Creamy Vegan Cacio e Pepe

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An irresistible Creamy Vegan Cacio e Pepe made with a wholesome cashew-based cheese sauce. It’s rich, creamy, and full of bright peppery flavor. Easily made allergy friendly with gluten-free pasta. Perfect for all eaters around your table!

creamy cacio e pepe

Sometimes you’ve been craving a dish your whole life even before you’ve ever tasted it! That’s how I feel about creamy cacio e pepe. Picture perfectly cooked pasta swirled in a silky, creamy, cheese sauce, all balanced with toasted black pepper. It’s sophisticated mac n cheese, in the best way possible, and it’s *insanely tasty*.

creamy cacio e pepe

What is cacio e pepe?

Traditional cacio e pepe, which translates to cheese and pepper, is a pasta dish that originated in Rome. The sauce is made with just 2 ingredients, cheese, and pepper. These are combined with starchy pasta water, as if by magic, to create a beautifully creamy sauce.

Cacio e pepe pronunciation:

Kaa-chee-ow ee peh-pay

creamy cacio e pepe on a fork

Now, you may be wondering, with all that cheese, “How can this be vegan?” The answer is cashews. And a little help from our good friends miso paste and nutritional yeast. Just like in my Vegan Lasagna with Cheesy Cashew Cream, these ingredients are blended with lemon and garlic to create a silky sauce with authentic cheesy flavor than no commercially processed vegan cheese can touch. And, hey, who doesn’t love carbs and cream?

To streamline the recipe, we toast freshly ground black pepper with smashed garlic cloves in a good quality olive oil. The garlic and pepper infused oil adds incredible depth of flavor to the sauce with minimal fuss. This skips the traditional step of dry roasting whole peppercorns and crushing them in a mortise and pestle.

creamy cacio e pepe in a dish

The first time I made this vegan cacio e pepe pasta it was love at first bite and it’s been in my dinner rotation ever since. It tastes like taking a trip to Little Italy without ever having to leave your kitchen!

Why you’ll love this recipe-

Sophisticated flavor with basic ingredients- thanks to spicy ground black pepper, salty miso paste, and cheesy nutritional yeast.

Satisfying- A whole cup of cashews goes into the creamy cheese sauce which is tossed with hearty pasta.

Weeknight friendly- Have in impressive and comforting dinner on the table in under 45 minutes.

Secretly healthy- This creamy cacio e pepe recipe is dairy-free and egg-free with no commercially processed vegan cheese.

Can easily be made gluten-free- by using gluten-free pasta.

creamy cacio e pepe

Tips for making this recipe-

  • Hot soak your cashews- For efficiency, start by soaking your cashews in boiling water. They should be soft enough to blend after 20 minutes, in a high-powered blender.

  • Use freshy ground black pepper- Be kind to yourself (and your guests) by using freshly ground black pepper! This dignified recipe deserves the extra step of freshly grinding your pepper.

  • Cook the pasta for 3 minutes less than the package directions- Very al dente pasta will absorb all the gorgeous cheesy flavor of the sauce as it finishes cooking. If you plop perfectly cooked pasta in the sauce and continue to simmer, it will turn to mush before the sauce is fully finished.

  • Cook the pasta in salted water- This infuses the pasta with a layer of salty flavor. It also seasons the pasta water which will be used as an ingredient in the cheese sauce.

  • Save the pasta water! This a key ingredient in the sauce. Starchy pasta water adds body to the sauce and helps thicken it, even for gluten-free pasta.

Here’s everything you’ll need to make Creamy Vegan Cacio e Pepe

ingredients for creamy cacio e pepe

Ingredients / Makes 4 generous servings

  • 1 lb. of spaghetti cooked for 3 minutes less than package directions (use gluten-free if needed)

  • 2 tablespoons of kosher salt in 3 qts. water (for cooking the pasta in)

  • 1½ cups of pasta water (save the cooking liquid for thinning the sauce)

  • 1 cup (140 g) of raw cashews (soaked until soft)

  • ½ cup (35 g) of nutritional yeast

  • 2 tablespoons of freshly squeezed lemon juice

  • 1 tablespoon of white miso paste (aka mellow white miso)

  • 1 tablespoon of extra virgin olive oil

  • 4 garlic cloves, smashed and peeled

  • 2 teaspoons of freshly ground black pepper

  • Kosher salt, to taste (if needed)

How to make Cacio e Pepe

1. Hot soak your cashews- Tumble the cashews into a small heat-proof bowl. Pour boiling water over them, cover, and let soak for 20 minutes. Drain off the soaking water and give them a good rinse.

2. Cook the pasta- While the cashews are soaking cook the pasta in 3 quarts of water sprinkled with 2 tablespoons of kosher salt. Cook for 3 minutes less than the package directions. Drain the pasta, saving the cooking liquid. (The pasta will finish cooking in the sauce.) Tumble the pasta back into the pot with the heat off.

3. Sautee the garlic- Pour 1 tablespoon of olive oil in a small saucepan over medium-high heat until a splash of water makes a gentle sizzle in the pan.  Brown the garlic on all sides, mashing it down with a wooden spoon so that it cooks through the middle. This will take around 5 minutes. Sprinkle in the ground pepper and toast until fragrant, about 1 minute. Set aside to cool.

4. Make the cream sauce- Scrape the soaked cashews, nutritional yeast, miso paste, and garlic/pepper mixture into a high-powered blender. Pour 1½ cups of pasta water in next. Blend on high speed for at least 1-2 minutes (or more, if needed) until completely smooth with no cashew lumps remaining. I’ve had good luck with a small cup-style blender like a Nutribullet for this.

5. Finish cooking the pasta in the sauce- Pour the cream sauce over the pasta and turn the heat back on to medium-high. Toss the noodles with 2 large forks to make sure they’re evenly coated. Simmer until the pasta absorbs all the sauce.

6. Thin the cream sauce- Add reserved pasta water, ½ cup at a time, to thin the sauce, stirring until smooth. You are looking for a silky, creamy sauce that clings to the noodles but is not sticky. Use up to 1½ cups of pasta water as needed.

7. Serve- Pile onto plates and garnish with a sprinkling of vegan parmesan cheese and basil! Serve straight away.

creamy cacio e pepe with vegan parmesan

Make it ahead:

If making ahead, store the pasta, pasta water, and sauce separately. Then, when you’re ready to reheat, scrape the pasta and sauce into a large saucepan over medium-high heat. Bring to a gentle simmer. Once the sauce is absorbed into the pasta, add ½ cup of pasta water at a time, up to 1½ cups, to thin the sauce to a silky consistency.

Storage:

Store leftovers in the fridge for up to 5 days. This recipe is best eaten immediately after cooking.

creamy cacio e pepe
creamy cacio e pepe

If you like this recipe, please leave a 5-star rating/comment below. I always love hearing about your creations! And be sure to follow along on Instagram, and Pinterest for even more deliciousness!

