This Creamy Vegan Risotto recipe is the ultimate rich and creamy comfort dish. Finish with extra vegan parmesan, fresh lemon zest, and crisp asparagus spears for a pop of spring color and flavor.

Rice-based dishes are some of our favorite simple meals to make with pantry staples. With just a few fresh ingredients, you can make them rich, creamy, and restaurant-worthy.

This Creamy Vegan Risotto with Asparagus is exactly that! Creamy risotto that’s made entirely with vegan ingredients, yet tastes almost exactly as decadent as traditional risotto. It’s a great recipe to make for an at-home date nights, or when you’re craving something a bit more elevated than Vegan Egg Fried Rice, Spanish Rice, or Cheesy Broccoli Rice Casserole. 

Now pour yourself your favorite glass of chilled white wine, and let’s get cooking this delicious one-pot meal!

Ingredients You’ll Need 

• Vegan butter: Butter is used to sauté the aromatics and toast the arborio rice. This adds richness and depth of flavor to the final risotto. If you are out of vegan butter, use a quality olive oil for a similar flavor.
• Aromatics: You’ll need a white onion, 4 cloves of fresh garlic, and salt to taste. 
• Arborio rice (risotto rice): This short-grain rice is the traditional ingredient in Italian risotto and other Italian-style soups. It can also be used to make rice pudding and as a sticky rice replacement in Tofu Musubi. 
• Dry white wine: Wine is a traditional ingredient in risotto recipes, where it is used for its depth of flavor, subtle acidity, and sweetness. If you prefer to cook without oil, substitute an equal amount of vegan chicken broth. 
• Broth: We used vegan chicken broth as it is more flavorful than vegetable broth, but your favorite vegetable broth will do. If you use vegetable stock, you must add salt to taste. 
• Asparagus: Mushrooms are a popular, classic choice in risotto for their rich, umami flavor and chewy, meaty texture (check out our vegan mushroom risotto recipe here!). Today, we’re using fresh asparagus spears for their light, fresh flavor, perfect for spring. 
• Vegan parmesan: This recipe works well with store-bought and homemade vegan parmesan cheese from cashews and nutritional yeast. Use your favorite.
• Lemon: Fresh lemon juice and zest balance the rich and heavy flavors in the dish and add a lovely brightness that helps the flavor pop.  

Equipment Needed

• Sharp knife
• Medium saucepan
• Large skillet or Dutch oven
• Spatula

How to Make Vegan Risotto

1. Prep the asparagus. Trim and discard the tough ends of the asparagus spears. Then, diagonally cut the asparagus into 1-inch pieces and set aside. 
2. Heat the broth. Add the broth to a medium saucepan and bring to a simmer. Once simmering, reduce the heat to low. 
3. Cook the onions. In a large skillet or Dutch oven, heat 2 tablespoons of vegan butter. Once melted, add the diced onion and salt. Sauté for 4-5 minutes, stirring occasionally. 
4. Toast the rice. Add in the garlic and arborio rice. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes. 
5. Deglaze the pan. Add the white wine to help deglaze the bottom of the pan. Cook, stirring constantly, until the wine is absorbed and the alcohol is thoroughly cooked off, about 2 minutes. 
6. Add the broth 3/4 cup at a time. Once the alcohol has cooked off, add the broth to the rice 3/4 cup at a time, stirring constantly between additions until the rice mostly absorbs the broth. When you can drag the spatula down the middle of the skillet and have it leave a trail for a second before flooding back, you know you can add the next addition of broth. 
7. Add the asparagus. When adding the fourth addition of broth, add the asparagus spears. 
8. Stir in the remaining ingredients. Once the broth has been absorbed and the risotto is creamy, add 2 tablespoons of vegan butter, cheese, lemon juice, and lemon zest. Stir until well combined. 
9. Serve. Season with salt and black pepper to taste, then enjoy immediately while warm! 

Recipe FAQs

Storage and Reheating Instructions

Once cooled to room temperature, leftover risotto can be transferred to an airtight container and refrigerated for 3-4 days. 

Note that the risotto will thicken upon refrigeration. To make it nice and creamy again, reheat in a saucepan on the stovetop or in the microwave with an additional splash of vegetable broth to loosen up and taste fresh. 

