How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe
As a self-proclaimed noodle lady, pasta and noodles have always been my go-to when I need a quick comfort meal. This recipe takes me back to my university days, when I’d doctor up instant ramen on a tight budget. I kept it simple, frozen veggies, tofu, and whatever seasonings I had on hand.
These days, I still love a cozy bowl of ramen, but I’ve upgraded it with homemade kimchi, scallion greens, a splash of sesame oil, and organic noodles. One of my favorite things about ramen is how easy it is to turn something basic into something deeply satisfying. With just a few pantry staples, bok choy, silken tofu, edamame, and a generous scoop of spicy kimchi, you can transform instant noodles into a rich, flavorful soup that feels like a hug in a bowl.
This recipe shows just how simple it is to elevate store-bought ramen with bold, crave-worthy ingredients.
Why Make Vegan Kimchi Ramen?
Big flavor with simple ingredients: Kimchi brings heat, tang, and depth to your broth without needing a long list of seasonings or sauces.
Plant-based and satisfying: This bowl checks all the comfort food boxes while keeping things totally vegan.
Quick and affordable: Great for busy nights or tight budgets. Most of the ingredients are pantry staples or easy to keep on hand.
Good for your gut: Thanks to the natural fermentation in kimchi, you’re getting a boost of probiotics in every bite.
Ingredients for Vegan Kimchi Ramen Noodle Soup
This soup is quick, cozy, and easy to customize based on what you have on hand. Here’s what I use and why it works so well.
Ramen Noodles There are a lot of great ramen options out there, so feel free to use what fits your needs and taste.
For a plant-based boost: I like Immi Ramen when I’m looking for something higher in plant protein and lower in sodium. It’s vegan, made without MSG, and fits well into a more nourishing, whole-food approach.
For bold flavor and chewy noodles: Nongshim Shin Ramyun is my go-to when I’m craving that classic spicy, savory flavor. It’s not vegan, but it’s a favorite for a reason.
Whatever ramen you choose, you can elevate it with fresh or frozen veggies, broth add-ins, and toppings that make it your own.
Kimchi Kimchi is the star of this soup. It brings spice, tang, and depth while offering gut-friendly fermented goodness.
I often use my homemade vegan kimchi, but when I buy it, I look for brands that are vegan-friendly and full of flavor. Some options I like:
Lucky Foods Seoul Kimchi
Mother-in-Law’s Kimchi
Nasoya Authentic Korean Kimchi
Vegetables This is a great clean-out-the-freezer meal. I usually toss in about 1/4 cup of frozen veggies per bowl.
My go-tos: corn, edamame, peas, or spinach.
You can also add sliced shiitake mushrooms, bok choy, or shredded carrots for more texture and nutrients.
Green Onions Scallions add freshness and a subtle bite. I stir some into the broth and scatter more on top just before serving.
Sesame Seeds and Sesame Oil These little additions go a long way. A sprinkle of sesame seeds and a drizzle of toasted sesame oil add nutty richness and depth.
Aromatic Oil I love finishing ramen with a touch of flavored oil. A swirl of chili crisp, garlic oil, or basil oil brings warmth and complexity. Choose whatever complements your mood and spice level.
Optional Protein Boosts For a more filling bowl, I often add a protein source. Here are a few flexible options:
Vegan: Cubed firm tofu, or shelled edamame.
Flexitarian: A soft-boiled egg or leftover roasted chicken.
Substitutions and Add-Ins For This Ramen Soup
Noodles: Use any kind of noodles: instant, rice, soba, udon, or high-protein options. Adjust the broth as needed.
Veggies: Swap in mushrooms, napa cabbage, bok choy, or bean sprouts if you don’t have frozen veggies.
Kimchi Alternatives: No kimchi? Try napa cabbage with a splash of vinegar and chili flakes.
Broth Options: Use less water for a richer broth. Add veggie broth, chicken broth, miso paste, or soup base.
Spice Boosters: Add extra kimchi, Sriracha, gochujang, red curry paste, or chili flakes for extra heat.
Flavor Enhancers: Fresh ginger, garlic, sesame oil, or a splash of kimchi juice add depth.
Protein Add-Ins: Top with soft tofu, edamame, or a soft-boiled egg if flexitarian.
How to Make Vegan Kimchi Ramen
This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful, healthy, and simple ingredients.
Step 1: Prepare the ramen: Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies: A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl: Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with fresh kimchi: Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings: Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
Ramen is Love & Dietitian Approved
I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:
More Flavor Combinations
Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.
For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hackswhere I talk about ways to upgrade your instant ramen.
½cupkimchi Homemade or your favorite store bought brand
¼cupfresh basil, julienned
2tsp sesame oilor chili oil
2tsp toasted sesame seeds
Optional Add ins
silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.
Instructions
Step 1: Prepare the ramen
Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.
Step 2: Add frozen veggies
A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.
Step 3: Assemble the bowl
Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.
Step 4: Top with kimchi
Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.
