Vegetarian Sake Lees Cheese Cream Pasta

Vegetarian Sake Lees Cheese Cream Pasta

If you burn off the alcohol in sake lees, it takes on a cheesy taste.
I made this cheese cream-style pasta with sake lees for vegetarians.

Ingredients: 1 serving

A) Tofu
50 g
A) Sake lees
20-30 g
A) White miso
1 teaspoon
A) Almond powder
1 tablespoon
A) Lemon juice (bottled is ok)
1 teaspoon
A) Water or dashi (dashi gives a richer flavor)
100 ml
A) Salt
1/4 teaspoon
A) Japanese sake (optional)
1 tablespoon
B) Vegetables (asparagus, onion, mushrooms, etc.)
as desired
B) Garlic
1 clove, as desired
B) Olive Oil
as needed
B) Salt and pepper
as needed
Salt, pepper for flavoring
as needed


1. Mix the A) ingredients into a puree using a blender, mixer, food processor, etc.
2. Heat the B) olive oil and garlic in a frying pan on low heat. Once the garlic is fragrant, add the vegetables! Flavor with salt and pepper and cook. I like sauteing slowly over low heat, but cook as you like.
3. Once the vegetables have cooked through, add the A) puree. Once it has thickened, adjust the flavor with salt and pepper.
4. Toss in freshly boiled pasta and it's complete!
5. *Boil the pasta while making the "cream" sauce.

Story Behind this Recipe

I learned from a sake lees recipe listed on a Japanese sake brewery website, Terada Honke ( - Japanese only). Apparently, cooking off the alcohol in the sake lees gives it a cheese-like taste. So I tried making this.
I wanted to create a dish for vegetarians to enjoy a rich, cheese-like flavor.