Creamy Vegan Pasta

Why You’ll Love This Recipe

Creamy Vegan Pasta is a comforting, plant-based dish that delivers rich flavor and velvety texture without any dairy. It’s perfect for weeknight dinners, meal prepping, or impressing guests with a wholesome, indulgent meal. The creamy sauce, made from simple ingredients like cashews or coconut milk, coats your favorite pasta beautifully for a satisfying bite every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pastacooked cashews (or canned coconut milk)garlicnutritional yeastsaltolive oillemon juiceonionplant-based milkblack pepperoptional veggies (like spinach, mushrooms, or cherry tomatoes)

directions

Boil your pasta according to package instructions until al dente. Drain and set aside.

In a blender, combine soaked cashews (or coconut milk), garlic, nutritional yeast, lemon juice, salt, and plant-based milk. Blend until completely smooth and creamy.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent.

Pour in the blended sauce and stir until heated through and thickened.

Add in optional veggies and cook until just tender.

Toss in the cooked pasta and mix to coat evenly with the sauce.

Season with black pepper and adjust salt or lemon juice to taste.

Serve hot, optionally garnished with fresh herbs or vegan parmesan.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add sun-dried tomatoes or roasted red peppers to the sauce for a tangy depth.

Use zucchini noodles or gluten-free pasta for a lower-carb or allergy-friendly version.

Incorporate fresh basil or pesto into the sauce for a herby kick.

Spice it up with red pepper flakes or smoked paprika.

Top with toasted pine nuts or crushed walnuts for crunch.

storage/reheating

Store Creamy Vegan Pasta in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave, adding a splash of plant milk to loosen the sauce as needed.It’s not recommended to freeze as the sauce may change texture when thawed.

FAQs

Can I make the sauce without cashews?

Yes, canned coconut milk or silken tofu are excellent alternatives for a creamy base.

What kind of pasta works best?

Any pasta will do—penne, spaghetti, fusilli, or even whole wheat or legume-based options.

Is this recipe gluten-free?

Use gluten-free pasta to make this dish fully gluten-free.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 3 days ahead and stored in the fridge.

Can I use store-bought vegan cream?

Absolutely, just ensure it’s unsweetened and neutral in flavor.

How do I soak cashews quickly?

Soak them in hot water for 15–20 minutes if you’re short on time.

Can I add protein?

Yes, add cooked lentils, tofu, or chickpeas for a protein boost.

What veggies go best?

Spinach, mushrooms, cherry tomatoes, zucchini, and peas work wonderfully.

How do I make it spicy?

Add red pepper flakes, cayenne, or a dash of hot sauce to the sauce.

Is this recipe kid-friendly?

Yes, it’s creamy, mild, and easy to customize for picky eaters.

Conclusion

Creamy Vegan Pasta proves that you don’t need dairy to enjoy a rich, satisfying meal. With its velvety texture, customizable flavors, and plant-based goodness, it’s a staple you’ll return to again and again. Whether you’re vegan or simply trying something new, this dish is sure to become a favorite in your recipe collection.

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