Yield: 4 generous servings
Author: Carol Clayton
Creamy Vegan Cacio e Pepe

Creamy Vegan Cacio e Pepe

An irresistible Creamy Vegan Cacio e Pepe made with a wholesome cashew-based cheese sauce. It’s rich, creamy, and full of bright peppery flavor. Easily made allergy-friendly with gluten-free pasta. Perfect for all eaters around your table!
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Instructions

  1. Hot soak your cashews- Tumble the cashews into a small heat-proof bowl. Pour boiling water over them, cover, and let soak for 20 minutes. Drain off the soaking water and give them a good rinse.
  2. Cook the pasta- While the cashews are soaking cook the pasta in 3 quarts of water sprinkled with 2 tablespoons of kosher salt. Cook for 3 minutes less than the package directions. Drain the pasta, saving the cooking liquid. (The pasta will finish cooking in the sauce.) Tumble the pasta back into the pot with the heat off.
  3. Sautee the garlic- Pour 1 tablespoon of olive oil in a small saucepan over medium-high heat until a splash of water makes a gentle sizzle in the pan. Brown the garlic on all sides, mashing it down with a wooden spoon so that it cooks through the middle. This will take around 5 minutes. Sprinkle in the ground pepper and toast until fragrant, about 1 minute. Set aside to cool.
  4. Make the cream sauce- Scrape the soaked cashews, nutritional yeast, miso paste, and garlic/pepper mixture into a high-powered blender. Pour 1½ cups of pasta water in next. Blend on high speed for at least 1-2 minutes (or more, if needed) until completely smooth with no cashew lumps remaining. I’ve had good luck with a small cup-style blender like a Nutribullet for this.
  5. Finish cooking the pasta in the sauce- Pour the cream sauce over the pasta and turn the heat back on to medium-high. Toss the noodles with 2 large forks to make sure they’re evenly coated. Simmer until the pasta absorbs all the sauce.
  6. Thin the cream sauce- Add reserved pasta water, ½ cup at a time, to thin the sauce, stirring until smooth. You are looking for a silky, creamy sauce that clings to the noodles but is not sticky. Use up to 1½ cups of pasta water as needed.
  7. Serve- Pile onto plates and garnish with a sprinkling of vegan parmesan cheese and basil! Serve straight away.

Notes

Make it ahead:

If making ahead, store the pasta, pasta water, and sauce separately. Then, when you’re ready to reheat, scrape the pasta and sauce into a large saucepan over medium-high heat. Bring to a gentle simmer. Once the sauce is absorbed into the pasta, add ½ cup of pasta water at a time, up to 1½ cups, to thin the sauce to a silky consistency.


Storage:

Store leftovers in the fridge for up to 5 days. This recipe is best eaten immediately after cooking.


For step-by-step instructions and photos, see blog post!

Nutrition Facts

Calories

426.11

Fat (grams)

19.24

Sat. Fat (grams)

3.25

Carbs (grams)

50.25

Fiber (grams)

5.03

Net carbs

45.19

Sugar (grams)

3.03

Protein (grams)

16.09

Sodium (milligrams)

217.27

Cholesterol (grams)

0

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants

Stinging Nettle Pesto

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Stinging Nettle Pesto / Vegan

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This Stinging Nettle Pesto recipe tastes like spring with all the nutrients of dark leafy greens. It’s rich and creamy from wholesome walnuts and can easily be made oil-free. Toss this flavorful vegan pesto with your favorite pasta for a quick weeknight dinner!

stinging nettle pesto

Yay! It’s nettle season here on the Peninsula. Thanks to our damp rainy climate, nettles start popping up out of the ground in early spring and keep growing all through the summer. I totally look forward to harvesting nettles every single year and get a little thrill each time I discover a new patch. They grow all over the place, alongside roads and trails, and it’s not uncommon to see folks, armed with gloves and scissors, gathering this perfectly edible green.

It’s pretty easy to get ambitious when harvesting and come home with a pile of nettles that will fill the kitchen sink. So, it’s comforting to know how you’re going to eat them and store them. One of my favorite recipes that uses a lot of nettles is Stinging Nettle Pesto. Six cups of greens go into making this recipe! Nettle pesto is super versatile and adds incredible flavor to pasta, crackers, veggie sticks and bagels. Once you get to know this nutritious green, you’ll find its bad guy reputation is our little secret!

stinging nettle pesto

What do nettles taste like?

Stinging nettles taste similar to spinach but stronger with a bit of earthiness. You must deactivate the stingers with heat before eating them, which tempers any bitterness and mellows their flavor. Once cooked, nettles can be used in many recipes that call for kale, collards, or spinach. They are nutritionally dense too, just like all dark leafy greens.

Read all about the health benefits of stinging nettles here.

stinging nettle pesto pasta

How do you make stinging nettles safe for eating?

Fear not my friends! You can easily deactivate the stingers by plunging the leaves and tender stems in salted boiling water for 60 seconds. That’s all it takes to make them safe to handle and eat! Next, drain your nettles in a colander and rinse them under cold running water. This halts the cooking process and preserves their vibrant green color. You can also immerse the leaves in an ice bath after blanching but I find cold water does the trick and saves washing a bowl.

Note: You’ll want to wear gloves when handling raw nettles, so you don’t get stung by the tiny needle-like hairs.

Now all you have to do is gather the nettles into a ball, squeeze out all the extra water, and they’re ready to use. I usually blanch 6 cups (90 grams) of nettles at a time, then wrap them in plastic and store them in the freezer. Each ball is the perfect amount for 1 recipe of nettle pesto. Use half a ball (45 grams) if you find yourself in the mood for Savory Chickpea Nettle Pancakes.

For a full rundown of how to forage for, harvest, and cook stinging nettles, read this blog post.

A word of caution: Do NOT eat stinging nettles raw. They will sting your skin and the inside of your mouth. The stingers must be deactivated before eating.

stinging nettle pesto pasta

Is pesto vegan?

Pesto is typically made with loads of dairy-based cheese like Parmigiano Reggiano. This vegan pesto gets its cheesy flavor and extra umami from nutritional yeast. Fondly called nooch, this inactive yeast is grown on blackstrap molasses, whey, or sugar beets and then harvested. All the rest of the ingredients in this recipe are naturally vegan.

stinging nettle pesto

Can this recipe be made oil-free?

Yup! Traditional pesto is made with generous amounts of extra virgin olive oil. But this recipe gets most of its fat and creaminess from walnuts and is thinned to a spreadable consistency with a bit of olive oil. To make it oil-free, use water instead of oil. I’ve made nettle pesto many times without oil it tastes rich and flavorful.

stinging nettle pesto pasta

This is the perfect recipe to try if you’re curious about eating stinging nettles. It’s:

  •  Simple to make, just blend all the ingredients in a food processor

  • Wildly flavorful, thanks to earthy herby nettles

  • Nutrient-dense, from dark leafy greens

  • Full of healthy fats, from walnuts

  • Vegan

  • Gluten-Free

  • Can be made oil-free

  • Versatile

Stinging nettles have been a regular at our local farmer’s market this spring, tempting me as they spill out of vendors’ wicker baskets. Little rascals. I always take some home to blanch and freeze because you never know what wild idea will get your mouth watering for this secretly friendly vegan pesto.

stinging nettle pesto pasta

Recipe recycle!

This same recipe can be used to make Carrot Top Pesto by swapping out the nettles for 4 cups of fresh carrot tops.

The creamy texture also pairs well with Oil-Free Socca Bread

Everything you need to make Vegan Nettle Pesto

Ingredients:

Makes 1½  cups

ingredients for stinging nettle pesto

  • 6 cups (90 g) of stinging nettles, blanched, squeezed dry, and chopped

  • Salted water for blanching the nettles (2 quarts of water mixed with 1 tablespoon of kosher salt)

  • 1 cup (115 g) of walnuts

  • 1-2 garlic cloves, minced (2 cloves if you really love garlic)

  • 2 tablespoons of nutritional yeast

  • 2 tablespoons of freshly squeezed lemon juice

  • 1 teaspoon of lemon zest

  • 1 teaspoon of kosher salt

  • ½ teaspoon of freshly ground black pepper

  • 3-6 tablespoons of olive oil

How to make Stinging Nettle Pesto

If you’re new to stinging nettles, read all about how to make them safe for eating in this blog post here.

