Vegan Creamy Sauerkraut Pasta Skillet! Pasta – Check! Sauerkraut – Check! Cauliflower, Cashew Sauce – Check! We’ve got all the goodness needed for this rich, tangy, and ultra-comforting skillet dish.
Calling all sauerkraut lovers! If you love sauerkraut, then this wholesome and oil free Vegan Creamy Sauerkraut Pasta Skillet is just for you. Tangy sauerkraut and tender pasta bathe in a flavorful sauce that is sure to tickle your tastebuds. This comforting dish is a vegan nod to the Polish Sauerkraut Pasta Casserole.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
So never has a dish been so LOVED and so HATED by family and friends in our entire years of food blogging. This one almost didn’t make it to the blog because it was so controversial. The key here is IF you LOVE sauerkraut, then this dish just might be up your alley.
This dish is a Whole Food Plant Based nod to a traditional Polish Sauerkraut Pasta Casserole. The traditional Polish dish is sauerkraut and pasta bathed in a creamy sour cream-butter based sauce along with smoked Polish sausage or kielbasa, then topped with Swiss cheese.
We absolutely LOVED our vegan twist on this dish, but again, we had family members and friends who were not fans. Mainly because, while they enjoyed sauerkraut, they were not sauerkraut super fans like us. LOL
If you LOVE sauerkraut, then you gotta give this one a try!
Tips for Success:
- Flavor Profile: If you do not love, love, love sauerkraut, then this recipe may not be a good fit for you. The flavor profile is very unusual. It basically features a creamy sauerkraut flavored sauce mixed with pasta. We honestly debated on if we should add this recipe to the blog since we had family members who truly hated this dish – LOL. However, on the other hand, we also had family members who absolutely loved it and insisted that we post it. It does take about 3 bites before your brain kicks in gear on the flavor and texture. If you are not intimidated by unusual flavor combinations, love sauerkraut, and want to try something new, then this recipe is for you.
- Sauerkraut: The sauerkraut we used was in a can, Snowfloss. It had very little liquid so we did not drain it. If you are purchasing sauerkraut that appears to have a lot of liquid, then drain a good bit of it off.
- Nutritional Yeast: The nutritional yeast is subtle in this recipe. If you want more of a “cheesy” flavor, then feel free to ramp up on the nutritional yeast.
- Frozen Cauliflower: We used a 14.4 oz package of Birds Eye Frozen Cauliflower Florets. You can use fresh cauliflower as long as you cook it to a tender stage.
- Pasta: Feel free to use your favorite pasta with this dish.
- Cashew Substitutions: You can try the traditional substitutions: silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly, and you may need to add ingredients, etc. We have not tested any substitutions.
- Horseradish: You can leave the horseradish out if you wish. It does add beautiful dimension to this dish.
- Sea Salt: Our family was totally divided over the salt. Some members wanted more salt while others felt the sauerkraut was salty enough to season this dish. Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers. Pasta does tend to get a little mushy after freezing.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Sauerkraut: We used a 14 oz. can of SnowFloss Kraut (sauerkraut). Feel free to use your favorite brand of sauerkraut or homemade. Watch the ingredients list on store purchased sauerkraut. SnowFloss Kraut (plain) is WFPB, its ingredients list is cabbage, water, salt.
- Horseradish: We used Woeber’s Pure Horseradish. Ingredients are horseradish, vinegar, and salt. Feel free to use your favorite horseradish. Just watch the ingredients label.
Kitchen Products Used:
- High-speed blender
- Enamel/Ceramic-lined skillet or similarly large non-stick skillet
- Small stock pot for boiling the cashews and cauliflower
- Stock pot to cook the pasta
We certainly hope you give this deliciousness a try.Print
If you love sauerkraut, then this wholesome and oil free Vegan Creamy Sauerkraut Pasta Skillet is just for you.
- 1/4 cup (raw) cashews
- 1 – [ 14.4 oz. package ] frozen cauliflower florets *
- 1 medium yellow onion, fine dice
- 1 red bell pepper, small dice
- ¾ cup grated carrot
- 1 Tablespoon minced garlic
- 1 – [ 14 oz. can ] sauerkraut *
- ¼ cup low-sodium vegetable broth
- ½ cup unsweetened plain plant milk
- 1 cup water
- ¼ cup low-sodium vegetable broth
- 2 Tablespoons nutritional yeast
- ¼ teaspoon Dijon mustard (+/-)
- 2 teaspoons horseradish *
- ½ teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 ½ teaspoons garlic powder
- 2 Tablespoons dried minced onions
- ¼ to ¾ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 10 to 12 oz. pasta *
Optional Topping Ingredients:
- Freshly chopped parsley
- Cook the pasta according to package directions, drain and set aside until ready to use.
- In the meantime, place the cashews and cauliflower into a small stock pot, cover with water, place on the stove, bring to a boil. Simmer at a low boil for approximately 10 to 15 minutes or until the cauliflower is perfectly tender. Drain off the liquid (discard), then place the cauliflower and cashews into a high-speed blender.
- In a large ceramic/enamel lined skillet, or non-stick skillet, add the diced onions, red bell pepper, and carrots, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and sauté over medium heat for one minute.
- Next add the sauerkraut and ¼ cup of vegetable broth. Simmer on low for 10 minutes.
- Next add the Sauce Ingredients into the high-speed blender along with the cooked cauliflower and cashews. Blend on high until the sauce is creamy, emulsified, and smooth. You may or may not need to use the tamper tool to keep the sauce moving.
- Add the sauce to the skillet with the sauerkraut, stir well.Simmer for several minutes. Then add the cooked pasta and heat through until hot.
- Serve and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5
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