everyday and it is so relaxing. I love all your recipes
So glad to hear 🙌🏻 Happy cooking and keep well
This is really good! I’m not able to eat spicy foods, so I stick to using either dried Kashmiri, guajillo, Aleppo peppers or gochugaru. It may not be as spicy as others may like, but at least I get the lovely taste of chilies.
I also found using fresh mushrooms in combination with rehydrated shiitakes increases their umami and adds texture and interest. But yeah, on a weeknight when everyone is hungry and tired, I’m not soaking mushrooms or making my own nut milk. Button mushrooms do have a nice flavor when sautéed with garlic and olive oil, but I’ll use whatever I have on hand.
Thanks Wil for another great recipe.
I have great appreciation for you telling people all they need to do is just brush off the dirt from the mushrooms. People overwork their mushrooms so hard most of the time when cleaning them.
Just made this for dinner and it turned out delicious!
Wooo! 🙌🏻👨🏻🍳🥳
You have obviously made this video in easy to follow steps, so there is no confusion about how to make the dish the way it should be. Great job!
Glad you enjoyed 🙌🏻
I will have to make this! 👏👏 thank you for the recipe. Your channel is still one of my favourite food channels ⚡️. I also really like the music in this video. 8:22
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I feel so relaxed when I’m listening to you❤ your voice is good for meditation 😊
Lovely recipe, simple yet delicious and adaptable.❤
Well said 🙌🏻👨🏻🍳
That look delicious! Next on my list to try. Thank you!
Another fantastic recipe that looks so easy and delicious. Every time you bring out your special smoky chili oil I get such a huge craving for it. Ever thought about commercializing it? I know it's easy to make, but I know I'd keep a readily available bottle in my pantry all of the time if I could buy it.
I’ve been vegan for 4years now. These videos are really some of the best. Calm. Easy to follow. And tasty!
Glad you like them and happy to be cooking together 🙌🏻
I just made this tonight. It was absolutely phenomenal! The only change I made was adding diced fennel with the red onion. I’m not vegan or vegetarian either and I would make this for my most carnivorous friends
Sounds like a great addition 🙌🏻
Yeung Man 🙏 to your elegance of language /synthesis/ cooking / interchange !
I didn't cook down my onions long enough, added too much wine, didn't have enough mushrooms and all I had on hand for "cream" was blue cheese dressing....
It came out amazing.
I can't wait to try it again with the proper ingredients, proportions and more patience!!
I'm starting to transition into vegetarianism and I am SO EXCITED to learn from your channel.
Lol, you created a whole new recipe...
Blue cheese. I'm here for it !❤
You might have used a nut butter, like cashew butter or peanut butter, and thinned it with water. Maybe try that if you don’t have cashews.
Chef Yeung Man, I MADE THIS AND LOVED IT SO MUCH. I forgot it was your recipe until the video popped into my feed. Thanks for the recipe.
Glad you liked it! 🙌🏻
This plant-based creamy mushroom pasta looks absolutely delicious!😀😋
Absolutely 🙌🏻😎🍝
Thankyou so much for another inspirational vegan recipe that I will be making its truly a journey of self nurture when you love to cook and try new recipes. ❤️
Hi Wil. I just wanted to say THANK YOU SO MUCH for sharing your wonderful recipes to all of us. They're such an inspiration and the ones I tried already are delicious. So thanks from my ❤️
Glad you like them and happy to be cooking together! 🙌🏻👨🏻🍳
I have tried so many of your recipes and they have all been amazing!!!!!
Glad you like them and happy to be cooking together 🙌🏻🥳
Im from Delhi and vegan. But it was difficult for me to find vegan recipes for people who want affordable and easily available products. So thank u❤
My pleasure 😊 Happy cooking
Thank you so much for this video! I just made it with coconut milk and it is out of this world!😊
🥳🥳🥳
Yum! I can’t wait to make this one…thanks so much for yet another great recipe 🙏
Happy cooking and enjoy 🙌🏻😎
@@YEUNGMANCOOKING so I made this pasta for dinner tonight…was super easy and OH SO delicious! Thanks so much for a great recipe ☺
Your recipes always something to look forward to nice and easy
Glad you like them! 🙌🏻👨🏻🍳 Happy cooking
Yup that was good! Didn’t have white wine so I ended up using some year old saké and it worked! I did add some chopped steamed kale too. This was delicious! 😜 🌱
Why ruin a good dish with kale! 😂
Your voice is so soothing. Love your recipes.
this looks great. I never tried cashew milk but willing to try!
