Silky, flavourful, 100% vegan — and every bit as satisfying as classic creamy pasta.
A luscious, restaurant-style alfredo made without a drop of dairy.
Coconut milk gives body + creaminess without being too sweet.
Cashew paste is the secret to many vegan restaurants’ “creamy” dishes.
Ground cashews create a smooth, buttery sauce that tastes like dairy.
A tomato pasta with a creamy, velvety finish — totally dairy-free.
Plant milk softens the acidity and creates a beautiful orange “rosa” sauce.
Super creamy, slightly sweet, rich, and healthy.
Pumpkin naturally thickens the sauce and gives a buttery texture.
Classic Italian taste, dairy-free twist.
Nutritional yeast replaces parmesan and gives a cheesy depth.
Creamy, green, and full of plant nutrition.
Cashews + spinach blend into a vibrant green, silky sauce.
Ultra-creamy and made in minutes.
Avocado creates a naturally creamy, buttery texture — no heat needed.
Comforting, earthy, and perfect for dinner.
Mushrooms give umami richness that makes this feel indulgent.
Middle Eastern–inspired creamy pasta.
Tahini + lemon + garlic creates a thick, creamy, nutty sauce.
High-protein vegan twist on classic Alfredo.
Blended beans turn into a surprisingly creamy, neutral sauce.
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