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)
Looking for an easy weeknight meal that’s big on flavor but light on effort? This Cajun Alfredo Sauce is the perfect solution for busy weeknights when time is tight but taste still matters.
Made with simple ingredients and healthy fats, it’s a delicious recipe the whole family will love. Whether you’re tossing it with pasta, drizzling it over roasted veggies, or using it as a creamy dip, this sauce adds bold, spicy flavor to any meal.
Ditch the jarred sauce and embrace the rich, savory taste of this homemade cajun alfredo sauce recipe.
Why I love This Recipe
Simple Ingredients: No need for fancy or hard-to-find ingredients, this recipe uses pantry staples and fresh produce you likely already have on hand.
Healthy Alternative: Made with plant-based ingredients and healthy fats, it’s a lighter, dairy-free twist on traditional Alfredo that doesn’t compromise on creaminess.
Versatile Usage: Serve it as a pasta sauce, a creamy dip, a casserole base, or a drizzle over veggies or grain bowls, it’s as versatile as it is delicious.
Easy Dinner Recipe: This recipe is easy to make for no-fuss easy weeknight meals.
Meal Prep Friendly: The sauce stores well, making it perfect for meal prep. Whip up a batch and use it throughout the week for quick and easy dinner recipes.
Ingredients For Cajun Alfredo Sauce
Raw Cashews (3/4 cup): Soaked overnight or in hot water for at least 30 minutes to soften, ensuring a smooth, creamy base.
Unsweetened Soy Milk (1 1/2 cups): Adds a velvety texture while keeping the sauce dairy-free and protein-packed.
Nutritional Yeast (3 tablespoons): Provides a cheesy, umami flavor that’s essential for a classic Alfredo taste.
Lemon Juice (2 tablespoons): Adds brightness and a subtle tang that balances the rich, creamy elements of the sauce.
Onion (1 medium, finely chopped): Adds depth and sweetness to the sauce. It’s cooked with olive oil and Cajun seasoning to build a robust flavor base.
Garlic (4 cloves, minced): Infuses the sauce with bold, savory notes. Fresh garlic works best for maximum flavor. Option to use 1/2 tsp garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): Used to sauté the onion and garlic, adding richness to the sauce.
Carrots (1/2 cup, finely chopped): Adds natural sweetness and a hint of color to the sauce, enhancing both flavor and appearance.
Celery (1/2 cup, finely chopped): Provides a subtle savory note and helps build the flavor base of the sauce.
Homemade Cajun Seasoning (2 teaspoons): Added while sautéing the carrots and celery to toast, it’s the star of the dish, bringing heat, smokiness, and bold flavor. Find my Favorite Cajun Seasoning recipe here.
Salt (1 teaspoon): Enhances all the natural flavors in the sauce. Adjust to taste.
Black Pepper (1/4 teaspoon): Adds a subtle kick and balances the overall flavor profile.
Nutmeg (Pinch, optional): A classic addition for Alfredo sauce that adds warmth and subtle sweetness.
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.
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.
Sauté the Carrots and Celery: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped carrots and celery. Sauté for 5-7 minutes until the vegetables are soft and fragrant. Sprinkle in the Cajun seasoning and stir well to coat the vegetables.
Combine and Heat the Sauce: Pour the blended cashew sauce into the pan with the sautéed carrots, celery, and toasted Cajun spices. Stir well to combine. Cook over low to medium heat, stirring continuously to prevent sticking. If the sauce is too thick, add water or reserved pasta water 1 tablespoon at a time to reach the desired consistency. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
Serve and Garnish: Remove from heat and serve the Cajun Alfredo sauce over pasta, vegetables, or your favorite dish. Garnish with fresh parsley before serving.
Substitutions and Add Ins
Substitutions and Add-Ins
Substitutions:
Cashews: Use raw sunflower seeds or blanched almonds if cashews are not available.
Unsweetened Soy Milk: Substitute with almond milk, oat milk, or unsweetened coconut milk.
