Vegan Ranch Pasta

Prep Time 15

Cook Time 15

Total Time 30

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

This creamy vegan ranch pasta is tangy, herbaceous, and very pantry-friendly. With gluten-free penne, sweet corn, broccoli, and any other seasonal veggies you'd like to add. Think of it like a ranch-flavored blank slate. Can be served warm or cold, though warm is extra comforting!

Ingredients
US Customary | Metric

16 ounces gluten-free penne or pasta of choice - I like Trader Joe's brown rice penne
1½ cups corn - frozen, canned or fresh
3 cups small broccoli florets - fresh or frozen
1¼ cups vegetable broth
1¼ cups unsweetened, plain non-dairy milk - I used soy milk
1 cup raw cashews - See Notes
¼ cup lemon juice
1 to 2 tablespoons rice vinegar, divided
1 clove garlic, peeled - or ¼ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons mellow white miso
2 tablespoons nutritional yeast, optional
⅛ teaspoon mustard powder, optional
4 teaspoons dried parsley
4 teaspoons dried chives
¼ teaspoon dried dill
salt, to taste

Optional garnish:

Vegan Parm

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions. With about 4 minutes left on the timer, add about half of the frozen corn. Stir and increase the heat slightly so the water quickly returns to a simmer, then add the rest of the corn. Add the broccoli. Adjust heat as needed to maintain a simmer. Once veggies are hot and pasta is al dente, drain in a colander.
In a blender combine the broth, milk, cashews, lemon juice, 1 Tbsp of rice vinegar, garlic, onion powder, miso, nutritional yeast, and mustard powder. Blend until completely smooth.
Pour the sauce into the empty pot, and add the parsley, chives, and dill. Stirring frequently, cook over medium heat until bubbling and thickened, 3 to 4 minutes. Remove from heat.
Return the pasta and veggies to the pot, and stir to coat with sauce. Taste and adjust salt, herbs, and acidity as desired. I like to drizzle in a bit more rice vinegar and add a generous pinch of salt. Serve immediately or allow to cool before refrigerating.

Notes

To soak the cashews:

If not using a high-speed blender, it's helpful to soak the cashews first. Either soak in cold water overnight or quick-soak in hot water for 1 to 2 hours. Drain well, then proceed with the recipe.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Freezing not recommended.

Nutrition