Step 5: Add your toppings
Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.
Notes
Other vegan ramen brands include Annie Chun's, Mike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. Nutrition Facts vary based on the ramen noodles used.
Yakisoba Noodles are one of my favorite dishes to order at Japanese restaurants. One evening, I found myself craving them and decided to create my own version using inspiration from a few classic yakisoba recipes, plus whatever I had on hand in my kitchen.
When exploring new recipes, I love to learn from food bloggers and cookbook authors who have personal ties to the cuisine’s cultural roots. For this Vegan Yakisoba recipe, I drew inspiration from two incredible Japanese food bloggers, Namiko (Nami) and Lisa, whose recipes never fail to deliver authentic flavors.
Inspiration For This Yakisoba Recipe
Look for a more authentic Yakisoba experience (which includes ingredients like oyster sauce, Worcestershire sauce, and often meat), then check out this Yakisoba recipe by Namiko Hirasawa Chen. Nami’s food blog Just One Cookbook focuses on authentic and modern Japanese recipes.
Another fantastic food blogger is Lisa the voice behind Okonomi Kitchen. Her Yakisoba is 100% plant-based. Lisa uses her background which includes a lot of Japanese influences in her recipes and cooking. Fun fact, in Japanese Okonomi (お好み), translates to “how you like” or “what you like”.
Like Lisa and Nami, I hope this Yakisoba Noodle recipe inspires you to get into the kitchen to cook, play, and even go on a culinary adventure in the comfort of your own home.
The Ingredients: Vegan Yakisoba-Inspired Sauce
Homemade Yakisoba Stir-Fry Sauce is thick, savory, and slightly sweet, just the way it should be.
While traditional Yakisoba sauce often calls for oyster or Worcestershire sauces, it’s easy to create a delicious vegan version with a few simple swaps. With these key ingredients, you can make your own Yakisoba stir-fry sauce at home that’s every bit as flavorful as the classic.
Here’s a breakdown of the essential ingredients that bring this vegan Yakisoba sauce to life:
Soy Sauce and Apple Cider Vinegar: These two ingredients create a tangy, umami-rich base, mimicking the flavor of Worcestershire sauce. While I use apple cider vinegar, you could also use rice vinegar or rice wine vinegar for a slightly sweeter, more delicate tang.
Onion, Garlic, Ginger Powder, and Cinnamon: These spices add depth and warmth to the sauce. They’re commonly used to create the bold, balanced flavors found in traditional Yakisoba sauces.
Mushroom Sauce: Instead of oyster sauce, mushroom sauce brings an earthy, umami-rich flavor. It pairs perfectly with mushrooms in the Yakisoba noodles. You can also use vegan or vegetarian oyster sauce as an alternative.
Date Syrup: Yakisoba sauce is known for its sweet-savory balance. I prefer date syrup for natural sweetness, but you can also use sugar, honey, or maple syrup. Adjust the sweetness to your taste.
Ketchup: A classic ingredient in traditional Yakisoba sauce. I like to use no-added-sugar ketchup to keep it wholesome while still delivering that tangy, slightly sweet flavor.
The Ingredients: Vegan Yakisoba-Inspired Noodles
Noodles: I don’t usually have yakisoba noodles on hand, and they’re hard to find unless I order them online or drive over an hour into Portland. Lots of recipes use ramen noodles as a shortcut, but I usually reach for what I already have. Barilla Protein+ Spaghetti is my go-to, it’s not traditional, but it works well and adds a nice protein boost to this vegan stir-fried noodle dish.
Veggies: Typical vegetables in a Yakisoba recipe might include cabbage, onions, bean sprouts, and carrots. In this recipe, I use what I had in my kitchen due to seasonal availability. Luckily for me, mushrooms are available year-round because I purchase from Columbia Mushroom Company, a small business growing mushrooms in the Columbia Gorge.
Mushrooms: Yakisoba typically includes meat such as chicken, pork, or fried ham. Rather than meat, I like to use mushrooms, because the mushrooms pair oh so well with the mushroom sauce, an ingredient in the Yakisoba sauce. Some mushrooms that would work well include shiitake mushrooms, oyster mushrooms, and portabella mushrooms.
Greens: For this recipe, I used “braising greens” from the farmer’s market. Choose whatever seasonal greens are available such as spinach, cabbage, or kale.
Scallions (green onions): You could use yellow onions, white onions, scallions, or even shallots in this recipe.
Optional: Garnish with some toasted sesame seeds, sliced red bell pepper.
How to Make this Vegan Yakisoba-Inspired Noodle
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.
Drain the pasta, reserving 1/4 cup of pasta water, and set aside.
Step 2: Make the Yakisoba-Inspired Sauce
In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.
Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.
Step 3: Sauté the Veggies
Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.
Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.
Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.
Add the spinach and cook for 1-2 minutes until wilted.
Step 4: Combine Pasta & Sauce
Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.
Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.
Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.