More Vegan Rice Dishes You May Enjoy:

Appetizers and Sides

Easy Vegetable Rice Pilaf

Gluten Free

Rice Cooker Mushroom Risotto (Easy w/ Stovetop and Oil-Free Options)

Gluten Free

Vegan Spanish Inspired Rice and Beans | Easy Rice Cooker Meal

Gluten Free

Creamy Mushroom Risotto (Easy & Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Creamy Vegan Risotto with Asparagus Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

This Creamy Vegan Risotto recipe is the ultimate rich and creamy comfort food. Finish with extra vegan parmesan, fresh lemon zest, and crisp asparagus spears for a pop of color and flavor.

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Ingredients

• 4 tablespoons vegan butter, divided
• 1 white onion, diced
• 4 cloves garlic, minced
• ¼ teaspoon salt
• 1 cup arborio rice
• ½ cup dry white wine
• 4½ cups vegan chicken broth (or vegetable broth)
• 1 bunch of asparagus
• ½ cup vegan parmesan
• 1/2 lemon, zest and juice
• Black pepper, to taste

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Instructions

1. Prep the asparagus. Trim and discard the tough ends of the asparagus spears. Then, diagonally cut the asparagus into 1-inch pieces and set aside.
2. Heat the broth. Add the broth to a medium saucepan and bring to a simmer. Once simmering, reduce the heat to low. 
3. Cook the onions. In a large skillet or Dutch oven, heat 2 tablespoons of vegan butter. Once melted, add the diced onion and salt. Sauté for 4-5 minutes, stirring occasionally. 
4. Toast the rice. Add in the garlic and arborio rice. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes. 
5. Deglaze the pan. Add the white wine to help deglaze the bottom of the pan. Cook, stirring constantly, until the wine is absorbed and the alcohol is thoroughly cooked off, about 2 minutes. 
6. Add the broth 3/4 cup at a time. Once the alcohol has cooked off, add the broth to the rice 3/4 cup at a time, stirring constantly between additions until the rice mostly absorbs the broth. When you can drag the spatula down the middle of the skillet and have it leave a trail for a second before flooding back, you know you can add the subsequent addition of broth. 
7. Add the asparagus. When adding the fourth addition of broth, add the asparagus spears. 
8. Stir in the remaining ingredients. Once the broth has been absorbed and the risotto is creamy, add 2 tablespoons of vegan butter, cheese, lemon juice, and lemon zest. Stir until well combined. 
9. Serve. Season with salt and black pepper to taste, then enjoy immediately while warm!

Notes

• Storage: Once cooled to room temperature, leftover risotto can be transferred to an airtight container and refrigerated for 3-4 days.
• Reheating: Note that the risotto will thicken upon refrigeration. To make it nice and creamy again, reheat in a saucepan on the stovetop or in the microwave with an additional splash of vegetable broth to loosen up and taste fresh.
• Wine: Not all wines are vegan, but many of them are. To quickly determine if a brand of wine is made without animal products, use the website Barnivore.com. It is a vegan beer, wine, and liquor guide that has evaluated most brands! 
• Arborio Rice: We do not recommend swapping in another kind of rice. Although other grains, such as white rice, are high in starch, arborio rice is exceptionally high in a starch called amylopectin. This unique starch is released during the slow cooking process and is essential for creating the traditional creamy texture.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Stove Top

The post Creamy Vegan Risotto with Asparagus appeared first on Sweet Simple Vegan.

This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

What is Mushroom Stroganoff?

Mushroom stroganoff is a popular vegetarian variation of the classic Russian dish, Stroganov. Instead of using the traditional beef, mushroom stroganoff uses mushrooms as the star of the show. 

We’re taking the dish to the next level and swapping the dairy butter and sour cream gravy sauce in the typical vegetarian versions with vegan butter and sour cream for the ultimate vegan stroganoff. Plus, the whole dish comes together in one pot in just 30 minutes.

