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Close up of Vegan Creamy Sauerkraut Pasta Skillet

Vegan Creamy Sauerkraut Pasta Skillet

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 55 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Polish Inspired
  • Diet: Vegan

Description

If you love sauerkraut, then this wholesome and oil free Vegan Creamy Sauerkraut Pasta Skillet is just for you.


Ingredients

Scale

Boil Ingredients:

  • 1/4 cup (raw) cashews
  • 1 – [ 14.4 oz. package ] frozen cauliflower florets *

Skillet Ingredients:

  • 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

Sauce Ingredients:

  • 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 (+/-)

Other Ingredients:

  • 10 to 12 oz. pasta * 

Optional Topping Ingredients:

  • Freshly chopped parsley

Instructions

  1. Cook the pasta according to package directions, drain and set aside until ready to use.
  2. 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.
  3. 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.
  4. Next add the sauerkraut and ¼ cup of vegetable broth. Simmer on low for 10 minutes.
  5. 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.
  6. 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.
  7. Serve and enjoy!

Notes

*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