We’re making two vegan pasta recipes today, both with delicious vegan cream sauces.
First up we have a vegan mushroom stroganoff, and then we’re making a vegan Cacio e Pepe pasta. Both of these recipes are great for vegan meal prep, they can be enjoyed as a quick dinner recipe, and they taste delicious!
Vegan Cacio E Pepe Pasta.
1 lb gluten-free spaghetti
1 cup raw cashews, soaked at least 2 hours
1/2 cup nutritional yeast
1/4 cup lemon juice
1/2 – 1 tablespoon whole black peppercorns
1/2 teaspoon miso paste (or sea salt)
1/2 teaspoon sea salt
3/4 cup filtered water
Garnish with fresh basil, cracked pepper & grated macadamia nuts
Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours. When ready to make the sauce, place a pot of water to boil on the stove.
Once boiling, add the pasta and cook according to the package instructions.
While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy.
When pasta is done cooking, reserve some water, and then draining it. Add the pasta back into the pot along with the sauce and 1 – 2 tablespoons of pasta water. Toss to combine.
Serve immediately and garnish with desired toppings
Easy Vegan Mushroom Stroganoff
8 oz gluten-free pasta
2 tablespoons olive oil, divided
2 shallots, diced (about 1/2 cup)
3 garlic cloves, minced (about 2 tablespoons)
1 lb button mushrooms
1 tablespoon fresh thyme
3 tablespoons quinoa flour
2 1/2 cups vegetable broth
1/2 cup coconut yogurt (or vegan yogurt of choice)*
1/3 cup nutritional yeast
salt and pepper to taste
Cook the pasta according to the package instructions.**While the pasta is cooking, prepare the sauce. Heat 1 tablespoon olive oil in a large pan. Add the shallot and sauté until golden brown, about 2 minutes. Add the remaining oil, garlic, mushrooms, and thyme, and sauté until the mushrooms have softened, about 5 minutes.Season with a generous pinch of salt and pepper and stir together. Sprinkle in the quinoa flour and sauté until everything is coated.
Slowly stir in the vegetable broth, making sure to stir vigorously if any clumps of flour begin to form.Bring the mixture to a low simmer and cook until sauce has thickened, about 5 – 7 minutes. Once the sauce has thickened up a bit (it will still be quite liquid!), stir in the coconut yogurt and nutritional yeast.
Add the pasta and toss to combine. Taste and add more salt and pepper if desired.
Serve immediately and garnish with additional thyme, cracked pepper, and vegan Parmesan.