Ingredients You’ll Need 

• Aromatics: Simple onion and garlic are an essential aromatic base to start this dish off right.
• Mushrooms: Meaty mushrooms make a great replacement for beef in stroganoff. We use cremini mushrooms, but if you’d like to use a combination of mushrooms, try cremini, shiitake, and/or chopped portobello mushrooms will add a great earthy flavor. Avoid white button mushrooms as they are too mild in flavor.  
• Flour: This will act as a thickener in our mushroom stroganoff. We like to use Bob’s Red Mill organic all-purpose flour. If you’d like to make this recipe gluten-free, replace the all-purpose flour with 1.5 tablespoons of cornstarch. 
• Wine: A dry white wine is ideal for this mushroom stroganoff. We like to use a Sauvignon Blanc, but other dry white wine options to consider are Chardonnay and Pinot Grigio. If you aren’t sure if the wine you want to use is vegan, you can use the website Barnivore to check. 
• Fresh herbs: We recommend using fresh thyme, fresh parsley, and bay leaves to add bright, herbaceous flavor to the otherwise creamy, hearty dish. 
• Tamari: Adds a necessary salty, umami flavor to the pasta dish. If you are not gluten-free, soy sauce is a great alternative. 
• Pasta: Traditional stroganoff is typically made with wide egg noodles. In order to make this meal vegan, we are using rotini wheat pasta, but any pasta of choice can work. If you are gluten-free, opt for your favorite gluten-free pasta. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas. 
• Nutritional Yeast: While classic stroganoff recipes do not typically include cheese, nutritional yeast adds a subtle savory, umami flavor that enhances the overall flavor and creaminess in the dish. 
• Broth: We used a Vegan Beef Broth for an authentic beef-like broth, but you can use any store-bought or homemade vegetable broth. 
• Sour Cream: A must-add ingredient in any creamy stroganoff is sour cream. We like to use either Tofutti or Follow Your Heart, but if you don’t want to use a store-bought vegan sour cream, try using a creamy alternative such as cashew butter, tahini, or even sunflower butter. A vegan cream cheese would probably be tasty as well!

Equipment Needed

• Large pot or pan 
• Spatula or wooden spoon

How to Make Vegan Mushroom Stroganoff

1. Sauté the onions and garlic. In a large pot or large saucepan over medium heat, warm 2 tablespoons of vegan beef broth or oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes. 
3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
4. Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined. 
5. Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. 
6. Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste. 
7. Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy! 

Instant Pot Method

Want to make this Creamy Vegan Mushroom Stroganoff in your Instant Pot? Check out our Instant Pot Mushroom Stroganoff Recipe!

Storage Instructions

Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended. 

More Vegan Mushroom Recipes You May Enjoy:

Gluten Free

Creamy Mushroom Risotto (Easy & Vegan)

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Dinner

Vegan Clam Chowder with Oyster Mushrooms

Burgers

Grilled Portobello Mushroom Burgers

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Mushroom Stroganoff​ Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 30 reviews

• Author: Sweet Simple Vegan
• Total Time: 27 minutes
• Yield: 4 large servings
• Diet: Vegan

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Description

This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

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Ingredients

• 1/2 medium yellow onion, finely 
• 6 garlic cloves, finely minced
• 10 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
• 2 teaspoons fresh thyme (stems removed)
• 2 teaspoons tamari (or soy sauce)
• 2 bay leaves
• 2 tablespoons nutritional yeast
• 1/2 teaspoon Dijon mustard
• 4 cups vegan beef broth
• 8 ounces rotini pasta
• 1/2 cup vegan sour cream
• Salt and pepper, to taste
• Fresh parsley, finely chopped (for garnish)

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Instructions

1. Sauté the onions and garlic. In a large pot or large saucepan over medium heat, warm 2 tablespoons of oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and brown, about 3 minutes. 
3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
4. Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined. 
5. Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
6. Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste. 
7. Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy! 

Notes

• Instant Pot Method
• Storage Instructions: Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended. 
• Carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
• White wine: Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore. Check out this website for alcohol-free wine substitutions.
• Sour cream: If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini, sunflower butter, or vegan cream cheese.
• Pasta: We have not tested this with gluten-free noodles and cannot guarantee the results. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas. 
• Flour: You can use cornstarch in place of flour, just use only 1.5 tbsp.

• Prep Time: 8 minutes
• Cook Time: 19 minutes
• Category: Entree, One Pot
• Method: Stovetop

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post One Pot Vegan Mushroom Stroganoff​ (30-Minutes) appeared first on Sweet Simple Vegan.

This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!

If you’ve made our Champorado or Ube Champorado (Tsampurado), you’ll know we love the comfort and creamy texture of a sweet rice pudding! Just like the Filipino-style rice puddings, this pumpkin spiced pudding is extra creamy, easy to make, and the perfect bowl of cozy comfort to top with all of your favorite nuts, fruits, and a big ol’ dollop of Coconut Whipped Cream!