Step 5: Garnish & Serve
Remove from heat and sprinkle with the green parts of the scallions.
Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta
For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish. For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.
Optional Add Ins and Substitutions
Add-Ins
Take your Vegan Yakisoba-Inspired Protein Pasta to the next level by adding extra veggies, protein, and garnishes for more flavor, texture, and nutrition. Here are some tasty add-ins to try:
Bump up the veggies
Red Bell Peppers: Add a pop of color and sweetness. Sauté them with the mushrooms for a vibrant, crisp-tender bite.
Baby Corns: Slice them in half and toss them in with the mushrooms for a hint of sweetness and crunch.
Bok Choy: Add baby bok choy or chopped bok choy for a tender, leafy addition. Toss it in just before the spinach to prevent overcooking.
Snap Peas: Add snap peas for a bright, fresh crunch. Sauté them with the scallions for just a minute or two to keep them crisp.
Seaweed Flakes: Sprinkle seaweed flakes on top just before serving for a boost of umami flavor and extra nutrients.
Favorite Plant-Based Protein: You can swap tofu for your favorite plant-based protein, such as tempeh, seitan, or a store-bought plant-based “chicken” alternative.
Substitutions
If you don’t have the exact ingredients on hand, no problem! Here are some simple swaps to make this recipe work with what you have:
Barilla Protein Spaghetti → Fresh Ramen Noodles or Yakisoba noodles for a more traditional Yakisoba feel.
Apple Cider Vinegar → Rice Vinegar for a more authentic, subtly sweet tang in the sauce.
Shiitake Mushrooms → Use button mushrooms, cremini mushrooms, or your favorite variety of mushrooms.
Firm Tofu → Swap it for your favorite plant-based protein, like tempeh, seitan, or a meat alternative.
The Best Noodle Recipe Tips
Want to make the most flavorful, perfectly textured Vegan Yakisoba-Inspired Protein Pasta? Here are some of the best tips to ensure your dish turns out amazing every time:
Cook Pasta Until Al Dente
If using spaghetti or other dry pasta, be sure to cook it until al dente. It will finish cooking in the sauce, soaking up all that savory-sweet flavor.
Sauté in Stages
Cook heartier veggies (like mushrooms and red bell peppers) first. Delicate greens like bok choy and spinach should be added later to avoid overcooking.
Get the Sauce Right
Use a small bowl to mix the Yakisoba sauce before adding it to the pan. This ensures all the flavors are evenly distributed. Adjust the sweetness and tang to taste by adding a little extra date syrup or rice vinegar.
Garnish Like a Pro
Top with fresh spring onions, chopped scallions, sesame seeds, and seaweed flakes for added crunch, flavor, and visual appeal. This finishing touch makes the dish feel like restaurant-quality Yakisoba.
Dietitian Approved Ingredient: Protein Pasta
As a dietitian who trains for endurance races and follows a mostly plant-based diet, I’m always mindful of my protein intake. One of my favorite ways to boost my daily protein is by using protein pastaand Barilla Protein+ is a go-to option.
These noodles are high in protein (10g per 2oz serving) and fiber (4g per serving) and are 100% plant-based. Plus, they hold up beautifully in stir-fries, unlike rice noodles, which often fall apart.
The sturdy texture makes them perfect for dishes like this Yakisoba-Inspired Protein Pasta.
How I Boost My Protein Intake
Here are a few ways I incorporate extra protein into my meals:
Supplementing smoothies, oatmeal, and baked goods with protein powder
Mixing half chickpea pasta with half plain pasta in pasta salads, stir-fries, and soups
Using protein pasta like Barilla Protein+
For this recipe, I chose Barilla Protein+ to ensure every bite is packed with protein, fiber, and hearty texture, all essential for supporting my training and recovery.
This Quick Vegan Yakisoba recipe is a variation of one of my go-to weeknight meals, a noodle stirfry, ready in under 30min, with a ton of veggies! I use protein noodles for extra protein and the firm noodle does not break apart during the flash fry!
1lbscooked barilla protein+ spaghetticooked per packaging instruction. See recipe notes.
1tbspavocado oil
2cupsliced shiitake mushrooms
2cupsspinachor other greens mixed or alone like kale, collards, bok choy, cabbage
1/3cupchopped scallion greens
Yakisoba Inspired Sauce
3tbspsoy sauce
3tbspapple cider vinegar
2tbspmushroom sauce
2tbspdate syrupor maple syrup
1tbspketchup
1tsponion powder
1tspgarlic powder
1tsp ground ginger
1/4tspground cinnamon
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.Drain the pasta, reserving 1/4 cup of pasta water, and set aside.
Step 2: Vegan Yakisoba Inspired Sauce
In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.
Step 3: Sautee the Veggies
Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.Add the spinach and cook for 1-2 minutes until wilted.
Step 4: Combine Pasta & Sauce
Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.