Nutritional Yeast: Replace with grated vegan parmesan or omit for a milder flavor.
Onion: Use shallots or leeks as an alternative for a different flavor twist.
Olive Oil: Replace with avocado oil or grapeseed oil for a neutral-tasting option.
Add-Ins:
Protein: Add chicken, andouille sausage, shrimp, sautéed tofu, tempeh, or chickpeas for extra protein.
Vegetables: Include sautéed mushrooms, bell peppers, spinach, zucchini noodles, or kale for additional nutrition.
Spices: Increase the Cajun heat by adding cayenne pepper or red pepper flakes.
Herbs: Add fresh thyme or oregano for an extra herbal boost.
Serving Suggestions
Enjoy this Creamy Cajun Alfredo Sauce many ways!
Pasta: Toss the Cajun Alfredo sauce with your favorite pasta (like fettuccine, penne, spaghetti, or linguine pasta) for a creamy, spicy main dish. Reserve some pasta water to adjust the sauce consistency if needed. Add chicken or shrimp the the dish for more protein! Check out my Cajun Shrimp Alfredo recipe here!
Vegetable Bowl: Drizzle the sauce over steamed, roasted, or sautéed vegetables like broccoli, cauliflower, or zucchini for a hearty veggie-forward meal.
Grain Bowl: Pour the sauce over quinoa, rice, or farro and top with fresh veggies, crispy tofu, or chickpeas for a filling, protein-packed bowl.
Dipping Sauce: Use the sauce as a dip for breadsticks, garlic bread, or crispy roasted potatoes.
Casserole: Layer the Cajun Alfredo sauce into a baked pasta or vegetable casserole for a creamy, flavorful twist.
Storage Suggestions
Store the Cajun Alfredo sauce in an airtight container in the refrigerator for 3-4 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.
Freezer Recipe: For longer storage, freeze the sauce in a freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
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.
Sauté Carrot & Celery: Sauté carrot and celery for 3-4 minutes until tender-crisp.
Toast Cajun Spices: Toast Cajun seasoning, garlic powder, and onion powder in the pan for 30-60 seconds.
Add Cashew Alfredo Sauce: Pour blended sauce into pan, stir with veggies and spices, and cook for 2-3 minutes until warmed.Pour it over pasta, shrimp, or veggies for a creamy, spicy kick.
Notes
Thinner Sauce: If the sauce is too thick, add small amounts of water, broth, or soy milk to thin it out to your desired consistency.Extra heat: Add a splash of hot sauce, more cayenne pepper, or a pinch of red pepper flakes for more heat.
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: You can purchase soba noodles at some grocery stores and international markets. However, to bump up the protein in this vegan stir-fried noodle dish, I use Barilla Protein+ Spaghetti.
You could also replace the soba noodles with udon noodles, which the dish would then be called yaki udon noodles.
Other noodle options are buckwheat noodles or ramen noodles.
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: 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 Egg 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 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 pasta — and 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.
Who doesn’t love an easy, comforting bowl of instant ramen? Exactly, no one. That’s why I’ve come up with these 5 game-changing Shin Ramen hacks to elevate your favorite noodles.
These simple tweaks make Shin Ramen not only more filling but also tailored to meet your nutritional needs. In this post, I’ll walk you through five easy ways to transform instant ramen into a truly satisfying meal.
Here’s the lineup:
Veggies
Protein
Aromatic Oils
Fresh Flavors
Ramen Broth Upgrades
Each hack is simple yet delivers incredible flavor. Before we dive in, let me share a quick note on why Shin Ramen (Ramyun) is my go-to instant noodle of choice.
Shin Ramyun
Shin Ramyun is a soft and chewy noodle combined with a spicy broth creating the perfect instant ramen. Fair warning, it is a spicy broth, be warned!
The spicy flavor has beef, mushrooms, carrots, and peppers. A Nongshim product, this ramen is increasing in popularity in the US but Korea is one of the largest consumers of Shin Ramyun.