Ingredients You’ll Need 

• Rice: In this creamy pumpkin spice rice pudding, we’ve opted to use Jasmine rice. It’s affordable and accessible to virtually everyone, and is an ingredient many of us have in our pantries at all times! If you prefer or have it on hand, arborio rice or sticky rice will also work well. 
• Non-dairy milk: Any non-dairy milk of your choice will work. For the creamiest pudding, we recommend full-fat coconut milk or homemade milk, such as Homemade Almond Milk. 
• Brown sugar: Both light brown sugar and dark brown sugar work in this recipe. If you prefer a bolder, caramel-like undertone, use dark brown sugar for its higher molasses content. If you’d like to keep this pumpkin rice pudding refined sugar-free, opt for coconut sugar.
• Pumpkin purée: Make sure to use pure pumpkin puree, not pumpkin pie filling. If your local grocery store is out of the canned variety, make your own Homemade Pumpkin Puree with sugar pie pumpkins!
• Vanilla: A splash of vanilla extract adds depth of flavor and enhances the warm aromas in the spices and the naturally sweet, nutty flavors in the pumpkin.
• Spices: We used a simple blend of ground cinnamon, ginger, and nutmeg. If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.

Equipment Needed

• Colander or fine-mesh sieve
• Medium saucepan (with a lid)
• Spatula

How to Make Pumpkin Rice Pudding

1. Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
2. Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently. 
3. Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
4. Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract. 
5. Serve! Serve immediately while warm, or chill in the fridge and enjoy cold. 

Serving Suggestions 

This creamy pumpkin rice pudding is delicious enough to serve on its own as a delicious fall dessert or sweet breakfast but is also delicious garnished with toppings like:

• Coconut Whipped Cream
• Chopped nuts like pecans, walnuts, or almonds
• Drizzle of Vegan Caramel, Date Caramel, or pure maple syrup
• A light dusting of cinnamon of pumpkin pie spice and a cinnamon stick for garnish!
• Sliced fruits like banana, apple, or pear
• Crushed cookies such as Ginger Molasses Cookies
• With a scoop of your favorite non-dairy ice cream

Recipe FAQs

Storage Instructions

Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftover reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again. 

More Pumpkin Spice Recipes You May Enjoy:

Dessert

Fluffy Pumpkin Cinnamon Rolls (Vegan)

Dessert

Classic Vegan Pumpkin Pie

Dessert

Pumpkin Snickerdoodles

Dessert

Pumpkin Cheesecake Cookies (Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Pumpkin Rice Pudding Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!

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Ingredients

• 1 cup dry jasmine rice
• 4 cups non-dairy milk
• 2 cups water
• ½ cup brown sugar
• ¾ cup pumpkin purée
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

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Instructions

1. Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
2. Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently. 
3. Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
4. Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract. 
5. Serve! Serve immediately while warm, or chill in the fridge and enjoy cold. We like to serve ours with an extra splash of non-dairy milk or a dollop of coconut yogurt.

Notes

• Storage Instructions: Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftovers reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again.
• If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Stove Top

The post Pumpkin Rice Pudding appeared first on Sweet Simple Vegan.

This Vegan Broccoli Cheddar Orzo is the rich and creamy pasta dish you didn’t know you needed! Fresh veggies, tender orzo, and a cashew cream sauce combined into a cheesy, dairy-free dish that’s as addicting as it sounds. Have this vegan orzo recipe on the table in no time!

Vegan Broccoli Cheddar Soup is one of our all-time favorite recipes and flavor combinations. There’s just something so nostalgic and cozy about it. After putting a twist on the classic soup with our 30-Minute Broccoli Cheddar Stuffed Potatoes and Cheesy Broccoli Rice Casserole, we knew we wanted to find another way to enjoy the flavor combination. 

This one-pot meal is as perfect as it gets! It’s everything we love about Vegan Broccoli Cheddar Soup but in a hot, al dente pasta dish. Give it a try for meal prep or chilly days when you need something warm and comforting for dinner. You really can’t go wrong serving this vegan orzo for any occasion. 

