Unfortunately, as you may have guessed, this original formula relies heavily on animal products. If only those early eaters knew it could be even better with a completely vegan approach! This Creamy Carbonara with Coconut Bacon recipe comes from The Vegan Pasta Cookbook by Rebecca Hincke. Plant- based carbonara tastes every bite as decadent but is much healthier, easier, and comforting for everyone to enjoy.

Why You’ll Love This Dairy-Free Carbonara

Aside from being absolutely delicious, there are even more reasons to love this vegan carbonara recipe. Here are just a few!

• No raw eggs. There’s the ever-present danger of either overcooking the sauce, resulting in a curdled, scrambled egg texture, or undercooking them, which could increase the risk of salmonella. Don’t gamble with food poisoning, especially when there’s a much better alternative!
• Dairy-free. Lactose is notoriously difficult to digest, causing bloating, stomach upset, and much worse. That’s just no way to enjoy so-called “comfort food.”
• Quick and easy. Even a novice cook can get this gourmet meal on the table in 30 minutes or less.
• Gluten-free option. Don’t let food intolerances and allergies get you down; just use your favorite gluten-free noodle to make this a wheat-free treat.

Key Ingredients

What goes into a plant based carbonara, you ask? Minimal elbow grease, plenty of pasta, and some wonderfully creamy components.

Silken tofu: Instantly create a high-protein yet low-calorie base by blending silken tofu to a smooth, creamy consistency. You can find this in shelf-stable, aseptic packages or water-packed near the refrigerated produce area.

Non-dairy milk: Pick a milk, any milk, as long as it doesn’t come from a cow! Make sure it’s unsweetened and then go with your favorite, whether that’s almond, soy, hemp, oat, rice, or something else entirely.

Kala namak: Otherwise known as “black salt,” it’s a bit of a misnomer because the color is actually pink! This is the secret ingredient that creates an uncanny eggy flavor since it’s a kiln- fired rock salt infused with sulfurous aroma. You can find it in most Asian specialty markets or online.

Turmeric: Just a tiny pinch will add a sunny yellow color to anything, which helps create a convincing eggy appearance to this sauce.

White miso paste: Add volumes of umami in a tiny spoonful of this Japanese fermented soybean paste. White miso is very mild, almost sweet, and rather salty.

Spaghetti or bucatini: Any long pasta will do, but bucatini, which is essentially a narrow tube, is the deluxe option. It offers the most satisfying bite, and the open ends to allow the sauce to run through the entire length, rather than just cling to the outside.

Vegan Parmesan: Many people don’t realize that conventional Parmesan isn’t even vegetarian, let alone vegan. Traditionally, rennet is used to make the curds coagulate, which comes from the stomach lining of cows. Chose a cruelty-free option, available from many brands such as Violife, Daiya, and Follow Your Heart to bypass that issue entirely. You can also make your own Chipotle Vegan Parmesan Sprinkle from scratch using whole foods ingredients.

Coconut flakes or chips: Coconut chips will give you larger bacon bits, whereas shreds will create a finer sprinkle. Both will taste great though so you can’t go wrong with either choice!

Liquid smoke: A little bit goes a long way of this concentrated smoky flavor extract. It makes everything instantly taste like bacon, so it’s a great thing to keep in the pantry for when cravings hit.

How to Level-Up Your Vegan Pasta Carbonara

No one would complain if you stick with a simple, straight-forward tofu carbonara sauce, but you can enhance the dish with your own personal touches to make it different and exciting every time.

• Veg out! Toss in sautéed mushrooms, green peas, roasted asparagus, cherry tomatoes, corn kernels, or any of your other favorite veggies to add more color, flavor, and nutrition.
• Bring the heat. For those who like it hot, try adding a drizzle of sriracha, a pinch of red pepper flakes, or a dollop of harissa for a spicy finish.
• Crunch time. Add more textural contrast by adding a handful of crunchy chickpeas, sliced almonds, or crushed kale chips on top.
• Pair with a side salad. If you want to get your greens but keep them separate, this dish pairs beautifully with a simple spinach or arugula salad dress with olive oil and balsamic vinegar.

How to Use Leftover Carbonara Sauce

If you’re making the dish in advance, it’s a great idea to prepare the sauce and keep it separately in an airtight container in the fridge until ready to use. It’s so delicious all by itself though, there are plenty of other ways to enjoy it without noodles:

• Spread on top of pizza as an easy white sauce
• Poured over a vegan “eggs” Benedict instead of the typical hollandaise sauce
• Mix in fresh dill and lemon zest to create a party-ready dip or dressing
• Swirl into creamy soups for a truly luxurious spoonful
• Stir it into cooked rice to make a shortcut risotto

Dairy-free Carbonara FAQs

More Deliciously Dairy-Free Pasta Recipes

• Creamy One-Pot Pasta
• Instant Pot Pasta With Vegan Meatballs
• Walnut Pesto Pasta
• Creamy Hummus Pasta With Sun-Dried Tomatoes
• One-Pot Vegan Enchilada Pasta

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Dairy-Free Carbonara (Made With Silken Tofu)

Whether you’re staying in for date night or just want a comforting and tasty meal, this dairy-free carbonara will hit the spot! Creamy, egg-y, and topped with a nice element of crunch from savory coconut bacon, this is one pasta dish you’ll never get tired of.

Course dinner

Cuisine Italian

Keyword dairy-free carbonara, egg-free carbonara, vegan carbonara, vegan pasta dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3 servings

Calories 632kcal

Author Rebecca Hincke

Ingredients

For The Sauce:

• 10½ ounces silken tofu, drained 297 grams
• ¼ cup unsweetened nondairy milk (oat, soy, or almond) 60 ml
• ¼ teaspoon kala namak
• ¼ teaspoon flaked sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground turmeric
• 2 teaspoon of white miso paste 12 grams

For The Pasta:

• 10 ounces dried spaghetti or bucatini 283 grams
• 4 tablespoons vegan Parmesan, grated (optional) 25 grams
• 1 cup pasta cooking water (as needed) 240 ml

For The Coconut Bacon:

• ¾ cup unsweetened coconut flakes or chips 90 grams
• 2 tablespoons of tamari or soy sauce 30 ml
• ½ tablespoon of olive or vegetable oil 8 ml
• 1 teaspoon maple syrup or brown sugar
• 1 teaspoon liquid smoke
• ¼ teaspoon smoked paprika
• ¼ teaspoon pepper
• Pinch sea salt

To Serve:

• Salt to taste
• Pepper to taste

Instructions

• For the sauce, in a blender, combine the tofu, nondairy milk, kala namak, sea salt, garlic powder, turmeric, and white miso paste, and blend until smooth.
• Put the pasta on to cook in a pot of boiling, salted water. Cook to al dente, then drain and reserve 1 cup (240 ml) of pasta cooking water.
• Transfer the pasta back to the pot and add in the Parmesan (if using) and sauce. Stir together over low heat, until the Parmesan has melted and the sauce is thick and gooey, adding pasta cooking water as needed to loosen the sauce to your liking (you may not need to use all of it).
• Preheat the oven to 325°F (160°C). Add the coconut to a mixing bowl. Whisk together the tamari, olive oil, maple syrup, liquid smoke, paprika, pepper, and salt, and pour it over the coconut. Stir everything together, until the coconut is fully coated in the sauce, then spread the pieces evenly on a large baking sheet lined with parchment paper. The more you can separate the coconut pieces, the more they will crisp up while cooking.
• Bake them for about 20 minutes, until well toasted and crispy, stirring the pieces every 5 minutes to get an even toast and keep them from burning. Transfer to a bowl to cool before using.
• Serve and top with Coconut Bacon and salt and pepper.

Nutrition

Calories: 632kcal | Carbohydrates: 86g | Protein: 21g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1153mg | Potassium: 585mg | Fiber: 8g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 4mg

This dairy-free carbonara recipe was reprinted with permission from The Vegan Pasta Cookbook by Rebecca Hinke. Copyright © 2022 by Page Street Publishing Co. Photography by Rebecca Hinke. Reproduced by arrangement with the Publisher. All rights reserved. Many thanks to Jessica Sabbagh and Sarah Hudson for recipe testing.

The post Dairy-Free Carbonara (Made With Silken Tofu) appeared first on World of Vegan.

With a delightful protein-rich tofu-based ricotta made from extra-firm tofu and traditional Italian herbs and spices, this dairy-free lasagna dinner has the same yum-factor as the cheesy lasagna you grew up eating, but it’s way healthier and also cruelty-free! 

I’ve been making this lasagna for years. I’ve made it for myself and my husband to enjoy throughout the week, I’ve made it when guests visit from out-of-town so there’s always a hearty omnivore-approved meal ready in the fridge, and I’ve made it for vegan dinner parties with friends. I even made a double-batch to freeze when I was nearing the end of my vegan pregnancy so I would have ready-made vegan meals when my newborn arrived. Needless to say, I love it, and I hope you will too! 

Why You Should Make This Vegan Lasagna

I know so often we come across recipes online, save them, maybe pin them on our vegan Pinterest inspiration board, or leave the tab open on our computer until we’re so overwhelmed that we shut them all and it’s lost forever.

Dear friend, don’t let that happen with this lasagna recipe! You can click the “print” button on the recipe card below and add the ingredients to your grocery list right now. When you have meals for days in the week ahead, you’ll be so glad you did!

This makes a great:

• Vegan freezer meal that you can meal prep now, divide into serving-sized glass containers, and save until you’re ready to enjoy
• Meal to bring over to a sick, pregnant, or busy friend or neighbor 
• Family meal to fill many hungry bellies 

You get the gist. It’s a crazy handy recipe to get to know and love. From my kitchen to yours, enjoy it!

Key Ingredients

• Lasagna noodles: Make sure to look out for eggs in the ingredient list. Dried lasagna noodles found in the pasta aisle of the grocery store are usually vegan-friendly but a lot of oven-ready options are not. Always check the ingredient list to be sure.
• Vegetables: Yellow onion, zucchini, button mushroom, garlic and spinach add tons of color and flavor to this vegan lasagna! If you don’t have all the vegetables, that’s ok, you can mix and match or add what you do have on hand. This recipe is really versatile! See below for some extra veggie-swapping ideas.
• Super-firm tofu: This firm tofu has already been pressed, making prep time even faster! If you can’t find super-firm, extra-firm tofu works too. Just make sure to press out the excess liquid for 15-30 minutes before using.
• Marinara sauce: Store-bought is fine or if you want to up the flavor even more, nothing compares to homemade marinara sauce! If going the store-bought route, make sure to look out for sauces that contain dairy.

How To Make

Step 1: Bring a large pot of water to a boil, add a pinch of salt, and cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Step 2: In a large skillet over medium, heat the olive oil then add in the onion, zucchini, mushrooms, and garlic. Sauté for about 5 minutes, stirring occasionally, until slightly softened. Remove from heat and stir in the spinach. Cover the skillet and set aside to allow the spinach to wilt.

Step 3: Meanwhile, make the tofu ricotta. Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. You may need to scrape down the sides with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Step 4: Preheat the oven to 350 degrees F. In a large 9 × 13 ­inch baking dish, spread 1 cup of the marinara sauce evenly across the bottom followed by a layer of 4 overlapping lasagna noodles. Top with a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Step 5: Bake for 45 minutes. Garnish with the basil leaves if desired.

Expert Tips

Making vegan lasagna is a fun and rewarding experience! Follow these tips to guarantee comfort food perfection!

• Use Your Noodle: Boil the lasagna noodles in salted water just until al dente, ensuring they are not overcooked. Rinsing them with cold water after draining halts the cooking process and prevents sticking, resulting in perfectly textured noodles.
• Give It A Squeeze: Before blending the tofu for ricotta, ensure it’s well-drained and patted dry. Excess moisture can affect the texture of the tofu mixture.
• Get Saucy: While store-bought marinara is convenient, making your sauce can elevate the flavor. Customize it with extra herbs and garlic for a more personalized touch.
• Layering Perfection: When layering, slightly overlap the lasagna noodles to create a sturdy structure. This helps the layers hold together during serving, presenting a neater slice.
• Make-Ahead Marvel: For days when you crave a homemade, ready-to-bake meal but are short on time, make it in advance. Prepare the recipe and refrigerate or freeze it and reheat it when you want delicious, hot lasagna!

Get Creative With Your Veggies

This vegan lasagna recipe is incredibly versatile, and we encourage you to get creative with add-ins and use the veggies you have on hand.

• Not a fan of mushrooms? Leave them out! 
• Like your lasagna extra cheesy? Sprinkle some vegan cheese shreds on top before baking. 
• Prefer kale to spinach? Make that simple swap! 
• Have some broccoli nearing expiration? Chop it up and toss it in! 
• Feel drawn to the dried oregano in your spice cabinet? Toss a teaspoon in with the basil!
• Have a plethora of squash? Dice or thinly slice it up and add it in with the zucchini. 

There are so many ways you can go with this delightful dish. If you have a favorite way to prepare it, we’d love to hear about it in the comments below!

FAQs

More Vegan Dinner Recipes

• If you love the flavors of this lasagna you’ll love this Vegan Stuffed Shells With Tofu Ricotta!
• For another go-to recipe that will wow plant eaters and omnivores alike, try thisYellow Curry With Tofu!
• Pot pie lovers will be pleasantly surprised with this easy Vegan Chicken Pot Pie full of all the nostalgic flavors yet completely plant-based!
• Savor the heartiness of a Vegan Shepherd’s Pie when you want something ultra comforting and filling.

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Vegan Lasagna With Tofu Ricotta

This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.