Happy cooking and enjoy! 🙌🏻👨🏻🍳
thanks for the creative daring usage of chili oil. i just used it for my daniel fast pasta. it was great. God bless
All my favourite things in one dish. Pasta, creamy , mushrooms, chillies and cheese 😍😍😍 xx
😎🍝🙌🏻
This was delicious..round of applause 👏🏾 👏🏾👏🏾..it was simple didnt take long to make..trust me u wanna eat this slowly & savor it!
😁🍝🙌🏻
I always get Will Young’s songs stuck in my head after watching your videos 😂
I don’t really enjoy pasta anymore but this looks great. I’ll try it!
🤭🎶 ooops!
I feel like it could work well with pearl barley or as a risotto.
That dish looks simply delicious! 😋 I loved the moment, when the cashew cream cascades into the sauce of the pan. The white and red-orange color 😊 I will try the recipe!
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I can almost taste it from here and I am trying this ASAP! Looks absolutely delicious. 🤤
Happy cooking and enjoy 🙌🏻🥳
Been enjoying your videos for sometime now, and for the first time this is something I already cook! Much as I love chilli oil, I like to use truffle oil....makes it a bit more 'earthy'. Still, thank you so much for the inspiration.
Best Wishes from the UK.
I have been cooking this pasta dish for the past 4 years since going Vegan, but Wil, you have taken this to the very next level with the tomato paste, chilli oil and white wine. And now…I can’t wait to cook this for dinner with those 3 ingredients added.
Excited for you to give it a go 🙌🏻
Made this last night for dinner. I didn't have white wine, but the dish was delicious. I loved the cashew cream and the little bit of heat the chili oil added to the dish. I will be making your chili oil recipe soon. This will be my "goto" pasta dish from now on. Thanks for sharing.
Wooo! 😎 So glad to hear
And I was just given King mushrooms. Yay.
Such a great variety of mushroom 🙌🏻
Oh wow. Yes. ☺️
I love how you explain why you should do something or not do something! It takes all the guesswork out. I am not a vegan, however, this sounds delicious. Ummm!
Looks absolutely delicious.. Will definitely make it. Love how agile you are chopping the veggies! And the chlili oil with the cashew sauce, heavenly... wow
It is so unbelievably satisfying to watch your knife skills!! 🤩Thanks so much for all your work!
Happy to share! Keep well 🙌🏻👨🏻🍳
So much respect for your teachings and sharing with others how to make beautiful vegan dishes 💖 no animals have to suffer and be put through hell for us to eat beautiful healthy meals. Thankyou for your integrity 🙏 I’m so happy to have come across your videos 🌱
Just ordered the ingredients to make this scrumptious looking pasta, thank you!
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@@YEUNGMANCOOKING Made it last week and am making it again right now! So simple, so easy to make, and so delicious! This is my go to comfort meal of the moment. Will likely be making all summer
So glad to hear 🙌🏻
I'm not vegan (still love your channel tho), but the cashew cream trick looks so easy and interesting!!!
You keep making food I want to cook and eat! 😀
I just wanted to let you know that I happened upon this specific video, and since then I've watched all your content. Thank you so much for everything. Also your voice is incredible. You're like Bob Ross with food
Oh wow! What a pleasure to cook together 🙌🏻☺️
Thank you for yr perfection: good recipes, photos, nice cut. Thank you for your presence. Pls continue in your passion.
Glad to hear you are enjoying and happy to share 🙌🏻
We just cooked this and it is absolutely delicious. Thanks for the recipe!
Wooo! 🙌🏻🥳 So great to hear
I made this tonight. First recipe I’ve made from your channel, as I had just found your channel yesterday. My wife and I are comatose. Your directions/instructions are so simple and to the point. Absolutely nailed the dish without any hiccups. Even add a few sundried tomatoes at the end. Killer. I picked up one of the cookbooks for her as a late Christmas gift. We will definitely be trying more recipes on your page. Thank you, @YUENGMANCOOKING !
I did however find it odd that we only use half the cashew cream 🧐
I made this today and added just a little lemon juice to it at the end because I'm a fiend for a little sourness. It was delicious.
Yummm 👌🏻
Your Videos are really Relaxing As well with the music and the filming