Creamy Vegan Garlic Orzo (Easy One-Pot Recipe)
This Creamy Vegan Garlic Orzo is an easy one-pot recipe that delivers rich, comforting flavor with simple, plant-based ingredients. Made with tender orzo, plenty of garlic, and a creamy dairy-free sauce, this quick vegan dinner comes together in under 30 minutes and is perfect for busy weeknights.
Servings: 4 servings
Calories: 315kcal
Equipment
- 1 large frying pan
- 1 high speed blender
Ingredients
- 1 tablespoon avocado oil
- 1 small shallot, minced
- 4 garlic cloves, minced
- 1 cup dry orzo
- 2 cups vegetable broth
- 1 cup baby spinach, roughly chopped
- ⅓ cup sun-dried tomatoes, roughly chopped *not in oil
- 3 tablespoons fresh basil, minced
For the cashew tomato sauce
- ½ cup raw cashews, soaked in hot water for 10 minutes
- ½ cup filtered water
- ¼ cup nutritional yeast
- juice from ½ a lemon
- 2 tablespoons tomato paste
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- *Make sure your cashews have been soaked in water overnight, or soak them in hot water for 10 minutes and then drain.
- Heat avocado oil in a large frying pan over medium heat. Sauté the onions for 2 minutes. Then, add the minced garlic and sauté for another minute.
- Add the dry orzo and toast lightly for about 1 minute to enhance flavor.
- Pour the vegetable broth and bring it to a simmer. Cover and cook for 8-10 minutes, until the orzo is tender and most of the broth is absorbed. Stir occasionally to prevent the orzo from sticking to the pan.
- While the orzo cooks, blend the cashew tomato sauce. Add all of the sauce ingredients to a high-speed blender. This includes cashews, nutritional yeast, lemon juice, tomato paste, red pepper flakes, salt, pepper, and filtered water.
- Stir the cashew tomato sauce into the pot along with the spinach, sun-dried tomatoes, and basil. Cook for another 2-3 minutes until the sauce is creamy, and enjoy!
Notes
Storage:
Store any leftover creamy vegan garlic orzo in an airtight container in the fridge for up to 3–4 days. As it sits, the sauce will thicken, so when reheating, add a splash of plant milk or water to bring back its creamy texture.
Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through. For best results, avoid overheating, as this can dry out the sauce.
This dish is best enjoyed fresh, and freezing is not recommended, as the creamy texture may change once thawed.
Tips and Modifications:
For the creamiest texture, blend the cashew sauce until completely smooth. A high-speed blender works best for that silky finish.
If your sauce thickens too much as it sits, stir in a splash of veggie stock or water to loosen it back up.
Be careful not to overcook the orzo, as it can become mushy. Cook just until tender and creamy.
For a protein boost, mix in chickpeas, white beans, or crispy tofu. *You might need to double the sauce.
Use gluten-free orzo if needed to make this recipe gluten-free.
Nutrition
Serving: 1cup | Calories: 315kcal | Carbohydrates: 45g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 846mg | Potassium: 711mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 3mg