1. Deactivate the stinging nettles – In a 4–6-quart pot, bring 2 quarts of water with 1 tablespoon of salt to a rapid boil. Use a gloved hand and tongs to plunge the nettles into the boiling water. Blanch for 60 seconds only. Drain the nettles in a colander and rinse under cold running water. (You can also immerse them into an ice bath, but I find cold water does the trick.) Gather the nettles in your hands (They won’t’ sting, I promise!) and squeeze all the extra water out by forming them into a tidy round ball. Roughly chop the nettles and set aside.

stinging nettles in a pot of water

2. Make the pesto - Add the walnuts to a food processor (not a blender) and pulse until coarsely ground. Next, add the nettles, garlic, nutritional yeast, lemon juice and zest, salt, and pepper. Process until a chunky paste begins to form.

stinging nettle pesto in a food processor

3. With the motor running, drizzle in the olive oil. (use water for oil-free) You’re looking for a consistency that is thick enough to spread on a cracker or thin enough to toss with pasta. So, add more or less liquid depending on how thick/thin you like your pesto.

pouring olive oil into a food processor

4. Sprinkle in a dash of salt and pepper and taste before adding more. You’re looking for a burst of flavor that makes you immediately want to take another bite!

stinging nettle pesto in a food processor

For vegan pesto pasta, toss with 1 pound of spiral shaped pasta, cooked, like fusilli or rotini and serve with a sprinkling of vegan parmesan cheese!

stinging nettle pesto pasta

Store leftover pesto in an airtight container in the fridge for up to 2 weeks.

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here and receive a FREE e-cookbook!

Yield: 6 (¼ cup) servings
Author: Carol Clayton
Stinging Nettle Pesto / Vegan

Stinging Nettle Pesto / Vegan

This Stinging Nettle Pesto recipe tastes like spring with all the nutrients of dark leafy greens. It’s rich and creamy from wholesome walnuts and can easily be made oil-free. Toss this flavorful vegan pesto with your favorite pasta for a quick weeknight dinner!
Prep time: 20 MinCook time: 1 MinTotal time: 21 Min

Ingredients

Instructions

  1. Deactivate the stinging nettles – In a 4–6-quart pot, bring 2 quarts of water with 1 tablespoon of salt to a rapid boil. Use a gloved hand and tongs to plunge the nettles into the boiling water. Blanch for 60 seconds only. Drain the nettles in a colander and rinse under cold running water. (You can also immerse them into an ice bath, but I find cold water does the trick.) Gather the nettles in your hands (They won’t’ sting, I promise!) and squeeze all the extra water out by forming them into a tidy round ball. Roughly chop the nettles and set aside.
  2. Make the pesto - Add the walnuts to a food processor (not a blender) and pulse until coarsely ground. Next, add the nettles, garlic, nutritional yeast, lemon juice and zest, salt and pepper. Process until a chunky paste begins to form.
  3. With the motor running, drizzle in the olive oil. (use water for oil-free) You’re looking for a consistency that is thick enough to spread on a cracker or thin enough to toss with pasta. So, add more or less liquid depending on how thick/thin you like your pesto.
  4. Sprinkle in a dash of salt and pepper and taste before adding more. You’re looking for a burst of flavor that makes you immediately want to take another bite!

Notes

  • Store leftover pesto in an airtight container in the fridge for up to 2 weeks.
  • For vegan pesto pasta, toss with 1 pound of spiral shaped pasta, cooked, like fusilli or rotini and serve with a sprinkling of vegan parmesan cheese!
  • If you’re new to stinging nettles, read all about how to make them safe for eating in this blog post here.

Nutrition Facts

Calories

228.66

Fat (grams)

18.77

Sat. Fat (grams)

2

Carbs (grams)

11.14

Fiber (grams)

8.18

Net carbs

2.96

Sugar (grams)

0.88

Protein (grams)

6.72

Sodium (milligrams)

391.88

Cholesterol (grams)

0

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants

The Best Vegan Bolognese Recipe

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The Best Vegan Bolognese Recipe

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Rich, savory, and, meaty, this vegan Bolognese recipe is loaded with plant-based protein and is 100% delicious! It’s so satisfying and flavorful, you’ll feel like you’re eating out at your favorite Italian restaurant at a fraction of the cost.

the best vegan bolognese recipe

When my kids were in grade school, one of the most requested dinners was my Bolognese sauce. They simply called it spaghetti and we enjoyed it a couple of times a month. One summer we had an Italian exchange student from Rome, and, with her mad pasta skills, she helped me fine tune the recipe.

My original recipe was meat-based, so to create a vegan version that was just as rich and savory, I turned to my youngest daughter, Janelle, who is now a vegan chef in Manhattan for advice. She had been perfecting a “meat” dish made from pecans simmered in an umami sauce and blended to the texture of ground beef or sausage. Bingo. The rich pecans taste incredibly meaty and create the perfect texture in this scrumptious plant-based take on the Italian classic.

This vegan Bolognese tastes restaurant style fancy but all the ingredients can be found in your natural grocer, and most are pantry friendly. It’s downright delicious and I know you’re going to love it!

vegan bolognese

Why this recipe works

Meaty

To make an authentic tasting vegan mince we simmer rich pecans in a salty umami broth made from coconut aminos, tamari, and vegetable broth. Fennel seeds give it a spiced sausage flavor while a healthy scoop of oregano adds earthiness. The soft pecans are then blended in a food processor to create a meaty texture.

Rich tasting

Traditional Bolognese has just a touch of cream. It carries all the lovely flavors together without you even noticing it’s there. This vegan version has ¼ cup of coconut cream for added richness and depth of flavor.

 Wholesome and filling

This vegan Bolognese sauce is thick and loaded with wholesome ingredients like pecans, vegetables, and coconut cream. It clings to pasta and is super savory and satisfying all while delivering healthy fats and plant-based protein.

 Can easily be made at home

Most of the ingredients are shelf-stable and you may already have many of them in your pantry! Once you gather all your ingredients, this recipe is similar to making soup or stew.

 Time-saving tip!

Sautee your vegetables while the pecans are simmering away on the stovetop. The pecans should be ready at just about the same time you have deglazed your vegetables with red wine.

vegan bolognese recipe

Can this vegan Bolognese be made gluten-free & oil-free?

Absolutely! To make it gluten-free, simply use gluten-free pasta. All the other ingredients are naturally gluten-free. To make it oil-free, sauté the onions in water instead of oil. The richness in this wholesome recipe comes from pecans and coconut cream.

vegan bolognese recipe

Tips for making restaurant-style vegan Bolognese

Small dice your onions and carrots. This adds to the meaty texture of the sauce.

Use tomato paste that comes in a tube. It will taste richer and sweeter than canned tomato paste which can leave a metallic and acidic taste in your mouth.

Splurge on San Marzano tomatoes. Considered the Holy Grail of canned tomatoes, they are famed for their balance of flavor that combines sweetness, tomatoey intensity, and just the right amount of acid.

Use a “good” red wine.  You don’t have to go crazy here, just use a wine that you would feel comfortable serving to a dinner guest. Then you’ll have most of a bottle to enjoy with the meal. If wine’s not your thing, deglaze the pan with 2 tablespoons of good quality balsamic vinegar.

vegan bolognese recipe

Substitutions

You can swap out the pecans for walnuts. The pecans are sweeter and have a meatier texture, but walnuts are the best substitute.

If you don’t have San Marzano tomatoes on hand or can’t find them in the grocery store, use canned whole tomatoes and crush them by hand or simply use canned crushed tomatoes.

