For those living a lifestyle and/or are vegan, these sauces are a delicious way to enjoy our pasta! These 5 sauce recipes from tasty creators will have you not only loving their sauces, but the whole entire meal.
*Disclaimer: All recipes displayed are for inspiration purposes. All ingredient and step content belong to each respective owner. All credit belong to each creator and links and recognition are respectfully shown.
Eat Plant Based: Best Vegan Cheese Sauce
1 cup potatoes, peeled & diced
1/4 cup carrots, diced
1/4 cup onion, chopped
1 cup broth from veggies
1/2 cup raw cashews, (or 1/2 c white beans)
4 Tbsp nutritional yeast flakes
1 Tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1 pinch paprika
1 pinch cayenne pepper, optional
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender--approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- If your blender isn't jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
- If you prefer, white beans such as northern or navy beans can be used in place of the cashews for those avoiding nuts. Or, even use a combination of 1/4 cashews and 1/4 cup white beans to lower the fat content but keep the rich creamy texture and flavor.
- Now, it's ready to use in mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in.
- This makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
To view other options and to check out Eat Plant Based's site click here
Veggies Don't Bite: Classic Healthy Bolognese Sauce (Vegan)
½ cup celery , diced
½ cup carrots , diced
½ cup sweet or yellow onion , diced
2 teaspoons garlic , chopped (about 2-3 cloves)
1-1 ½ teaspoon sea salt
¼ cup veggie broth or 1 tablespoon oil to sauté
1 cup white wine , make sure to use vegan wine to keep this fully vegan
¼ teaspoon liquid smoke
28 ounces crushed tomatoes
2 cups cashew or almond milk
1 cup veggie broth
¼ teaspoon ground black pepper
½ cup dried garbanzo beans , soaked overnight
¼ cup short grain brown rice
- Sauté the celery, carrots, onion, garlic and ¾ teaspoon salt in a sauté pan over medium heat until brown and caramelized. About 8-10 minutes. You can use oil or broth (if you are oil-free), but make sure you get it nice and browned.
- Add the wine and liquid smoke, and simmer as you gently stir and scrape the pan to get all the browned stuff stuck to the bottom off. This is called deglazing. Keep going until most of the wine has evaporated, about 5-7 minutes.
- Then add the tomatoes, milk, broth, the rest of the salt (start with 1/4 teaspoon and add more if needed) and the pepper. Bring to a boil, then reduce the heat to low and simmer for 80-90 minutes. Stir every 20 minutes or so. You decide how "saucy" you want this, simmer on the lower end for a saucier end result. Don't forget that when you add the "meat" at the end, it will suck up some of the liquid.
- While it is cooking, make the “meat” portion. Put the rice in a medium sized pot and fill it with water, make sure you have plenty of water so that when you add the chickpeas it will cover them.
- Partially cover and bring to a boil (about 7-8 minutes, depending on stove top).
- Turn the heat down to medium and cook partially covered an additional 10 minutes (should be about 17-18 minutes total rice cooking time). The texture of the rice should be just beginning to get chewy, not hard but not fully cooked.
- Add the soaked chickpeas and cook an additional 8 minutes.
- Drain and rinse. Put the mixture in a food processor.
- Pulse until you get a crumbly meaty like texture. You may need to stop and mix every few pulses. Set aside.
- When the sauce is done cooking, it will have thickened up well. Add about 1 ½ to 2 cups of the meat. You can add as little or as much as you prefer.
- Continue to stir and cook the sauce until you get the thickness you prefer.
To view other options and to check out Veggies Don't Bite site click here
Loving It Vegan: Vegan White Sauce (Bechamel)
3 Tbsp Olive Oil
2 Tbsp All Purpose Flour
2 cups (480ml) Soy Milk (or other non-dairy milk)
Spices to taste:
Ground Black Pepper
- Add the oil to a pot on the stove and heat it at medium to high heat.
- As the oil heats, add the flour and stir or whisk vigorously.
- Add the soy milk all at once and continue to stir and whisk (you can alternate between a wooden spoon and a whisk) and allow the sauce to gradually thicken.
- You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes.
- When you’ve reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add any spices you choose, such as some salt and black pepper or garlic spice or whatever you choose.
To view other options and to check out Loving It Vegan's site click here
Alpha Foodie: Super Creamy Vegan Mushroom Sauce
10 ounces fresh pasta
8 ounces chestnut mushrooms
1.5 cup oat milk
1 tBsp nutritional yeast
1 tBsp corn starch
2 tBsp plant-based butter
1/4 tsp clove powder
1/4 tsp nutmeg powder
salt and pepper to taste ( or soy sauce)
1/4 tsp garlic powder
a few sprigs fresh thyme optional
- Begin by finely dicing the onions and slicing the mushrooms.
- Add the onion and butter to a large pot/pan and lightly stir-fry till golden. You can use olive oil if you prefer - however, this will affect the flavour of the final dish.
- Add the mushrooms and stir well, to combine. Leave them to cook for 2-3 minutes until the mushrooms begin to soften and brown.
- Add the spices and incorporate them well then leave to cook for a further 2-3 minutes, stirring occasionally.
- Add the oat milk, nutritional yeast and cornstarch. Stir well and leave the vegan mushroom pasta sauce to simmer for another 5 minutes. During this time, the sauce will darken and begin to thicken. If you prefer it to be slightly runnier then just add a bit more milk. If you find it too runny then add slightly more cornstarch.
- Enjoy your vegan mushroom pasta hot. Optionally you could add some vegan 'parmesan cheese' by combining cashew nuts, nutritional yeast, garlic powder and salt in a blender till a rough powder consistency.
To view other options and to check out Alpha Foodie's site click here
Taste of Home: Vegan Alfredo Sauce
1 cup raw cashews
1 cup water
1/2 cup diced onion
3 garlic cloves, peeled
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried rosemary
16 ounces pasta
- Soak the cashews. Recommend soaking the raw cashews overnight in room temperature water. If you’re in a rush, place the cashews in a small saucepan and cover with water. Bring to a boil and then remove from heat. Let sit for 15 minutes.
- Add the cashews and remaining ingredients to a food processor or blender. Blend until completely smooth, scraping down the sides of the food processor or blender, as needed. For a looser sauce, thin with reserved pasta water until the desired consistency is reached.
- Taste and adjust as needed.
To view other options and to check out Taste of Home's site click here
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