This one-pot vegan cheesy ramen is such a simple, easy meal, yet so scrumptious! Just six main ingredients, plus a little seasoning and some optional add-ons of your choice for a warm, comforting meal.
Cheesy pasta is one of my all-time favorite meals, and it’s not something I had to give up when I became vegan! Vegan cheese sauces are so easy to whip up and there are lots of methods to make them. This recipe uses a base of coconut milk, broth, and nutritional yeast. So easy!
Ingredients for this vegan cheesy ramen:
- Ramen noodles: I used the brand Rice Ramen, but there are so many options out there!
- Canned coconut milk: You can also use coconut cream for an even more decadent sauce.
- Vegetable broth: You can also use a vegan “chicken” broth.
- Nutritional yeast: For that cheesy, savory flavor!
- Onion powder: This can be left out, but it adds a nice flavor combined with the nutritional yeast.
- Salt: This recipe calls for 1 teaspoon.
Optional Add-Ons:
- Vegan shredded cheese: If you have any on hand, adding about half a cup of vegan shredded cheese adds even more flavor to this dish!
- Veggies of choice: I added in steamed broccoli and fresh spinach!
This vegan cheesy ramen is:
- Comforting
- Simple
- Savory
- Budget-friendly
- Easy
- Healthy
You may also like:
- Vegan Cheesy Pasta
- One-Pot Vegan Creamy Tomato Spinach Pasta
- 2-Ingredient Easy Vegan Tomato Soup
- One-Pot Vegetable Lentil Soup
- Easy Vegan Potato Soup
- One-Pot Vegan Peanut Curry
How to make this one-pot vegan cheesy ramen:
Start by adding one can of coconut milk, the vegetable broth, nutritional yeast, salt, and onion powder to a large skillet. Give it a stir, then add in the uncooked ramen. Turn the heat to medium and cover. Bring to a simmer and simmer for five minutes. After five minutes, flip the blocks of ramen over. The noodles should start to pull apart with a fork. Cook for an additional five minutes.
If adding in vegan shredded cheese, add it in now. Mix it up a cook for three more minutes, covered.
Add in any vegetables or greens. I like to add in steamed broccoli and fresh spinach, as they’re so easy to cook. Once the noodles are cooked to the desired tenderness, remove the skillet from the heat and serve. Enjoy!
One-Pot Vegan Cheesy Ramen
Ingredients
- 1 13.5 oz can coconut milk
- 1 cup vegetable broth
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp onion powder
- 14 oz uncooked ramen noodles about 5 small blocks of ramen
- Optional: ½ to 1 cup shredded vegan cheese
- Optional: vegetables of choice
Instructions
- Add the can of coconut milk, vegetable broth, nutritional yeast, salt, and onion powder to a large skillet. Stir to combine, then add in the uncooked ramen. Turn the heat to medium and cover. Bring to a simmer and simmer for five minutes.
- After five minutes, flip the blocks of ramen over. The noodles should start to pull apart with a fork. Cook for an additional five minutes.
- If desired, add in ½ to 1 cup of vegan shredded cheese. Stir to combine it with the sauce and noodles, and cook for an additional three minutes.
- Add in any vegetables or greens, if using, and cook for an additional three to five minutes. Note that depending on what vegetables you add, they may take longer to become tender. Once the noodles are cooked to the desired tenderness, remove the skillet from the heat and serve.
This post was all about how to make vegan cheesy ramen.
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Lyn says
Yum , making me hungry just reading about it! Sound perfect for the cozy season we’re coming into 🙂