Step 5: Garnish & Serve
Remove from heat and sprinkle with the green parts of the scallions.Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta
Notes
Noodles: Cook the noodles per package instructions. This step can be done a day or two in advance if making bulk noodles for the week. Option to use Yakisoba noodles, regular spaghetti, or other wheat long noodle of choice. However, I find the protein noodles work really well in a noodle stir-fry. They are hearty and do not break apart easily. Garnish: For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish.Added Protein: For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.
This creamy, plant-based Meatball Alfredo is a rich and satisfying take on a classic comfort food, Fettuccine Alfredo. Instead of heavy cream and butter, this recipe uses a nutrient-packed cashew Alfredo sauce for the same luscious texture without the excess saturated fat.
Paired with store-bought plant-based meatballs, it’s high in protein, fiber, and healthy fats while being simple to make. Perfect for a quick weeknight dinner, meal prep, or a cozy meal the whole family will enjoy, this dish is a flavorful and nourishing option everyone will love.
Why I Love This Recipe
Creamy & Satisfying: Delivers the same velvety texture as classic Alfredo with less fat!
Nourishing Ingredients: Made with whole foods, high in protein, and fiber supporting gut health.
Versatile: You can prep the sauce ahead for…
This recipe, Vegan Alfredo with meatballs
Creamy Cashew Alfredo with broccoli grain bowls
Or even a Dairy-Free, lower fat version of Chicken Alfredo
My Favorite – This is an Easy Weeknight Meal: Simple to make, perfect for meal prep, and great for the whole family.
Tools Needed for Meatball Alfredo
Blender or food processor: Blends the cashew Alfredo sauce until smooth.
Saucepan: Cooks the pasta of choice.
Skillet or sauté pan: Sautés onion and garlic, heats the sauce.
Small bowl: Soaks cashews to soften them.
Measuring cups and spoons: Ensures accurate ingredient portions.
Wooden spoon or spatula: Stirs the sauce and pasta.
Tongs: Tosses pasta with the sauce.
Strainer or colander: Drains cooked pasta.
Ladle or spoon: Mixes and serves the sauce.
Ingredients
This plant-based Alfredo focuses on plant-based ingredients that offer flavor, nutrition, and a creamy texture without dairy.
For the Dairy-Free Alfredo Sauce
A cashew-based sauce creates the same velvety texture as traditional Alfredo while packing in extra protein, fiber, and heart-healthy fats. For more on this recipe, check out this article, Plant-Based Alfredo Recipe.
Raw Cashews (¾ cup): Soaked overnight or in hot water for at least 30 minutes to soften. This helps create a creamy consistency while adding plant-based fats that support satiety.
Unsweetened Soy Milk (1 ½ cups): Naturally high in protein, making the sauce more filling and balanced compared to traditional Alfredo.
Nutritional Yeast (3 tablespoons): Adds a cheesy, umami-rich flavor and is a great source of vitamin B12, an important nutrient for plant-based eaters.
Lemon Juice (2 tablespoons): Provides brightness, balancing out the richness of the sauce. Also contains vitamin C, which helps enhance nutrient absorption.
Chopped Onion (1 medium): Cooking fresh onion in olive oil enhances the depth of flavor while providing prebiotic fiber for gut health. It also adds body and texture to the sauce.
Minced Garlic (4 cloves): A key component of Alfredo’s bold flavor. Garlic also contains allicin, a beneficial compound linked to heart health. For a milder taste, substitute with 1/2 – 1teaspoon garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): A heart-healthy fat that enhances the flavor and richness of the sauce while helping to soften the onion and garlic.
Pasta Water, Water, or additional soy milk (as needed): Used to thin the sauce to the desired consistency.
For the Plant-Based Meatballs
1 package store-bought plant-based meatballs: Choose a brand with at least 10g of protein per serving for a well-balanced meal. Look for meatballs made from lentils, chickpeas, soy, or pea protein. I chose Trader Joe’s Meatless Meatballs for this recipe.
For the Pasta
Whole wheat, gluten-free, protein+, or zucchini noodles: Whole wheat pasta offers fiber and a heartier texture, gluten-free works for dietary needs, protein+ works for those trying to bump up the protein, and zucchini noodles provide a low-carb alternative. I often prefer Barilla Protein+ Pasta for my pasta recipes.
Step-By-Step Instructions For This Dairy-Free Alfredo Recipe
Make the Creamy Cashew Alfredo Sauce
Soak the Cashews for a Smooth Texture
Soak cashews overnight or in hot water for at least 30 minutes. Drain and set aside. RD Tip: Boiling water works in a pinch—soak for 30 minutes.
Sauté Onion and Garlic for Flavor
Heat olive oil in a large skillet over medium to medium-high heat for 1 to 2 minutes. Sauté onion for 3 to 5 minutes until soft. Add garlic and cook for 1 minute. Remove from heat. RD Tip: Adding garlic separately prevents burning.
Blend the Ingredients into a Creamy Sauce
Blend soaked cashews, soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, and black pepper until smooth. Adjust seasoning as needed. RD Tip: Thin with water, whole milk, or soy milk, one tablespoon at a time.
