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Creamy Vegan Mushroom Pasta

Vegan | Vegetarian | Gluten Free Option

Creamy Vegan Mushroom Pasta

Your family won't even know it's vegan.... seriously!

I was craving pasta and I'm not a huge fan of tomato sauces, so I had to get crafty in how I created a creamy pasta sauce. The secret? Cashew yogurt! You can find cashew yogurt at almost any grocery store these days in the same aisle as the dairy yogurt, but you'll have the best selection in a store like Whole Foods, Central Market or Sprouts. The garlic and scallions give the sauce a nice tangy flavor and the nutritional yeast makes it cheesy for a delicious, creamy pasta sauce that no one (but you) will know is actually vegan.

I am not vegan but I am well informed of the ethical and environmental problems with commercially raised meat. Most people consume waaayy too much meat and dairy, so incorporating some plant-based meals throughout the week will do your body (and the environment!) some good.

Recipe serves 2. Double it for a family-friendly vegan meal!


  • 2 cups cooked pasta of choice (I use Banza gluten free chickpea pasta)

  • (1) 5.3 oz container plain cashew yogurt (I used Forager brand)

  • 2 cloves fresh garlic, minced

  • 1 scallion, chopped and white ends separated from green ends

  • 1 container (~8 oz) mushrooms of choice, sliced (I used crimini mushrooms)

  • 1/3 cup fresh or frozen peas (allow to thaw if frozen)

  • 3 T nutritional yeast

  • 1 T avocado or grapeseed oil

  • 1 tsp garlic powder 

  • Sea salt and black pepper to taste


Cook the pasta according to package instructions. While the past cooks, heat the cooking oil in a large pan on medium. Add the garlic and white scallion ends and allow to simmer for a couple of minutes. Add the mushrooms and peas and allow to cook for 5-8 minutes, stirring occasionally until mushrooms are fully cooked through and peas are soft. Reduce heat to low and add the container of yogurt to the pan, stirring well. Add the nutritional yeast one tablespoon at a time, stirring until incorporated. Add the remaining spices, then turn heat off and add cooked pasta. Garnish with remaining green scallion ends. 


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