Vegan Alfredo Pasta Bake

Creamy, tacky, warming Vegan Alfredo Pasta Bake… is there something higher? Pasta noodles are tossed in an excellent luscious plant-based alfredo sauce, then unfold with do-it-yourself vegan mozzarella for essentially the most spectacular consolation meals that may please any crowd (vegan or not)!

This vegan pasta bake recipe takes just a few steps to make however is SO definitely worth the effort. Plus, you’ll be able to prep the complete dish forward of time and bake it contemporary if you find yourself able to serve it.

The vegan alfredo sauce is made utilizing elements you probably have already got in your kitchen together with vegan butter, onions and garlic, flour (gluten-free will work right here too), your go-to plain plant-based milk, dietary yeast (a vegan pantry should), and miso paste (which provides an aged tanginess to the sauce giving it these tacky vibes). In the event you do not need miso paste available, you’ll be able to substitute it with a splash of sauerkraut brine, or you’ll be able to merely omit it and it’ll nonetheless style nice. The sauce is tossed with scorching pasta and is so tasty that you would completely cease right here and benefit from the dish as is.

However… should you actually need to take it to the following stage, I like to recommend making a easy do-it-yourself vegan mozzarella made out of uncooked cashews (one other vegan pantry staple), extra plant-based milk, tapioca starch (see notes for substitute choices), dietary yeast, apple cider vinegar, salt, and garlic powder. This vegan mozzarella cheese recipe is fast and easy to make, however should you’re not feeling up for it, you would alternatively substitute it for store-bought vegan mozzarella cheese. Unfold the mozzarella on prime and bake the who dish for tacky gooey heaven.

Table of Contents

Methods to Make Vegan Alfredo Pasta Bake:

Preheat the oven to 375°F (190°C). Frivolously grease a 9″x13″ baking dish.
Convey a big pot of water to a boil and prepare dinner the pasta in response to the packaged directions. Drain and put aside.

Within the meantime make the alfredo sauce:

Soften the vegan butter in a big pan. Add the onion and garlic and sauté, stirring sometimes till the onions soften and simply start to brown. Sprinkle over the flour and stir to coat the onions. Maintain stirring whereas cooking the flour for about 60 seconds.

Add the plant-based milk, dietary yeast, miso paste, salt, and pepper and whisk effectively. Cook dinner, whereas whisking usually till the sauce thickens, 5 – 10 minutes. Stir in 1 tablespoon of parsley and take away from the warmth.

Unfold the cooked pasta within the baking dish and pour over all the alfredo sauce, stir to coat the pasta. I used rigatoni pasta, however you would use penne or one other quick pasta.

To make the Mozzarella (non-obligatory):

Softening the cashews (non-obligatory): Softening the cashews helps them mix. When you have a high-powered blender you’ll be able to skip this step, but when not, this step is necessary to get a clean mozzarella. You may both boil or soak the cashews.

To boil the cashews (the quick technique): add the cashews to a small pot, cowl with water, and boil for about 10 minutes till the cashews are very tender.
To soak the cashews: add the cashews to a bowl, and canopy them with water. Let soak for 4 hours or in a single day till tender. Drain and rinse cashews earlier than utilizing.

Add the cashews, plant-based milk, tapioca starch, dietary yeast, vinegar, salt, and garlic powder to a blender and mix till fully clean and creamy. Pour right into a small pot and prepare dinner whereas stirring usually. The sauce will begin to get clumpy because it cooks, after which will flip right into a gooey cheese sauce.

Take away from the warmth after which dollop the mozzarella over the pasta. Use a spatula to unfold it over the pasta.
Bake uncovered for 20 minutes or till the pasta is heated by way of.

Optionally you’ll be able to brown the mozzarella a bit by placing it below the broiler for a couple of minutes whereas holding an in depth eye on it in order that it doesn’t burn. Garnish with the remaining tablespoon of parsley and serve scorching.

This Vegan Alfredo Pasta Bake is…

Creamy, tacky, consolation meals perfection
A crowd pleaser
Completely vegan, dairy-free, and might even be made gluten-free

Extra vegan pasta recipes you may take pleasure in:

Vegan Spinach & Artichoke Pasta Bake
The Finest Ever Vegan Lasagna
Vegan Truffle Mac & Cheese
The Finest Vegan Hamburger Helper
Basic Vegan Baked Ziti

In the event you do this recipe tell us by leaving a remark, score it, and do not forget to tag @itdoesnttastelikechicken on Instagram.

Bon Appetgan!
Sam Turnbull.

Creamy, tacky, warming Vegan Alfredo Pasta Bake. Pasta noodles are tossed in a luscious alfredo sauce, and topped with do-it-yourself vegan mozzarella. Excellent for pleasing a crowd (vegan or not)!

Prep Time10 minutes

Cook dinner Time45 minutes

Complete Time55 minutes

Course: Important Course, Pasta

Delicacies: Italian

Servings: 6

Energy: 489kcal

Creator: Sam Turnbull • It Does not Style Like Rooster

Components

For the alfredo:

14 oz rigatoni, penne, or different quick pasta (gluten-free if most well-liked)
3 tablespoon vegan butter
1 yellow onion finely chopped
4 cloves garlic minced or pressed
¼ cup all-purpose flour (gluten-free if most well-liked)
3 cups plant-based milk (comparable to oat or soy)
2 tablespoons nutritional yeast
1 tablespoon white miso paste
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon contemporary parsley divided

For the mozzarella (or sub 1 ½ cups store-bought vegan mozzarella):

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