Creamy Vegan Alfredo Bake

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Step 1

Bring a large pot of salted water to a boil. Drop in your veggie penne pasta and cook for roughly 2 minutes less than the package instructions call for (aim for a firm al dente). Drain and set aside. Preheat your oven's broiler to High.

Step 2

While the pasta is boiling, fully rehydrate your soy curls in warm water for 10 minutes, then drain and squeeze out all excess liquid. Toss the curls in a bowl with a splash of olive oil and your Italian seasoning. Heat a skillet over medium-high heat and sear the curls until the edges are golden brown and lightly crisp. Set aside.

Step 3

In a large baking dish (a 9x13-inch pan works best), dump your cooked penne pasta. Add the entire block of cashew cream cheese, the entire container of cashew yogurt, alnd pour over 3 cups of hot veggie stock and the remaining olive oil. [2]

Step 4

Dump the heavy aromatics directly into the pan: the ¼ cup minced garlic, 2 tablespoons garlic powder, 2 tablespoons basil, 2 tablespoons oregano, along with a healthy pinch of salt and black pepper. Toss in 1 cup of the vegan mozzarella shreds and the vegan Parmesan. Stir everything dynamically until the hot stock melts the cashew cream cheese and forms a velvety, completely smooth, glossy white sauce.

Step 5

Gently fold in your seared soy curls and the raw baby spinach directly into the cream sauce. The residual heat of the stock and pasta will automatically wilt the tender baby spinach leaves perfectly without turning them to mush. [2, 3]

Step 6

Smooth the top of the pasta flat with a spatula. Cover the entire surface with the remaining 1 cup of vegan mozzarella shredded cheese and a heavy dusting of parsley flakes. Pop the baking dish on the middle or top rack under the broiler for 3 to 5 minutes. Watch it like a hawk until the mozzarella is perfectly melted, bubbly, and spotted with golden brown! Let cool for 5 minutes before scooping. [2]