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Vegan Creamy Pasta Recipes (THREE WAYS!)

It’s a Creamy Pasta party for my newest recipe video! Here are THREE amazing and delicious creamy pasta recipes — each with a different main ingredient. Simply click below to watch the video and scroll down for the ingredients!

Finally, vegan CREAMY pasta! Just look at those beautiful plates of delicious, creamy goodness!

“But Rose, they all look the same?”

I know, I know! These might all look the same but I promise you, they all taste slightly different because they have different main ingredients (just look at my friend Daniel guessing all the ingredients wrong LOL)~

I wanted to do a video showing you guys different ways of making a vegan CREAMY pasta. It’s so crazy how you can make a creamy plant-based pasta in so many ways~ There’s no need to have dairy when you can make a creamy alfredo out of… PLANTS!

Excited to try out the recipes? You can try doing a taste test party with a friend as well and reveal the main ingredient in each (trust me, it’ll be fun!). 

Let’s head over to the recipes!

Vegan Creamy Pasta Recipes

Creamy Cauliflower Alfredo

Ingredients (1 serving):

  • 2 cups chopped cauliflower
  • 1 tsp oil
  • 1/4 small onion, diced
  • 1/2 tbsp minced garlic garlic
  • 1 cup soy milk 
  • 1/2 veggie stock cube
  • 1 tbsp nutritional yeast 
  • 1 tbsp lemon juice 
  • salt & pepper to taste 
  • 1 serving pasta

Instructions:

  1. Chop cauliflower.
  2. Heat oil in a large wok or pot. Cook onions & garlic.
  3. Add in the non-dairy milk (I used unsweetened soy milk), veggie cube, and the cauliflower.
  4. Bring mixture to a soft boil. Turn the heat down to medium-low and let simmer for 10-15 minutes or until cauliflower softens.
  5. Add in nutritional yeast and lemon juice. Mix.
  6. Transfer mixture into a blender and blend until smooth (add a little more non-dairy milk or water until you get the desired creamy consistency). 
  7. In the same wok, throw in some cooked pasta and add the sauce. Mix until the pasta is well-coated. (Feel free to add in your favourite vegan protein, e.g. chickpeas, smoked tofu, etc.)
  8. Transfer pasta onto a plate and top with salt, pepper, and parsley. Enjoy!

Easy Cashew Alfredo

Ingredients (3-4 servings):

  • 1 cup cashews
  • 1-3 cloves fresh garlic, minced
  • 1 tsp Better Than Bouillon Vegetable Base or 1 block vegetable stock cube
  • 2-4 tbsp nutritional yeast
  • 1 cup water
  • salt & pepper to taste

Instructions:

  1. Soften cashews by boiling for 20 minutes until softened.
  2. Add softened cashews into a blender. 
  3. Add in fresh garlic, veggie cube, nutritional yeast, and water. Blend until smooth. 
  4. Throw in some cooked pasta into a pan and add in the sauce. Mix until pasta is well-coated. Add in small splashes of water to get desired consistency.
  5. Transfer pasta onto a plate, top with salt, pepper, and parsley. Enjoy!

One Pan Soy Milk Alfredo

Ingredients (1 serving):

  • 1 tbsp oil 
  • 1/2 tbsp garlic, minced
  • 1 tbsp flour
  • 1 cup unsweetened non-dairy milk 
  • 1 cup water
  • 1/3 block veggie stock cube
  • 1 tbsp nutritional yeast 
  • 1 tbsp lemon juice

Instructions:

  1. Heat oil in a large wok and cook minced garlic before adding in flour to make roux. 
  2. Add in unsweetened non-dairy milk and a cup of water. 
  3. Add in 1 serving of pasta, veggie cube, nutritional yeast, and lemon juice. 
  4. Let the pasta soak in the liquid, cover it up, and let it come to a boil. Cook for 12-15 minutes. (Stir occasionally until pasta is cooked. Add splashes of water if needed.)
  5. Transfer pasta onto a plate and top with salt, pepper, and parsley. Enjoy!

Enjoyed my Creamy Pasta recipes? Try out my other pasta recipes below!

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