Feel free to use brown sugar instead of coconut sugar, if you like.

If red wine is off your list, deglaze the vegetable mixture with 2 tablespoons of good quality balsamic vinegar.

vegan bolognese recipe

Every time I make this hearty and wholesome recipe, I fall in love with it all over again and reminisce of the many hands that helped perfect it. From my kitchen to your table, enjoy!

Keep scrolling for step-by-step instructions and photos!

Ingredients for The Best Vegan Bolognese

ingredients for vegan bolognese

Pecan “Meat”

  •  1 cup (125g) of pecans

  • ½ cup of vegetable broth

  • 2 tablespoons of coconut aminos

  • 1 tablespoon of tamari

  • 1 teaspoon of fennel seed

  • 1 tablespoon of dried oregano

Ragu Sauce

  • 1 large white onion (2 cups) finely diced

  • 2 tablespoons of olive oil or 3 tablespoons of water for sautéing

  • 1 teaspoon of kosher salt

  • 6 cloves of garlic, minced or pressed

  • 2 medium carrots (1 cup) small diced

  • 2 teaspoons of dried thyme

  • 2 tablespoons of tomato paste

  • ½ cup of red wine

  • 1 large can (28 oz / 794g) of San Marzano tomatoes (crushed by hand)

  • ¼ cup (2 oz) of coconut cream (the kind that comes in a can)

  • 1 tablespoon of coconut sugar

  • Salt and pepper to taste

  • 1 pound of tagliatelle, pappardelle, or fettuccine noodles cooked to al dente in salted water

  • 1 handful of fresh basil for garnish

Makes 4 generous servings

How to make The Best Vegan Bolognese

vegan bolognese meat

Step 1:

1. First, make the pecan “meat”. Add all of the ingredients to a small cooking pot, over medium-high heat. See that the pecans are covered in the liquid. Stir the spices in and bring to a boil.

vegan bolognese meat

Step 2:

2. Reduce the heat so that the liquid is simmering. Let it simmer away until all the liquid is absorbed, and the pecans are soft, about 15 minutes.

vegan bolognese meat

Step 3:

3. Pile the pecan mixture into a food processor and use the pulse setting to blend it into a coarse, crumbly meal that looks like ground beef. Season with salt and pepper to taste.

vegan bolognese meat
saute onions for vegan bolognese

Steps 4-5:

4. Make the ragu sauce, while the pecans are simmering. Preheat a large saucepan, over medium-high heat until a splash of water creates a sizzle. Pour in the olive oil (or water for oil-free) and then add the onions. Sprinkle with salt and sauté until translucent and golden, 7-10 minutes. Add water, 1 tablespoon at a time if the onions begin to dry out.

5. Add the garlic and sauté until fragrant, one minute more.

carrots and onions for vegan bolognese

Step 6-7:

6. In go the carrots, thyme, and a few twists of black pepper. Sauté until soft, about 5 minutes.

7. Scooch the veggies to the sides of the pan and squirt the tomato paste in the middle. Cook it for a few minutes to mellow the flavor and then mix it into the vegetables.

deglazing with wine for vegan bolognese

Step 8:

8. Pour in the red wine, deglazing the pan and scraping up any brown bits that are sticking to the bottom. Simmer until it no longer smells like alcohol and the liquid is mostly absorbed, about 3 minutes.

vegan bolognese recipe

Steps 9-10:

9. Add the crushed tomatoes, coconut cream, sugar, and pecan meat. Give it a good stir and bring to a simmer. Let it simmer for 20 minutes, checking occasionally to see that there’s no sticking on the bottom. Season with salt and pepper to taste.

10. Toss with a flat ribbon pasta such as tagliatelle, pappardelle, or fettuccine and garnish with fresh basil.

Storage:

Store leftovers in the fridge for up to a week. The sauce tastes even better the next day! You can also freeze this vegan Bolognese for up to 6 months. Store the sauce and pasta separately.

vegan bolognese recipe

Take a trip to Little Italy with these savory pasta recipes!

Vegan Lasagna with Cheesy Cashew Cream

Vegan Mushroom Stroganoff

 Cauliflower Alfredo

vegan bolognese

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

Yield: 4 generous servings
Author: Carol Clayton
The Best Vegan Bolognese Recipe

The Best Vegan Bolognese Recipe

( 0 reviews )
Rich, savory, and, meaty, this vegan Bolognese recipe is loaded with plant-based protein and is 100% delicious! It’s so satisfying and flavorful, you’ll feel like you’re eating out at your favorite Italian restaurant at a fraction of the cost.
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

Pecan "Meat"
Ragu Sauce

Instructions

  1. First, make the pecan “meat”. Add all of the ingredients to a small cooking pot, over medium-high heat. See that the pecans are covered in the liquid. Stir the spices in and bring to a boil.
  2. Reduce the heat so that the liquid is simmering. Let it simmer away until all the liquid is absorbed, and the pecans are soft, about 15 minutes.
  3. Pile the pecan mixture into a food processor and use the pulse setting to blend it into a coarse, crumbly meal that looks like ground beef. Season with salt and pepper to taste.
  4. Make the ragu sauce, while the pecans are simmering. Preheat a large saucepan, over medium-high heat until a splash of water creates a sizzle. Pour in the olive oil (or water for oil-free) and then add the onions. Sprinkle with salt and sauté until translucent and golden, 7-10 minutes. Add water, 1 tablespoon at a time if the onions begin to dry out.
  5. Add the garlic and sauté until fragrant, one minute more.
  6. In go the carrots, thyme, and a few twists of black pepper. Sauté until soft, about 5 minutes.
  7. Scooch the veggies to the sides of the pan and squirt the tomato paste in the middle. Cook it for a few minutes to mellow the flavor and then mix it into the vegetables.
  8. Pour in the red wine, deglazing the pan and scraping up any brown bits that are sticking to the bottom. Simmer until it no longer smells like alcohol and the liquid is mostly absorbed, about 3 minutes.
  9. Add the crushed tomatoes, coconut cream, sugar, and pecan meat. Give it a good stir and bring to a simmer. Let it simmer for 20 minutes, checking occasionally to see that there’s no sticking on the bottom. Season with salt and pepper to taste.
  10. Toss with a flat ribbon pasta such as tagliatelle, pappardelle, or fettuccine and garnish with fresh basil.

Notes

Storage:

Store leftovers in the fridge for up to a week. The sauce tastes even better the next day! You can also freeze this vegan Bolognese for up to 6 months. Store the sauce and pasta separately.


For step-by-step instructions and photos, see blog post!

Nutrition Facts

Calories

768.76

Fat (grams)

25.34

Sat. Fat (grams)

6.56

Carbs (grams)

113.09

Fiber (grams)

11.18

Net carbs

101.94

Sugar (grams)

15.2

Protein (grams)

21.36

Sodium (milligrams)

1406.12

Cholesterol (grams)

0

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it feedpeopleplants

Easy Vegan Cheese Sauce

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EASY Vegan Cheese Sauce (Nut-Free!)

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A super easy nut-free plant-based recipe that you can make in about 5 minutes. This Easy Vegan Cheese Sauce is thick, creamy, silky smooth, and loaded with cheesy flavor. It’s delicious on pasta, nachos, baked potatoes, and more!

easy vegan cheese sauce

This blog post has been updated with new photos and writing. The recipe remains unchanged.

I developed this well-loved recipe when I was deep into my smoothie bowl phase and putting anything and everything into a blender. So, it’s no surprise that if you put savory ingredients into a blender, you come out with a creamy sauce! I’ve made this recipe countless times since then, sharing it with family and (dairy-loving) friends. The exclamation is almost always the same…  “I can’t stop eating this cheese sauce!”

