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Vegan Cheesy Ramen
A silky vegan ramen made with nutritional yeast and cashews, bringing full-on comfort without dairy.
Cheese without the cow—Cashew dreams in golden swirls—Warmth, no compromise
Ingredients
- 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
- 2 tablespoons nutritional yeast
- 2 cups vegetable broth (preferably low-sodium)
- 1 tablespoon white or yellow miso paste
- 1 tablespoon lemon juice (plus more to taste)
- 1 garlic clove
- 4 portions dried ramen noodles (seasoning packets discarded)
- 1 teaspoon smoked paprika (plus more for serving)
- 2 tablespoons chopped chives
- Kosher salt and black pepper, to taste
Preparation
- In a high-speed blender, combine soaked and drained cashews, nutritional yeast, vegetable broth, miso paste, lemon juice, and garlic. Blend until completely smooth and creamy.
- Pour the cashew cheese sauce into a pot and heat gently over medium-low, stirring often, until warmed through and slightly thickened. Season with salt, pepper, and smoked paprika to taste.
- Meanwhile, cook ramen noodles according to package instructions; drain well.
- Toss cooked noodles with the hot vegan cheese sauce until well coated.
- Serve immediately, topped with a sprinkle of smoked paprika, chives, and desired toppings: roasted cherry tomatoes, crispy fried onions, avocado, toasted pine nuts, fresh herbs, and extra chives.