Ingredients You’ll Need 

• Dairy-free butter: We chose to sauté the aromatics in dairy-free butter instead of oil for a boost of savory flavor. If you are out of vegan butter, a neutral cooking oil like olive oil or avocado oil would work well in its place. 
• Aromatics: A simple blend of sautéed garlic and onion creates a flavorful foundation for the creamy vegan orzo and starts this dish off right!  
• Carrots: Freshly julienned carrots blend seamlessly into the vegan orzo, add a boost of nutrition and subtle sweetness, and are the perfect accompaniment for broccoli. 
• Orzo: This pasta is often confused with rice, but is in fact a rice-shaped pasta! It is often located in the grocery store next to the other pasta and can usually be found in a gluten-free variety, as needed. 
• Broccoli: Fresh or frozen broccoli florets will work in this vegan orzo recipe. If using frozen, make sure to cook through until warmed through and tender. 
• Broth: We like to use vegan chicken broth as it adds the most flavor, but vegetable broth, but is a great alternative. 
• Vegan cheddar cheese: Both vegan cheddar cheese shreds and cheese slices can work. If using cheese slices, chop the slices into smaller strips to help them melt faster. 
• Cashews: Homemade cashew cream helps make this vegan broccoli cheddar orzo extra creamy without any dairy. For best results, use raw cashews. Or, if nut-free, replace the cashews 1:1 with raw shelled sunflower seeds.  
• Lemon juice: A squeeze of fresh lemon juice balances the creaminess in the cashews and makes the vegan orzo cream sauce light and delicious! 
• Breadcrumbs: Optional, but toasted breadcrumbs are the perfect finishing touch on this cheesy pasta dish!  

Equipment Needed

• Mixing bowl
• Medium or large skillet
• High-speed blender
• Large Dutch oven or pot
• Spatula

How to Make Vegan Broccoli Cheddar Orzo

1. Soften the cashews. Place the raw cashews in a heat-proof bowl and pour boiling hot water overtop. Set aside to soak for at least 20 minutes, or overnight. 
2. Prepare the breadcrumbs. In a medium-sized pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, or until the breadcrumbs are golden brown. 
3. Season the breadcrumbs. Add the salt, Italian seasoning, and freshly cracked black pepper. Stir through and remove the breadcrumbs from the heat. Set aside until ready to serve. 
4. Make the cashew cream sauce. Drain the cashews and transfer them to a high-speed blender along with the water and lemon juice. Blend on high until smooth and set aside. 
5. Sauté the onions. In a large Dutch oven, melt 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and 1/2 teaspoon of salt. Sauté until the onions are softened and browned, about 6-7 minutes. 
6. Add the remaining ingredients. Add in the garlic, carrots, paprika, and thyme. Sauté for another 2 minutes. Then, add the short-cut pasta, broth, and remaining salt. 
7. Bring to a boil. Bring the orzo mixture to a boil, then lower the heat to low. Cover and simmer for 5 minutes, stirring occasionally. 
8. Add the broccoli. Add the broccoli florets and stir to combine. Cover again and simmer for another 5 minutes, or until the orzo has absorbed the liquid and is al dente. 
9. Stir in the cashew cream and vegan cheddar cheese. Combine until the cheese is melted and creamy. 
10. Serve. Season this vegan orzo with additional black pepper and salt to taste, then top with toasted breadcrumbs. Serve immediately while warm and cheese. Enjoy! 

Serving Suggestions 

This creamy vegan orzo is hearty and delicious enough to be enjoyed on its own, but can also be served with your favorite plant-based protein or simple side dishes.

Feel free to add in your favorite store-bought vegan chicken strips, Crispy Tofu, or a side of Breaded Cauliflower Steaks! It would also be delicious with one of these side dish ideas:

Side Dishes

• Garlic Bread 
• Roasted Vegetables 
• Brussels Sprouts Salad

Recipe FAQs

More Vegan Broccoli Recipes YOu May Enjoy:

Dinner

The BEST Vegan Broccoli Cheddar Soup (Panera Copycat)

Soups

Vegan Broccoli Potato Soup

Gluten Free

Cheesy Broccoli Rice Casserole (Vegan)

Gluten Free

30-Minute Broccoli Cheddar Stuffed Potatoes

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Broccoli Cheddar Orzo Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Vegan Broccoli Cheddar Orzo is the rich and creamy pasta dish you didn’t know you needed! Fresh veggies, tender orzo, and a cashew cream sauce combined into a cheesy, dairy-free dish that’s as addicting as it sounds. Have this orzo dish on the table in no time!

