This 1 Pot Vegan Creamy Cajun Pasta is just 8 easy ingredients and ready in 30 minutes! It’s so easy to make, so full of flavor and completely oil-free! Can be made gluten-free by using pasta of your choice.
1 POT VEGAN CREAMY CAJUN PASTA
I love Cajun food and being married to a native from Louisiana, Cajun food is something we’ve eaten our entire marriage. So, he is picky and absolutely loved this! I used my homemade Cajun seasoning because it’s the bomb and has no salt added to the blend. The flavor is incredible here.
This recipe does not require any cashews like most vegan creamy sauces and has so much flavor. Bonus that it is made in 1 pot and ready in 30 minutes.
- Cajun seasoning: I used my homemade blend because it’s salt-free and it’s delicious. You can use store-bought if you like, but make sure to buy a salt-free blend and I’ve only tested this with my own blend. Takes just 3 minutes to prepare the blend.
- Bell peppers
- Low-sodium soy sauce: Use a gluten-free tamari if needed.
- Almond milk: Use unsweetened plain. I used the Simple Truth brand from Kroger. If allergic to almond milk, use another milk you love, like oat milk or soy. I used almond milk because it’s not too thick and not too runny and the almond flavor really goes great with Cajun spices, so it’s what I recommend and only tested with. It thickens up beautifully, but still creamy and saucy.
- Roasted creamy almond butter: Use sunbutter if allergic.
- Sweet corn
- Penne pasta: Use gluten-free if needed.
- Tomato sauce
HOW TO MAKE VEGAN CAJUN PASTA
Step 1: First, make the Cajun seasoning so it’s ready to go.
Step 2: Cook the bell pepper in 1/4 cup water and a pinch of salt over medium heat for 5 minutes in a large deep pan.
Step 3: While the bell peppers are cooking, combine the almond milk, remaining 3/4 cup water, almond butter, soy sauce, liquid smoke (if using) and salt in a bowl and whisk until really smooth. Make sure the almond butter is mixed thoroughly and not chunky.
Step 4: Stir in the Cajun seasoning into the pan for about 30 seconds to toast them and release their aroma.
Step 5: Add the almond milk mixture, corn and the pasta to the pan and stir very well. Raise the heat and bring to a boil. Once boiling, cover and lower the heat to low so that a gentle simmer is going. Cook, covered for 10 minutes or until pasta is al dente. 10 minutes was perfect for me. Stir once during the cooking process.
Step 6: The sauce should have thickened beautifully, coating all the sauce perfectly. It will be creamy, but not a lot of sauce in the pan. Remove from the heat and stir in the tomato sauce thoroughly until well mixed. Taste and add more salt if needed. This will vary due to if your tomato sauce is salted or not. It should have a nice kick of heat, but not overly spicy. If you want it spicier, sprinkle some extra Cajun seasoning on the pasta. Serve immediately.
MORE VEGAN PASTA DISHES
- Best Vegan Garlic Alfredo
- Vegan Walnut Basil Pasta
- 20 Minute Vegan Alfredo
- Vegan Pimento Cream Sauce
- Creamy Chili Sauce with Pasta
- Easy Vegan Meatballs and Spaghetti
- Vegan Lemon Florentine Pasta
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1 Pot Vegan Creamy Cajun Pasta
- 1 packed cup (160g) diced bell pepper (use any colors you like, I used a tricolor blend prechopped from the store)
- 1 cup (240g) water, separated
- 2 1/2 teaspoons my homemade Cajun seasoning (you can use store-bought seasoning if you like, but make sure it's salt-free. I've only tested this with my blend)
- 1 1/2 cups (360g) unsweetened plain almond milk (if allergic, use another milk you love, like oat milk or soy. Note: I used almond milk because it's not too thick and not too runny and the almond flavor really goes great with Cajun spices, so it's what I recommend and only tested with)
- 1 tablespoon (16g) roasted creamy almond butter (use sunbutter if allergic)
- 1 tablespoon (15g) low-sodium soy sauce (use a gluten-free tamari if needed or coconut aminos for soy-free)
- 1 teaspoon (5g) liquid smoke
- 1/4-1/2 teaspoon fine sea salt (I used 1/2 tsp)
- 1/2 cup frozen sweet corn
- 8 oz uncooked penne pasta (use gluten-free if needed)
- 1/4 cup (60g) tomato sauce puree
- Optional: fresh green onions & parsley for garnish
- I use this scale.