For more about my favorite ramen noodle check out Nongshim’s page all about Shin Ramyun.
Bump Up The Veggies
My favorite shin ramen hack is simple – add vegetables!
Whether it’s a scoop of kimchi, a 1/4 cup of frozen veggies, or a handful of leafy greens, veggies bring beautiful colors and flavors.
In my Vegan Kimchi Instant Ramen recipe, I add both frozen veggies and spicy kimchi. These veggies add green, red, and golden hues to my steaming bowl of noodles and broth. I love how the kimchi adds spicy-sour flavors, while the frozen veggies (peas, corn, and edamame) add buttery and sweet pops to every bite.
Pack in the Protein
Adding protein to your shin ramen bowl is a scientifically proven way to increase that feeling of satiety (or fullness). Getting sufficient protein is also critical if you do 150 minutes of moderate-intensity activity per week or are just being an active human.
Some of my favorite protein additions include:
Roasted Chicken
Baked or Stir-fried Tempeh
Baked, Stir-fried, or Silken Tofu
High-protein veggies such as edamame, peas, and beans
Another protein option you probably didn’t think of is A protein-packed noodle!
Feeding multiple people with your instant ramen recipe? Add Shin ramen and some other protein-packed noodles all in the same pot! Who says you can’t use 2 different noodles?
If you are on a high-protein diet, it does not get much easier than making instant ramen that starts with 20+ of protein per package. Immi Instant Ramen is 100% plant-based and packed with protein.
They have yummy flavors such as Black Garlic “Chicken”, Tom Yum “Shrimp”, and Spicy “Beef”. My favorite flavor is the Tom Yum (Shrimp).
Add Aromatic Oils
Aromatic oil is the finishing oil one might drizzle over hot broth and ramen noodles. The definition of Aromatic oil is an oil that has been cooked with other ingredients and thus takes on those flavors.
Examples of aromatic oils:
Garlic oil
Chili oil
I also like to use toasted sesame oil. While this technically is not an “aromatic oil” it is loaded with a lovely and nutty sesame flavor and is an easy addition to any instant ramen bowl.
Include Fresh Flavors
Now that you have added your aromatic oils, it is time to think about some other aromatics and flavors.
Try adding the following fresh flavors to your instant noodles:
Fresh herbs & scallions
Nori
Soy sauce & fish sauce
Rice wine vinegar
Peanut butter
Ginger
Citrus
Kimchi & pickled vegetables
Follow your taste buds and you can’t go wrong.
Bonus flavors: Add a little Kewpie mayo or cheese to your ramen bowl. This shin ramen hack makes super creamy ramen bowls.
The Last Shin Ramen Hack – Ditch the Seasoning Packet
I saved this upgrade for last because, in all honestly, sometimes I do opt for the seasoning packet added to the water. Hey, it’s tasty! Usually, I’ll only use a portion of it and add some other little additions of my own.
Below are some examples of broths you might make for your quick and easy at-home ramen.
Veggie scraps broth – boiling then straining veggie scraps from your freezer or another meal/dish
Homemade Chicken broth – using the carcass of a rotisserie chicken with some veggies such as onions, carrots and celery
And to doctor up store-bought veggie or chicken broth I might:
Add some miso paste to your instant ramen.
You can use broth from a box or bouillon, and some grocers even have ramen soup broth ready to go in a box, like this Organic Ramen Broth from Imagine.
Drop in some peanut and fish sauce for some Thai-inspired slurping.
Plop some curry paste and coconut milk for a coconut curry broth.
More on Ramen Broth
You can even make a Traditional Japanese Cuisine Ramen Broth. Note that this is a time-consuming process but also a work of art. There are different classifications of broth, Shio (salt) Shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork).
For a basic (not traditional) yet quick broth, you can use some chicken or vegetable stock with some garlic, onion, and ginger powder, perhaps a little soy sauce, maybe some peanut butter, or even some chili peppers or hot sauce. You can get creative here.