Course dinner

Cuisine Italian

Keyword classic lasagna, italian lasagna, tofu ricotta, Vegan Italian, Vegan lasagna, veggie lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 –8 servings

Calories 324kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 12 lasagna noodles standard size, enough for 3 layers
• 2 tablespoons olive oil
• ½ large yellow onion diced
• 1 small zucchini diced
• 1 cup button mushrooms sliced
• 4 cloves garlic roughly chopped
• 6 ounces fresh spinach
• 2 16-ounce blocks super-firm tofu patted dry and cut into chunks for easy blending
• ¼ cup unsweetened plain soy milk
• 2 tablespoons lemon juice
• 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
• 2 teaspoons salt
• 5 cups marinara sauce store-bought or from the recipe on page 228, divided
• Fresh basil leaves for garnish (optional)

Instructions

• In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
• Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
• Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
• Bake for 45 minutes. Garnish with the basil leaves (if using).

Video

Notes

You can prepare this lasagna in advance and keep it in the refrigerator (or freezer!) until you’re ready to bake it. If the lasagna is frozen, thaw in the refrigerator for 24 hours before baking. If you bake it from a refrigerated state, increase the bake time to 1 hour or until heated all the way through.

Nutrition

Calories: 324kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1776mg | Potassium: 1040mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3605IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 4mg

This vegan lasagna recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Zhoro Apostolov. This easy vegan dinner recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Lasagna With Tofu Ricotta appeared first on World of Vegan.

Noodle kugel is a favorite sweet dinner casserole among many Jewish families. Unfortunately, traditional noodle kugel is one of the least vegan-friendly dishes around. It’s typically made with egg noodles, cream cheese, cottage cheese, sour cream, butter, milk—pretty much every type of dairy there is.

We got to work perfecting this classic Jewish comfort food—which was no small feat. But friends, we nailed it! This is hands-down the best vegan noodle kugel recipe we’ve ever made and will bring you right back to those celebratory family dinners you enjoyed in your pre-vegan days.

The BEST Super-Easy Vegan Noodle Kugel

Wanna know the best part about this recipe? We were able to create a perfect copycat kugel without calling for a bunch of hard-to-find specialty items like vegan sour cream. We did our best to keep this recipe as simple and accessible as possible, while still making a spot-on replica of the kugel of our dreams. You will need the following ingredients though:

• plain vegan cream cheese (any brand)
• vegan yogurt (plain or vanilla, sweetened or unsweetened)
• vegan butter (any brand—we used Flora Plant Butter)
• silken tofu (you can find this in shelf-stable packaging in the asian section of most grocery stores)

Other than that, you can lean on pantry staples you likely already have at home! Easy peasy.

What is Noodle Kugel?

Kugel, pronounced “KOO-gel” or “KUH-gel”, comes from the German meaning “ball or something round”. In the Jewish culture, it refers to a sweet casserole with noodle (or potato) base. Either way, it’s super rich, creamy, and covered with a scrumptious layer of sweet cinnamon sugar crunch.

All you need to know is that noodle kugel is encouraged to be eaten all year round.

Noodle Kugel, where have you been all my life? As a die hard dessert lover, I can’t believe I haven’t tried a single vegan noodle kugel recipe before now. After hearing that it’s most like a mash up of cheesecake and pasta with a crispy cinnamon topping, all I could think was fill my belly––now!

What’s Different About This Vegan Noodle Kugel Recipe?

Traditionally, this casserole is made with as much dairy as possible––eggs, milk, cottage cheese, sour cream, and butter––oh, my! It was a small feat to re-create a recipe that has the same texture, flavor, and spirit of the dish. Difficult, but entirely possible.

Here are the smart swaps that Michelle made in order to ditch the dairy:

• Regular noodles instead of egg noodles
• Vegan butter for dairy butter
• Vegan yogurt to substitute for sour cream
• Plant-based cream cheese instead of cottage cheese
• Silken tofu exchanged for the mixture of eggs and dairy milk

Vegan Noodle Kugel—So Many Ways!

Every family makes their noodle kugel a little differently. Some make it with raisins, some make it with fruit (such as pear or pineapple), and some keep the base simple without add-ins. Some make really thick creamy kugels that taste like pudding or even cheesecake and are served for dessert, while others make dinner-style kugels that are a little less decadent. Some add a crispy corn flake topping, while others leave their kugel bare.

This noodle kugel is inspired by my favorite noodle kugel from my family’s Jewish holiday gatherings. It’s a lighter noodle kugel that can be served for dinner (still decadent though, don’t get us wrong) and is topped with a crispy cinnamon sugar encrusted cereal topping. It’s divine.

Shout-out to Carrie Lande who brought kugel to my family dinners and inspired this recipe!

How To Serve Up Noodle Kugel

For this sweet-topped holiday casserole, here are a few suggestions for how you can serve vegan noodle kugel recipe that will make it extra special:

• Comin’ in Hot – This dish is best served hot, warm, or at room temperature.
• Cool & Creamy – Want to transform this sweet dish into a dessert? Top it with coconut cream or homemade dairy-free ice cream.
• Oodles Of Noodles – Brown rice noodles would also work well, or you can try some fun pasta shapes. But steer clear of other alternative pastas—they may not vibe well with this kugel.
• Pass On The Flour for Passover – If you were hoping to delight your dinner guests with vegan noodle kugel at Passover, keep in mind that you’ll need to swap out the fusilli noodles (which contains flour) for shredded potatoes or noodles made with matzo meal instead. On Passover, no leavened grain is permitted during the eight holy days.

Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for a few months. Reheat in a microwave or oven when you’re ready to enjoy your leftover vegan noodle kugel.

When Is Noodle Kugel Traditionally Eaten?

Noodle kugel can be served up any time of year. This dish is not passover friendly, but it’s a sweet celebratory meal on any other holiday or day of the week. Some popular jewish holidays and occasions include:

• Rosh Hashanah, the Jewish New Year, is a time for reflection, renewal, and the sounding of the shofar, heralding a fresh start.
• Shabbat, the weekly day of rest and spiritual rejuvenation, brings Jewish families together to kindle candles, share blessings, and enjoy a peaceful meal.
• Hanukkah, the Festival of Lights, celebrates the triumph of light over darkness and the miracle of the menorah, where each night’s candle symbolizes hope and perseverance.
• Sukkot, the Feast of Tabernacles, invites Jews to dwell in temporary huts, reminding them of their ancestors’ journey and the importance of gratitude for the harvest.
• Purim, a joyous holiday marked by costumes and merriment, commemorates the salvation of the Jewish people from a perilous plot, emphasizing the resilience of faith and community.

More Vegan Jewish Recipes to Try

• Vegan Challah
• Matzo Ball Soup
• Aquafaba Latkes
• Matzah Tater Tots
• Vegan Chopped Liver
• Bagels With Vegan Carrot Lox
• Vegan Knishes

Equipment You’ll Need

• Large baking dish (approximately 9″ x 12″)
• Food Processor
• Measuring Cups
• Measuring Spoons
• Colander
• Mixing Bowl

Print

Vegan Noodle Kugel

This is the best vegan noodle kugel recipe! It’s perfectly sweet and decadent with a crispy cinnamon sugar topping, all without a drop of dairy. It’s a perfect match to the noodle kugel my family served at celebratory Jewish gatherings while I was growing up. Enjoy!

Course dinner

Cuisine Jewish

Keyword dairy-free noodle kugel, vegan jewish recipe idea, vegan noodle kugel

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Calories 507kcal

Author Michelle Cehn

Ingredients

• 1 pound fusilli pasta
• 12.3 ounces silken tofu
• 8 ounces vegan cream cheese
• ⅓ cup vegan yogurt vanilla or plain, sweetened, or unsweetened
• ½ cup vegan butter
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Topping:

• 1 cup crispy rice cereal such as Rice Krispies
• 1 teaspoon cinnamon
• 2 teaspoons sugar
• 2 tablespoons vegan butter softened

Instructions

• Preheat oven to 350° F.
• Cook pasta until al dente according to package instructions (about 10 minutes). Drain, rinse, and set aside.
• In a food processor, add the silken tofu, vegan cream cheese, vegan yogurt, vegan butter, sugar, vanilla extract, and salt and blend on high until fully combines and creamy. It’s okay if some texture remains. Set aside.
• In a medium bowl, add the crispy rice cereal, cinnamon, sugar, and softened vegan butter and mix until mostly combined, using the back of a spoon to gently mash the butter into the cereal.
• In a 9 x 12 baking dish, add the cooked pasta and pour the cream sauce from the food processor over it. Mix it together with a spoon until all the pasta is evenly coated. Sprinkle the cinnamon sugar cereal topping evenly over the top.
• Bake for 1 hour at 350° F. The top should get slightly crispy but shouldn’t burn. Serve hot and enjoy!

Video

Notes

Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for months. Reheat in a microwave or oven when you’re ready to enjoy your leftover noodle kugel.

Nutrition

Calories: 507kcal | Carbohydrates: 63g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 303mg | Potassium: 212mg | Fiber: 4g | Sugar: 17g | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Vegan Noodle Kugel recipe by Michelle Cehn for World of Vegan. Copyright of World of Vegan, all rights reserved.

The post Vegan Noodle Kugel appeared first on World of Vegan.

Simple and straightforward, classic mac is already a great go-to dinner, but that doesn’t mean we can’t have more fun with it. Create a pasta masterpiece by adding in a full rainbow of roasted vegetables that taste so amazing, you won’t even realize it’s healthy! Rainbow mac & cheese is the ultimate everyday meal that will never get boring.

This dairy free kids meal recipe was kindly sponsored by Goodles, makers of delicious vegan boxed mac and cheese. 

Why You’ll Love This Veggie Mac

• Secretly nutritious: Kids who would otherwise turn up their noses at a plate of vegetables will gobble this veggie mac and cheese up. Adding a colorful array of produce into their diets helps them get a diverse array of vitamins and minerals, which are better absorbed through food than supplements.
• Allergen-friendly: Everyone’s invited to the table! Since it’s vegan, it’s also naturally dairy-free and eggless. If you have celiac disease, use gluten-free noodles to keep wheat out of the equation.
• Crowd-pleasing: Chopping the veggies small usually makes them more appealing to kids, so even veggie-haters can be won over with this approach.
• Fast and easy: Use packaged vegan mac & cheese for truly instant gratification. Anyone who can boil water can whip this one up in minutes. If you plan ahead and roast the vegetables in advance, you can quickly accommodate the dinnertime rush.
• Seasonal, all year round: No matter the weather, there’s always something fresh in local markets. Change the array of additions to keep things exciting 365 days a year.
• Affordable: Start from scratch to get a restaurant-quality meal for pennies on the dollar. Save even more by using frozen vegetables and shopping produce sales.

Boxed or Homemade Mac & Cheese?

Either will work great for this kids meal! You can use your favorite boxed vegan mac and cheese, or cook up your own from scratch. Everyone claims that their mom’s or grandma’s or great-grandma’s recipe is best, and honestly, everyone is right. It’s just hard to go wrong with mac and cheese!

If you want to make your own, here are a few excellent options to try:

• Vegan Baked Mac and Cheese
• Epic Dairy-Free Mac and Cheese
• Magic Vegan Mac & Cheese without Cashews

There’s no shame in taking shortcuts either. For this version, we used the Goodles boxed mac, which is totally reminiscent of the boxed mac we had as a kid. Kids love it, and the Goodles ingredients are truly nutritious, which is a big win for health-conscious parents. Look out for the green Goodles box – that’s their vegan flavor!

What Are The Best Vegetables To Use?

Consider this more of a blueprint than a formal recipe. You can mix and match any of your favorites, taking into consideration seasonality or just what you happen to have on hand. There’s no rule that you need to include one option of every color, and there are no bad combinations. Here are some ideas if you get stuck:

• Red: Tomatoes, red bell pepper, radishes, or red pepper (if serving to adults)
• Orange: Carrots, pumpkin, orange bell pepper, sweet potato
• Yellow: Summer squash, yellow bell pepper, corn
• Green: Zucchini, broccoli, green beans, snap peas, asparagus, Brussels sprouts
• Purple: Eggplant, red onion, red cabbage, beets
• White: Cauliflower, rutabaga, potato, button mushrooms

Here is our recipe for rainbow roasted veggies and roasted root veggies for two delicious options.

Tips For Roasting Vegetables Perfectly Every Time

A properly roasted vegetable is a thing of beauty. Golden brown with a gentle char around the edges and fork-tender all the way through, anything on the market will taste like the absolute best version of itself. Perfect your technique with these simple tips:

Cut everything to about the same size.

You want all the pieces to cook evenly, so consistency is key.

Space it out.

Give the vegetables room to breathe in there! Arrange them in one layer to properly brown the edges. Anything covered will simply steam, not roast. Divide it between two sheet pans if you need to, rotating them halfway through the cooking process.

Group similar vegetables together that will cook at the same rate.

That means it’s a good idea to combine root vegetables, like potatoes and carrots, on one sheet, while more tender cruciferous vegetables, like broccoli and cauliflower, on another.

Don’t be afraid of the heat.

Between 425°F – 450°F is ideal to brown the outsides and cook through the insides without the vegetables burning or turning into mush.

Season simply at first.

Stick with the basics for greater flexibility: Olive oil, salt, and pepper will never do you wrong. Add spices, herbs, and other flavorings to taste afterward.

