Vegan Cheesy Pasta
Yesterday needed serious fuel. We started planting our square foot garden; I mowed four of our five lawns and the driveway, I got extremely sunburned, did some housework, some studying, and last but not least…recipe inventing. I’ve had this recipe in my head for weeks. So witha day filled with outdoor, physical labour ahead of me, it ended up being the perfect lunch to energize me all the way till dinner. This is a shock to me. I almost always snack mid-afternoon…if I don’t snack I feel like clawing out everyone’s eyeballs because I’m. that. starved. It’s sad.
Thankfully, for my sake (and everyone else’s!) I was satisfied and happy all afternoon. Perhaps my Vegan Cheesy Pasta was the cause of such cheerfulness. And perhaps the dark chocolate I consumed after my pasta was also part of the deal. Probably.
I loved this recipe so much…not only is it completely vegan…there is next to no fat, no nuts (as commonly used for vegan “cheeses”, and is very low in calories, yet the “cheese” sauce is super rich and creamy. The nutritional yeast in the sauce provides vitamin B12, something that is hard for vegans/vegetarians to get without animal products. Then I looked up the nutritional facts for the recipe….I mean, look at all the great things it had going for it!
- Very low in saturated fat
- No cholesterol
- Low in sugar
- High in fiber
- High in iron
- High in manganese
- Very high in niacin
- High in pantothenic acid
- High in phosphorus
- Very high in riboflavin
- High in selenium
- Very high in thiamine
- High in vitamin B6
- High in vitamin E
How very perfect (though I have no clue what pantothenic acid is)! This recipe serves 2-3.
Vegan Cheesy Pasta
- 1 cup cooked whole wheat spaghetti
- 1 cup unsweetened almond milk (cold)
- 1-2 tbsp. cornstarch
- 1 teaspoon salt
- ¼ cup nutritional yeast
- 1 tsp. lemon
- 2 cloves pressed garlic
- ½ tsp. onion powder
- Freshly cracked pepper
First off, bring the spaghetti to a boil. While it’s cooking dissolve the cornstarch in cold almond milk. Heat up on the stove until thickened. Add the rest of the sauce ingredients. Spoon over your cooked spaghetti and enjoy!
I really wanted to add sautéed veggies with this pasta dish, but someone needs to make a trip to the city and do some shopping. As you might guess, there are no vegetables in the fridge. Sad. So….do what I didn’t and toss in a myriad of wondrous veggies and then tell me how it tasted. Last minute, I actually tossed in some cooked turkey for protein which, of course, promptly un-veganized it. But I have a horrible time getting in all the protein I’m supposed to eat. So there.
Nutritional Info (half the recipe): Cals: 201, Fat: 3g, Sodium: 1,268mg, Carbs: 34g, Fiber: 9g, Sugar: 1g, Protein: 14g
If you would like an alternative cheese sauce recipe to go with pasta, check this out!
This is one of the more popular recipes on my site and for good reason. It’s amazing! I can say that, because it’s not my recipe…and actually, come to think of it…I’d probably say it was amazing even if it was mine…that is, if it truly was amazing…nevermind. That’s enough Charissa jabber for today. Pretty sure.
Have you ever tried a vegan cheese before? What’s your favourite kind?
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Category: Dairy Free, Dips & Sauces, Kid Friendly, Main Dishes, Recipes, Vegan, Vegetarian | Tags: how to make vegan cheese pasta, nut free cheese sauce, nut free vegan cheese, vegan cheese sauce, vegan cheese sauce made from seeds, vegan cheesy pasta recipe, vegan pasta, vegan white cheese sauce 24 comments »
I’ll have to try it! I need to find nutritional yeast here somewhere!
I hear nothing but good things about nutritional yeast – I better get some soon! This pasta dish looks fabulous!
This looks fantastic! I’ve never had vegan “cheezy” meals, so I look forward to trying this.
This looks so darn tasty! Thanks for sharing!
Hi Charissa,
Thanks for that wonderful comment on my space. This blog of yours is just lovely. Loved the pasta recipe. It’s the first time that I have come across a pasta that is bursting with good health :)
i’m gunna have to try this! thanks for sharing! its funny you say you have no clue what panthonenic (sp?) acid is, because i didn’t until about 4 days ago! my friend said that panthonenic acid (or more commonly called B5!) helps with skin problems, and just helps the skin to be just overall nice looking! so def a good vitamin :) God is good to bless me with this info just a few days ago, so i could pass it along :D God bless you :D
Does it looks creamy delicious or not! GOD!!! I never heard of vegan cheese dear.. but will look for it and give a try.
[…] Vegan Cheesy Pasta […]
I love finding cheesey recipes!! I’ve made something very similar, and it’s so good!
ps. your blog sounds great! I added it to my reader and blog roll!
Awwww, thanks guys! You made my day!
Jenny~ haha, that’s awesome! Thanks for enlightening me! ;) You are too sweet.
Jessica~ Thanks girl! I’ve been to your blog before and it’s lovely! Thanks for subscribing!
Oh. My. Goodness. I cannot believe the cheesiness!! It’s so good… I may have to have a second serving! Seriously. Wow. Could have fooled me for sure.
I’m not going to be able to shut up about this!
THANK YOU for posting this!!! <3 <3 <3
[…] out the whole vegan thing, and I’ve got to tell you, I wouldn’t have known it with this next dish I’m going to share with you. This sauce is really so F*#$ING cheesy it’s unbelievable. […]
I’m not a vegan but tried this recipe anyway last night. It was absolutely delicious! I just made a few small changes, I added 1 tsp of olive oil for a little bit of fat and an extra tsp of lemon juice. Next time I might use some scallions instead of the raw garlic. Either way, a definite winner! Thank you!
Ginger and Natalie~ So glad you enjoyed it…that makes me happy! :)
Ginger, I’ll have to try your version!
Oh, that sounds so good! I do non-cow dairy so may try it with goats milk for a bit more richness. Possibly tomorrow!
I can’t believe it’s really vegan, it simply looks fantastic
omg this looks amazing and a great resource and idea to cook for vegan friends!! stunning photos!
[…] yeast is, believe it or not, very nutritional. Check out Colourful Palate‘s post to read about all of the health benefits of it… and then make her […]
This was amazing! I needed something quick and filling and I am so glad I stumbled upon this post! With most vegan cheesy things I make, I usually add about a teaspoon of veganaise…. makes it much creamier. Thanks for sharing this yumminess!
I made this with zucchini pasta noodles made from the spiralizer, broccoli and tomatoes. loved simplicity of the recipe!
I’ve made this before and loved it! My kids usually end up asking for thirds. I’d like to make it again tonight but just realized my lemons are old and gross. Would this work without the lemon juice? I’ve never really tasted the lemon in the recipe before but I’m wondering if it serves some other purpose besides flavor.
Thanks for a winner! This is in our regular rotation!
Just made it without the lemon and I could definitely tell the difference in flavor. I added more salt and pepper and it was still yummy, but I’ll definitely try to have lemons handy whenever this dish is on the menu!
Just made it – YUMMMTASTIC! Thank you so much for posting, I needed a low fat, non-tomato vegan pasta sauce (I’m on a very strict gallbladder diet and I’m vegan) and this was PERFECT! I’ve paused stuffing it in my face just to say thank you, now I need to go back and finish my delish ;)