Creamy Pasta Bake

Creamy, saucy, vegan pasta bake.


  • 1 Tbsp Olive Oil
  • Cashew cheese (I used my own, see here for the recipe)
  • Half a cup of frozen peas
  • 1 Brown onion, chopped finely
  • 1 cup of water
  • 1 Tbsp of oil
  • 1 Tsp garlic powder
  • Salt and pepper to taste
  • Pasta (I used penne but almost any will work)


  • Two large pots
  • Chopping board
  • Knife
  • Measuring utensils
  • Lasagna tray
  • Foil


  1. Preheat your oven to 180℃.
  2. Bring a pot of water to boil.
  3. Add the pasta and half-cook.
  4. Remove from heat, drain and set aside.
  5. Finely chop the onion and fry in half a tbsp of olive oil with the garlic powder and salt and pepper.
  6. Add the green peas
  7. Add the cashew cheese.
  8. Slowly add the water until you have a thick, but running consistency.
  9. Cook for 5 minutes, continuing to add water if necessary.
  10. Remove from heat.
  11. Stir in the half cooked pasta.
  12. Lightly grease a lasagna dish.
  13. Pour the pasta mix into the dish.
  14. Cover with foil and bake for 20 minutes.
  15. Remove the foil and bake for a further 30 minutes, or until the top starts to brown slightly.

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