Recipe Tips

• Don’t have an oven, or just prefer to air fry? You can air fry the vegetables instead at 370 degrees. You may need to cook them in a number of batches, though, since air fryers are much smaller than conventional ovens.
• Add more protein to make it a standalone meal. You can start by making your sauce with soy milk (unsweetened and plain), which has the highest protein content of any non-dairy option. Then, you can top the finished dish with anything from baked tofu to crunchy chickpeas, or simply serve some meatless nuggets on the side for picky eaters.
• Double the recipe for meal prep or to feed a large family. You could even triple or quadruple it to feed a crowd if you’d like. The only thing potentially stopping you is the size of your pots and pans! The leftovers are also great in lunchboxes the next day.

Serving Suggestions

Veggie mac and cheese is an ideal one-bowl meal with everything you need and crave together, but there’s always room on the table for more. If you’re serving guests and want a more complete spread or simply want some variety for yourself, here are some great ideas for side dishes and accompaniments:

• Vegan Kids Snacks
• Summer Tomato Salad
• Easy Vegan 3 Bean Salad—Fiesta Style
• Creamy Tomato Soup
• Easy Pea of Broccoli Soup
• Spelt Bread With Herbs & Seeded Crust
• Vegan Focaccia Bread

Storage

Store leftover veggie mac and cheese in an airtight container in the refrigerator. Leftovers should keep in the fridge for 5 – 7 days.

To reheat, warm in the microwave for 1 – 2 minutes, adding a splash of water to loosen up the sauce if needed. Stir well.

FAQs

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Rainbow Veggie Mac & Cheese

This delicious veggie mac and cheese is perfect for kids, toddlers, and even adults. It's a kid's meal that you can actually feel good about. You can make this with boxed vegan mac or homemade recipes (we linked our favorites in the article) and a sheet pan of roasted veggies. 

Course dinner

Cuisine American

Keyword vegan mac and cheese, veggie mac and cheese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 342kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 2 boxes boxed vegan mac and cheese we used Goodles’ vegan mac or one batch of homemade vegan mac and cheese, prepared according to box or recipe instructions.
• Red bell pepper diced
• Carrots sliced into small rounds or finely diced
• Yellow bell pepper diced
• Broccoli florets finely chopped
• Red onion finely diced (use purple cabbage if your kids don’t like onion)
• Drizzle of olive oil or vegetable oil
• Salt sprinkle to taste
• Pepper sprinkle to taste

Instructions

• Preheat oven to 400 degrees F.
• Chop veggies of choice into small bite-sized pieces (the smaller the better for kids). We used: red pepper, orange carrots, yellow pepper, green broccoli florets, and red onion (purple). 
• Line baking sheet with a silicone baking mat, parchment paper, or oil, and add the chopped veggies. If you're involving the kids, add the veggies in rainbow color order so they can have fun with the rainbow effect! 
• Drizzle with oil, and add a generous sprinkle of salt and pepper. Toss gently to evenly coat.
• Bake for around 15-30 minutes, depending on the veggies used and the size you chop everything.
• Prepare vegan mac and cheese according to box or recipe instructions. 
• Add roasted veggies to the prepared mac and cheese, mix, and serve!

Video

Notes

Rainbow Veggie Color Options:

Red: Baby tomatoes, red bell pepper, red chili pepper (if serving to adults)

Orange: Carrots, orange bell pepper, sweet potato, pumpkin

Yellow: Yellow bell pepper, corn, squash

Green: Broccoli, green beans, zucchini, snap peas, asparagus, Brussels sprouts

Purple: Red onion, purple cabbage, eggplant

White: Cauliflower, rutabaga, button mushrooms

Nutrition

Calories: 342kcal | Carbohydrates: 48g | Protein: 13g | Fat: 11g | Sodium: 785mg | Potassium: 202mg | Calcium: 149mg | Iron: 2mg

Veggie mac and cheese recipe and photos copyright of World of Vegan, all rights reserved. Thank you to our sponsor of this recipe, Goodles. We love their Vegan is Believin’ plant-based mac and cheese with white cheddar sauce and spiral pasta (the one in the green box). Photography by the amazing Kaylie Grace.

The post Veggie Mac & Cheese appeared first on World of Vegan.

I really love this vegan mac because the flavors of the onion and garlic really come through, and I love the flavor! The cheese sauce is made from a base of cashews, veggies, spices, and nutritional yeast and it’s so, so good. So creamy and soothing!

You’ll just need a pot, a blender or food processor (or handheld mixer!) and easy to find ingredients. I mean, could this dish be any more pleasing? Take notes, print or bookmark and share it with your friends and family. The only things you’ll need to make this recipe are to cook, blend and serve. Nothing more! 

Why We Love This Vegan Baked Mac and Cheese

I have the feeling this recipe could become a staple in your household. It’s been known to delight everyone from kids to grown-ups, from vegans to omnivores, from picky eaters to food lovers. This is a universal, easy recipe that I’m sure will save you tons of time thinking about what to make and actually preparing it. 

This baked vegan mac recipe is:

• Vegetarian, vegan, and plant-based
• Dairy-free
• Cholesterol-free
• Soy-free
• Sugar-free
• Easy to make gluten-free (by using gluten-free pasta)
• Kid-approved and omnivore-approved
• Healthy
• Totally delicious!

Key Ingredients

There’s something about mac and cheese that just hits the right spot. It has been a favorite childhood dish for many, and it is true comfort food. 

Do you remember those packaged mac and cheese boxes we used to eat as kids? They were so full of nasties, even though they tasted like heaven to us. Well, with this recipe you will have the same fantastic flavor but using the healthiest of ingredients. Here’s what you need:

Pasta: Choose your preferred pasta shape, whether it’s classic macaroni or another variety. Opt for a good-quality vegan pasta brand for the best results.

Raw Cashews: Raw cashews serve as the creamy base for the vegan cheese sauce. They blend into a velvety consistency and add richness to the dish.

Yellow Onion: A yellow onion adds depth of flavor to the sauce. When sautéed, it provides a savory and aromatic component that complements the creamy texture.

Garlic: Fresh garlic cloves bring a delicious, aromatic punch to the cheese sauce. They enhance the overall savory profile of the dish.

Lemon: Freshly squeezed lemon juice brightens up the sauce with a touch of acidity. It helps balance the flavors and adds a hint of freshness.

Nutritional Yeast: Nutritional yeast is a key ingredient for creating a cheesy flavor in vegan dishes. It contributes a savory, umami taste that mimics traditional cheese.

Cornstarch: Cornstarch acts as a thickening agent, helping to achieve the desired creamy consistency for the sauce.

Tomato Paste: Tomato paste not only adds a natural reddish-orange hue to the sauce but also contributes a subtle depth of flavor.

Turmeric: A pinch of turmeric powder is used primarily for color, giving the sauce a vibrant yellow appearance. It’s a natural way to achieve the classic mac and cheese color.

Mac and Cheese Variations

I am sure you will adore this recipe. Apart from its amazing flavor, one of the best parts about it is its simplicity. This simplicity allows it to be easily modified and, sometimes, improved.

Here are some add-in suggestions:

• Broccoli
• Peas
• Spinach
• Jalapeno
• Roasted corn
• Vegan bacon
• Vegan ground beef (for a hamburger-helper-style experience)
• Sliced vegan chicken nuggets or veggie hotdogs
• Vegan sausage
• Soyrizzo
• Breadcrumbs
• Crushed potato chips
• Buffalo sauce or Sriracha

Here are a few foolproof variations:

For a super simple variation, add some frozen peas and some shredded kale to the pasta pot before it’s fully cooked. It adds some more healthy veggies and some sweetness. Eating mac and cheese and eating your greens at the same time? Absolutely! 

You can also add some butternut squash to the sauce before blending. It’s a perfect add-on for fall (or any time of the year!). Just bake the pumpkin and add one cup of it to the blender before pulsing. It will be creamier and way sweeter!

For something classic, you could add some vegan parm on top after serving to make it extra cheesy. 

Should You Bake Mac And Cheese?

I can tell you right now, you’ll absolutely want to devour this mac and cheese and soon as you stir that cheese sauce in! And you’re welcome to do so.

It’s delicious un-baked, but baking this mac gives it that extra vegan casserole style wow-factor. You can turn this simple vegan mac and cheese into a full-blown Sunday family affair when you bake it. 

Just pop it in a baking dish, add a mix of 1 cup of bread crumbs, your spices of choice and if you want, ½ cup of nutritional yeast or our chipotle vegan parmesan on top. Bake in a 350 degrees oven and cook for about 20 minutes (take a peek every now and then in case the top gets too brown!) And…ready!

Serving Suggestions

If you’re hosting a vegan dinner party, a cute idea would be to place the mac and cheese in individual ramekins and bake them as single portions. Place them in a lovely rustic ceramic dish with a pretty neutral napkin for an informal dinner party. So cute! Or use the ramekins for a kids lunch and place some sneaky broccoli on the side. Surely, it will make the veggies look more attractive!

This baked vegan mac and cheese would be perfect for meal prep! Bake it on a Sunday and divide it into portions for the week ahead. Or you could even freeze it to eat in a hurry on a busy day.

Vegan Baked Mac And Cheese Tips

Don’t skip the turmeric: This recipe has that perfect color all thanks to the turmeric! This little Indian ochre spice is so healthy and wonderful. Apart from many incredible health benefits, turmeric has a strong tint that gives food (and clothing!) a beautiful golden color. Beware, it stains a lot, but it’s so worth it!

Use a high-speed blender: This is the best way to get a super silky smooth sauce. If you don’t have a high speed blender, soak the cashews in hot water for 30 minutes, then drain and add to your blender. Note that even with soaking, it may not be a perfectly smooth consistency. That’s ok! It will still taste amazing!

More Vegan Pasta Recipes

• Ready in just 15 minutes, this Vegan Mushroom Stroganoff is ultra-creamy and super comforting!
• Switch it up with this Pink Sauce Pasta made from fire-roasted tomatoes and cashews.
• Dinnertime doesn’t get any easier than this Vegan Pesto Gnocchi & Roasted Veggies with a few simple steps!
• For some nostalgia, whip up some Homemade Vegan Dino Spaghettios!
• Have you tried the viral feta pasta yet? This Vegan Feta Pasta version is so good!
• Hummus Pasta is the perfect protein-packed pasta when you want something more filling!
• Make the classic Fettuccini Alfredo vegan and guaranteed to wow friends and family!

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Vegan Baked Mac and Cheese

You won't believe your taste buds when you try this baked vegan mac and cheese. The cheese sauce thickens up like magic on the stove to create this flavorful, goey cheese that I dare say is better than dairy-based mac. You simply MUST give it a try!

Course dinner

Cuisine American

Keyword dairy-free mac and cheese, mac and cheese, vegan baked mac and cheese, vegan baked mac and cheese casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 301kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 pound pasta macaroni or your favorite shape
• ⅔ cup raw cashews
• ½ yellow onion
• 4 cloves garlic
• ½ lemon juiced
• ¼ cups nutritional yeast
• 4 tablespoons cornstarch
• 1 tablespoon tomato paste for color
• 4 dashes turmeric for color
• 2 teaspoons salt
• 2 ½ cups water
• chives optional, for garnish

Instructions

• Cook pasta according to package instructions, drain, and set aside.
• In a high-powered blender add all ingredients (except pasta) and blend on high until you have a liquid with no remaining chunks.
• Pour into a pot over medium-low heat and allow to simmer, stirring consistently with a whisk until it thickens and peaks begin to form when you pull the whisk out of the sauce. Note that the cheese sauce will continue to thicken further as it cools.
• Pour vegan cheese sauce over cooked pasta and mix well. For a more flavorful mac, serve immediately sprinkled with chopped chives.
• To bake the mac and cheese, preheat the oven to 350°F. Sprinkle the top with breadcrumbs and bake for about 20 minutes before serving. Check a few times towards the end to make sure it's not getting too brown.

Video

Notes

• Will you be baking your mac and cheese? Consider mixing in chopped broccoli, diced jalapeño, spinach, or any other favorite add-ins, and sprinkling the top with breadcrumbs before baking.

Nutrition

Calories: 301kcal | Carbohydrates: 52g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 607mg | Potassium: 285mg | Fiber: 3g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

Vegan Baked Mac & Cheese Recipe and photos by Michelle Cehn, copyright of World of Vegan, all rights reserved.

The post Vegan Baked Mac and Cheese appeared first on World of Vegan.

Whether you’re looking for something super cheez-y or want a more whole foods-based mac, we’ve got just the guide to help you navigate the endless pastabilities. Gluten, soy, or nut-free? We’ve got you covered (in vegan cheese). And if you’d rather just stick with a boxed vegan mac for convenience, we totally get that.

What is Dairy-Free Mac and Cheese Sauce Made Of?

Vegan cheese sauce can be made from many different bases! From nuts to seeds to veggies, there are several different ways to combine ingredients into one big creamy vegan cheese sauce. Some of the most common ingredients used in vegan mac and cheese sauces include:

• Nuts & Seeds
• Cauliflower
• Carrots
• Nutritional yeast
• Onions
• Potatoes
• Squash (Pumpkin, Butternut Squash)
• Tofu
• Vegan Roux (made from butter and flour)

Best Dairy-Free Mac and Cheese Brands

There once was a time when vegan mac ‘n’ cheese was hard to come by. But today, you can find it on many grocery store shelves, on countless restaurant menus, and featured in recipes on seemingly infinite blogs!

Looking for the best dairy-free mac and cheese brands on the shelf? Here are some delicious options to check out and try for yourself!

Amy’s

Amy’s has mastered the art of creating dairy-free comfort food, and their Vegan Organic Rice Mac & Cheese and Vegan Chili Mac & Cheese are a prime examples of their culinary brilliance. Plus, it’s made with organic ingredients, ensuring that you’re nourishing your body while treating your taste buds. Be careful when shopping as they have two that look very similar, and only one of them is vegan. Look for that “Plant-Based” label (pictured below)! 

