Forget heavy cream and use cashew cream instead in this simple vegan pasta recipe. If you haven’t tried homemade tomato sauce yet, this is the recipe for you.Īnother great Italian-inspired recipe. I make this recipe at least a few times a week when tomatoes are in season a staple on our table from July to September. Spaghetti with roasted zucchini and topped with a spicy arrabbiata sauce. Now that zucchini season is here, this spicy pasta is my go-to. I know it’s another soup recipe, but it comes together in less than an hour.ġ6. If you like chicken noodle soup, you’ll want to try this vegan version. This vegan pasta soup is one of the most popular recipes on this blog for a reason. Rigatoni with a quick sautéed pepper sauce and vegan sausage. I love this pasta so much, a riff on one of my favorite childhood pasta dishes. Crumbled and tossed with a spicy curry sauce and spaghetti noodles, it’s irresistible. I know that tempeh can be an odd ingredient if you aren’t familiar with it, and these vegan noodles are a perfect recipe to start with. This is one of my favorite recipes to introduce people to tempeh. Linguini in a delicious coconut curry sauce with steamed broccoli, red pepper, carrots and edamame. No, you don’t need parmesan for fantastic vegan pasta! Toasted garlic breadcrumbs are a great parmesan substitute, try the technique in this simple collard green pasta dish. Make the sauce, cook the noodles, add the tofu and cook together. Have you tried drunken noodles before? This recipe only takes a little more effort than take-out. These soba noodles are coated in the best peanut sauce, with broccoli slaw and cabbage for extra prebiotics and fiber. You all LOVE this kale pasta soup recipe as much as I do! I know this is soup, but it’s still easy to throw together! Aromatics, kale, tomatoes and orzo pasta in a simple, delicious dish. PS- If you’re looking for the secret to perfectly crisp tofu without a ton of oil, this is it. This one is so delicious, especially with crispy, spicy tofu on top. My two loves in one dish: pasta and thai food. This vegan pasta recipe is one of my most popular on my website. Super glossy pasta with sautéed garlic and spinach. Want the secret to restaurant-worthy pasta? This recipe is it. No butternut squash at the store? No problem sub in canned squash puree or pumpkin puree, available all year long.
No matter what time of year it is, this butternut squash fettuccini should be on your menu. Looks fancy, but easy enough for weeknight eats. If you like mushrooms, then you’ve gotta try this one. I made this vegan spaghetti recipe so many times while pregnant. Who says noodles has to be Italian cuisine? These soba noodles are a great weeknight meal especially with marinated tofu at the center.Ĥ. For those of you with kids, this is hands down my go-to vegan mac and cheese recipe. I make this one at least once a month it’s the perfect antidote for comfort meals. It’s a creamy, dairy-free mac and cheese with added steamed broccoli. Looking for a vegan pasta recipe that will appeal to everyone in the family? This mac n’ cheese is it. If you’re looking for a killer vegan pasta recipe, this is it. A jar of roasted red peppers, some nutritional yeast and spices- bam! Dinner is done. This is my go-to sauce when I don’t have much in my pantry and need a quick dinner. 20 Minute Pasta with Roasted Red Pepper Sauce If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.This Recipe 1. Cashew Ricotta Cheese (Soy-Free, Fast, Easy!).It would also be delicious on baked potatoes or in casseroles, scalloped potatoes, enchiladas, and beyond! More Vegan Cheese Recipes The uses for this vegan cheddar are endless, but it’s especially perfect for making grilled cheese sandwiches and vegan mac ‘n’ cheese (recipes coming soon!). We hope you LOVE this vegan cheddar cheese! It’s: The creamy mixture is then gently cooked in a saucepan where it transforms into a thick and spreadable paste. Optionally, if you’re going for a yellow cheddar appearance, you can add a little bit of turmeric. Once soaked and drained, they’re added to a blender along with tapioca starch for thickening and stringy texture, nutritional yeast for cheesiness, apple cider vinegar for a tangy/fermented element, and sea salt, garlic powder, and ground mustard for flavor. This helps them soften, which later yields a creamy consistency. It starts with soaking cashews and sliced carrots in very hot water.
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