Thick, creamy vegan garlic pasta sauce – ready in under 5 minutes!
Trust me, you will dream about this impossibly creamy garlic sauce.
One taste, and you’ll find yourself running back to check the ingredients, because it’s almost unbelievable…
How can a sauce this rich and thick and creamy have no heavy cream?
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It’s totally vegan, and you’re going to want to put it on pretty much everything.
Pasta, rice, veggies, french fries, Buffalo Cauliflower Wings, nachos, chocolate bars…
Maybe not that last one. Please don’t mix chocolate bars and garlic sauce. Honestly, it’s probably not a good idea.
Then again, you never know.
(Seriously though, don’t do it.)
A Month Of Healthy Meals
Every January, I like to shift the focus of Chocolate Covered Katie away from dessert and turn it instead toward healthy plant-based meals.
Healthy vegan recipes such as this Lentil Soup or my favorite Veggie Burger Recipe…
Readers often email me to say that they’d love to eat healthier or try more meatless recipes, but they just don’t have time to cook elaborate from-scratch healthy food every night.
Last month, I found myself in the same boat – craving healthy food, but with very little time to prepare it.
From Thanksgiving until the end of the year was kind of crazy for me. I started December still barely able to walk, with a broken nose and black eye from a running injury.
At the same time, I’d decided to move to a new city and had two weeks to find a new place and pack everything up.
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There was also closing on a big business deal, as well as filming for an upcoming feature.
(More on both of those soon!)
It’s no secret I’ve always been a fan of easy meals that take longer to eat than to cook; and with everything going on last month, this was even more true.
I relied on simple recipes like this pasta with garlic sauce – recipes that could be prepared in 10 minutes or less, from start to finish.
For dessert, try these Vegan Brownies!
Serve with a side salad, or stir in some veggies for a healthy and filling one-bowl meal.
*For a keto version, use macadamia nuts and serve the garlic sauce over steamed broccoli, roasted vegetables, or spaghetti squash (see How To Cook Spaghetti Squash).
Creamy Vegan Garlic Pasta
Ingredients
- 1/2 cup raw cashews or macadamias
- 1/2 cup milk of choice
- 1 1/2 tbsp minced garlic
- 1/2 tsp salt
- 1/4 tsp onion powder
- 2 tsp oil or butter spread, optional
- pasta, rice, or veggies of choice
Instructions
- Simply combine all sauce ingredients in a high speed blender until completely smooth. (I like to add the optional oil for richness and to help sauce adhere better to pasta.) Add more seasonings if you wish – I add a little more garlic and 1/4 tsp more salt. Sometimes I’ll also add a tbsp of nutritional yeast or some lemon juice to change up the flavor. Heat to desired serving temperature on the stovetop or in the microwave, then pour over pasta or veggies.View Nutrition Facts
Notes
More Healthy Recipes For The New Year:
Flourless Pancakes – 3 Ingredients
Oh my gosh I am so excited to hear all about those two exciting news! Btw you look so pretty!
Thank you so much ❤?
I’m glad you’re feeling better–excited for your 2019 plans! Can you share what city you’ve moved to??
DC 🙂
You’re in my town?! I feel so privileged. 😉 Welcome!
Wow so many things for you, how exciting! I can’t wait to hear about this netflix thing!!!!!
Congratulations on your move and the project with Netflix!!! I can’t wait to hear more about both and I can’t wait to check out the documentary once it’s available 🙂 I’m so excited that you’re focusing on healthy meals again this January–thank you! I LOVE chocolate, but always feel a little sick after so many sweets over the holidays. I’m hoping to try this sauce tonight–I think it will be a hit with my 2 toddlers.
❤
I can not wait to hear about the upcoming Netflix documentary. That was I big tease!! lol
Thank you for sharing so much of yourself to help better each and everyone one of us!!
❤
I am very excited about the upcoming Netflix documentary but I have been anxiously awaiting your new cookbook, any word on when that will be released?
Thank you so much! The new cookbook’s been put on hold, and I’m not sure when it will happen (but it WILL happen!). The publisher wanted another dessert book while I am set on one that includes all meals. So I need to find another fit and haven’t really been looking again yet because of other projects… hopefully soon!
Oh, boy! So much exciting stuff going on for you – and not so much with your running accident. This recipe is coming at a perfect time. I just caught my right foot this noon, twisting it horribly, causing me to fall on my left knee so that it needed bandaging. I won’t be doing any long-term cooking tonight! I do believe this is the perfect recipe for this evening.
Can’t wait to hear about your new opportunities and where you moved this time!
I am eating this right now!! It is delicious. I added the extra salt, but think I would leave it out next time. It would be good if it was over veggies with that much salt. I also sauteed a few portabella mushrooms and added them and used a little raw onion instead of the onion powder, because I’m almost out of onion powder! I doubled the recipe and used 2 1/2 c. uncooked farfalle and it was just the right amount, imo.
Thank you so much for making it! And I’m so sorry about your injury too… sending good thoughts for a speedy recovery 🙂
just made up a double batch of the creamy vegan garlic pasta and i LOVE it.
i added more garlic, included the olive oil and also the nutritional yeast.
we’re having this tonight for dinner
thank you!
Thank YOU for making it!
I did the same and added some miso paste, celery salt instead of onion, doubled the soya milk and added a little oats to thicken.
My comment was a reply to Pat Thomas 8 Jan, 2019 and a thank you to Katie for the basic recipe. Creamy and delicious served with wholewheat pasta, sauteed broccoli and onions.
Just made this for lunch and it was delicious!! Thank you, so quick and easy I’m sure is going to be eaten pretty regularly in my house. Greetings from Valencia, Spain ?
I made this and it was sooo good! I went ahead and soaked my Cashews while I was at work since i knew I was going to make it for dinner. The gluten free pasta I made to go with it turned out to be a bust so I used the rest of the sauce as a ‘cream’ in some quinoa soup I made. It really gave my soup some extra flavor and some wonderful creaminess! I will definitely make this again. I’ve been loving your savory recipes. I can’t wait for the next one! Thanks