Assemble the Meatball Alfredo
Cook the Meatballs and Pasta to Perfection
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
If you prefer, you can use homemade meatballs instead. I love how convenient plant-based meatballs are for quick, easy meals, making this dish perfect for busy weeknights.
Combine the Ingredients and Serve
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed. Stir in meatballs and heat for another 2 to 3 minutes.
Serving and Customization Ideas
Serving Suggestions
Pair with roasted garlic broccoli or a side salad for added fiber and freshness.
Sprinkle with red pepper flakes for a subtle heat.
Garnish with extra fresh cracked pepper or chopped herbs such as parsley, chives, or basil.
Top this creamy Alfredo sauce recipe with vegan or even regular parmesan cheese.
Customization Options
You can customize this meal for family dinner. If using premade meatballs from the freezer you can grab plant-based, chicken, or whatever flavorful meatballs your family members prefer.
Make It Higher in Protein:
Use chickpea, or lentil-based pasta, or a protein+ pasta instead of traditional pasta.
If you eat meat, use turkey meatballs, ground chicken meatballs, or Swedish meatballs. I also love this recipe with ground turkey and mushroom meatballs.
Make It Gluten-Free:
Swap regular pasta for gluten-free pasta, such as chickpea, quinoa, or rice pasta. You can even use zucchini noodles or spaghetti squash.
My Favorite – More Veggies!:
For this recipe, I served it with a side of roasted broccoli, but I often add extra veggies right into the pasta. Zucchini noodles or spaghetti squash blend seamlessly with the fettuccine, twirling together for a perfect bite. I also love tossing in sautéed mushrooms, baby spinach, or roasted red peppers, they add flavor, texture, and extra nutrients without overpowering the dish.
Storage and Meal Prep Tips
Make-Ahead Meal Prep
Prep the sauce in advance: Store in the fridge for up to 4 days or freeze for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Cook extra meatballs: Double the batch and freeze for easy meals. They work great in pasta, grain bowls, or sandwiches.
Pre-portion for grab-and-go meals: For easy grab-and-go meals, pre-portion the pasta, sauce, and meatballs together in airtight containers for a quick and convenient meal.
Reheating Tips
For the Alfredo sauce: Warm over low heat, stirring in a splash of soy milk, broth, or heavy whipping cream (if not dairy-free) to restore creaminess.
For pasta and meatballs: Reheat gently in a skillet with a little broth or water to prevent drying out.
Leftover Ideas
Meatball subs: Toss leftover meatballs with red sauce and serve on a toasted bun with dairy-free cheese.
Italian wedding soup: Add to a veggie-packed broth with greens and pasta.
Cashew Alfredo grain bowl: Drizzle sauce over quinoa, roasted vegetables, and chickpeas.
This recipe is perfect for meal prep, making it easy to enjoy a quick and nourishing meal anytime.
FAQs: Your Meatball Alfredo Questions Answered
What’s the best plant-based milk for Alfredo sauce?
Oat milk is the creamiest option, while, my favorite, unsweetened soy milk provides extra protein.
Can I make this nut-free?
Yes, substitute cashews with blended tofu or sunflower seeds for a similar creamy texture.
What’s the best pasta for Meatball Alfredo?
Fettuccine is classic, but penne, spaghetti, linguine, or even rotini work well.
Final Thoughts
This plant-based Meatball Alfredo delivers the same creamy richness as traditional Alfredo, without dairy or excess fat. By using cashew-based sauce, a high-protein pasta, and a high-protein plant-based meatball, this dish is both nourishing and satisfying.
It’s perfect for weeknight meals, meal prep, or special occasions, offering comfort food without compromise. Pair it with your favorite veggie like roasted broccoli or a side salad for more micronutrients and fiber.
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2 tbspwaterfor thinning - adjust as needed to reach desired consistency
16ozplant-based meatballs
12ozfettuccini
Instructions
For The Cashew Alfredo
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Meatball Alfredo Assembly
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, per package instructions.
Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed.
Stir in meatballs and heat for another 2 to 3 minutes. Serve immediately.
Notes
Sauce Recipe Yield: Approximately 2 cupsServing Size: ½ cup per serving (yields 4 servings of Cashew Sauce total)Nutrition facts are estimated and may vary based on ingredients used and portion sizes.
Ever wonder how to make boxed Mac and cheese better? With just a few simple upgrades, you can take it from basic to bold! Make your boxed Mac and cheese extra creamy with more flavor and nutrition!
A box of Annie’s or any boxed mac and cheese is already a classic comfort food, but with a few simple upgrades, you can take it to the next level. Whether you’re a college student looking for a quick meal or just craving something nostalgic, these hacks add depth of flavor with just a few extra minutes of effort. Some of them even include a quick meal secret ingredient to make your mac and cheese taste homemade!
Start with Foundational Improvements
These simple swaps will instantly improve texture and flavor.