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Ingredients

• 2 tablespoons vegan butter
• 1 onion, diced
• 1 teaspoon salt, divided
• 4 cloves garlic, minced
• 1 cup carrots, julienned
• ½ teaspoon paprika
• ½ teaspoon thyme
• 16 ounces orzo
• 4 cups broccoli florets
• 6 cups vegan chicken broth (or vegetable broth)
• 8 ounces vegan cheddar cheese shreds
• Black pepper, to taste

Cashew cream

• Boiling hot water
• ½ cup raw cashews
• 1 cup water
• 1 tablespoon fresh lemon juice

Breadcrumb topping (optional):

• 1 tablespoon vegan butter
• 2 cloves garlic, minced
• 1 cup (80 g) panko breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon Italian seasoning
• Black pepper

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Instructions

1. Soften the cashews. Place the raw cashews in a heat-proof bowl and pour boiling hot water overtop. Set aside to soak for at least 20 minutes, or overnight.
2. Prepare the breadcrumbs. In a medium-sized pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, or until the breadcrumbs are golden brown.
3. Season the breadcrumbs. Add the salt, Italian seasoning, and freshly cracked black pepper. Stir through and remove the breadcrumbs from the heat. Set aside until ready to serve.
4. Make the cashew cream sauce. Drain the cashews and transfer them to a high-speed blender along with the water and lemon juice. Blend on high until smooth and set aside.
5. Sauté the onions. In a large Dutch oven, melt 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and 1/2 teaspoon of salt. Sauté until the onions are softened and browned, about 6-7 minutes.
6. Add the remaining ingredients. Add in the garlic, carrots, paprika, and thyme. Sauté for another 2 minutes. Then, add the orzo (short-cut pasta), broth, and remaining salt.
7. Bring to a boil. Bring the orzo mixture to a boil, then lower the heat to low. Cover and simmer for 5 minutes, stirring occasionally.
8. Add the broccoli. Add the broccoli florets and stir to combine. Cover again and simmer for another 5 minutes, or until the orzo has absorbed the liquid and is al dente.
9. Stir in the cashew cream and vegan cheddar cheese. Combine until the cheese is melted and creamy.
10. Serve. Season this vegan orzo with additional black pepper and salt to taste, and serve warm topped with the toasted breadcrumbs. Enjoy!

Notes

• Although this is best when enjoyed fresh, it will keep for up to 4 days in an airtight container in the refrigerator.
• We wouldn’t recommend freezing this recipe as the cashew cream sauce is likely to separate upon thawing. 
• This broccoli cheddar orzo can also be served with fresh herbs like fresh parsley or chives, vegan parmesan cheese, nutritional yeast, additional cheese shreds, and/or croutons! 
• If you are gluten-free, use gluten-free breadcrumbs and use gluten-free pasta.
• If nut-free, replace the cashews 1:1 with raw sunflower seeds.  

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Pasta, Dinner
• Method: Stovetop and Blender

The post Vegan Broccoli Cheddar Orzo appeared first on Sweet Simple Vegan.

This Thai Red Curry Noodle Soup is guaranteed to be your new favorite noodle soup recipe! Creamy, spicy, broth loaded with chewy ramen noodles, fresh vegetables, and Thai aromatics for the ultimate umami-packed soup. All you need is a few fresh ingredients and 30 minutes to make this cozy, comforting recipe you won’t be able to stop eating. 

The first time Chris and I made this Thai Noodle Soup recipe, we we’re blown away by the flavor. Even though it’s simmered for less than 30 minutes, the depth of flavor is out of this world. And since adding it to the blog, it’s quickly become one of our most popular Soup Recipes. So grab your favorite soup pot and get ready to dive in to a bowl of this Thai-inspired chicken noodle soup!

Ingredients You’ll Need + Substitutions

For the Broth

• Aromatics: ​Garlic cloves, fresh ginger, and sliced green onions enhance the Thai flavors in the soup broth and help build a complex, foundation for the Thai noodle soup broth. 
• Broth: ​Vegetable broth or vegan chicken broth will work great! We personally used Better than Bouillon No Chicken Base mixed with water. 
• Red Curry Paste: To make this recipe quick and easy, we opted for store-bought red curry paste. Depending on the brand you purchase, you may need to adjust the amount used. To start, we recommend using 1 tablespoon and increasing as needed as the broth simmers. If you don’t have access to red curry paste at your local grocery store, check your local Asian market or make your own Easy Thai Red Curry Paste from scratch. 
• Coconut milk: The richness and creaminess of creamy coconut milk helps balance the spiciness of red curry paste and makes this Thai noodle soup broth silky smooth! Avoid replacing with a thinner, plant-based milk, such as almond milk. You need full fat coconut milk for the right richness! 
• Peanut butter: ​Natural, runny peanut butter adds additional creaminess, nuttiness, and plant-based fat to the soup. Make sure the peanut butter you use doesn’t contain any added sugars or your soup will be oddly sweet! 
• Soy Sauce: Adds an essential umami-packed flavor to the soup broth. If gluten-free, substitute with tamari. Coconut aminos may also work, but it is much lower in sodium and additional salt may be needed. 
• Sweetener: Agave is very neutral in flavor, but feel free to opt for an alternate sweetener such as maple syrup, brown sugar, or granulated cane sugar. 

