Vegan Creamy Cheese Pasta
Indulge in the ultimate dairy-free comfort food with this Vegan Creamy Cheese Pasta recipe, a plant-based twist that’s as rich and satisfying as its traditional counterpart. Featuring tender pasta smothered in a velvety cashew-based cheese sauce, this recipe delivers bold, cheesy flavors with the help of nutritional yeast, garlic powder, onion powder, and a splash of lemon juice for tangy depth. Perfectly seasoned and lusciously creamy, the sauce comes together effortlessly in a blender, then warms to perfection on the stovetop. Quick to prepare and entirely customizable, this dish is ready in just 40 minutes and is ideal for busy weeknights or special gatherings. Garnished with fresh parsley for a pop of color, this vegan pasta recipe is a crowd-pleasing meal that's as indulgent as it is wholesome—perfect for anyone seeking plant-based comfort food without compromise!
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Recipe Information
Ingredients
- 12 ounces Pasta of choice (e.g., penne or fusilli)
- 1 cup Raw cashews
- 0.25 cup Nutritional yeast
- 1 cup Unsweetened almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Begin by soaking the raw cashews in hot water for at least 15 minutes to soften them, making them easier to blend into a creamy sauce.
While the cashews are soaking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Drain and rinse the soaked cashews, then transfer them to a blender or food processor.
Add the nutritional yeast, unsweetened almond milk, garlic powder, onion powder, lemon juice, salt, paprika, and ground black pepper to the blender with the cashews.
Blend the ingredients on high speed until the mixture is completely smooth and creamy, scraping down the sides as necessary. This may take a couple of minutes depending on your blender.
In a large skillet, heat the olive oil over medium heat. Once hot, pour in the creamy cashew cheese sauce.
Stir continuously while cooking for 2-3 minutes until the sauce is warmed through and slightly thickened.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the cheese sauce.
Taste and adjust the seasoning if necessary, then cook the pasta in the sauce for an additional minute to ensure everything is well combined and heated through.
Serve the vegan creamy cheese pasta hot, garnished with chopped fresh parsley if desired. Enjoy your meal!
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 14.2 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 602 mg | 46% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