1. Use Milk Instead of Water
Swap out the water for non-dairy milk, whole milk or half-and-half to create a creamier sauce. Add a pat of butter for extra richness.
2. Extra Cheese Hack
Stir in shredded cheddar cheese, gouda, parmesan, or mozzarella for a more flavorful, gooey sauce. You can even added slices of American cheese.
3. Make It An Extra Creamy Mac
For a creamier Mac, stir in a spoonful of cream cheese, a dollop of sour cream, or Greek yogurt to add a rich, velvety texture.A little olive oil or a little butter is another flavorful way to give the dish a more velvety mouthfeel.
Boost the Texture and Nutrition
Add-ins that make it heartier and more balanced.
4. Add a Protein Boost
Adding a protein is an easy way to bump up the nutrition. You can make mac and cheese more satisfying by adding a protein-rich ingredient:
Shredded or diced chicken – Rotisserie chicken, grilled, or even buffalo-style chicken
Cottage cheese or Greek yogurt – Stir it in for a creamy protein boost.
Plant-based options: Add cooked lentils, crispy chickpeas, edamame, or crumbled tempeh for extra texture and nutrients.
5. Mix in Veggies
This is my favorite way to upgrade Mac and cheese! Sneak in extra flavor and nutrition with these veggies!
Roasted broccoli, sautéed mushrooms, peas, or spinach for a classic veggie mix.
Butternut squash chunks, pumpkin puree, or frozen riced cauliflower to add sweetness and creaminess. (I often call these my secret ingredients in mac and cheese because you can hardly tell they’re even in there!)
Caramelized onions or sun-dried tomatoes for a more intense, gourmet flavor.
Enhance the Flavor and Texture
Simple ingredients that pack a big punch and add extra crunch.
6. Spice It Up
Enhance the flavor with black pepper, garlic powder, smoked paprika, cayenne, or a splash of hot sauce for some heat.
7. Stir in a Spoonful of Mustard
A little Dijon or yellow mustard brightens up the cheese sauce and adds depth.
8. Top It Off with Crunch
Add texture with crushed crackers, panko breadcrumbs, or crispy fried onions—toast them in butter for extra flavor. Add Parmesan Cheese for crunchy cheesy bites.
Go Beyond the Box: Gourmet & Full Meal Upgrades
Transform boxed mac and cheese into a whole new dish.
9. Gourmet Flavor Upgrades
Take cooked macaroni to the next level by mixing in bold flavors and enhancing the flavor profile of the dish.
BBQ Mac – Add pulled pork and drizzle with BBQ sauce.
Buffalo Chicken Mac – Stir in shredded buffalo chicken and a little extra hot sauce.
Tex-Mex Mac – Mix in taco seasoning, black beans, jalapeños, and pepper jack cheese.
Chili Mac – Add a scoop of chili and some shredded cheddar.
Spinach Artichoke Mac – Fold in spinach, artichokes, and cream cheese.
French Onion Mac – Mix in caramelized onions and Swiss or gruyère cheese.
10. Turn It Into a Baked Casserole (The Best Cooking Hack!)
Make boxed mac and cheese feel homemade by baking it! Here’s a “no recipe” recipe! This version uses 2 boxes of mac and cheese and serves 4-6 people.
Cook the pasta from 2 boxes, but leave it slightly firm so it doesn’t get mushy.
Make the cheese sauce as usual, but stir in some shredded cheese, butter, and a splash of milk to make it extra creamy.
Season it up—garlic powder, smoked paprika, or whatever you like.
Spread it in a greased oven-safe dish and top with more cheese.
Mix some breadcrumbs or crushed crackers with melted butter and sprinkle over the top.
The last step! Bake at 375°F until golden and crispy, about 15-20 minutes.
That’s it, gooey inside, crunchy on top, and way better than straight from the box!
Upgrade Your Boxed Mac and Cheese Today!
With just a few simple tweaks, you can turn a basic box of mac and cheese into something rich, flavorful, and satisfying. Whether you’re adding extra cheese, mixing in protein, or baking it into a crispy casserole, these easy hacks make a big difference.
Which upgrade will you try first? Let me know in the comments or share your favorite mac and cheese trick!
Craving something bold, creamy, and packed with flavor? This Cajun Shrimp Alfredo checks all the boxes. As a dietitian and flexitarian, I love meals that feel indulgent but still fit into a balanced lifestyle.
Juicy, Cajun-spiced shrimp are the star of this dish, paired with a lighter homemade Alfredo sauce that doesn’t skimp on flavor. It’s versatile too. Toss it with fettuccine for a comforting classic, spoon it over roasted veggies for a veggie-forward twist, or use it as a base for whatever protein you’re craving.
Simple ingredients, big flavor, and totally weeknight-friendly. This is the kind of meal I’m always excited to share with friends and family.
Why I love This Recipe
Simple Ingredients: This recipe is made with pantry staples and fresh produce, so you don’t need to hunt for fancy ingredients. Chances are, you already have most of what you need.