Add-ins

• Tofu: We used a brick of extra firm tofu, but if you don’t have any on hand you could skip it or even opt for another plant-based protein like vegan chicken strips or vegan beef. To speed up the prep work of this recipe, purchase super firm tofu. It is slightly firmer than extra firm tofu and has been pressed in advance.  
• Vegetables: We made our Thai noodle soup recipe with chopped bok choy and baby Bella mushrooms, but feel free to replace these veggies with any fresh vegetables you have on hand. When substituting, keep it around 3 cups for the right balance of vegetables and spicy coconut broth. 
• Noodles: Our go-to noodles in this Thai noodle soup recipe is ramen! If desired, opt for rice noodles, chewy, thick soba noodles or even just plain old spaghetti noodles. If making substitutions, cook the noodles in a separate pot according to package directions, then add them in at the end for the best results.

Equipment Needed

• Large pot
• Spatula
• Ladle (for serving)

How to Make Thai Red Curry Noodle Soup 

1. Brown the tofu. In a large pot over medium-high heat, warm 1 tablespoon of sesame oil. Once hot, add the pressed tofu and cook until golden brown, about 7 minutes. Remove and set aside. 
2. Cook the aromatics. Add in the remaining sesame oil along with the minced garlic, onions, and ginger. Cook until fragrant, stirring frequently, about 1 minute. 
3. Toast the red curry paste. Add in the red curry paste and cook for an additional minute or so, or until the curry paste is fragrant and coats all of the veggies.
4. Sauté the veggies. Next, add in the bok choy and mushrooms. Mix to combine and cook for about 1-2 minutes, or until the veggies begin to soften. 
5. Add liquids. Pour in the vegetable broth, coconut milk, peanut butter, soy sauce, and agave. Mix until everything is well combined and as smooth as possible. Taste, and add additional red curry paste as needed. 
6. Bring to a boil. Cover the Thai noodle soup and allow the soup broth to come to a boil. Once boiling, remove the lid and add the ramen noodles. Cook the noodles according to package instructions, or until tender. 
7. Season and serve. Remove the Thai Red Curry Noodle Soup from the heat and stir in the fresh lime juice. Season with salt and pepper to taste, then adjust any other ingredients as needed. Ladle into soup bowls and serve Thai noodle soup while hot with fresh lime wedges and chopped cilantro, or as desired. Enjoy! 

What can I serve with Thai Red Curry Soup?

This Thai soup is a flavorful and filling dish that can be served on it’s own or alongside a few simple side dishes. Here are a few ideas to inspire you: 

• Jasmine rice
• Fresh herbs – Thai basil, fresh cilantro, or Kaffir lime leaves would be delicious
• Bean sprouts
• Thai Papaya Salad
• Spring Rolls – for a Thai-Filipino fusion try our Easy Vegan Filipino Spring Rolls
• Naan or flatbread
• Crunchy Thai Peanut Salad

For dessert, try this Thai Mango Sticky Rice!

Recipe FAQs

Storage Instructions

Leftover Thai noodle soup will keep in an airtight container in the fridge for up to 4 days. Freezing this noodle dish is not recommended. 

Reheat leftover Thai noodle soup on the stovetop or in the microwave until warmed through. Garnish with additional fresh toppings, then dig in! 

More Vegan Thai Recipes You May Enjoy: 

Gluten Free

Thai Peanut Grain Bowls with Teriyaki Tempeh (Easy + Gluten-Free option)

Gluten Free

Easy Thai Green Curry (Vegan + 30-Minutes)

Instant Pot

Instant Pot Creamy Red Curry Pasta

Gluten Free

Easy Vegan Chickpea & Cauliflower Curry (Oil-free)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Thai Red Curry Noodle Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 5 servings
• Diet: Vegan

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Description

This Thai Red Curry Noodle Soup is guaranteed to be your new favorite noodle soup recipe! Creamy, spicy, broth loaded with chewy ramen noodles, fresh vegetables, and Thai aromatics for the ultimate umami-packed soup. All you need is a few fresh ingredients and 30 minutes to make this cozy, comforting recipe you won’t be able to stop eating. 