I’ve experimented with many different vegan cheese sauces over the years, from cashew-based sauces which are rich and creamy but expensive and loaded with calories, to bean-based sauces which are thick but hold onto a hint of bean flavor, to stovetop sauces made from potatoes, carrots, and onions which are flavorful but require cooking time.

My goal was to combine the best of all those recipes into a thick, silky, creamy sauce that was quick and easy to make, economical, and that delivered an uncompromising cheesy flavor. This vegan cheese sauce is all that!

easy vegan cheese sauce

What’s in this vegan cheese sauce?

Jewel Yam:

Jewel yams are actually an orange-fleshed variety of sweet potato that was created in the United States in the mid-20th century. They have copper-colored skin and a brilliant orange flesh that is sweet and moist when cooked. True yams are a starchy, less sweet, edible root imported from Africa that can grow up to 5 feet long! In the (US) grocery stores you’ll see jewel yams labeled as “yams or sweet potato yams” so we’ll call it that. To read more about the difference between yams and sweet potatoes, click here.

Yams are what gives the sauce it’s incredible silky smooth creaminess, brilliant orange “cheese” color and a hint of sweetness.

There are 2 ways you can cook yams, the fast way, and the slow way. The fast way is to wrap the yam in a paper or kitchen towel and cook it in the microwave for 5 minutes until it is soft and squishy. The slow way is to prick it all over with a fork (so it doesn’t explode in your oven) and bake it at 425 F / 218 C for about 45-50 minutes until it is soft but not dry. I always go with the microwave method for speed but if that idea makes you cringe, the oven is always an option.

easy vegan cheese sauce poured over pasta

Nutritional yeast:

This is what gives the cheese sauce its cheesy flavor. Nutritional yeast, fondly called nooch or golden flakes, is an inactive yeast that is grown on blackstrap molasses, whey, or sugar beets. It’s a staple in your plant-based pantry and imparts a unique umami flavor to savory recipes.

Miso Paste:

This ultra-savory ingredient is a staple in Japanese cooking and is made from fermented soybeans. The most common types are red and white miso. The white miso that we use in this recipe is sweet and mellow in flavor because it is fermented for a shorter amount of time and is lower in salt than red miso. My favorite brand that is also certified gluten-free is Miso Master Organic Mellow White Miso.

Lemon Juice:

Lemon juice brightens and balances the umami ingredients in this cheese sauce recipe. The unique combination of nutritional yeast, miso paste, and lemon juice, makes a holy trinity of flavors that taste just like dairy-based cheese. Use fresh-squeezed lemon juice instead of bottled lemon juice if you can.

easy vegan cheese sauce in a pitcher

Garlic Powder, Onion Powder, and Salt:

These dried aromatics enhance the sauce’s flavor and give it that special zing!

Almond Milk:

Almond milk is the dairy-free liquid base that helps your blender turn the thick ingredients into a creamy sauce. I use unsweetened almond milk in this recipe. Unsweetened oat milk tastes great too for a nut-free option.

easy vegan cheese sauce over mac and cheese

This recipe is:

  • Dairy-free

  • Nut-free (no cashews!)

  • Low calorie

  • Easy to make in about 5 minutes

  • Thick, creamy, and silky smooth

  • Utterly delicious

There are SO many ways to enjoy this cheese sauce. I usually make mac ‘n cheese with it because it’s the perfect thickness to coat each noodle in creamy goodness. But it makes a killer dip for nacho chips and pairs marvelously with baked potatoes and broccoli.

easy vegan cheese sauce in a blender

Keep scrolling for step-by-step instructions and photos!

Ingredients for Easy Vegan Cheese Sauce

ingredients for easy vegan cheese sauce

  • 1¼ cups of “jewel yam”, cooked and peeled (an orange-fleshed variety of sweet potato)

  • 1 cup of unsweetened almond milk (use oat milk for nut-free)

  • 4 teaspoons of freshly squeezed lemon juice

  • ½ cup (30g) of nutritional yeast

  • 1 tablespoon of white miso (also known as sweet or mellow miso)

  • 1 teaspoon of garlic powder

  • 1 teaspoon of onion powder

  • 1½ teaspoon of salt

  • ½ teaspoon of sriracha (optional)

Makes 1¼ cups of cheese sauce

How to make Easy Vegan Cheese Sauce

ingredients for easy vegan cheese sauce in a blender

Step 1:

1. First cook your yam. You can do this in the microwave or the oven. The quickest method by far is in the microwave. Wrap the yam in a paper towel so it doesn’t explode all over the inside of your microwave and cook until it’s soft and squishy about 5 minutes. Let it cool enough so it’s safe to handle and then peel off the skin. Or, bake in a 425 F / 218 C oven until soft but not dry. Prick the outside all over with a fork first, place it in the hot oven, and then check on it after 45 minutes for doneness, baking longer if needed.

easy vegan cheese sauce in a blender

Steps 2-3:

2. Add all of your ingredients to a blender, secure the lid, and blend until completely smooth. This will take 1-2 minutes in a high-powered blender and longer in a basic blender. Blend until your sauce is silky and smooth with no lumps.

3. Pour over elbow noodles for macaroni and cheese, smother tortilla chips nacho style, or drizzle over broccoli or a baked potato!

Storage:

Store in an airtight container in the fridge for up to a week. Store leftover noodles and sauce separately as the sauce will absorb into the noodles and become dry.

easy vegan cheese sauce over noodles
easy vegan cheese sauce over pasta

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can also follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here to receive a FREE e-cookbook!

easy vegan cheese sauce over pasta
Yield: 5 (½ cup) servings
Author: Carol Clayton
Easy Vegan Cheese Sauce

Easy Vegan Cheese Sauce

( 0 reviews )
A super easy nut-free plant-based recipe that you can make in about 5 minutes. This Easy Vegan Cheese Sauce is thick, creamy, silky smooth, and loaded with cheesy flavor.It’s delicious on pasta, nachos, baked potatoes, and more!
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

Instructions

  1. First cook your yam. You can do this in the microwave or the oven. The quickest method by far is in the microwave. Wrap the yam in a paper towel so it doesn’t explode all over the inside of your microwave and cook until it’s soft and squishy about 5 minutes. Let it cool enough so it’s safe to handle and then peel off the skin. Or, bake in a 425 F / 218 C oven until soft but not dry. Prick the outside all over with a fork first, place it in the hot oven, and then check on it after 45 minutes for doneness, baking longer if needed.
  2. Add all of your ingredients to a blender, secure the lid, and blend until completely smooth. This will take 1-2 minutes in a high-powered blender and longer in a basic blender. Blend until your sauce is silky and smooth with no lumps.
  3. Pour over elbow noodles for macaroni and cheese, smother tortilla chips nacho style, or drizzle over broccoli or a baked potato!

Notes

Storage:

Store in an airtight container in the fridge for up to a week. Store leftover noodles and sauce separately as the sauce will absorb into the noodles and become dry.


For step-by-step instructions and photos, see blog post!

Nutrition Facts

Calories

76.35

Fat (grams)

1.20

Sat. Fat (grams)

0.15

Carbs (grams)

13.67

Fiber (grams)

3.24

Net carbs

10.44

Sugar (grams)

0.58

Protein (grams)

4.02

Sodium (milligrams)

783.69

Cholesterol (grams)

0.11

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Vegan Lasagna with Cheesy Cashew Cream

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Vegan Lasagna with Cheesy Cashew Cream / Gluten & Oil Free

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This Vegan Lasagna with Cheesy Cashew Cream recipe is rich and cheesy, with layers of flavor you’re sure to love. The bechamel and cheese layer are combined into a cheesy cashew cream which is sandwiched between no-cook lasagna sheets, spinach, and a rich vegan ragu sauce. It’s surprisingly simple to make and perfect for holiday gatherings!

