Creamy, cheesy, warm vegan alfredo pasta bake… is there anything better? Pasta noodles are tossed in a super delicious plant-based alfredo sauce, then spread with homemade vegan mozzarella for the most impressive comfort food that will please any crowd (vegan or not)!
This vegan pasta bake recipe takes a few steps to make, but it’s worth the effort. Also, you can prepare the whole dish ahead of time and bake it fresh when you are ready to serve it.
Vegan Alfredo Sauce Vegan butter, onion and garlic, flour (gluten-free will work here too), your go-to plain plant-based milk, nutritional yeast (made using ingredients you already have in your kitchen, including a vegan pantry) of course. ), and miso paste (which adds an aged tanginess to the sauce that gives it that cheesy vibe). If you don’t have miso paste on handYou can replace it with a splash of sauerkraut brine, or you can omit it and it will still taste great. The sauce is tossed with the hot pasta and is so delicious that you might want to stop and enjoy the meal.
But… if you really want to take it to the next level, I recommend making a simple homemade vegan mozzarella made from raw cashews (another vegan pantry staple), more plant-based milks, tapioca starch (see notes for alternatives). , nutritional yeast, apple cider vinegar, salt and garlic powder. This vegan mozzarella cheese recipe is quick and easy to make, but if you’re not feeling up to it, you can alternatively substitute it for store-bought vegan mozzarella cheese. Spread mozzarella on top and bake the Who Dish for cheesy gooey heaven.
How to Bake Vegan Alfredo Pasta:
Preheat oven to 375°F (190°C). Lightly grease a 9″x13″ baking dish.
Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.
Make the Alfredo sauce with:
Melt the vegan butter in a large pan. Add the onion and garlic and stir occasionally until the onion softens and begins to brown. Sprinkle over the flour and stir to coat the onions. Keep stirring while the dough cooks for about 60 seconds.
Add plant-based milk, nutritional yeast, miso paste, salt and pepper and whisk well. Cook, stirring often, until sauce thickens, 5 – 10 minutes. Stir in 1 tablespoon parsley and remove from heat.
Spread the cooked pasta in the baking dish and pour over all the alfredo sauce, tossing to coat the pasta. I used rigatoni pasta, but you can use penne or other small pasta.
To make the mozzarella (optional):
Softening cashews (optional): Helps to soften the cashews. If you have a high-powered blender, you can skip this step, but if not, this step is critical to getting a smooth mozzarella. You can boil or soak cashews.
- For Boiling Cashews (Quick Method): Add the cashews to a small pot, cover with water and boil for about 10 minutes until the cashews are very tender.
- To soak cashews: Add cashews to a bowl and cover with water. Soak for 4 hours or overnight until soft. Wash the cashews before using.
Add the cashews, plant-based milk, tapioca starch, nutritional yeast, vinegar, salt, and garlic powder to a blender and blend until completely smooth and creamy. Pour into a small pot and cook, stirring often. As it cooks, the sauce will begin to curdle and then turn into a gooey cheese sauce.
Remove from heat and then dollop the mozzarella over the pasta. Use a spatula to spread it over the pasta.
Bake for 20 minutes or until pasta is heated through.
Optionally you can brown the mozzarella a bit by placing it under the broiler for a few minutes so it doesn’t burn. Garnish with the remaining tablespoon of parsley and serve hot.
This Vegan Alfredo Pasta Bake…
- Creamy, cheesy, comfort food perfection
- A crowd pleaser
- Can be made completely vegan, dairy-free, and even gluten-free
More Vegan Pasta Recipes You May Enjoy:
Vegan Spinach and Artichoke Pasta Bake
Best vegan lasagna ever
Vegan Truffle Mac and Cheese
The best vegan hamburger helper
Classic Vegan Baked GT
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Good appetite!
Sam Turnbull.
Vegan Alfredo Pasta Bake
Creamy, Cheesy, Warm Vegan Alfredo Pasta Bake. Pasta noodles are tossed in a delicious alfredo sauce and topped with homemade vegan mozzarella. Perfect for a crowd pleaser (vegan or not)!
Serving: 6
Calories: 489kcal
material
For Alfredo:
- 14 oz Rigatoni, penne or other small pasta (glue-free if preferred)
- 3 table spoon Vegetarian butter
- 1 yellow onion finely chopped
- 4 cloves garlic Minced or pressed
- ¼ the cup All-purpose flour (glue-free if preferred)
- 3 the cup Plant-based milk (such as oats or soy)
- 2 table spoon Nutritional Scream
- 1 table spoon White miso paste
- ½ teaspoon salt
- ¼ teaspoon Bell pepper
- 2 table spoon Fresh parsley divided
For the mozzarella (or sub 1 ½ cups store-bought vegan mozzarella):
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instructions
To make the mozzarella (optional):
-
Softening cashews (optional): Helps to soften the cashews. If you have a high-powered blender, you can skip this step, but if not, this step is critical to getting a smooth mozzarella. You can boil or soak cashews. For Boiling Cashews (Quick Method): Add the cashews to a small pot, cover with water and boil for about 10 minutes until the cashews are very tender. To soak cashews: Add cashews to a bowl and cover with water. Soak for 4 hours or overnight until soft. Wash the cashews before using.
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Add the cashews, plant-based milk, tapioca starch, nutritional yeast, vinegar, salt, and garlic powder to a blender and blend until completely smooth and creamy. Pour into a small pot and cook, stirring often. As it cooks, the sauce will begin to curdle and then turn into a gooey cheese sauce.
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Remove from heat and then dollop the mozzarella over the pasta. Use a spatula to spread it over the pasta.
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Bake for 20 minutes or until pasta is heated through. Optionally you can brown the mozzarella a bit by placing it under the broiler for a few minutes so it doesn’t burn. Garnish with the remaining tablespoon of parsley and serve hot.
Comment
Raw cashews: Cashews are my favorite for making the smoothest creamy cheese. Alternatively, you can sub-blanch almonds or macadamia nuts. For a nut-free alternative, you can try raw sunflower seeds, but they can give the cheese a green tint.
Tapioca Starch: Makes the cheese expand. This is my favorite starch to use for vegan cheese. If you don’t have it on hand you can replace it with 1 ½ tablespoons of cornstarch which will make a nice cheese but won’t stretch.
nutrition
Worship: 1Servings (recipe makes 6 servings) | Calories: 489kcal | Sugars: 71g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fats: 5g | Monounsaturated fats: 5g | Trans fats: 0.03g | Sodium: 629mg | Potassium: 614mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1040IU | Vitamin C: 16mg | Calcium: 265mg | Iron: 3mg