Annie’s

This spin on mac from the popular brand Annie’s Homegrown is creamy and flavorful! Crafted with organic rice pasta and a luscious cheddar-flavored seasoning and free from artificial flavors or synthetic colors. It’s both wholesome and delicious! 

Field Roast

While this can be a little difficult to find, if you do happen upon this frozen dairy-free mac from Field Roast, swipe it up right away! Their Mac ‘n Chao is delicious, comes in multiple flavors, and is made using their coveted vegan CHAO cheese. 

Howl

Howl has answered the call of vegan foodies everywhere with their extraordinary Vegan Mac & Cheese. This brand is all about unleashing the power of plant-based ingredients and creating culinary wonders that even the fiercest of carnivores will devour. They’ve harnessed the magic of plant-based ingredients with three delicious flavors: Sharp Cheddar Style, Spicy Chipotle, and Roasted Garlic & Herb. So, let out a howl of joy as you savor each creamy, dairy-free bite that’s just as indulgent as the original!

Pastabilities

Pastabilities is here to show you that you don’t need dairy to enjoy a heavenly plate of mac and cheese with their Vegan Pasta ‘N Cheese. This brand believes that everyone should have the opportunity to savor this beloved dish, regardless of dietary preferences. Their Vegan Pasta ‘N Cheese is a masterpiece of plant-based flavors and textures, combining al dente pasta with a velvety, cheese-inspired sauce. Made with all-natural, vegan ingredients, this mac and cheese is free from animal products but not from deliciousness.

Banza

Looking for a mac and cheese that satisfies your cravings while keeping it both dairy-free and gluten-free? Look no further than Banza’s Plant-based Shells & Vegan Cheddar! Banza has reimagined this beloved comfort food by using chickpeas as the base for their delectable shells, delivering a protein-packed punch in every bite. Tossed in a velvety vegan cheddar sauce, this mac and cheese is the ultimate guilt-free pleasure.

Camp

Get ready to embark on a mouthwatering adventure with Camp’s Mac’ N’ Cheese! Camp’s Mac’ N’ Cheese is like a culinary camping trip for your taste buds, featuring gluten-free pasta shells coated in a rich and creamy cheese sauce. Whether you’re a seasoned mac and cheese lover or new to the campfire, Camp’s Mac’ N’ Cheese is here to bring joy and deliciousness to your plate!

Daiya

Prepare yourself for a cheesy extravaganza with Daiya’s Cheddar Style Mac & Cheeze, a classic favorite recreated without any dairy. Craving a creamy Alfredo? Daiya’s Alfredo Style mac and cheese has you covered with its velvety texture and indulgent taste. For a twist on the traditional, try their White Cheddar Style, packed with rich, sharp flavors that will leave you wanting more.

Grown As* Mac

Prepare it just as you would Kraft, and easily bring the nostalgia of boxed mac and cheese to your dairy-free kitchen! It has the same cheesy flavor and creamy texture you expect, thanks to nutritional yeast and potato flakes. Try both the classic and truffle flavors!

Huel

When it comes to convenience and nutrition, Huel has got you covered with their innovative Mac & Cheeze. Huel is known for creating products that nourish your body without compromising on taste, and their Mac & Cheeze is no exception. Made with wholesome ingredients and packed with essential nutrients, this dish is a game-changer in the world of quick and easy meals!

All Clean Food

Indulge in a guilt-free feast with All Clean Food’s Creamy Mac! This brand knows that deliciousness doesn’t have to mean sacrificing your health. Their Creamy Mac is packed with natural ingredients and free from any preservatives or artificial additives.

Leahey Gardens

If you frequent specialty natural foods stores or vegan grocery stores like Animal Place’s Vegan Republic in Berkeley, California, you might come across this brand of vegan mac. They also sell packets of just the cheese powder that you can make into a cheese sauce and mix into your own pasta. 

Upton’s

Prepare yourself for a flavor explosion with Upton’s Naturals’ Deluxe Ch’eesy Mac and Ch’eesy Bacon Mac! This brand knows how to take comfort food to the next level by infusing their mac and cheese with irresistible smoky bacon goodness. Upton’s Naturals has crafted a deluxe mac and cheese experience that will satisfy even the most demanding taste buds. Plus, they use high-quality, natural ingredients to ensure that every spoonful is as delicious as can be.

Wicked Kitchen

Welcome to the wicked world of Wicked Kitchen and their tantalizing mac and cheese creations! Prepare your taste buds for a wild ride with options like the BBQ King Mac Cheeze, featuring a smoky, tangy barbecue twist that will have you coming back for seconds. Or indulge in the Smoky Picnic Mac & Cheeze, where every bite is a delightful fusion of rich smokiness and creamy goodness. And let’s not forget the bold and vibrant This Is Nacho Mac & Cheeze, a fiesta of zesty nacho flavors that will make your taste buds sing.

As you can see, there are many vegan mac and cheese options to choose from. But which should you go for? We put the most accessible brands to the test with Plant Based on a Budget. Watch and see which ones we loved, and which made us grimace. 

12 Dairy-Free Mac and Cheese Recipes You’ll Love

With so many variations of vegan mac and cheese out there, there’s a little something out there for everyone. Whether you’re sensitive to nuts or just like to try as many vegan macaroni and cheese dishes as you possibly can (and we don’t blame you!), here are a few amazing recipes for dairy-free mac and cheese with and without cashews (and other nuts).

Nut-Based Dairy-Free Mac and Cheese Recipes

If the creaminess of a cashew strikes your fancy when it comes to making a pot of creamy dairy-free mac and cheese, then these recipes are for you! 

Creamy, Dreamy Dairy-Free Mac and Cheese

Potatoes in vegan mac and cheese? Why, yes! This delicious “Epic Mac” calls for just a few simple ingredients such as carrots, cashews, nutritional yeast, and potatoes to make the sauce. The creamy cashews and fluffy potatoes blend together to deliver a sauce that’s epically simple and delicious! All you need to do is simmer the ingredients and blend them together! This recipe is also naturally free of soy and gluten, too!

Scroll to the recipe card below for this recipe!

Healthy Vegan Vegan Baked Mac and Cheese

This deliciously healthy vegan baked mac is one of our favorite recipes here at World of Vegan! The cheese sauce is made from a base of cashews, onion, garlic, and nutritional yeast, with some tomato paste and turmeric for the perfect yellow color and cornstarch as a thickener. Cook up some macaroni pasta, grab your high-speed blender, and you’re off!

Smoky Vegan Mac

If you like your mac with a little pizzaz, look no further than this beautiful baked vegan mac and cheese from Heartful Table. The base of the sauce calls for a variety of common ingredients such as cashews, potatoes, parsley, and smoked paprika as well as breadcrumbs for a crunchy topping.

Creamy Avocado Mac and Cheese

Sometimes cashew sauce tastes better with a little help from the mighty avocado. This recipe by Kirsten Nunez from Clean Green Simple is creamy, dreamy, and oh-so-tasty! Even better is that it’s soy-free and easily made gluten-free if you use gluten-free pasta!

Nut-Free Mac and Cheese Recipes

Nuts aren’t the only way to make dairy-free mac and cheese! Here are a few recipes that use seeds and vegetables instead!

Vegan Mac and Cheese Without Cashews

Made from sunflower seeds, carrots, spices, and chickpeas, this magically dairy-free mac and cheese is perfect for those who prefer a mac that’s made from whole foods. Gluten-free? Just choose your favorite wheat-free pasta and dig right in!

Vegan Butternut Squash Mac and Cheese

Butternut squash mac is not only a perfect fall food but it makes a delightful nut-free vegan dish. Kate Ford from The Veg Space wrote this recipe and we are so grateful she did! You can opt to include dairy-free cheese shreds or just use nutritional yeast instead!

Vegan Pumpkin Mac and Cheese

Oil-free, nut-free, and gluten-free, this recipe by Sherri Hall at Watch Learn Eat is full of flavor and looks great to boot! Ingredients include pumpkin puree, arrowroot powder, light coconut milk, and nutritional yeast. Yum!

Unique Dairy-Free Mac and Cheese Variations

One of the best things about vegan mac is how many ways it can be customized. Check out some of these yummy variations on vegan mac below!

Vegan Thai Red Curry Mac & Cheese

Struggling to decide between Thai food and vegan mac for dinner? Well, with this amazing recipe by Mary Ellen Valverde from V Nutrition, you can have both! Made from cashews, coconut milk, and Thai red curry paste, you’ll absolutely love the variety of flavors that arise from this stellar combination of ingredients.

Vegan Squash Mac and Cheeze With Curried Okra

This uniquely Southern mac recipe from Very Vegan Val features okra, squash, white miso paste, and cashews along with a variety of spices to make a fantastically delicious vegan pasta dish. Not a fan of okra? You can easily substitute it for another green vegetable such as broccoli or bell peppers!

Green Chile Mac and Cheese

Want a spicy vegan mac and cheese? Then look no further than this ridiculously good recipe by Christin McKamey from Veggie Chick! Using both jalapeños and green chiles, this dish definitely doesn’t lack in flavor. You can also keep it nut-free by using cauliflower instead of cashews and it’s naturally oil-free!

Baked Mac and Cheese Bites

These adorable vegan mac and cheese bites from Strength and Sunshine are perfect for kids or just a fun new way of enjoying your pasta. This recipe is naturally free from gluten and the top 8 most common allergens, calling for vegan egg replacer and a nut and soy-free vegan macaroni recipe to form the bites.

Fun Dairy-Free Mac and Cheese Additions

If you’re looking to perk up your vegan macaroni and cheese game a bit, check out these cool recipes!

Vegan Mac and Cheese Powder

Sometimes it’s really nice to have a pre-made vegan cheese powder on-hand for your vegan mac and cheese recipes. This simple recipe by Vegan on Board is perfect for busy bees and also packing along for a camping trip! Nutritional yeast, flour, and a variety of spices are all you need for this practical powder.

Vegan Parmesan

Like your mac and cheese extra cheesy? Sprinkle a little (or a lot) of this easy homemade vegan parmesan!

Chipotle Seasoning

Like your pasta with a bit of a kick? Our chipotle seasoning is here to give a nice serving of spice to your pasta dishes and more! Made from ground flax seeds, nutritional yeast, and a number of hotter spices, it also makes a perfect homemade gift for the spicy food lover in your life!

More Dairy-Free Recipes to Try

• If you can’t get enough pasta, try these family-friendly dairy-free Plant-Based Pasta Recipes!
• Fill up on plant-based protein and fiber with these Vegan Tofu Recipes
• Craving potatoes? These Plant-Based Potato Recipes are irresistible with everything from Hasselback potatoes and potato skins to potato salad and latkes.
• Serve up some Dairy-Free Soup alongside your dairy-free mac and cheese. These soups are hearty, wholesome, and the ultimate comfort food!
• Add some crispy Pig-Free Bacon Recipes to the top of your dairy-free mac and cheese!

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Dairy-Free Mac and Cheese

This dairy-free mac and cheese is the vegan mac and cheese recipe for mac and cheese lovers. Perfect for a cozy night in or for packing into your lunch!

Course dinner, Lunch

Cuisine American

Keyword best vegan mac and cheese, best vegan mac and cheese recipe, dairy-free mac and cheese

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 177kcal

Author Molly Patrick

Ingredients

• 1 russet potato peeled and cut into bite-sized pieces (1½ cups)
• 1 cup carrot chopped
• ¼ onion diced (½ cup)
• 1 tablespoon peeled and diced turmeric or 1 teaspoon of turmeric powder
• 3 cloves garlic minced
• 2 cups water plus another ½ cup, divided
• ½ cup raw cashews soaked in water for at least 10 minutes
• ½ cup nutritional yeast
• 1 teaspoon salt
• Your choice of pasta elbows or shells work best

Instructions

• In a medium sized pot add the potato, carrot, onion, turmeric and garlic with 2 cups of water. Simmer for 20 minutes with the lid on.
• After 20 minutes, add the veggies (along with the remaining liquid in the pan) to your blender.
• Drain the cashews and add them to the blender along with the nutritional yeast, sea salt and the additional ½ cup of water.
• Blend until the sauce is creamy and smooth, about 2 minutes. Place a towel over the blender lid, so no hot splats of sauce escape.
• Cook as much pasta as you want according to the directions on the package and then strain and rinse with cold water to stop it from cooking. Return to the pan.
• Turn heat to very low and generously pour the cheese sauce over the pasta.
• Add black pepper and salt to taste.
• If you have leftover cheese sauce, pop it in the fridge—it should be good for 7 days!

Notes

Allow the leftovers amount to cool, and stick in an airtight container for 4 to 5 days. Freezing instead? Great! Scoop the vegan mac into a freezer-friendly bag or container and keep for 2-3 months. When ready to eat again, defrost overnight or the morning of and reheat however you’d like.

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 615mg | Potassium: 604mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5347IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 3mg

Photo and recipe of Dairy-Free Mac and Cheese recipe by Molly Patrick, co-founder of Clean Food Dirty Girl. Although we love the brands mentioned above, this article is not sponsored by any of them!

The post Best Dairy-Free Mac and Cheese Recipes + Brands appeared first on World of Vegan.

The Dairy Detox makes it easy to transition healthfully and happily to dairy-freedom without sacrificing cheese. And today, we’ve got a delicious recipe for some creamy, dreamy, vegan mac n’ cheese.

Dip your toes into dairy freedom with Allison’s recipe for healthy and compassionate dairy-free vegan mac and cheese without cashews below. Enjoy!