Vegan Lasagna with Cheesy Cashew Cream

Do you have a favorite holiday dish that you enjoy on Christmas Eve? One that you look forward to every year? In our house that would be lasagna. It’s super festive and fancy looking but can be made ahead of time and baked day of. This is very handy if your main meal, and food focus, is on Christmas Day. It also happily feeds a crowd, both young, and old and makes a-ma-zing-leftovers!

Vegan lasagna doesn’t have to be complicated to be delicious and this recipe’s proof of that. I’ve even got a shortcut option for you which uses store-bought marina to simplify the ragu sauce. Once you’ve got your cheesy cashew cream and vegan ragu made, layer up your lasagna and bake it, or pop it in the fridge to bake later!

Vegan Lasagna with Cheesy Cashew Cream

What makes this recipe both delicious and doable?

The pasta cooks in the lasagna not separately on the stovetop.

With all the moisture from the ragu, cashew cream, and spinach, the pasta cooks right in the sauce! This saves a step and keeps your pasta from sticking together during the layering process or getting mushy in the lasagna. Just be sure to tightly cover the lasagna pan top with foil, to seal in the juices.

The béchamel and cheese layers are combined into a cheesy cashew cream.

Traditional lasagna has a layer of bechamel (a rich white sauce made with milk) and a cheese layer. In this recipe, we combine the bechamel and cheese layers into one by making rich and cheesy cashew cream.

Cheesy Cashew Cream

You can swap out store-bought marinara sauce for the ragu sauce.

If you have a favorite marinara sauce and would like to use it instead, just swap one 25.5 - 28 oz. jar (722-790 grams / 3½ cups) for the canned tomatoes, tomato paste, balsamic vinegar, and coconut sugar.

Vegan Lasagna with Cheesy Cashew Cream

Can lasagna be made gluten-free?

Yes! Just use gluten-free pasta in this recipe. All the other ingredients are gluten-free

Vegan Lasagna with Cheesy Cashew Cream

Of all the vegan lasagna dishes I’ve made over the years, this one is the perfect balance of simplicity and deliciousness, and I can’t wait to serve it to my family on Christmas Eve!

Keep scrolling for step-by-step instructions with photos!

Ingredients for Vegan Lasagna with Cheesy Cashew Cream

Ingredients for the Cheesy Cashew Cream:

Vegan Lasagna with Cheesy Cashew Cream

How to make Cheesy Cashew Cream

Cheesy Cashew Cream ingredients in a blender cup

Steps 1-2:

1. Start by hot soaking your cashews. Place cashews in a small heat-proof bowl. Pour boiling water, enough to generously cover, over the cashews and let them soften for 10-20 minutes. When soft, drain off the soaking water and rinse the cashews. You can also cold soak your cashews in water overnight.

2. Add the soaked soy milk, nutritional yeast, lemon juice, apple cider vinegar, miso paste, garlic powder, and salt to a cup-style blender container. Let this sit while the cashews soak to make buttermilk. When ready to blend, add the soaked cashews.

Cheesy Cashew Cream

Step 3:

3. Securely attach the lid to the container and blend at high speed until the mixture is completely smooth with no cashew lumps remaining. This may take a couple of minutes, or more, depending on what type of blender you are using. I’ve had the best luck blending for 90 seconds using a Nutribullet.

Time saving tip! Make the ragu sauce while the cashews are soaking.

Ingredients for the Vegan Ragu Sauce:

ingredients for vegan ragu sauce

  • 8 oz. (227 grams) of cremini mushrooms (aka baby bella mushrooms) chopped

  • 1½ teaspoons of kosher salt (divided)

  • 1 medium sweet or yellow onion, small diced

  • 2 medium carrots, finely chopped

  • 4 garlic cloves, minced

  • 2 tablespoons of balsamic vinegar

  • 28 oz. (3½ cups / 800 grams) can of San Marzano tomatoes, pureed

  • 3 tablespoons of coconut sugar

  • 1 tablespoon of tomato paste

  • ½ teaspoon of freshly ground black pepper

  • ¼ cup of chopped fresh basil

Short cut! Use 1 25.5-28 oz. (722-790 grams) jar of marinara sauce in place of the balsamic vinegar, canned tomatoes, coconut sugar, and tomato paste.

ingredients chopped up for vegan ragu sauce

How to make Vegan Ragu Sauce

sautéed mushrooms for vegan ragu sauce

Step 1:

1. Add the chopped mushrooms to a 4-6 quart saucepan over medium-high heat. Sprinkle with 1 teaspoon of kosher salt. Sautee until most of the water is cooked out of the mushrooms and they have shrunk in size by about half. This will take around 5 minutes.

vegetable mixture for vegan ragu sauce

Steps 2-3:

2. Add the diced onion and carrots to the mushrooms and sprinkle with the remaining ½ teaspoon of salt. Continue to sauté until the onions are translucent and the carrots are soft, about 5-7 minutes. Add water, one tablespoon at a time, if the vegetables begin to dry out.

3. Stir in the garlic and cook until fragrant, one minute more.

ragu sauce for vegan lasagna

Steps 4-6:

4. Deglaze the pan with balsamic vinegar and pour in the pureed tomatoes. Add the coconut sugar, tomato paste, black pepper, and give it a stir. -OR- skip this step and pour a 25.5 - 28 oz. jar of marinara sauce over the vegetables and stir.

5. Simmer partially covered, to let the steam escape and to keep the sauce from spattering all over the stovetop, for 15 minutes.

Time-saving tip! Skip step 5 if using a jar of marinara sauce. This is also a good time to blend your cheesy cashew cream.

6. Turn off the heat and fold in the chopped basil. Season with salt, pepper, and coconut sugar to taste.

Ingredients for the Vegan Lasagna:

ingredients for Vegan Lasagna with Cheesy Cashew Cream

  • 1 recipe of Cheesy Cashew Cream (see above recipe)

  • 1 recipe of Vegan Ragu Sauce (see above recipe)

  • 9 lasagna sheets (7”x3” or 10”x2”) uncooked (use gluten-free if needed)

  • 2 cups of packed fresh spinach (about 1 large handful)

  • Vegan parmesan cheese and extra basil for garnish (optional) 

How to make Vegan Lasagna with Cheesy Cashew Cream

1. Preheat oven to 350 F / 180 C / gas mark 4

2. Grab a 7.5” x 10.5” (2.5 quart) ungreased baking dish and make 3 layers in this order:

ragu sauce in a lasagna pan

1- Ragu Sauce

Ragu sauce, 1 cup, evenly spread

lasagna sheets layered over vegan ragu sauce

2- Lasagna Sheets

3 lasagna sheets (uncooked) Snap the corners or ends off to fit your pan as needed.

cheesy cashew cream layered in vegan lasagna

3- Cheesy Cashew C

ream

Cheesy cashew cream, ½ cup, evenly spread

spinach layered in vegan lasagna

4- Spinach

Spinach, 2/3 cup, evenly sprinkled

Repeat this process to make 2 more layers:

Vegan Lasagna ready to bake

Step 3:

3. Spread the remaining ragu sauce over the top (you’ll have about one cup left).

baked Vegan Lasagna

Step 4:

4. Tightly cover the pan with foil, keeping the foil taught so it doesn’t touch the top of the lasagna. Bake, covered, for 35 minutes. Remove the foil, rotate the pan 180 degrees, and bake uncovered for 10 more minutes. Remove from the oven and let it rest for 15 minutes to cool and set up a bit.