Lighter Alfredo: It’s rich and creamy but made with healthier fats and wholesome ingredients, giving you all the indulgence of a classic Alfredo without the heaviness. My lighter Alfredo sauce recipe.
Easily Dairy-Free: Plant-based swaps like cashew cream or non-dairy milk work beautifully, making this recipe flexible for different dietary preferences while keeping it creamy and flavorful.
Quick and Easy: Ready in under 30 minutes, it’s a weeknight win for when you want something delicious without spending hours in the kitchen.
Ingredients For This Dairy-Free Shrimp Alfredo Recipe
Choose your favorite fettuccini or any other long pasta you prefer.
Additional Seasonings & Toppings:
Cajun seasoning (1-2 tsp), to taste (for extra spice in the sauce)
Fresh parsley, chopped (for garnish)
Red pepper flakes, optional for extra heat
Lemon wedges, optional for serving
Step-By-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine pasta (12 oz) according to package instructions until al dente.
Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper.
Heat olive oil (1 tbsp) in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
Remove the shrimp from the skillet and set aside.
Step 3: Combine Everything
Return the skillet to low heat.
Add the carrot and celery to the skillet and sautee for 5 minutes.
Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties.
Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix.
If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together.
Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.
Step 4: Serve & Garnish
Plate the Cajun Shrimp Fettuccine Alfredo while hot.
Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional).
Serve immediately and enjoy!
Substitutions and Add Ins
Substitutions and Add-Ins
Substitutions:
Cashews: Use raw sunflower seeds or blanched almonds if cashews are not available. You could also use a plant-based cream cheese.
Unsweetened Soy Milk: Substitute with almond milk, oat milk, or unsweetened coconut milk.
Nutritional Yeast: Replace with grated dairy-free parmesan cheese or omit for a milder flavor.
Protein: Replace the juicy shrimp with chicken breast, andouille sausage, sautéed tofu, tempeh, or chickpeas for extra protein.
Pasta: Swap fettachini for linguini, speghetti, penne, or your favorite pasta.
Add-Ins:
Vegetables: Include sautéed mushrooms, bell peppers, spinach, zucchini noodles, or kale for additional nutrition.
Spices: Increase the Cajun spices heat by adding more cayenne pepper or red pepper flakes.
Herbs: Add fresh thyme or oregano for an extra herbal boost.
Storage Suggestions
Store the Cajun Alfredo sauce in an airtight container in the refrigerator for 2-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk, water or plant-based milk to restore its creamy texture.
Freezing Tip: For longer storage, freeze the sauce in a freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta (12 oz) according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper. Heat olive oil (1 tbsp) in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Combine Everything
Return the skillet to low heat. Add the carrot and celery to the skillet and sautee for 5 minutes. Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties. Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix. If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together. Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.
Step 4: Serve & Garnish
Plate the Cajun Shrimp Fettuccine Alfredo while hot. Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional). Serve immediately and enjoy!
Notes
Nutrition Disclosure Please note that nutrition facts for the Cashew Alfredo sauce recipe are not included. The nutritional content will vary depending on the specific ingredients and brands you use, as well as any modifications or serving sizes. For the most accurate information, I recommend calculating the nutrition facts using your preferred tool based on the exact ingredients you choose.
Healthy Homemade Alfredo Sauce (Lower Fat & Full Flavor)
This lower fat alfredo sauce recipe takes a plant-powered twist by using soaked cashews and unsweetened soy milk as the creamy base. Nutritional yeast adds the essential “cheesy” flavor, while garlic, onion, and lemon juice provide layers of depth and brightness.
It’s an ideal option for an easy weeknight dinner, offering a quick, satisfying, and wholesome meal solution.
As a Flexitarian Dietitian, Here’s Why This Recipe Stands Out
Simple ingredients for a healthier Alfredo sauce that’s quick and easy to make with items from your local grocery store.
Healthy recipe that’s plant-powered with creamy soaked cashews and protein-packed unsweetened soy milk.
Delicious recipe with bold flavor thanks to nutritional yeast, garlic, lemon juice, and sautéed onion.
Lower fat Alfredo sauce that’s rich, creamy, and satisfying without relying on heavy cream or butter.
Versatile and meal-prep friendly. Make it ahead of time and enjoy it fresh or as leftovers the next day.
This sauce isn’t just a “healthier version” of Alfredo, it’s a completely elevated recipe that’s plant-forward, protein-packed, and rich in flavor. It’s perfect for anyone looking for a nourishing, creamy option that’s as comforting as the classic.
Ingredients
Raw Cashews (3/4 cup): Soaked overnight or in hot water for at least 30 minutes. Soaking softens the cashews, making it easier to blend into a creamy sauce. Cashews bring healthy fats to the recipe, supporting heart health and satiety.