- If you are extremely sensitive to spicy or don't like a kick, reduce to 2 teaspoons Cajun spice and that makes it very mild. Doesn't taste as Cajun of course since Cajun food is spicy, but if serving to kids that are sensitive, only use the 2 teaspoons. It's still flavorful.
- First, make the Cajun seasoning so it's ready to go.
- Add the bell pepper and ONLY 1/4 cup of the water and a pinch of salt to a large deep pan over medium heat and cook for 5 minutes.
- While the bell peppers are cooking, in a large bowl, combine the almond milk, remaining 3/4 cup water, almond butter, soy sauce, liquid smoke (if using) and salt and whisk until really smooth. Make sure the almond butter is mixed thoroughly and not chunky.
- Stir the Cajun seasoning into the pan of bell peppers for about 30 seconds to toast them and release their aroma.
- Add the almond milk mixture, corn and the pasta to the pan and stir very well. It will be very runny, but will thicken up beautifully, don't worry. Raise the heat and bring to a boil. Once boiling, cover and lower the heat to low so that a gentle simmer is going. Cook covered for 10 minutes or until pasta is al dente. 10 minutes was perfect for me. Stir once during the cooking process.
- The sauce should have thickened beautifully and be creamy with just enough sauce coating all the pasta well. Remove from the heat.
- Stir in the tomato sauce thoroughly until well mixed. Taste and add more salt if needed. If using coconut aminos (which is less salty than soy sauce), you may need another pinch. This will vary also due to if your tomato sauce is salted or not. It should have a nice kick of heat, but not overly spicy. If you want it spicier, sprinkle some extra Cajun seasoning on the pasta. If you want it more saucy, add a bit more water and extra seasoning if needed. Serve immediately and garnish with fresh green onions and parsley, if desired.
- I used a salt-free tomato sauce, so the sodium is not accurate in the nutrition stats (I use an online calculator at caloriecount.com). Depending on the tomato sauce or brands used, it will vary.
- Follow the same directions as above for having all ingredients ready and premeasured, as this recipe goes super quick. NOTE: Using the full 2 1/2 teaspoons of Cajun spice I loved, it was quite spicy, but my family complained it was too spicy, lol. I also made it with just 2 teaspoons and they were fine with that, so it's up to you. 2 teaspoons wasn't enough for me, so maybe do 2 1/4 teaspoons? You can always add more after it cooks if you want it spicier.
- Whisk the almond milk, ONLY 1/2 cup water (this is less than the 3/4 cup used in the stovetop version), almond butter, soy sauce, tomato sauce, 1/2 teaspoon salt, liquid smoke (if using) until very smooth. You don't want chunks of almond butter. Set aside.
- Add the bell pepper and 1/4 cup water and a pinch of salt to the pot and saute for 5 minutes on "normal" saute mode, stirring a couple of times during. Add the cajun spices and stir around for about 30 seconds to briefly cook and release their aroma. If the pot is too dry, add a tiny splash of water.
- Turn off the saute by hitting cancel. Add the almond milk mixture, the pasta and corn and stir very well.
- Select the "Manual/Pressure Cook" button on the high pressure setting and set the timer for 5 minutes. It will take 10 minutes to come to pressure before the 5 minutes begins. Once it beeps after the 5 minutes is done, let it sit just 5 more minutes and do a quick release to release the remaining pressure using an oven mitt to protect your hand. The float valve will drop once all the pressure is released. Lift the lid carefully and stir around the pasta until mixed. Add to bowl and add any more Cajun spice if desired. Garnish with fresh parsley and green onions (optional). Serve right away.