Vegan Lasagna with Cheesy Cashew Cream

Step 5:

5. Drizzle the top with remaining cheesy cashew cream and sprinkle with vegan parmesan cheese and fresh basil. Slice and serve!

Storage:

Lasagna makes amazing leftovers! Store leftovers in the fridge for 5 days or in the freezer for 3 months. Let frozen lasagna come to room temperature before reheating.

Vegan Lasagna with Cheesy Cashew Cream
Vegan Lasagna with Cheesy Cashew Cream

If you like this Vegan Lasagna with Cheesy Cashew Cream recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Vegan Lasagna with Cheesy Cashew Cream
Yield: 8 Servings
Author: Carol Clayton
Vegan Lasagna with Cheesy Cashew Cream / Gluten & Oil Free

Vegan Lasagna with Cheesy Cashew Cream / Gluten & Oil Free

( 0 reviews )
This Vegan Lasagna recipe is rich and cheesy, with layers of flavor you’re sure to love. The bechamel and cheese layer are combined into a cheesy cashew cream which is sandwiched between no-cook lasagna sheets, spinach, and a rich vegan ragu sauce. It’s surprisingly simple to make and perfect for holiday gatherings!
Prep time: 20 MinCook time: 1 H & 15 MInactive time: 15 MinTotal time: 1 H & 50 M

Ingredients

Cheesy Cashew Cream:
Vegan Ragu Sauce:
Vegan Lasagna:

Instructions

How to make Cheesy Cashew Cream
  1. Start by hot soaking your cashews. Place cashews in a small heat-proof bowl. Pour boiling water, enough to generously cover, over the cashews and let them soften for 10-20 minutes. When soft, drain off the soaking water and rinse the cashews. You can also cold soak your cashews in water overnight.
  2. Add the soaked soy milk, nutritional yeast, lemon juice, apple cider vinegar, miso paste, garlic powder, and salt to a cup-style blender container. Let this sit while the cashews soak to make buttermilk. When ready to blend, add the soaked cashews.
  3. Securely attach the lid to the container and blend at high speed until the mixture is completely smooth with no cashew lumps remaining. This may take a couple of minutes, or more, depending on what type of blender you are using. I’ve had the best luck blending for 90 seconds using a Nutribullet.
How to make Vegan Ragu Sauce
  1. Add the chopped mushrooms to a 4-6 quart saucepan over medium-high heat. Sprinkle with 1 teaspoon of kosher salt. Sautee until most of the water is cooked out of the mushrooms and they have shrunk in size by about half. This will take around 5 minutes.
  2. Add the diced onion and carrots to the mushrooms and sprinkle with the remaining ½ teaspoon of salt. Continue to sauté until the onions are translucent and the carrots are soft, about 5-7 minutes. Add water, one tablespoon at a time, if the vegetables begin to dry out.
  3. Stir in the garlic and cook until fragrant, one minute more.
  4. Deglaze the pan with balsamic vinegar and pour in the pureed tomatoes. Add the coconut sugar, tomato paste, black pepper, and give it a stir. -OR- skip this step and pour a 25.5 - 28 oz. jar of marinara sauce over the vegetables and stir.
  5. Simmer partially covered, to let the steam escape and to keep the sauce from spattering all over the stovetop, for 15 minutes. Time-saving tip! Skip this step if using a jar of marinara sauce. This is also a good time to blend your cheesy cashew cream.
  6. Turn off the heat and fold in the chopped basil. Season with salt, pepper, and coconut sugar to taste.
How to make Vegan Lasagna with Cheesy Cashew Cream
  1. Preheat oven to 350 F / 180 C / gas mark 4
  2. Grab a 7.5” x 10.5” (2.5 quart) ungreased baking dish and make 3 layers in this order: (1) Ragu sauce, 1 cup, evenly spread. (2) 3 lasagna sheets (uncooked) Snap the corners or ends off to fit your pan as needed. (3) Cheesy cashew cream, ½ cup, evenly spread. (4) Spinach, 2/3 cup, evenly sprinkled
  3. Spread the remaining ragu sauce over the top (you’ll have about one cup left).
  4. Tightly cover the pan with foil, keeping the foil taught so it doesn’t touch the top of the lasagna. Bake, covered, for 35 minutes. Remove the foil, rotate the pan 180 degrees, and bake uncovered for 10 more minutes. Remove from the oven and let it rest for 15 minutes to cool and set up a bit.
  5. Drizzle the top with remaining cheesy cashew cream and sprinkle with vegan parmesan cheese and fresh basil. Slice and serve!

Notes

Time-saving tip! Make the ragu sauce while the cashews are soaking.


Storage: Lasagna makes amazing leftovers! Store leftovers in the fridge for 5 days or in the freezer for 3 months. Let frozen lasagna come to room temperature before reheating.


For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

300.21

Fat (grams)

12.89

Sat. Fat (grams)

4.00

Carbs (grams)

32.82

Fiber (grams)

5.71

Net carbs

27.12

Sugar (grams)

13.81

Protein (grams)

16.90

Sodium (milligrams)

396.11

Cholesterol (grams)

30.83

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants

Vegan Mushroom Stroganoff

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Vegan Mushroom Stroganoff / Oil-Free Recipe

Jump To Recipe

This Vegan Mushroom Stroganoff is the ultimate comfort food. Made with a rich and creamy mushroom sauce smothered over pasta, it’s so flavorful and satisfying, you’ll never know it’s dairy and oil-free!

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

I feel I’m not alone when it comes to my love for pasta. Who can resist the ease and comfort of a mouthful of noodles slathered with a creamy and flavorful sauce? And pasta just hits the spot as a hearty weeknight meal or cozy weekend dinner. Beef stroganoff was a frequent flyer in my pasta rotation before going vegan, so I’m ecstatic to share this heathier and over-the-top delicious Vegan Mushroom Stroganoff recipe with you!

Beef Stroganoff is a traditional Russian dish combining beef, mushrooms, and sour cream served over wide egg noodles. Vegan mushroom stroganoff is just as creamy and satisfying while leaving you feeling lighter. We keep the comfort food factor high with umami mushrooms which soak up all the flavors in the sauce and have a meaty texture of their own. Then we cook the mushrooms in a rich gravy thickened with vegan sour cream.

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

What’s in Vegan Mushroom Stroganoff

Mushrooms: I use a whole pound of cremini mushrooms. These little flavor bombs have a unique ability to absorb other flavors. They also have their own natural oils so there is no need to add oil to the pan when cooking them. They release a ton of liquid when sautéed, creating a rich mushroom broth which creates a super flavorful base for our sauce. Fun fact: cremini mushrooms are also known as baby bella mushrooms.

Onions, Garlic & White Wine: When cooking, I typically sauté onions in water first and then add garlic. We switch that up in this recipe by sautéing the mushrooms first so that there is no need to add water when cooking the onions and garlic. This creates a deeply flavorful gravy, especially when de-glazed with white wine.  

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

Veggie Broth Roux: The purpose of a roux is to thicken soups and sauces. It is a combination of flour and a fat that is whisked into a hot liquid to create a silky-smooth sauce. Our veggie roux makes this process easy by combining the flour with tamari and veggie broth which is then stirred into the mushrooms creating a rich and savory gravy.

Flavorings: Umami nutritional yeast, smoked paprika, fresh thyme, and savory Worcestershire sauce all come together to add the perfect complement of flavors.