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Ingredients

• 2 tablespoons sesame oil, divided
• 1 block extra firm tofu, pressed and cubed* (see notes)
• 3 cloves garlic, finely minced
• 2 green onions, sliced
• 1-inch fresh ginger, grated
• 1 to 4 tablespoons red curry paste* (see notes)
• 4 large bok choy, chopped
• 4-ounces baby Bella mushrooms, sliced
• 4 cups vegetable broth (we used this one)
• 1 (14-ounce/400ml) can coconut milk
• 1/3 cup unsweetened smooth peanut butter
• 2 tablespoons soy sauce (or tamari if gluten-free)
• 1 tablespoon + 1 teaspoon agave nectar (or liquid sweetener of choice, see notes)
• 8.5-ounces uncooked ramen noodles* (see notes)
• Salt and pepper, to taste
• Juice of 1 large lime (about 2 tablespoons), or to taste

Top with

• 2 medium carrots, julienned
• Toasted sesame seeds and/or chopped peanuts
• Cilantro, roughly chopped
• Green onions, chopped

Cook Mode Prevent your screen from going dark

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Instructions

1. In a large pot over medium-high heat, add in 1 tablespoon of sesame oil. Once heated, add in the pressed tofu and and cook until golden (or as brown as you would like it). I cooked mine for about 7 minutes. Remove the tofu and set aside in a bowl.
2. Add in the remaining sesame oil along with the garlic, onions and ginger. Cook until fragrant, or about 1 minute. 
3. Add in the red curry paste and cook for an additional minute or so, until it becomes fragrant and evenly coats the veggies. 
4. Next add in the box choy and mushrooms and mix through and cook for about 1-2 minutes, or until the begin to soften.
5. Pour in the vegetable broth, coconut milk, peanut butter, soy sauce, and agave, and mix until everything is well combined and as smooth as you can get it. If you have a few chunks of peanut butter, no worries! As it heats, the peanut butter will begin to “melt” into the broth. Taste the broth and add additional curry paste if desired. 
6. Cover the pot and allow the mixture to come to a boil.
7. Once boiling, remove the lid and add in the ramen noodles. Cook the noodles according to the directions on the package, stirring often. 
8. Remove the pot from heat and stir in the lime juice. Season with salt and pepper to taste and adjust any other ingredients as needed.  If the end result is too spicy for your taste, you can add more liquid sweetener to balance it out. If it is not spicy enough, you can add more. 
9. Serve hot with more lime wedges and cilantro, if using.

Notes

• This recipe was adapted from The Omnivore Cookbook.
• To speed up the cooking time, we recommend purchasing pre-pressed tofu! If you are not able to, you can check out our easy tutorial here.
• Keep in mind that some liquid sweeteners like maple syrup may alter the flavor of the recipe.
• The amount of red curry paste may depend on the brand that you use since some are spicer than others. If you want to be safe, you can start with just 1 tablespoon and add more as needed later on when you taste the broth.
• Green curry paste would also be very tasty in this! You could even try making one of your own.
• Since this is a one-pot recipe, the recipe will thicken over time, especially when stored as leftovers in the refrigerator. Don’t worry though, it turns into creamy noodles instead of soup and it is still so delicious!! 
• If you don’t have tofu, you could skip it or even opt for another plant based protein like vegan chicken or vegan beef.
• You can change up the vegetables based on your preference–just use at least 3 cups total to keep this recipe hearty.
• Soy sauce could be replaced with tamari for a gluten-free alternative or even coconut aminos or liquid aminos. These may vary in sodium so you can just add more or less to your taste!
• If you don’t have ramen noodles, no worries! You can totally make this recipe with rice noodles, soba noodles or even just plain old spaghetti noodles. We have not personally tested these options in this recipe so we think it would be best to cook them separately according to their packaging directions and then add them in at the end for the best results. 
• The nutrition facts do not take into consideration salt and pepper to taste as well as the sesame seeds and/or chopped peanuts, cilantro, and green onions.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Entree, Lunch, Soup
• Method: Stovetop, One Pot

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Thai Red Curry Noodle Soup appeared first on Sweet Simple Vegan.