No Cheese, No Problem: How This Vegan Tuscan Kale Pasta Brings the Creaminess Without the Dairy

Plant-Based Creaminess: This dish uses cashews or blended cauliflower to mimic the rich, creamy texture you'd expect from a cheese-based sauce.

Nutritional Yeast Magic: Nutritional yeast gives the pasta a cheesy, umami depth without any dairy. It’s a vegan go-to for flavor and B12.

Sautéed Aromatics: Garlic, onion, and a touch of olive oil create a flavor-packed base that infuses the creamy sauce with warmth and depth.

Hearty Tuscan Kale: Kale not only adds nutrients but also a slight bitter contrast that balances the richness of the sauce beautifully.

Sun-Dried Tomatoes: Chewy, sweet sun-dried tomatoes bring tang and texture, enhancing each bite with Mediterranean flair.

Al Dente Perfection: Cooking your pasta just right ensures it holds up to the sauce and gives every bite satisfying texture.

Easy Blender Sauce: The sauce comes together quickly in a blender, making this dish weeknight-friendly and low-effort.

No Heavy Cream Needed: Skip the dairy and still enjoy a luxuriously silky mouthfeel thanks to blended nuts or plant milk.

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