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Sour Cream: This is the easiest way to create fool-proof Vegan Mushroom Stroganoff. You simply stir it in at the end of the cooking process for a beautifully smooth and creamy sauce. Just be sure to turn the heat down before adding as the sour cream will “break” or curdle if it starts to boil.

You can use homemade or store-bought sour cream depending on your preferences. Kite Hill has a nut-based option that is top-notch. If you need a nut-free brand, go with Toffuti (It does contain oil but mimics dairy-based sour cream really well). Forager also makes a cashew and coconut-based sour cream with minimal ingredients. Homemade is also a great option if you want to know exactly what’s in your sour cream and save on some packaging as well.

Pasta: This is where it’s fun to get creative, even if you’re gluten-free. There are so many varieties of noodles just begging to be smothered in this handsome sauce. A wide twisty noodle, like Farfalle, does a good job of grabbing the sauce without slipping off your fork. My favorite gluten-free pasta is from Chickapea. Made from chickpeas and lentils, this pasta holds up well in thick sauces and liquids. Rice noodles are a bit slimy/sticky for this recipe and work better with dishes like Pad Thai.

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff is:

  • The ultimate comfort food

  • Oil & dairy-free

  • Can easily be made gluten & nut-free

  • Rich and flavorful

  • Creamy and Satisfying

I’m so in love with this comforting and hearty pasta dish and it will definitely be in my fall and winter recipe rotation and I hope it finds its way to your table too!

Keep scrolling for step-by-step instructions with photos!

Ingredients for Vegan Mushroom Stroganoff

Ingredients for Vegan Mushroom Stroganoff

Ingredients for Vegan Mushroom Stroganoff

  • 1 pound (454 grams) of cremini mushrooms, rinsed and sliced

  • 1 cup (8 oz./ 237 ml.) of vegetable broth

  • 2 tablespoons of flour (use gluten-free if needed)

  • 2 tablespoons of tamari

  • 1 large yellow onion, small diced

  • 4 garlic cloves, minced

  • ½ teaspoon of kosher salt

  • ½ cup (4 oz. / 118 ml.) of dry white wine

  • 2 tablespoons of nutritional yeast

  • 1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme leaves)

  • 1 teaspoon of smoked paprika

  • 1 teaspoon of vegan Worcestershire sauce

  • ½ teaspoon of freshly ground black pepper

  • ½ cup (4 oz. / 113 grams) of vegan sour cream (store-bought or homemade)

  • 1 pound (454 grams) of Farfalle pasta, cooked until al dente (or your favorite gluten-free pasta)

  • Fresh chopped parsley and thyme leaves to garnish

Makes 4 generous servings.

How to make Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff-2.jpg

Steps 1-2:

1. Prepare your mushrooms by rinsing them in cold water, removing any dirt or debris. Trim off the bottom of the stem. Then slice the mushrooms into 4-6 slices each, depending on how big they are.

2. Make a veggie broth roux (thickening liquid) by whisking the vegetable broth, flour, and tamari in a small bowl. Set aside.

Vegan Mushroom Stroganoff-3.jpg

Step 3:

3. Add the mushrooms to a large sauté pan over medium-high heat. Sauté until most of their liquid is released and reduced, and the mushrooms have shrunken in size by about half. Leave some mushroom broth as a base for the onions. This will take around 7-10 minutes.

Time-saving tip! Cook the pasta while the mushrooms and onions are sautéing.

Vegan Mushroom Stroganoff-4.jpg

Steps 4-5:

4. Add the onions, garlic, and salt. Continue to sauté until the onions are soft, translucent, and have absorbed all of the mushroom broth, 7-10 minutes more.

5. Pour in the wine, deglazing the pan, and cook until it no longer smells like alcohol and the liquid is reduced by half, 2-3 minutes.

Vegan Mushroom Stroganoff-5.jpg

Step 6:

6. Give the veggie broth roux mixture a stir and pour it over the mushrooms. Bring to a simmer and cook until you have a rich gravy, 2-3 minutes. Stir in the nutritional yeast, thyme, smoked paprika, Worcestershire sauce, and pepper.

Vegan Mushroom Stroganoff-6.jpg

Step 7:

7. Turn the heat down to low and gently fold in the sour cream until well combined and creamy. Be careful not to let the sauce boil after adding the sour cream or it may “break” and curdle. Season with salt and pepper to taste.

Vegan Mushroom Stroganoff-7.jpg

Step 8:

8. Spoon over desired amount pasta and garnish with freshly chopped parsley and thyme leaves. Store sauce separately from pasta in the fridge for up to 5 days or in the freezer for 3 months. To re-heat frozen sauce, let it thaw in the fridge and then gently reheat on the stovetop,  without boiling, to keep the sour cream from curdling.

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

Looking for more simply delicious recipes? Cozy up with these fall and winter warmers!

Vegan Clam Chowder with Mushrooms

Yam Chickpea and Peanut Stew

Cauliflower Alfredo

Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

If you like this Vegan Mushroom Stroganoff recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Vegan Mushroom Stroganoff-18.jpg

Vegan Mushroom Stroganoff / Oil-Free Recipe

Yield: 4 generous servings
Author:
Vegan Mushroom Stroganoff / Oil-Free Recipe

Vegan Mushroom Stroganoff / Oil-Free Recipe

This Vegan Mushroom Stroganoff is the ultimate comfort food. Made with a rich and creamy mushroom sauce smothered over pasta, it’s so flavorful and satisfying, you’ll never know it’s dairy and oil-free!
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Mushroom and Onions
Veggie Broth Roux
Flavorings and Vegan Sour Cream
Pasta and Garnish

Instructions

  1. Prepare your mushrooms by rinsing them in cold water, removing any dirt or debris. Trim off the bottom of the stem. Then slice the mushrooms into 4-6 slices each, depending on how big they are.
  2. Make a veggie broth roux (thickening liquid) by whisking the vegetable broth, flour, and tamari in a small bowl. Set aside.
  3. Add the mushrooms to a large sauté pan over medium-high heat. Sauté until most of their liquid is released and reduced, and the mushrooms have shrunken in size by about half. Leave some mushroom broth as a base for the onions. This will take around 7-10 minutes. Time-saving tip! Cook the pasta while the mushrooms and onions are sautéing.
  4. Add the onions, garlic, and salt. Continue to sauté until the onions are soft, translucent, and have absorbed all of the mushroom broth, 7-10 minutes more.
  5. Pour in the wine, deglazing the pan, and cook until it no longer smells like alcohol and the liquid is reduced by half, 2-3 minutes.
  6. Give the veggie broth roux mixture a stir and pour it over the mushrooms. Bring to a simmer and cook until you have a rich gravy, 2-3 minutes. Stir in the nutritional yeast, thyme, smoked paprika, Worcestershire sauce, and pepper.
  7. Turn the heat down to low and gently fold in the sour cream until well combined and creamy. Be careful not to let the sauce boil after adding the sour cream or it may “break” and curdle. Season with salt and pepper to taste.
  8. Spoon over desired amount pasta and garnish with freshly chopped parsley and thyme leaves. Store sauce separately from pasta in the fridge for up to 5 days or in the freezer for 3 months. To re-heat frozen sauce, let it thaw in the fridge and then gently reheat on the stovetop, without boiling, to keep the sour cream from curdling.

Notes:

For step-by-step instructions, with photos, see blog post!

Nutrition Facts

Calories

318.45

Fat (grams)

7.32

Sat. Fat (grams)

5.43

Carbs (grams)

52.14

Fiber (grams)

4.77

Net carbs

47.37

Sugar (grams)

6.57

Protein (grams)

13.34

Sodium (milligrams)

380.45

Cholesterol (grams)

0.08

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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