Unsweetened Soy Milk (1 1/2 cups): Soy milk is a nutritional powerhouse — it’s naturally high in protein, which isn’t something you’d normally get from traditional Alfredo sauce. The protein keeps you fuller for longer!
Nutritional Yeast (3 tablespoons): This is the “secret weapon” for cheesy flavor in vegan and plant-based recipes. As a dietitian, I love recommending it because it’s rich in B12, a nutrient that’s crucial for energy production, especially for those following a plant-forward diet.
Lemon Juice (2 tablespoons): Brightens and balances the richness of the sauce. It’s also a source of vitamin C, which can aid in the absorption of certain nutrients like iron when paired with plant-based meals.
Onion (1 medium, finely chopped):Cooking onion with olive oil builds a flavorful base for the sauce. It also provides prebiotics, which support gut health by feeding beneficial gut bacteria. I do not recommend swapppign the fresh onion for onion powder. The sauteed onion adds bulk and texture to the sauce.
Garlic Clove (4 cloves, minced): Garlic’s bold flavor is essential in any Alfredo recipe. Garlic also contains allicin, which has been linked to heart health benefits. For a milder garlic flavor, you can swap in 1/2 teaspoon of garlic powder. Option to use 1/2 tsp garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): Olive oil is a heart-healthy fat that’s rich in antioxidants and monounsaturated fats. It adds richness to the sauce while enhancing the flavors of onion and garlic.
Pasta water or water: optional to use a little bit or more for thinning
Step-By-Step Instructions
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside. (RD Tip: If you’re short on time, boiling water works in a pinch — soak for 30 minutes to achieve a similar result.)
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat. (RD Tip: I add the garlic seperately to ensure it doesn’t burn.)
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed. (RD Tip: If you’re adjusting the consistency, add water (or soy milk) a tablespoon at a time, blending between additions to avoid over-thinning.)
Serving Ideas & Flexitarian Tips
My version of Alfredo sauce is as versatile as it gets.
Use it to create these delicious healthier recipes:
Pasta Night Upgrade: Toss it with fettuccine or your favorite pasta and garnish with fresh parsley, for a comforting, creamy fettuccine alfredo. Using protein pasta in this classic dish is a great way to boost the protein content of the meal and make it more filling.
Vegetable Casseroles: Use it as a sauce base for baked casseroles, like a dairy-free “creamy broccoli bake.”
Grain Bowls: Drizzle it over whole grains (like quinoa or farro) and roasted veggies.
Pizza Sauce: Top it with Italian seasoning, fresh vegetables, and plant-based proteins like beans or tofu. Finish with vegan or traditional mozzarella and a sprinkle of shredded Parmesan cheese.
Dip for Veggies: Serve thick and as a dip for roasted veggies or crackers.
Why This Recipe Works for Flexitarians
As a flexitarian dietitian, I’m always looking for recipes that meet these criteria:
Flavor: This sauce delivers bold, cheesy, umami-rich flavor that’s just as satisfying as traditional Alfredo.
Nutrition: Packed with plant-based protein, heart-healthy fats, and essential vitamins like B12, it’s a functional way to incorporate whole foods into your diet. This sauce is lower in fat than traditional Alfredo sauces.
Sustainability: Plant-based meals like this are lower in environmental impact, making them a great choice for those who want to eat more sustainably.
Common Questions & RD Answers
1. Can I make this healthy alfredo sauce recipe ahead of time?
Yes! This sauce keeps well in the refrigerator for up to 5 days. Reheat on the stovetop or microwave, adding a splash of water or soy milk to thin if needed.
2. Can I freeze it?
Yes. Store it in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and re-blend or whisk to bring it back to its smooth consistency.
3. What if I’m allergic to nuts?
Swap the cashews for sunflower seeds, tofu, or white beans. The texture will be a little different, but it’s still delicious and creamy.
4. What if I’m allergic to soy?
If you’re allergic to soy, you can substitute soy milk with oat milk, almond milk (if not allergic to nuts), coconut milk, or other non-dairy milk alternatives. Double-check any store-bought non-dairy milks for potential cross-contamination with soy.
4. Can I make this oil-free?
Yes! Sauté the onion and garlic in a splash of water or veggie broth instead of olive oil.
Wrapping Up
As a flexitarian dietitian, my goal is to help you create meals that are both delicious and nourishing. This Healthy Homemade Alfredo Sauce is one of my favorite examples of how to take a classic comfort food and give it a more wholesome, plant-powered twist.
Let me know how you customize it! I’d love to hear your personal twist on this versatile sauce.
Healthier Alfredo Sauce (100% Plant-Based)
Sarah Harper MS, RD, LDN
This Healthier Alfredo Sauce is 100% plant-based and a versitile sauce that can be used in pasta, grain bowls, pizzas, or with roasted veggies.
⅓cupwaterfor thinning - adjust as needed to reach desired consistency
Instructions
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Notes
Recipe Yield: Approximately 4 cupsServing Size: ½ cup per serving (yields 8 servings total)
