
Creamy Protein Pasta
Ingredients
- 1 1/2 cups Raw Cashews, soaked overnight
- 1 1/2 cup Unsweetened Cashew Malk
- 1 1/2 tbsp Nutritional Yeast
- 2 tbsp Sweet White Miso
- 1 1/2 tbsp Apple Cider Vinegar
- 2 tsp Sea Salt
- 1 lb Gluten-Free Macaroni
Instructions
- For the “cheese sauce”, use a high speed blender add soaked cashews, Unsweetened Cashew Malk, nutritional yeast, miso, apple cider vinegar, and
salt. Process on high until smooth. Set aside. - In the meantime, use a large pot to prepare macaroni according to package instructions.
- Afterwards, drain, then return the “cheese sauce” to the pan.
- Add the drained macaroni and stir to combine.
- Enjoy!

Savory Lemon Butter Pasta
Ingredients
- 8 oz Pasta (bowtie, penne, or anything cute)
- 2 tbsp Miyoko’s European Style Plant Milk Butter
- 3 cloves Garlic, minced
- Optional spring add-ins: Peas, Asparagus tips, Broccolini, or Spinach, cut into 1” pieces
- Zest + Juice of 1 Lemon
- 1/2 cup Original Oat MALK
- Salt & pepper to taste
- 2 tbsp Nutritional Yeast
- Fresh herbs (basil, dill, or
parsley) for garnish
Instructions
- Use a medium pot to cook pasta according to package instructions. Strain, then set aside.
- In the meantime, bring a large pan to medium heat, then add Miyoko’s European Style Plant Milk Butter.
- Stir in the minced garlic and cook for 3 minutes, or until golden and fragrant.
- (Optional) Add your veggies and stir, then cook for another 3-5 minutes, or until bright green and cooked through.
- Next, pour in Original Oat MALK, add nutritional yeast, zest and juice of of 1 lemon, return the cooked pasta into the mixture, then stir to combine. Season with salt and pepper to preference.
- Cook for another 2-3 minutes to marry the flavors together.
- Lastly, remove from heat, garnish with fresh herbs, and enjoy!

Summer Alfredo
Ingredients
- 2 cups Raw Cashews, soaked overnight
- 2 cups Unsweetened Almond Malk
- 1 Lemon, zest and juice
- 2 tsp Sea Salt
- 1/3 cup Sun-dried Tomatoes, julienned
- 2 tsp Cooking Oil
- 1 small Zucchini, diced
1 small Yellow Onion, diced - 2 Garlic Cloves, minced
- 1 handful Parsley, chopped
- 1 handful Basil, chopped
- 1 lb. Gluten-Free Linguine
Instructions
- For the “Alfredo sauce”, use a high speed blender add soaked cashews, Unsweetened Almond Malk, zest and juice of one lemon, and salt. Process on high until smooth. Set aside.
- Bring a large pan to medium-high heat, then add 2 tsp cooking oil. Add the diced zucchini, yellow onion, and sun-dried tomatoes. Cook for about 2-5 minutes or until the vegetables begin to soften. After, stir in the minced garlic. Cook for another
1-2 minutes or until fragrant. Remove from heat, and set aside. - In the meantime, use a large pot to prepare linguine according to package instructions.
- Afterwards, drain the pasta, then return the “Alfredo sauce” and sautéed vegetables to the pan.
- Add the drained linguine, chopped parsley and basil
- Stir to combine.
- Enjoy!

Tomato Bisque
Ingredients
- 2 tsp Cooking Oil
- 1 small Vidalia onion, diced
- 1 Celery Stalk, diced
- 1/2 cup Sun-Dried Tomatoes
- 2 Cloves Garlic
- 1/4 cup Basil
- 2 tsp Rosemary Leaves, chopped
- 3/4 cup Unsweetened Cashew Malk
- 28 oz can San Marzano Peeled Tomatoes
- 3 Dates, pitted
- 1 tbsp Lemon Juice
- 1 tsp Sea Salt
Instructions
- Bring a large pot to medium-high heat, then add 2 tsp cooking oil.
- Add the diced onion, celery, and sun-dried tomatoes.
- Cook for about 2-5 minutes or until the vegetables begin to soften. After, stir in the minced garlic, basil, and rosemary.
- Continue cooking for another 1-2 minutes or until fragrant.
- Remove from heat, then transfer to a high speed blender.
- Add Unsweetened Cashew Malk, San Marzano tomatoes, pitted dates, lemon juice, and salt. Process on high until silky smooth.
- Enjoy!

