Cheese Pasta Vegan Recipe That Tastes Just Like Cheese

If you’re craving the creamy comfort of a classic cheese pasta but follow a vegan lifestyle, this cheese pasta vegan recipe is your new go-to dish. It combines the lusciousness of a cheesy sauce made from wholesome, plant-based ingredients with perfectly cooked pasta for a meal that’s both satisfying and nourishing.

Whether you’re vegan, lactose intolerant, or simply looking to add more plant-based meals to your menu, this recipe delivers rich flavors and a velvety texture without any dairy.

This dish is incredibly versatile and perfect for weeknight dinners or entertaining guests who appreciate delicious, cruelty-free food. Plus, it comes together quickly with pantry staples and fresh ingredients, making it an easy yet impressive recipe to master.

Get ready to indulge in a comforting bowl of cheesy goodness that’s good for you and the planet!

Why You’ll Love This Recipe

This vegan cheese pasta recipe is a delightful twist on the classic comfort food, using natural, plant-based ingredients to achieve a creamy cheese flavor without dairy. You’ll love how nutritional yeast adds a cheesy, nutty note, while cashews create an ultra-smooth texture that melts in your mouth.

It’s perfect for busy cooks because it comes together in under 30 minutes, requiring minimal prep and simple equipment. This recipe is also allergy-friendly — free from dairy, eggs, and gluten if you choose gluten-free pasta — making it accessible for many dietary needs.

Not only is it delicious, but it’s packed with nutrients and healthy fats that’ll keep you energized and satisfied. Plus, it freezes well, so you can meal prep in advance and enjoy a quick vegan dinner anytime.

For more wholesome meal inspiration, check out our Thelma Sanders Squash Recipe and Pesto Recipe Marcella Hazan.

Ingredients

• 8 oz pasta (penne, fusilli, or your favorite shape; gluten-free if preferred)
• 1 cup raw cashews (soaked for at least 4 hours or boiled for 15 minutes)
• 3/4 cup unsweetened plant milk (almond, oat, or soy works well)
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic (minced)
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil (plus more for drizzling)
• Fresh parsley (chopped, for garnish)
• Optional: red pepper flakes for a kick

Equipment

• Large pot for boiling pasta
• High-speed blender or food processor
• Colander or strainer
• Medium saucepan
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

1. Prepare the cashews: If you haven’t soaked your cashews overnight, you can boil them in water for 15 minutes until soft. Drain and set aside.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
3. Make the cheese sauce: In a high-speed blender, combine the soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, onion powder, smoked paprika, salt, and pepper. Blend on high until the sauce is completely smooth and creamy. This may take 1-2 minutes depending on your blender.
4. Heat the sauce: Pour the cashew cheese sauce into a medium saucepan over medium heat. Add the olive oil and stir continuously for 5-7 minutes until the sauce thickens slightly. If it becomes too thick, add a splash of reserved pasta water to loosen it.
5. Combine pasta and sauce: Add the drained pasta to the saucepan with the cheese sauce. Toss gently to coat all the pasta evenly. If needed, add more pasta water to reach your desired consistency.
6. Season and serve: Taste the pasta and adjust salt, pepper, and lemon juice if needed. Serve immediately garnished with chopped fresh parsley and a drizzle of olive oil. Add red pepper flakes if you like a bit of heat.

Tips & Variations

Tip: Soaking cashews overnight results in the creamiest sauce, but boiling them is a great shortcut when you’re short on time.

For an extra burst of flavor, try adding sautéed mushrooms, spinach, or sun-dried tomatoes to the pasta before serving. You can also swap the cashews for blanched almonds or macadamia nuts for a slightly different texture and taste.

If you want a “cheese” sauce with a tangier bite, add a teaspoon of apple cider vinegar or a tablespoon of miso paste to the blender. For a gluten-free option, use rice or chickpea pasta to keep this meal accessible to everyone.

To make this recipe protein-packed, toss in some cooked chickpeas or your favorite vegan sausage. For inspiration on hearty vegan meals, check out our Phase 2 Fast Metabolism Diet Recipes.

Nutrition Facts

Serving Suggestions

This vegan cheese pasta pairs beautifully with a fresh green salad or steamed seasonal vegetables like broccoli or asparagus. A side of crusty garlic bread made with olive oil and fresh herbs elevates the meal into a full Italian-inspired feast.

For a light and refreshing contrast, serve with a tangy vinaigrette or a simple cucumber and tomato salad. You might also enjoy it alongside our Pickled Cherry Pepper Recipe for a spicy kick.

Conclusion

This cheese pasta vegan recipe is a fantastic way to enjoy the comfort of cheesy pasta without any dairy or animal products. It’s creamy, flavorful, and comes together quickly, making it ideal for busy weeknights or casual dinners.

Using wholesome ingredients like cashews and nutritional yeast means you’re not only getting great taste but also nourishing your body with healthy fats, protein, and vitamins.

Whether you’re a vegan veteran or just exploring plant-based meals, this recipe will satisfy your cravings and impress your guests. Don’t forget to experiment with toppings and mix-ins to make it your own.

For more creative and delicious recipes, be sure to check out our Pesto Recipe Marcella Hazan and Peda Recipe Ricotta Cheese for delightful additions to your culinary repertoire.

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