This Creamy Vegan Pasta Will Become Everybody’s Favorite Meal

The next time you invite guests over, prepare this creamy vegan pasta. It’s so full of flavor that no one would even think it’s made entirely of vegan-friendly ingredients. Plus, it’s cooked in one skillet, meaning there’s no mess in the kitchen and no need to bring out big pots to cook the pasta itself. Want to find out how to make it? Read on!

Creamy Vegan Pasta: The Necessary Ingredients

This Creamy Vegan Pasta Will Become Anybody's Favorite Meal

First things first, to prepare vegan pasta, you can’t use milk or cheese. So, what’s the secret to this creamy sauce? Believe it or not, it’s cashews. Find out all ingredients below.

Ingredients:

  • ¾ cup of raw cashews, unsalted
  • ½ medium Yukon gold potato, peeled and chopped into 1-inch pieces
  • ⅓ cup yeast
  • 1 cup plain almond milk, unsweetened
  • 3 cloves of garlic, crushed
  • ¼ tsp black pepper, freshly ground
  • ½ tsp kosher salt
  • 2 tsp white miso
  • 4 ½ cups water, divided
  • 1 pound fettuccine pasta (you can use anything your family likes, including fusilli, farfalle, etc.)
  • Parsley, chopped, for serving

How to Prepare This Creamy Vegan Pasta

Before jumping on to the preparation method, we’d like to say that this vegan pasta recipe is incredibly simple and quick to make. The preparation takes no longer than five minutes, and you need less than 30 minutes to cook the sauce. So, it’s ideal for a quick and healthy dinner. Without further ado, let’s check the step-by-step preparation process.

Step #1: Sauce
Combine the cashews, nutritional yeast, and potatoes in a medium pot. Add the almond milk and spices and cook at medium heat for about 10 minutes until the potatoes are tender. Once ready, transfer the sauce to a blender, add 1 cup of water and the miso sauce, blending until smooth.

Step #2: Pasta
In a deep skillet, add 3 ½ cups of water and bring to a boil, adding a pinch of salt. Add the pasta and cook for about three minutes, stirring from time to time. Pour the sauce, pushing the pasta down to submerge fully in the liquid. Reduce the heat and cook for roughly 15 minutes, stirring occasionally. If the sauce thickens too much, add another ¼ or ⅓ cup of water to make it creamier. Season with black pepper and salt.

Step #3: Serving

Top with chopped parsley and serve the vegan pasta hot.