Quick Vegan Vegetable Green Curry Soup
A creamy, fragrant green curry packed with crisp veggies, aromatic Thai basil, and a luscious Coconut MALK base. This dairy-free delight is easy to whip up and perfect for cozy nights or impressing guests with a restaurant-worthy dish at home. Serve with jasmine rice for the ultimate comfort meal.
Ingredients
For the Curry Sauce:
• 1 can (13.5 oz) Coconut MALK
• 2 tbsp Green Curry Paste
• 1 tbsp Fresh Ginger, grated
• 2 Cloves Garlic, minced
• 1 tbsp Soy Sauce (or tamari for gluten-free)
• 1 tsp Coconut Sugar (or maple syrup)
• 1 tbsp Lime Juice
• 1 cup Vegetable Broth
• 1 tsp Avocado or Coconut Oil
Vegetables & Protein:
• ½ cup Snap Peas, halved
• ½ cup Baby Corn, sliced in half lengthwise
• ½ cup Red Bell Pepper, thinly sliced
• ½ cup Yellow Bell Pepper, thinly sliced
• ½ cup Onion, thinly sliced
• 1 small Zucchini, sliced
• ½ cup Thai Basil Leaves (plus extra for garnish)
• ¼ cup Fresh Cilantro, chopped
• 1 block Tofu or Chicken, cubed (optional)
For Serving:
• Jasmine Rice or Rice Noodles
• Lime Wedges
• Chili Flakes (optional for spice)
Instructions
Sauté the aromatics:
- Heat oil in a large pan over medium heat.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Stir in green curry paste and cook for another minute.
Simmer the broth:
- Pour in Coconut MALK and vegetable broth, stirring to combine.
- Add soy sauce, coconut sugar, and lime juice.
- Bring to a gentle simmer for 5 minutes.
Add the vegetables & protein
- Add baby corn, snap peas, bell peppers, zucchini, and onion. If using tofu or chicken, add now.
- Simmer for 10–15 minutes, until veggies are tender but still vibrant.
Final touches
- Stir in Thai basil and cilantro.
- Taste and adjust seasoning (add more soy sauce, lime, or sugar if needed).
Serve
- Ladle over jasmine rice or rice noodles.
- Garnish with extra basil, cilantro, and lime wedges.
- Enjoy!

Caribean Jerk Shrimp Pasta
Spice up your pasta game with this bold and creamy Cajun shrimp dish! Juicy, seasoned shrimp, colorful bell peppers, and a velvety Coconut MALK sauce come together in this comforting yet healthy twist on a classic. It’s dairy-free, full of flavor, and guaranteed to be a new weeknight favorite!
Ingredients
For the Pasta & Shrimp:
• 8 oz Rotini Pasta (or pasta of choice, whole wheat or gluten-free if preferred)
• ½ lb Shrimp, peeled and deveined
• 1 tbsp Olive Oil or Avocado Oil
• 1 tsp Cajun seasoning
• ½ tsp Paprika
• ½ tsp Garlic Powder
• ½ tsp Salt
• ½ tsp Black Pepper
• 1 tbsp Lime Juice
For the Creamy Coconut Sauce:
• 1 cup Coconut MALK
• 1 tbsp Olive Oil
• ½ Red Onion, thinly sliced
• ½ cup Red Bell Pepper, thinly sliced
• ½ cup Yellow Bell Pepper, thinly sliced
• 2 cloves Garlic, minced
• ½ tsp Red Pepper Flakes (optional, for spice)
• ½ tsp Salt (adjust to taste)
• ½ tsp Black Pepper
• 1 tbsp Nutritional Yeast (or grated dairy-free cheese)
• 1 tbsp Arrowroot Powder (or cornstarch) mixed with 2 tbsp water (for thickening)
• 1 cup Fresh Spinach (or kale)
For Garnish:
• 2 tbsp Green Onions, sliced
• 1 tbsp Fresh Cilantro or Parsley, chopped
• Lime Wedges (optional)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Drain and set aside.
Season & Cook the Shrimp
- In a bowl, toss shrimp with Cajun seasoning, paprika, garlic powder, salt, black pepper, and lime juice.
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add shrimp and cook for 2-3 minutes per side, until opaque and slightly crispy.
- Remove from pan and set aside.
Make the Coconut Sauce
- In the same pan, add another 1 tbsp olive oil. Sauté onions, bell peppers, and garlic for about 3-4 minutes until softened.
- Pour in Coconut MALK and stir.
- Add red pepper flakes, salt, black pepper, and nutritional yeast.
- Stir in the arrowroot (or cornstarch) mixture to thicken the sauce.
- Simmer for 5 minutes, then add the spinach and stir until wilted.
Combine Everything
- Return the cooked pasta and shrimp to the pan.
- Toss everything together, ensuring the pasta is well coated in the sauce.
- Cook for another 2 minutes, letting the flavors meld.
Serve & Garnish
- Top with sliced green onions and fresh cilantro/parsley.
- Serve with lime wedges for an extra burst of flavor.
- Enjoy!