Why You’ll Love This Recipe

Macaroni and cheese is a classic comfort food that needs no introduction. Dating back to at least the 14th century, this dish has been a staple of American and British cuisine for ages. And for good reason! It’s perfect as a side dish during the holidays, delicious as a regular weeknight meal, and super easy to prepare and customize.

While non-vegan mac n’ cheese can often be full of dairy products such as butter and cheese, this vegan version uses vegetables, legumes, and sunflower seeds, and mustard as the base for the sauce. How awesome is that?!

For those with nut allergies or dietary restrictions, our cashew-free recipe offers a safe and equally delectable alternative! Plus, you get the added benefit of protein, fiber, and essential vitamins, all while satisfying your mac and cheese cravings.

Key Ingredients

• Pasta: Choose your favorite pasta variety for this recipe. Whether it’s classic elbow macaroni, penne, or shells, any pasta shape works well! Need it to be gluten-free? Try chickpea pasta or red lentil pasta.
• Refined Coconut Oil: Opt for refined coconut oil to ensure a neutral flavor. If unavailable, a light vegetable oil like canola can be used as a substitute.
• Yellow onion: While yellow onions provide a balanced flavor, you can substitute with white onions if needed.
• Carrots: For a pop of color and natural sweetness, carrots are key! If desired, you can swap them out for butternut squash or sweet potatoes.
• Garbanzo beans: These beans contribute creaminess and protein. White beans like cannellini or navy beans can also be used. Avoid beans with too much color, like kidney beans and black beans which will throw off the look of the dish.
• Raw Sunflower Seeds: The key to making this vegan mac and cheese without cashews is sunflower seeds! They provide the perfect rich texture to mimic other vegan macs without nuts! Plus, they make this dish more affordable!
• Apple cider vinegar: Add tanginess to replicate the cheesy flavor. White vinegar or lemon juice offer a similar effect.
• Mild Dijon Mustard: The mustard adds depth or flavor, so don’t skip it! In a pinch, you can use regular Dijon mustard or whole grain mustard.

How To Make Vegan Mac and Cheese Without Cashews

There are countless ways to cook up a vegan version of macaroni and cheese. You could use vegan cheese, butter, and milk to melt together with pasta elbows for a delectable dinner.

You could stick with a simple boxed vegan mac if you’re looking for a super simple meal. But what’s great about this recipe is that you get the pleasure of mixing a variety of staple ingredients into something that’s not only delicious but packed with a decent amount of nutrients.

From the protein-packed garbanzo beans to the mighty cool carrots, this sauce is popping with plant-based power!

Here’s the easy step-by-step process to making this vegan mac and cheese without cashews:

1. In a large stockpot, cook the pasta according to the package instructions. Once cooked, drain, rinse, and set aside.
2. Meanwhile, heat the oil in a sauté pan over medium heat. Add the onion, carrots, garbanzo beans, garlic, salt, paprika, and pepper. Sauté for about 5 minutes until vegetables begin to soften.
3. Pour in the water, sunflower seeds, apple cider vinegar, and milk Dijon mustard. Bring the mixture to a boil, then reduce the heat to low-medium. Cover and let simmer for about 20 minutes, allowing the flavors to meld.
4. Transfer the contents to a blender. Process the mixture until it’s completely smooth—this step is crucial.
5. Combine the blended sauce and cooked pasta in a large bowl, ensuring an even coating. Serve hot and savor the creamy goodness!

How To Store Leftovers

Pasta is wonderful for batch cooking so you have easy meals throughout the week! You can keep this vegan mac in an airtight container for three to four days in the fridge. If you’re keen on freezing, we’d recommend keeping the pasta separate from the sauce so you have an easier time with reheating. Keep the pasta in a freezer-safe container and keep the sauce in a freezer-safe bag or canning jar. 

How to Serve Up Your Vegan Mac n’ Cheese

The wonderful thing about this dish is that it’s perfect for serving as a side or sprucing up to be a main course. Need some tips for dressing up your vegan mac? We’ve got you covered!

• Get a Little Green – Vegetables and greens go gorgeously alongside a huge bowl of creamy vegan mac! If a fresh salad strikes your fancy, then our How to Make A Vegan Superhero Salad guide is excellent for planting some serious seeds for fun and delicious ideas. If you’re craving something on the warmer side, may we suggest some Roasted Asparagus, Spicy Sesame Sautéed Kale, or even Cheezy Kale Chips for some crunch?
• Pile on the Protein – If you’re wanting some more protein in your vegan mac n’ cheese, look no further! You can fry up some tofu, sauté some tempeh, sizzle up some seitan, or throw in some crunchy chickpeas.
• Mac Up Your Meal – Sure, vegan mac n’ cheese makes a fantastic dish all on its own but have you ever piled it onto a sandwich or burger? No? Well, my friend, allow us to enlighten you. See, when you add vegan mac to any sandwich, burger, or savory wrap, you simply can never go back to eating them any other way. A bite of cheesy noodles mashed between the layers of a crunchy sandwich are what some would call divine. That’s certainly our descriptor of choice. So, what are you waiting for? Cook up some burgers, whip up that sandwich, make a mac n’ cheez burrito—your taste buds and belly are waiting!

More Delicious Dairy-free Recipes to Try

• Vegan Noodle Kugel
• Plant-Based Pesto Pasta
• Dairy-Free Buffalo Queso
• Vegan Fettuccine Alfredo
• Fresh Picnic Pasta Salad
• One-Pot Vegan Enchilada Pasta
• Creamy Hummus Pasta With Sun-Dried Tomatoes

If you try this Vegan Mac and Cheese Without Cashews, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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Vegan Mac and Cheese (Without Cashews)

Allison Rivers Samson is widely known for her velvety plant-based mac and cheese—the most popular recipe ever featured by VegNews magazine. Well, this is her latest and greatest. It’s made with only the cleanest ingredients, including some that may surprise you!

Course dinner, Lunch

Cuisine American

Keyword best mac and cheese, dairy-free mac and cheese, vegan mac and cheese, vegan mac and cheese no cashews, vegan mac and cheese without cashews

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 435kcal

Author The Dairy Detox

Ingredients

• 8 ounces dry pasta cooked al dente
• ¼ cup refined coconut oil not virgin coconut oil
• ⅓ cup yellow onion chopped
• ¼ cup carrots diced
• ¾ cup cooked garbanzo beans drained and rinsed
• 1 clove garlic minced
• 1 teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 1½ cups water
• ¼ cup raw, unsalted sunflower seeds
• 1 tablespoon apple cider vinegar
• ¼ teaspoon mild Dijon mustard

Instructions

• In a large stockpot, cook the pasta according to package, drain, rinse, and set aside.
• Meanwhile, in a sauté pan over medium heat, add oil, onion, carrots, garbanzo beans, garlic, salt, paprika, and pepper. Sauté for 5 minutes. Add water, sunflower seeds, vinegar, and Dijon. Bring to a boil. Reduce heat to low-medium, cover, and simmer for 20 minutes.
• In a blender, process cooked contents of the sauté pan until completely smooth—this is important. Test for smoothness by removing a spoonful, allowing to cool for a minute, and then rubbing sauce between thumb and forefinger.
• In a large bowl, toss together the sauce with cooked pasta and serve hot.

Video

Notes

• Unflavored coconut oil, also called “refined coconut oil,” is sold in jars in most health food stores. The most common brand is Spectrum. The “virgin” variety tastes like coconut, and is best for coconut-flavored dishes. Other options are sunflower or safflower oil, as well as a homemade non-dairy butter/margarine or store-bought like Miyoko’s Creamery or Earth Balance. Feel free to use less if you prefer.
• Raw, unsalted cashews can be used instead of sunflower seeds, but will add a touch sweetness to the flavor.

Nutrition

Serving: 4g | Calories: 435kcal | Carbohydrates: 55g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 602mg | Potassium: 329mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1473IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

Vegan Mac n’ Cheese Without Cashews recipe shared with permission from The Dairy Detox from The Dairy Freedom Cookbook. Photos by Nicole Axworthy.

The post Vegan Mac and Cheese (Without Cashews) appeared first on World of Vegan.

You see, fettuccine Alfredo was one of my favorite dishes growing up, and because of that I was eager to re­create and perfect it vegan­-style. This veganized version is just as decadent as the kind I grew up eating, except that it’s made entirely from plants!

The thick, creamy, flavorful vegan Alfredo sauce comes together like magic and beautifully blends with the long, luxurious fettuccini noodles. It’s also made without a drop of butter. Most Alfredo recipes call for upward of half a cup of butter, however you’ll see that’s totally unnecessary.

I hope you enjoy this delicious plant-based dinner recipe, which has already become a favorite in many households, and is a regular comforting meal in my own.

Why You’ll Love This Vegan Fettuccine Recipe

• Creamy Indulgence, Plant-Based Style: Embrace the best of both worlds with this vegan fettuccine recipe that offers a velvety, luscious sauce without any dairy. You’ll be amazed at how easily plant-based ingredients can create the same luxurious texture and rich taste, ensuring a guilt-free indulgence.
• Simple and Wholesome Ingredients: With a focus on natural and accessible ingredients, this recipe is both easy to follow and packed with nutritional benefits. No complicated processes or obscure components—just a handful of pantry staples artfully combined to elevate your dining experience.
• Quick and Convenient: In less time than it takes to order takeout, you can whip up this vegan fettuccine alfredo from scratch. Perfect for busy weeknights or last-minute gatherings, this recipe saves time without sacrificing flavor.
• One-Pot Wonder: With less hassle and less cleanup, one-pot meals are a great way to embrace minimalism in the kitchen. So you’ll be glad to know that this entire vegan fettuccini Alfredo dish is cooked up in a single pot! Yup, even the pasta, which is cooked right in the cream sauce. I love one-pot meals so much, you’ll find several others on the site like this Enchilada Pasta Bake, this popular One-Pot Pasta, and this Sweet Potato Soup for starters.
• Versatile and Customizable: Make this dish your own by adding your favorite vegetables, such as spinach, cherry tomatoes, or roasted mushrooms, for an extra boost of nutrition and taste. The flexibility of this recipe allows you to cater to various dietary preferences and explore endless flavor possibilities.
• A Crowd-Pleasing Dish: Whether you’re a seasoned vegan or simply seeking to expand your culinary horizons, this vegan fettuccine alfredo will undoubtedly impress your guests and leave them asking for seconds. With its irresistibly creamy sauce and perfectly cooked pasta, it’s a true crowd-pleaser for any occasion.

Experience the joy of savoring a classic favorite made vegan, without compromising on taste or texture. This vegan fettuccine recipe is bound to become a staple in your repertoire, delivering an irresistible meal that’s both kind to your palate and the planet.

Is Vegan Alfredo Healthy?

Fettuccini Alfredo is traditionally made with loads of heavy cream, butter, and cheese, and because of that is not usually a dish you want to over-indulge in. But friends, this version is shockingly healthy!

The fat in this plant-based Alfredo sauce comes from raw almonds which are blended up to create an extra creamy milk, and it’s thickened with a dash of cornstarch (instead of globs of cheese). Neat, right? And yet…it tastes just as good as the unhealthy kind! It’s one of those life-hacks like banana nice cream—taking something unhealthy and making it healthy without sacrificing yumminess.

The Star Ingredients

Raw Almonds

The creaminess in this dish comes from almonds. If you can, you’ll want to choose raw unsalted almonds. Other types of almonds (such as roasted almonds) will work too, but they may impart a more nutty flavor.

Vegetable Broth

We call for low-sodium vegetable broth and then add salt later in the recipe—but you’re welcome to use regular veggie broth (or bouillon cubes and water) and skip the added salt later! I often use Better Than Bouillon and water in place of packaged broth since it’s a more eco-conscious option.

Cornstarch

Cornstarch is an amazing thickener, and a little goes a long way! I always have a package of cornstarch in my pantry just for our healthy mac and cheese recipe, our one-pot pasta, and this fettuccini Alfredo—all dishes I make often.

Olive Oil

Any type of vegetable oil will work in this recipe, but my preference is extra virgin olive oil for an extra classic Italian feel.

Yellow Onion

We use an entire medium onion which provides a delicious savory base of flavor. I like to dice the onion up quite small so it is barely noticeable in the final dish, but if you prefer bigger onion chunks, you’re welcome to give it a rough chop.

Garlic

This is a dish for garlic lovers and leans on garlic for much of the flavor. Garlic cloves vary in size, so if you’re a fellow garlic lover, be sure to pick out big cloves, or else add in a few more smaller ones!

Fettuccini Noodles

To make classic vegan fettuccini Alfredo, you’ll need fettuccini noodles, of course! Most packaged, shelf-stable fettuccini noodles are vegan. But if you’re buying fresh noodles, be sure to check the ingredients because every once in a while egg sneaks in. You can also swap in other types of noodles when you make this dish, like linguini or spaghetti or whatever pasta you have on hand.

Fresh Parsley

While parsley isn’t an absolute necessity for this dish, adding a fresh green leafy garnish really finishes the dish. It ups the visual appeal and adds a nice flavor dimension. But if you’re not a fan of parsley or don’t have any on-hand, feel free to leave it off!

