*This article may contain affiliate links. If you'd like to know more, check out my privacy policy!*
Whenever I'm in need of a comforting and hassle-free meal, I always turn to dishes that fit the bill. This creamy vegan cheesy pasta is no different. In a matter of minutes, you can whip up this easy vegan pasta dish that perfectly complements a cozy evening on the couch, while enjoying in your favorite show.
No matter the time of year, this pasta bathed in a cheesy, nut-free sauce is perfect for any occasion! Even at a sweltering 90 degrees.
This recipe was inspired by my vegan macaroni salad, I had left over pasta and cheese sauce, so I combined them together and got one of my favorite comfort food go-tos.
🥘Ingredients
There are very few ingredients for this recipe. However if you need to substitute anything:
Non-dairy milk - I am using full fat, canned coconut milk because it is best for this recipe. You may use another plant-based milk if needed, but I highly recommend the coconut milk. Also make sure that it is unsweetened.
Lemon Juice - Can be swapped for apple cider vinegar.
Nutritional Yeast - This is the cheesy flavor. You can substitute this with regular vegan shredded cheese (my go-to would be Violife, but Daiya and Miyoko's is just as good!). However, to keep this recipe cheap, and accessible to more people, I've just used what was accessible to me.
One unlisted ingredient - Cornstarch slurry (for thickening the liquid after if needed. Sometimes saving some pasta water works, too!)
Please see recipe card below for exact measurements.
🔪Instructions
Cook your noodles according to package directions.
Step One - Start by boiling the vegan milk and of course cooking your noodles in another pot according to package instructions.
Step Two - Then add nutrional yeast, salt, and lemon juice.
Step Three - Mix together well, if you saved some pasta water, use it to thicken the sauce. Otherwise use a cornstarch slurry.
Step Four - Once thick and creamy, add your pasta and coat all noodles in sauce.
👩🏻🍳Cook's Tip
- Alternate thickening methods include: a roux from butter and flour, cornstarch slurry, pasta water, or... arrowroot starch/powder (this makes the cheese sauce super thick and stringy like real cheese, so if you have some on hand, do try that!)
- You can never have too much seasoning, well, you could, don't be afraid to add more salt to your liking, add garlic powder, or msg. Don't be afraid of seasoning!
📖SUBSTITUTIONS & VARIATIONS
Pasta - You can use any pasta you want here.
For Gluten-free, use a GF pasta!
Add veggies!
Bake it!
Liquid Smoke! Make it smokey!
Add your favorite vegan protein! Vegan chicken or veggie sausage would be amazing additions to this.
🍱Storage
Refrigerator - This cheesy pasta can be stored in the refrigerator for up to 5 days.
Reheat - Reheat in the microwave at 30 second intervals. Add a little bit of water to bring the creaminess back.
I do not recommend freezing this.
Check out more of my awesome side dish recipes!
- Creamy Dairy Free Macaroni Salad
- Creamy Vegan Cucumber Cabbage Salad
- Shaved Brussels Sprout Salad with Maple Mustard Dressing
- Instant Pot Mashed Potatoes (Dairy-Free)
It sure can! While it won't yield quite the same results, you can totally use a commercially produced shredded vegan cheese product and melt it into the milk for a quick cheesy sauce. Not adding anything else will still result in a delicious sauce, though. Be sure to add extra seasoning, like garlic powder or pepper.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
📖 Recipe
Cheesy Vegan Penne Pasta (nut-free)
Equipment
- 1 sauce pot
- 1 Whisk
- 1 Strainer
Ingredients
- 2 cups pasta
- 1 can full fat unsweetened coconut milk can use other plant milks.
- 1 tablespoon lemon juice
- 1 pinch salt; to taste
- 4 Tablespoons nutritional yeast
- 1 cup pasta water optional.
- 1 Tablespoon cornstarch add 2 Tablespoons water to make slurry.
Instructions
- Start by cooking your pasta according to package instructions, then strain. Don't forget to save some pasta water to help thicken the sauce! Strain your pasta and set aside.2 cups pasta
- To make the sauce, add the entire can of full fat coconut milk to the same pot you cooked the pasta in, and bring to a high temperature. It does not need to boil.1 can full fat unsweetened coconut milk
- Then add in the nutritional yeast, lemon juice and salt and whisk until everything is well dissolved.1 tablespoon lemon juice, 1 pinch salt; to taste, 4 Tablespoons nutritional yeast
- Add cornstarch slurry (and pasta water if you saved any) then let it come back to temp to thicken.1 Tablespoon cornstarch, 1 cup pasta water
- Once the sauce is thickened and feels like a sturdy cheese sauce, add in your pasta and coat every noodle.
- Serve along side your meal or by itself!
Notes
- If you wish to add veggies to your mac and cheese, I recommend throwing frozen veggies in to your boiling pasta about 3 minutes before it's supposed to be ready. Then strain everything to ready it for the cheese sauce.
- You may use any plant milk available to you. I prefer coconut milk because of the high fat content which also helps thicken the sauce, but any plant-based milk will work! My other go-to's are oat milk and soy milk.
- To make this dish gluten free just use a gluten free pasta. My favorite is Barilla or Banza
- Thickeners can be making a roux with butter and flour, cornstarch slurry, or even arrowroot starch for a stringier/stretchier cheese.
- Storage - Refrigerate in an air-tight container for up to 5 days. Reheat in the microwave at 30 second intervals. Add a little bit of water to make it less dry.
Nutrition
This recipe was first posted on 5-3, 2021 and has been updated 6-19-23
Leave a Reply