Vegan Cheezy Pasta
If you’re in need of a little comfort food today, try this Cheezy Vegan Cheezy Pasta. It does the trick for me! Health never tasted so warm and creamy!
This vegan cheesy pasta made with homemade vegan cheese sauce is irresistibly creamy and bursting with flavor, offering a comforting dish that rivals traditional cheese sauces. Packed with wholesome ingredients, it’s not only delicious but also a nutritious option that satisfies cravings while keeping it plant-based!
We have more amazing dairy-free pasta recipes on this website like our vegan pasta primavera, my dairy-free veggie mac and cheese, and this easy vegan macaroni salad.
Reasons you will love this vegan pasta
- Creamy and Flavorful – This vegan cheesy pasta dish features a homemade vegan cheese sauce that delivers a rich, creamy texture and a bold flavor, making it a comforting and satisfying meal everyone will love.
- Nutrient-Packed – Made with wholesome ingredients, this pasta dish is not only delicious but also packed with nutrients, providing a healthy alternative to traditional cheesy pasta without sacrificing taste.
- Customizable and Versatile – You can easily customize this dish by adding your favorite vegetables or proteins, making it a versatile option that fits various dietary preferences and ensures a different experience every time!
Ingredients you will need
- Pasta- For making this vegan cheesy pasta salad, consider using whole grain pasta or chickpea pasta for a healthier alternative that adds fiber and protein. These options not only enhance the nutritional value of the dish but also provide a satisfying texture that complements the creamy vegan cheese sauce beautifully.
- Veggies- I like to include broccoli florets and bell peppers, but you could use any of your favorite veggies.
- Spices- Garlic powder, onion powder, and even smoked paprika make great seasoning choices.
- Cheese sauce- Using homemade vegan cheese sauce in vegan cheesy pasta salad enhances the dish with a rich, creamy texture and robust flavor, making it truly satisfying and indulgent.
How to make cheesy vegan pasta salad
STEP #1: Begin by making the cheese sauce. It is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with cashews (or white beans), spices, and blending it until smooth.
STEP #2: Cook your pasta of choice according to the package directions. Do not overcook it, or it will become mushy.
STEP #3: Drain and rinse pasta in cool water.
STEP #4: Briefly steam broccoli florets for approximately 2 minutes in microwave.
STEP #5: Then dice red bell peppers, and make broccoli florets smaller, if you wish. You can actually add any veggies you prefer.
STEP #6: In medium bowl, whisk together vegan cheese sauce and Hoisin sauce. I make a double batch of this cheese sauce about every other month and store it in mason jars in the refrigerator to be used with nachos, to top broccoli or baked potatoes, and in many other dishes.
STEP #7: Combine pasta, veggies, and cheese/Hoisin sauce together. I used the big pot that the pasta was cooked in. Serve immediately, while still warm.
Frequently Asked Questions
Healthy pasta like whole grain, chickpea, and quinoa pasta are excellent choices for making pasta salad due to their higher fiber and protein content. I like using a number of different kinds and, for this recipe, I chose the brown rice elbow pasta.
The pasta salad can be made gluten-free by using gluten-free pasta options, such as brown rice pasta or chickpea pasta, ensuring that the dish is suitable for those with gluten sensitivities.
You can easily customize your vegan cheesy pasta salad by adding your favorite vegetables, such as cucumbers or peas, incorporating different herbs, or even adding protein sources like chickpeas or tofu to make it heartier and more satisfying!
Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
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Vegan Creamy Pasta | Cheezy
Ingredients
- 8 oz whole grain pasta I used brown rice, elbow
- 1 cup broccoli florets
- 1/2 cup red bell pepper diced
- 1 cup Creamy Vegan Cheese Sauce
- 1/2 Tablespoon Hoisin sauce
- 1 teaspoon garlic powder
- Salt & Pepper to taste
Creamy Vegan Cheese Sauce
- 1 cup potatoes peeled and diced
- 1/4 cup carrots peeled and diced
- 1/4 cup onion peeled and diced
- 1 cup broth from the cooked veggies
- 1/2 cup cashews or white beans
- 4-5 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp garlic powder
- pinch paprika
- pinch cayenne pepper (optional)
Instructions
- Begin by making the cheese sauce. Begin by making the cheese sauce. It is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with cashews (or white beans), spices, and blending it until smooth. The directions are below.
- Cook whole grain pasta according to directions. I used brown rice elbow pasta. Do not overcook, or it will become mushy.
- Drain and rinse pasta in cool water.
- Briefly steam broccoli florets, approximately 2 minutes in microwave.
- Then dice red bell peppers, and make broccoli florets smaller, if you wish. You can actually add any veggies you prefer.
- In medium bowl, whisk together vegan cheese sauce and Hoisin sauce. I make a double-batch of this cheese sauce about every-other month and store it in mason jars in the refrigerator to be used with nachos, to top broccoli or baked potatoes, and in many other dishes.
- Combine pasta, veggies, and cheese/Hoisin sauce together. I used the big pot that the pasta was cooked in. Serve immediately, while still warm.
Creamy Vegan Cheese Sauce
- In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Why unsoaked cashews?
It just cuts out an unnecessary step. The cheese sauce comes out creamy without soaking the cashews, even in lower-end blenders. I used to use a $20 Oster blender to make this with great success. 🙂
Terri, I always check my FB message (under Claire Dorsey), first thing in the morning and I always salivate then write down what I am going to need to make the recipe you post. That one is another great one. I never tried brown rice pasta before but might for this amazing recipe.
Ha! Love it, Nadege! I’m so glad you’re enjoying the recipes, and I think you’ll really like the brown rice pasta.