Serving Ideas

Vegan fettuccine Alfredo is a versatile dish that can be served in various delicious ways! Here are some serving ideas that go great with this recipe:

• Garlic bread: Accompany the fettuccine with some warm and crispy garlic bread. Spread vegan butter or olive oil on sliced baguette or Italian bread, sprinkle garlic powder, and toast until golden.
• Grilled or roasted vegetables: Add a nutritious touch by serving the fettuccine Alfredo with a side of grilled or roasted vegetables. Options like asparagus, zucchini, cherry tomatoes, or sauteed mushrooms complement the creamy pasta perfectly.
• Fresh Salad: Balance the richness of the fettuccine with a refreshing side salad. A mix of fresh greens, cherry tomatoes, cucumber, and avocado lightly dressed with a creamy dill dressing!
• Vegan Meatballs: Add a protein boost by serving the fettuccine Alfredo with vegan meatballs. There are tons of store-bought vegan meatballs on the market these days or try delicious homemade veggie meatballs made with cannellini beans, veggies, and mushrooms. The savory meatballs pair wonderfully with the creamy pasta!
• Crispy Tofu or Tempeh: Enhance the protein content and flavor profile by topping the fettuccine Alfredo with marinated and pan-seared tofu or tempeh. This crispy tofu made in the air fryer would be perfect!
• Vegan Pesto Swirl: For a burst of herbaceous flavor, drizzle vegan basil pesto over the fettuccine Alfredo or create a pesto swirl on top for an eye-catching presentation.

Feel free to mix and match these serving ideas based on your preferences and the occasion. Whether you opt for a simple classic presentation serving this dish on its own or get creative with complementary sides and toppings, vegan fettuccine Alfredo is sure to be a hit!

How To Store

If you miraculously have leftover vegan fettuccine Alfredo, you can store it in an airtight container in the refrigerator for up to 5 days. Keep in mind that the noodles will continue to absorb the sauce and thicken over time.

To reheat, transfer the leftovers to a non-stick pan or saucepan. Add a splash of plant-based milk or vegetable to prevent the sauce from becoming too thick. Heat over medium-low heat, stirring often until warmed through. You can also reheat in the microwave by transferring to a microwave-safe dish and adding a small amount of non-dairy milk or vegetable broth. Cover and microwave in 30 – 45 second intervals, stirring in between to ensure even heating.

More Vegan Pasta Recipes

• For the perfect comfort classic, try this Vegan Mushroom Stroganoff ready in just 15 minutes!
• Switch it up with this Pesto Gnocchi With Roasted Vegetables! It’s easy to meal prep and full of flavor thanks to the easy homemade pesto sauce!
• Craving something cold? Vegan Pasta Salad is a no-brainer! This simple meal combines the flavors of the Mediterranean in less than 20 minutes! Great for large gatherings like backyard BBQs, picnics, and potlucks!
• Easy Pink Sauce Pasta is not only beautiful but delicious too, made with fire-roasted tomatoes and cashews!

Don’t miss our round-up of the best vegan pasta recipes and our full lineup of vegan dinner recipes for more plant-based dinner inspiration!

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Creamy Vegan Fettuccine Alfredo

This thick and creamy vegan fettuccini Alfredo is guaranteed to wow your family, friends, and even the most skeptical meat lovers in your life. They’ll never guess that it’s made without a drop of butter, heavy cream, or cheese. 

Course dinner, Main

Cuisine Italian

Keyword fettuccine alfredo pasta, vegan alfredo, vegan alfredo recipe, vegan fettuccine alfredo, vegan pasta recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 141kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 1 cup raw, unsalted almonds
• 3 cups plus 2 tablespoons of water divided
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion diced
• 5 large cloves garlic minced
• 4 cups low-sodium vegetable broth or the equivalent amount of vegetable bouillon and water
• 1 16-ounce package of fettuccine
• 4 teaspoons cornstarch
• 1 tablespoon salt only if using low-sodium broth
• 1 teaspoon ground black pepper
• Freshly cracked black pepper to taste for garnish
• ½ cup finely chopped fresh parsley for garnish

Instructions

• Using a high-­powered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky ­smooth almond cream and discard the pulp (or save it to use in another recipe).
• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant. 
• Add the vegetable broth and homemade almond milk, increase the heat to medium-high, and bring to a boil.
• Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pot.
• While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves.
• Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce, starts to thicken.
• Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time.
• Plate the pasta and garnish with the cracked black pepper and parsley.

Video

Nutrition

Calories: 141kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 880mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg

The Friendly Vegan Cookbook

This recipe is just one of the 100 veganized family favorites you’ll find in The Friendly Vegan Cookbook. Other recipes you can look forward to in the book include:

• Spinach Artichoke Dip
• Spicy Udon Noodle Soup
• The Best Vegan Pot Pie
• Our Perfected Tofu Scramble

…and 100 more. My co-author Toni Okamoto and I are the best of friends in real life and love having fun in the kitchen. We’re exited to help you cook up some magic in your own home and help you feed your family, your friends, and any vegan naysayers you’d like to impress. You can order a copy of the book here!

Vegan Fettuccine Alfredo recipe comes from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto, with permission from BenBella Books, 2020, all rights reserved. Photos by Zhoro Apostolov. 

The post Vegan Fettuccine Alfredo appeared first on World of Vegan.

All you need is one pot, one blender, and 15 minutes to spare. Turn on your stove and get the water boiling right now; you’ll want to dig in right away after you get the recipe for this mouth-watering meal!

Why You’ll Love This Pink Sauce Pasta Recipe

You can never have too many pasta recipes, right? This pantry staple never goes bad and never gets old. Use your noodle and get ready to fall back in love all over again with this quick fix meal!

• Ready in an Instant – It takes 15 minutes from start to finish, including prep and plating. Once your pasta water is boiling, you’re already halfway done!
• Classic Comfort Food – Imagine taking a bowlful of slow-simmer tomato soup and a cozy spaghetti dinner, and this is basically the result. Creamy, dreamy, and deeply savory, with loads of al dente noodles for a satisfying chewy texture; it’s easy to eat and always hits the spot.
• Kid-friendly – Even the pickiest eaters like pasta, right? The whole family will love this meal, and you can even customize it to each person’s taste, adding more or less herbs, sauce, or veggies as desired.
• Great for Novice or Nervous Cooks – If you can boil water, you can make this meal. The sauce is made entirely in the blender, so you don’t even need to pick up a knife.
• Dairy-Free – While you might expect cream, milk, cheese, butter, or all four to factor into such a silky sauce, this formula is just plain nuts. That’s right; this one gets all its luscious richness from cashews!

Pink Pasta Sauce Ingredients & Substitutions

With such a short list of ingredients, every single one of them counts. That said, there’s still plenty of room for adaptation.

• Fire Roasted Tomatoes – Take regular diced tomatoes, blast them with intense heat, and voila, you’ve got fire-roasted tomatoes. They can add a lightly smoky flavor and more concentrated savory flavor anywhere you’d use regular canned tomatoes.
• Cashews – Raw, un-toasted, and unsalted cashews are key for success. You want a neutral taste with just the creamy goodness to shine through here. To make this recipe nut-free, you can use raw sunflower seeds instead.
• Garlic – I would never dream of replacing the garlic, but if you’re in a bind, you can use about ½ teaspoon powdered garlic instead of fresh here. Any garlic is always better than no garlic.
• Oregano and Basil – These two herbs are the classic Italian combo that make any dish seem to sparkle with freshness. Don’t let them stop you from inviting more friends to the party; they also play well with thyme, rosemary, and lemon zest, too.

Pick Your Pasta

There are oodles of noodles you could chose from, and no wrong answers! Big or small, short or long, pick your favorite and grab a fork. Here are a few of my favorite pasta shapes for this recipe:

• Shells (medium)
• Cavatappi
• Farfalle
• Rigatoni
• Fusili
• Elbow pasta (for a pink mac ‘n’ cheese vibe)

Prefer a gluten-free option? Use a gluten-free pasta made from chickpeas, lentils, quinoa, or other wheat-less ingredients if celiac disease is concern.

If you really want to lean in hard to the pink theme, you can find pink pasta colored with beets. 

How To Make Pink Pasta Sauce Creamy

There are number of ways you can make a creamy vegan pasta sauce. We have several recipes here on the blog! You can use ingredients like nuts, almond milk, coconut milk, vegan butter, silken tofu, boiled potatoes, steamed cauliflower, cornstarch, and beyond.

In this recipe we use raw cashews to create a simple cashew cream sauce. We simply blend the cashews with the other cream sauce ingredients in a high-powered blender until it’s perfectly silky smooth and enjoy!

If you’re working with a lower-powered blender you can soak the cashews for a few hours before blending so you can easily blend up your vegan cream sauce. 

How to Cook Pasta

This is a basic skill that will get you far in life. If you’re not sure about the best way to go about it, here’s the low-down.

1. In a large stock pot, bring about 4 quarts of water to a boil over medium heat. Add a generous pinch of salt and stir until dissolved.
2. Add 1 pound of pasta, stirring briefly to prevent the noodles from sticking together.
3. Cook according to package directions, stirring occasionally, until “al dente,” which means “to the tooth.” It should be tender but still have a satisfying bite.
4. Drain thoroughly but do not rinse. The starch left on the surface of the noodles helps the sauce to stick.

Health Benefits of Tomatoes

Everyone knows tomatoes are good for you, but do you know why? Canned tomatoes may even have the edge on fresh in some ways, too! Yes, it’s true; the canning process concentrates some of the vitamins and minerals, while making them more bio-available (easily absorbed by the body) so you can take full advantage of the nutritional benefits they have to offer.

• Vitamin C – Everyone’s favorite immunity booster, Vitamin C is one of the most abundant nutrients found in these round red fruits. A single tomato can contain up to 40% of your recommended daily allowance!
• Lycopene – This is what give tomatoes their ruby red color. It’s a powerful antioxidant that is particularly good for your eyes, working to prevent cataracts, macular degeneration, and other vision problems. Studies have also linked lycopene with a lower rate of all types of cancer.
• Vitamin A – Working in concert with Vitamin C, this duo doubles down to support your immune system, as well as vision and skin health.
• Vitamin K – Though less celebrated than Vitamins found earlier in the alphabet, Vitamin K is another critical component for building strong bones.
• Potassium – Bananas may win all the praise for being high in potassium, but tomatoes have a lot to offer in this department, too! This essential nutrient helps maintain a healthy blood pressure and regulating overall heart function.
• Fiber – Feel fuller longer, even if you use white pasta to pair with it! That’s my idea of a perfect balance.

Frequently Asked Questions

More Vegan Pasta Recipes

• Enjoy dinner made in a single pot with this Creamy One Pot Pasta.
• You won’t miss the pine nuts in this Walnut Pesto Pasta, a more affordable version of vegan pesto that makes it easy to enjoy this classic Italian dish without breaking the bank!
• For a protein-packed pasta, this Vegan Hummus Pasta Made With Chickpeas is a no-brainer.
•  Want a dinner packed with all the flavor and fixin’s of enchiladas served up pasta-style? You’ve gotta try this One-Pot Enchilada Pasta Bake!
• Vegan Cabbage & Noodles is a simple vegan cabbage and noodles casserole is high on the comfort food scale and easy to make any night of the week.
• For more rich tomato goodness, whip up a batch of Sun-Dried Tomato Sauce with your favorite pasta!

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Easy Pink Sauce Pasta With Fire Roasted Tomatoes {Dairy-Free, Vegan}

This super easy vegan creamy pink pasta comes together in minutes and is loved by adults and kids alike! Simply cook your pasta, add the sauce ingredients to a blender (no chopping necessary!) and blend until creamy. Pour the sauce over your cooked pasta, sprinkle with basil, and enjoy!

Course dinner

Cuisine Italian

Keyword pink pasta recipe, pink pasta sauce, vegan pink pasta sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 325kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 pound pasta any type
• 1 28-ounce can fire roasted tomatoes
• 1 cup raw cashews
• 3 small garlic cloves
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• ¼ cup fresh basil thinly sliced, for garnish (optional)

Instructions

• Cook pasta according to package instructions.  
• In a high-powered blender, add the fire roasted tomatoes and their juices, cashews, garlic cloves, oregano, basil, and salt.
• Blend on high for about two minutes or until creamy and silky smooth. The color should be uniform and there should be no chunks remaining.   
• Drain your pasta, return it to the pot it was cooking in, and pour half of the sauce over the pasta. Mix well, and add more sauce as desired. Store the remaining sauce in a mason jar in the fridge for up to one week, and use for another batch of pasta. 
• Serve topped with fresh basil, if desired, and enjoy! 

Notes

This recipe makes enough sauce for two batches of pasta. Store any unused pink sauce in a sealed container in the fridge for another batch of pasta later in the week!

If you don’t have a high-powered blender, soak your cashews for a couple hours before blending.

Nutrition

Calories: 325kcal | Carbohydrates: 52g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 449mg | Potassium: 243mg | Fiber: 3g | Sugar: 5g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

This vegan pink sauce pasta recipe was created and photographed by Michelle Cehn. We’d love to hear what you think in the comments below! Please note that this article may contain affiliate links which supports our work at World of Vegan.

The post Easy Pink Sauce Pasta With Fire Roasted Tomatoes {Dairy-Free, Vegan} appeared first on World of Vegan.

Apart from the cashew cream, this dish takes no time at all to prepare. Quick, easy, and incredibly enjoyable. Just add some mellow mushrooms, perfectly cooked pasta, and a selection of spices to the mix for a mouthwatering meal!

The History of Mushroom Stroganoff

Did you know that the original stroganoff recipe originated in mid-19th century Russia? It was named after one of the members of the Stroganoff family and the recipe was featured in the book A Gift for Young Housewives. This recipe used a roux made with prepared mustard and broth, but added no mushrooms, onions, or alcohol. Later on, stroganoff was served alongside rice or potatoes, but not noodles.

Benefits of Cooking With Mushrooms

Although mushrooms are technically a type of fungi, people are fascinated by them and find all kinds of ways to figure them into meals. Fleshy and firm, mushrooms make the best meat substitute. When cooked, they emit a deep brown broth and a sultry, savory flavor that adds a delightful depth to any sauce.

