4 Creamy Dairy-Free Pastas

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Vegan Spaghetti Carbonara

for 4 servings

12 oz spaghetti
3 cups shiitake mushroom cap, thinly sliced
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup cashew, soaked overnight
¼ cup olive oil
⅓ cup unsweetened non-dairy milk
3 cloves garlic, chopped
1 ½ tablespoons nutritional yeast
1 ½ tablespoons lemon juice
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon paprika
fresh parsley, for serving


  1. Preheat oven to 375°F (190°C).
  2. Cook pasta according to package instructions.
  3. Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
  4. Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.
  5. Cool mushroom slices on baking sheet.
  6. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor.
  7. Blend until smooth and creamy.
  8. Drain water from pasta and return pasta to pot.
  9. Add the sauce and stir until pasta is well-coated.
  10. Mix in mushroom bacon.
  11. Top with parsley.
  12. Enjoy!

Dairy-Free Fettuccine Alfredo

for 2 servings

3 ¾ cups water
2 cups cashews
¾ cup water
½ medium onion, diced
3 tablespoons nutritional yeast
3 cloves garlic
1 teaspoon dried rosemary
1 teaspoon pepper
1 teaspoon salt
1 teaspoon lemon juice
1 box fettuccine pasta, cooked
fresh parsley, chopped


  1. In a small saucepan, boil 3 cups (720 ml) of water. Pour the water over cashews and allow to sit for 15 minutes then drain in a colander.
  2. In a blender or food processor combine cashews, ¾ cup (180 ml) water, onion nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice.
  3. Blend until smooth.
  4. Pour mixture over cooked pasta and stir.
  5. Garnish with parsley.
  6. Enjoy!

Roasted Red Pepper Vegan Mac 'N' Cheese

for 2 servings

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
¾ cup raw cashew, soaked in water for two hours
1 red pepper, roasted
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 ½ tablespoons cornstarch
½ teaspoon salt
½ teaspoon smoked paprika
1 teaspoon ground mustard
½ teaspoon turmeric
2 cups vegetable broth
8 oz dry pasta, cooked
smoked paprika, to serve


  1. In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
  2. Add the garlic and cook for 2-3 minutes.
  3. Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
  4. Transfer sauce back into pot and cook until thickened, about 5 minutes.
  5. Add pasta to the pot and stir until sauce is evenly distributed.
  6. Top with smoked paprika and serve immediately.
  7. Enjoy!

Creamy Dairy-free One Pot Pasta

for 6 servings

olive oil, to taste
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 pt cherry tomato, halved
salt, to taste
pepper, to taste
2 ½ cups vegetable broth
2 ½ cups non-dairy milk
16 oz dried pasta
5 oz fresh spinach
⅓ cup nutritional yeast


  1. In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
  2. Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
  3. Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
  4. Season with salt and pepper, than add in vegetable broth, non-dairy milk, and pasta and stir until combined.
  5. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
  6. Add in spinach and stir until wilted.
  7. Add in the nutritional yeast and stir until combined.
  8. Remove from heat and serve immediately.
  9. Enjoy!