Mushrooms are known for nutrients such as selenium, beta-glucans, B vitamins, copper, and potassium. They are not only fat-free but also full of fiber and low in sodium. While these fungi might be fine on their own, marinating makes them even more meal worthy.

Because mushrooms are like simple sponges, they will soak up any sauce you pour over them. The flavor becomes intensified and the texture becomes tender. Our vegan mushroom stroganoff recipe makes mushrooms come alive with great gusto!

Reasons To Love This Vegan Mushroom Stroganoff

Why do we find mushroom stroganoff so calming and comforting? Is it the richness of the vegan cream sauce? The enticing, earthy flavor? Possibly the pleasing act of picking up the pasta with a swirl and a twirl? Whatever the reason, the merging of these main ingredients creates magic in the mouth.

Plan the perfect dinner party around this divine dish. You only need to concoct your cashew cream ahead of time (the day before would work well!) and thinly slice your mushrooms. When your guests arrive, just sauté the mushrooms, season the sauce, and serve over some pasta! Priyatnogo appetita! (That’s Russian for “enjoy your meal!”)

Ingredient Notes

The ingredients for this vegan stroganoff are pretty straightforward but here are just a few key notes to keep in mind!

• Raw unsalted cashews: This is the secret ingredient that makes this vegan mushroom stroganoff full of healthy fats, protein and ultra creamy without the need for sour cream! Soaked cashews magically turn into a smooth and creamy sauce once blended. Make sure to allow enough time to properly soak unless you have a high powered blender.
• Tagliatelle noodles: These long flat noodles are a wider version of fettuccine and a classic combination with mushroom stroganoff. Just make sure to check the ingredients as some tagliatelle noodles contain egg. When in doubt, use fettuccini noodles.
• Sliced button mushrooms: The star of the show! White button mushrooms are inexpensive and easy to source at most grocery stores. For a stronger flavor and firmer texture, try cremini which are the slightly more mature mushroom, the only different being that it’s harvested at a later stage.
• Red onion: Once cooked, red onion has a strong but sweeter flavor that pairs perfectly with the creamy sauce. White onion also works well.

How to Make This Vegan Mushroom Stroganoff

If you can believe it, it only takes 15 minutes to make this vegan stroganoff start to finish, aside from soaking the cashews!

Step One: Soften the cashews by soaking for at least 1 hour (but ideally overnight). Place the raw cashews in a bowl, cover with water, and set aside uncovered at room temperature. If you’re short on time you can soak in hot, almost boiling water, for 15-30 minutes. The cashews are ready when they break apart when pressed between two fingers. Meanwhile, cook the pasta according to package instructions (make sure to reserve ¾ cups of the cooking water to add to the sauce later).

Step Two: Drain the soaked cashews and add to a blender along with garlic, salt, and ¾ cup of fresh water. Blend on high speed until completely smooth, about 3-4 minutes, stopping to scrape down the sides as needed. Set aside.

Step Three: Heat a large sauté pan over high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Sprinkle with pepper.

Step Four: Pour in the blended cashew cream and lower the heat to medium. Add a little of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Continue cooking for 2-3 minutes to allow the starchy water will help thicken the sauce, mixing regularly, and then remove from heat.

Step Five: Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a lemon wedge.

Tips For Success

• Thoroughly soak cashews. This step is crucial or else you’ll end up with a gritty sauce. If you can, soak over night, or use extra hot water to speed up the process. You should be able to crush a cashew between two fingers after soaking.
• Use high heat to “sweat out” the onions and mushrooms. Both onions and mushrooms hold a lot of moisture so sautéing at high heat allows them to release that extra moisture faster. The more moisture they release, they more flavor they’ll be able to absorb from the sauce.
• Don’t skip the pasta water. That starchy water helps to thicken the sauce effortlessly! If you accidentally dump all the water down the drain you can add a sprinkle of flour or cornstarch to the sauce to help thicken.

Serving Suggestions

• Pasta Possibilities – Although egg noodles are traditional for this dish, any noodle shapes satisfy this rich and velvety recipe. Fettuccini, linguine, manicotti, rigatoni, or even farfalle would work well.
• Mushroom Maniac? Not enough mushrooms? No problem! Add as many thinly sliced mushrooms as you wish! Just keep in mind that you may have to add extra cashew cream to your creation.
• Boost with Broth – If you want an extra boost of flavor, consider adding a bouillon cube to the pasta water or substituting some vegetable broth for the water in the cashew cream.
• Great with Greens – You can never go wrong with a super-fresh salad as a side. You’ll hike up the nutrition and add an additional texture to your already sumptuous supper.
• Strong & Savory – To add an even more savory sensation to this dish, add a tablespoon of tamari, a tease of dried thyme, or a sprinkle of nutritional yeast.
• A Little R&R – When pasta is not your preference, pair the stroganoff with some fluffy rice pilaf, crispy roasted potatoes, or even a mountain of mashed potatoes.

Global Variations of Mushroom Stroganoff

It’s amazing that this delicious dish is popular all over the world! The changes made as it circled the globe are fascinating.

• France adds onions to the recipe and optional tomato paste
• China adds rice and omits the sour cream
• United States prefers wide pasta noodles
• Britain uses a white wine sauce
• Brazil prepares their version with tomato sauce and a side of white rice or shoestring potatoes
• Sweden and Finland use different proteins and also add pickles
• Japan loves their stroganoff with white rice, butter, parsley, and a spoonful of soy sauce

How To Store Mushroom Stroganoff Leftovers

Easily store any extra stroganoff in a glass container or ceramic dish. If you have any amount of unused cashew cream, make sure to keep that as well. Pour into a mason jar and refrigerate until needed. This simple sauce will be super helpful to have on hand for reheating stroganoff the next day or for creating a quick Cozy Cream of Broccoli Soup! You can even add it to your morning smoothie.

To reheat, you can either microwave a perfect portion for a minute or two or place the amount you wish in a saucepan and heat on medium for 10 minutes (or until heated through). Make sure to stir gently and frequently. You may also wish to add a little bit of water (or leftover cashew cream) when reheating.

More Delicious Vegan Dinner Recipes to Try

Ready to try more delicious and comforting recipes made vegan? Here are several worth trying that are crowd-pleasers!

• If you’re craving a classic comfort food, this “tastes like chicken” vegan pot pie recipe was such a turning point for me. It really does taste just like chicken pie!
• For an easy Japanese-style dinner, whip up this delicious teriyaki vegetable stir fry in under 15 minutes!
• For a spectacular main or side dish that will easily become one of your favorite dinner party recipes, try these vegan couscous stuffed peppers packed with enticing flavors that will take you straight to the Middle East.
• Have a hankering for more creamy mushroom recipes? This delicious vegan cream of mushroom soup is so rich and velvety that it will leave you licking your bowl clean!
• If you can’t get enough of vegan mushroom recipes, here are 16 of the best oyster mushroom recipes you’re going to love! Start off with these scrumptious mushroom skewers or mushroom ravioli!

Print

Vegan Mushroom Stroganoff

This creamy vegan mushroom stroganoff is the perfect comforting dinner!  Made with mushrooms and red onions and served with cooked fresh tagliatelle, it’s a super easy way to make a fancy and delicious dish for the family.

Course dinner, Main Course

Cuisine european

Keyword mushroom stroganoff, vegan stroganoff

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 814kcal

Author World of Vegan

Ingredients

*Requires Advance Prep 

• 1 cup raw unsalted cashews (soak for at least one hour and drain)
• 2 cloves garlic
• 1 teaspoon salt
• ¾ cup water
• 4 cups cooked tagliatelle noodles reserving ¾ cup of the pasta cooking water for later in the recipe (check the ingredients as some tagliatelle noodles contain egg—fettuccini noodles will work too)
• 2 tablespoons olive oil
• 1 small red onion peeled and thinly sliced
• 1½ cups sliced button mushrooms
• ½ teaspoon black pepper
• ½ cup pasta water
• Fresh parsley chopped, for garnish
• 2 Wedges of lemon for garnish, to squeeze on top

Instructions

• Soak the cashews for at least 1 hour (but ideally overnight). To do so, place the raw cashews in a medium bowl and cover with water. Set aside uncovered at room temperature. The cashews are ready when they break apart when pressed between two fingers. Drain and dispose of water.
• Add the soaked cashews, garlic, salt, and ¾ cup of fresh water to a blender and blend on high speed until completely smooth, about 3 minutes. Stop, scrape down the sides of the blender, and process again for 1 minute. Set this cashew cream aside.
• Heat up your sautéing pan to high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Add pepper.
• Pour in the blended cashew cream and lower the heat to medium. Add up to ¾ cups of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Let that thicken for about 2-3 minutes, mixing regularly, and then remove from heat.
• Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a wedge of lemon.

Notes

Note: If you don’t have tagliatelle, feel free to use fettuccine or any other noodles instead.

Nutrition

Calories: 814kcal | Carbohydrates: 82g | Protein: 24g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1195mg | Potassium: 857mg | Fiber: 7g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 6mg

We want to thank our amazing recipe testers J.J. Steele, Taylor Gillespie, Aubree Summers, and Nicole Benson for helping us perfect this recipe!

This Vegan Mushroom Stroganoff recipe was developed and photographed by Zhoro Apostolov for World of Vegan. Copyright of World of Vegan, all rights reserved.

The post Vegan Mushroom Stroganoff appeared first on World of Vegan.

Why You Should Make Vegan Pesto Pasta

Ok, let’s settle this. Making this recipe takes zero cooking skills and minimum time, so if you can’t cook for your life, then this is will become your go-to! When your fridge is almost empty, and you come home starving or when you want to impress your friends with a fancy meal, pesto pasta will be there for you. Isn’t that awesome? Take note!

Which Pasta To Use with Pesto

We need to get serious. Choosing which pasta to cook is serious business, friends.

Here are some of the options:

• Penne
• Spaghetti
• Linguini
• Fettuccini
• Pappardelle
• Bow Ties
• Macaroni

…and beyond. Pesto pairs with most pasta shapes, but it’s best to avoid those that are too large.

My favorite is spaghetti! There’s something about the pesto running through the long noodles that makes it perfect and just classic. What’s your favorite?

You can even use different types of noodles than the traditional wheat pasta. There are loads of healthy noodle options out there now. Try chickpea pasta for more protein and fiber or hearts of palm noodles for a low calorie option.

Should I Eat Pesto with Dry Pasta or Fresh Pasta?

This will depend solely on your preference. Dry pasta is so easy-peasy and always readily available. But when you can get your paws on some fresh pasta, that always adds an extra special touch. If you want to feel like you’re sitting in a small restaurant in Italy, then get yourself some nice fresh fettuccini.

Just beware—eggs or other non-vegan ingredients that can often find their way into fresh pasta!

Different Ways To Use Pesto

The best part about a classic and simple recipe is that you can use it for so many different meals. We actually originally published this as a classic vegan pesto sauce recipe to be used for any number of purposes!

You could use it as a spread for a veggie sandwich or as a base or topping for your homemade pizza. Amazing! You can basically use it on anything, and that’s the beauty of it.

This recipe is so easy and versatile you’ll enjoy it all the way through. From picking the fresh ingredients to preparing the pesto and mixing it with the pasta, to eating it and showing off in front of your friends and family. This vegan pesto pasta is a must-try!

More Vegan Pasta Recipes

Want more Italian-inspired pasta dishes? Try some of these mouth-watering meals:

• One-Pot Pasta
• Lasagna Soup
• Vegan Rainbow Pizza
• Vegan Feta Pasta
• Walnut Pesto Pasta
• Creamy Hummus Pasta with Sun-Dried Tomatoes
• Vegan Fettuccine Alfredo

Print

Vegan Pesto Pasta

This super-easy vegan pesto pasta could become your weekday dinner of choice. If you prep pesto ahead of time, you might be able to have a fantastic dinner in a matter of 10 minutes. 

Course Main Course

Cuisine Italian

Keyword Pesto Pasta, vegan pesto pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 910kcal

Author World of Vegan

Ingredients

For the vegan pesto

• ¼ cup fresh basil leaves
• 1 clove garlic
• ¼ cup toasted pine nuts
• 1 tablespoon olive oil
• pinch sea salt
• pinch black pepper
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon water

For the pasta

• 9 ounces vegan pasta tagliatelle is ideal
• 1 tablespoon olive oil
• ½ red onion
• 1 cup frozen peas
• 1 zucchini about 4 ounces
• ½ cup fresh spinach
• 1 tablespoon toasted pine nuts
• 2 tablespoons vegan pesto from recipe above

Instructions

For the vegan pesto

• Put all the ingredients for the pesto into a food processor (or blender) and blitz. Don’t overdo it otherwise it will become like a puree. It should have some chunks of basil left. Set aside.

For the pasta

• Cook the pasta according to the instructions on the package.
• In another pan, start with heating up the oil. When it’s nice and hot, add the finely sliced red onion and cook for 2 minutes.
• Now add the frozen peas with the sliced zucchini (¼ of an inch slices) and cook for another 3 minutes.
• Add the spinach and season with salt and pepper to taste.
• When the pasta is ready, drain it and add it straight into the pan. Turn off the heat and add the pesto in and mix nicely until it coats all the pasta.
• Serve with some sprinkled pine nuts on top and enjoy!

Notes

Storage – Store leftover pesto sauce separately in a sealed container in the fridge for up to 10 days. See article above for different ideas for using pesto sauce! Leftover pesto pasta can be stored in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 910kcal | Carbohydrates: 112g | Protein: 28g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 187mg | Potassium: 974mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2001IU | Vitamin C: 53mg | Calcium: 128mg | Iron: 6mg

Vegan Pesto Pasta photos and recipe by Zhoro Apostolov from Top Food Facts for World of Vegan. Article edited by Rachel Lessenden. Recipe and photographs copyright of World of Vegan, all rights reserved.

The post Vegan Pesto Pasta appeared first on World of Vegan.

Pasta is inexpensive, super satisfying, comes in all sorts of fun shapes, and can be quite quick to put together. Pasta recipes don’t have to be complex—you can just throw a boxful on the boil and sauté some veggies to add to a savory sauce and voila! You’ve got dinner.

World of Vegan has published many of vegan recipes with pasta over the years, and below you’ll find our favorites, as well as the tastiest plant-based pasta recipes from across the web. If you’d like to get a bit more creative than a standard pasta with marinara sauce, read on for our favorite vegan pasta recipes of all. We hope you’ll love them—they also create the most luscious leftovers!

Is Pasta Vegan?

Yes, most store-bought pasta is vegan! There are exceptions, of course, such as fresh pasta made with egg, or pasta dishes loaded with butter or cheese. But almost all packaged dry pasta you find at the grocery store is made from simple plant based ingredients like durum wheat and semolina (which comes from durum wheat).

This includes spaghetti, macaroni, fusilli, fettuccini, farfalle penne, shells, rigatoni, and all the pasta shapes you can imagine.

Lasagna noodles are also typically vegan (but double-check the ingredients to be sure). We have a fantastic recipe for vegan lasagna and lasagna soup that are both must-try staples.

Even gnocchi, pillowy pasta nuggets made with potato, is usually vegan!

Ravioli and tortellini are often filled with dairy-based cheese. But there are several brands (including Kite Hill) that now offer vegan ravioli and vegan tortellini filled with plant-based cheese, vegan ricotta, butter nut squash, and beyond.

Watch Out for Fresh Pasta—It Often Contains Eggs

If you’re shopping for fresh pasta at a market or in the refrigerated section of the grocery store, you’ll need to be on high-alert. Many fresh pastas are made with a mixture of flour and egg, and are not suitable for vegans.

What About Alternative Pastas—Is All Pasta Vegan?

The alternative pasta scene has exploded in recent years with growing demand for gluten-free, whole grain, and protein-packed everything. Pastas can be made from rice, lentils, beans, whole wheat, quinoa, other grains, mung beans, and beyond.

You can even find pasta made from heart of palm, fresh zucchini (zoodles), and kelp (kelp noodles).

And good news, herbivores! Most of these alternative pastas are vegan! You might call them “accidentally vegan” because they just-so-happen to be plant-based. But check the labels to be sure in case some sneaky animal ingredients make their way onto the list.

Amazing Vegan Pasta Recipes You’ve Gotta Try

The Most Perfect Creamy One Pot Pasta

Meet our most popular vegan pasta recipe ever! Our readers rave about this easy-as-pie pasta dish, and we know it’s become a staple in many homes. So creamy and perfect for a special dinner. You can add any veggies you wish or even leave them out altogether. If mushrooms are not your main squeeze, use sassy snow peas or fiery bell peppers. Your only concern will be, ‘Who’s going to clean the pot?’

Stuffed Shells With Tofu Ricotta

These baked vegan stuffed shells are a favorite from our cookbook—The Friendly Vegan Cookbook. The tofu ricotta is packed with flavor and the entire dish comes together beautifully. This is the perfect show-stopping Italian-inspired recipe to pull out when you’re feeding guests—or a hungry family.

Creamy Pink Sauce Pasta

This pink sauce is as delicious as it is beautiful! It’s made with a can of fire roasted tomatoes, raw cashews, garlic, oregano, basil, and salt. That’s it! Blend it up and pour it over fresh cooked pasta and you’ve got yourself a tasty, unique, filling vegan dinner.

One Pot Vegan Enchilada Pasta

All the fantastic flavor of enchiladas without all the fuss. You need only one pot for preparing this delightful dish and, really, any appetizing additions will do. If you’re out of vegan beef crumbles, feel free to add tofu, tempeh, or even some black beans. Just mix together the pasta, sauce, and other ingredients and, in less than 30 minutes, you’ll have a mouthwatering main meal that is sure to please.

The Best Vegan Fettuccine Alfredo (Seriously, so good)

A cozy classic made vegan! Your friends and family will never guess that this creamy, succulent sauce is made without any butter or heavy cream. Almonds are the base of this amazing sauce, enhanced by olive oil, garlic, and onion. Fold in some fancy fettuccine noodles and you’ll be blown away by its savory taste and velvety texture. This is hands-down the best vegan fettuccini Alfredo recipe ever.

Classic Vegan Pesto Pasta

This Italian-inspired pasta is gloriously green with beautiful basil and chock full of nutrients. This time-honored recipe is incredibly delicious and won’t disappoint. Choose any pasta shape you wish, add in your homemade pesto, and pour in the peas. This quick-to-make pesto dish has such a lovely, fresh flavor and texture. Add a sprinkling of pine nuts and a shake of vegan parmesan to the top and you’ll be in Pasta Paradise!

Super Easy Vegan Pasta Salad

Look no further for the most perfect pasta salad! Packed with fresh veggies and highlighted by the loveliest balsamic vinaigrette, this recipe could not be simpler. Just boil your pasta, bowl it up, and boost your salad with some salty olives, crisp veggies, and savory herbs. Immerse yourself in the enticing Mediterranean flavor!

Hummus Pasta With Sun-dried Tomatoes

This hummus-inspired pasta dish is a quick vegan weeknight dinner that’s packed with protein from chickpeas. Sure, you could drop some dollops of store-bought hummus into freshly cooked pasta and call dinner, but this recipes only takes a tiny bit more effort, is less expensive, and is shockingly tasty. Just drop the chickpeas and other sauce ingredients into a food processor and blend until creamy for you almost-cheesy pasta sauce.

Super-Easy Vegetable Pasta

Pasta doesn’t get any easier than this! You only have to make two choices—which pasta you’ll pick and which veggies are on the verge and you want to include. If you don’t like asparagus or broccoli, simply add any green veggies you like. Throw in some mellow mushrooms and you’re good to go. Any added toppings can make this meal even tastier. It’s all up to you.

Instant Pot Pasta Marinara With Vegan Meatballs

If you’re a lover of the InstantPot (or any pressure cooker) like we are, you’ve got to try this recipe. It’s the easiest pasta recipe on planet earth, and has been tested and loved by vegans and omnivores alike. Pick your favorite vegetarian meatballs (or vegan sausages), grab your favorite pasta shape (I like medium shell pasta), and get cookin’! We even have a video showing you how it’s done. Bon appetit!

Vegan Mushroom Stroganoff

Calling all mushroom lovers! This pasta dish is topped with creamy mushroom sauce made with cashews, red onions, button mushrooms, and spices. Don’t forget to reserve your pasta water to use in the sauce—that’s the secret that makes it extra creamy!

Healthy Vegan Mac & Cheese

This pasta round-up certainly wouldn’t be complete without a deliciously dairy-free mac ‘n’ cheese! This is one of our favorites at World of Vegan—we’ve been making it for more than a decade.

This vegan macaroni and cheese has a base of cashew cream blended with yellow onion, nutritional yeast, lemon juice, and turmeric and tomato paste (which gives it that perfect boxed-mac color). Plus some cornstarch which thickens the sauce up beautifully! You can find a slightly less “healthy” but oh-so-delicious version of vegan macaroni and cheese in The Friendly Vegan Cookbook.

Lentil Bolognese

There’s no meat necessary in this vegan bolognese pasta dish! Lentils take the place of beef for a healthier spin on this traditional dish. Use any pasta you’d like as the base—spaghetti, linguini, bowties, or your favorite gluten-free pasta. Chickpea pasta, brown rice pasta, and corn pasta would all work wonderfully You could even double-up the lentil vibes by using a healthy lentil pasta!

Vegan Spaghettios (Fantastic Vegetarian Kids Recipe)

Whether you’re cooking up a vegan kid’s meal or just feelin’ a bit nostalgic for your childhood, these vegan Spaghettios have your back. Extra points if you use dinosaur pasta to made dino spaghettios!

Pesto Gnocchi & Roasted Veggies

Please, tell me you’ve tried vegan gnocchi? As a die-hard pastaholic since age 2, it wasn’t until I traveled to Italy in high school that I first tried gnocchi. Needless to say, it was love at first taste. Lucky for vegans, most gnocchi is vegan! It’s made from potatoes and boiled like pasta to create these pillowy little nuggets that pair perfectly with almost any sauce, like this pesto!

Vegan Cabbage and Noodles

Where are our Polish homies at? They will surely recognize this insanely delicious (and simple!) Polish pasta dish. If you’ve never tried it before, print out the recipe stat! It’s a must. This vegan pasta bake makes a great comfort meal dish to serve over the holidays to feed a crowd!

Walnut Pesto Pasta

There’s something about pesto that feels so fancy. Well, lucky for you, you can feel fancy and save a little bit of money by making this walnut pesto pasta! Rather than using expensive pine nuts, this recipe calls for walnuts which are much more budget-friendly and will still do the job of providing a tasty, rich flavor.

Vegan Lasagna With Tofu Ricotta

One of our favorite Italian vegan pasta recipes is this luscious vegan lasagna with tofu ricotta! Great for serving a large crowd or for prepping for the week, this amazing dish holds its own with dynamic flavor and texture. Mushrooms, spinach, tomato sauce, and tofu ricotta all work together to make this one incredible vegan pasta.  

Vegan Carbonara

This creamy vegan carbonara by Hot for Food truly has our hearts. A super simple yet really romantic recipe, you just need a few simple ingredients with some extra help from eggy kala namak salt to truly top things off. Enjoy alongside a simple salad or sautéed greens for extra color!

Vegan Street Corn Pasta

Inspired by Mexican street corn, this wildly satisfying recipe from Sweet Simple Vegan will make you never think of pasta as boring again. Even better, it takes less than 15 minutes to make! All you need to do is cook your pasta and then mix in the remaining ingredients for a tangy and invigorating meal.

Creamy Lemon Asparagus Pasta

Sparks fly when creamy vegan pasta meets tangy lemon and cool asparagus in this delicious recipe from Lovely Jubley! Made with a handful of simple ingredients, you’ll love that this tasty recipe comes together in just about 30 minutes.

Eggplant Cauliflower Pasta

Eggplant, tomatoes, mushrooms, and olives work together to make this delicious and rustic pasta dish from Simply Ceecee come to life. Whether you’re using spaghetti, elbows, bow ties, or ziti, you truly can’t go wrong with this awesome recipe.

Creamy Vegan Truffle Mushroom Pasta

Bring your plant-based pasta recipes to the next level with this amazing dish by Short Girl Tall Order! Truffle oil and truffle salt meet mushrooms and creamy pasta in a fantastically simple yet elegant creation. Spice it up with some pepper and enjoy!

Vegan Cacio e Pepe Pasta

Although this recipe from The Edgy Veg has a super fancy name, it actually only requires about three ingredients and ten minutes of your time! All you need is pasta, black pepper, water, and your favorite dairy-free cheese to enjoy a yummy and simple vegan pasta meal!

Vegan Pumpkin Pasta

Perfect for fall, winter, summer, or spring, this vegan pumpkin pasta recipe by Running on Real Food is real good. Easy to make gluten-free, all you need is a few minutes to make the sauce and cook your pasta before you’re eating a super tasty vegan meal!

Vegan Pastitsio

This vegan Greek pasta bake from Rainbow Nourishments is like having a warm hug for dinner. Comforting and memorable, this Greek take on lasagna is well worth the effort it takes to put together. Rather than using multiple layers of noodles, this vegan pastitsio features noodles at the bottom covered by a layer of cooked lentils finally topped with a rich vegan béchamel sauce. Yum!

Sweet Poppy Seed Pasta

Poppy seeds on pasta? That’s right! This uniquely sweet pasta dish from Heartful Table is really pushing the noodle when it comes to plant-based pasta recipes. Featuring sugar, citrus, vanilla, and other ingredients commonly used for baking, this recipe makes a great dessert or sweet snack.

Vegan Kabocha Pasta

Pasta and squash are a match made in heaven and this vegan kabocha pasta from Fueled Naturally does the opposite of disappoint! Super simple to make, you can use whichever kind of pasta you’d like to go with the kabocha squash sauce. Top with veggies, vegan protein, and vegan cheese (if you’d like) and bon appétit!

Vegan Spaghetti With Mushrooms

This vegan spaghetti recipe from Vegan Yack Attack is great for a few reasons. First, all you need to do is just put all of the ingredients into a single pot and let everything get cooking. Second, it takes just about 40 minutes from start to finish and most of the time you don’t need to do anything! Third, this recipe is ideal for making in large batches.

With so many ways to prepare vegan pasta, we hope you get to try all of these amazing recipes! Let us know in the comments what you decide to try and enjoy!

More Awesome Vegan Dinner Recipes

• Sheet Pan Rainbow Roasted Vegetables
• Vegan Cheesy Potatoes & Broccoli
• Creamy Vegan Tomato Soup

This round-up of the best vegan pasta recipes come from our team of World of Vegan contributors—Kathy Chrzaszcz, Michelle Cehn, and Zhoro Apostolov, JJ Steele—as well as other vegan bloggers who are credited in each recipe blurb. We hope you love these pasta recipes vegan, vegetarian, and meat loving humans alike will love!

The post 30+ Best Vegan Pasta Recipes for the Entire Family appeared first on World of Vegan.