Vegan Coconut Cream Pasta Sauce

by | Updated: December 4th, 2016

You wouldn’t want to live without your blender. Whether it’s creating delicious fruit smoothies for breakfast, pre-workout protein smoothies or warming soups on chilly afternoons, the handy, time-saving appliance is one of the most-used in your kitchen. The next time you need to whip up dinner in a jiffy, this quick, easy blender recipe has you covered. Prepare your favorite pasta and top it with this rich, creamy vegan sauce. In the end, you’ll have a tasty, ten-minute meal you’ll love even on days when there’s time to spare.

Vegan Coconut Cream Sauce

Vegan Coconut Cream Pasta Sauce

Makes 2 cups


½ cup hemp seeds
¼ cup nutritional yeast, adjust as needed
1 tsp. garlic powder (or 1 clove garlic)
1 tsp. onion powder
1 tsp. Italian seasonings
1 tsp. crushed red pepper, adjust as needed
¼ tsp. oregano
1 can coconut milk, refrigerated
1 tsp. apple cider vinegar
2 drops liquid smoke, optional
Salt & pepper, to taste


  1. In a high speed blender, blend together all ingredients until smooth, about 20-30 seconds.
  2. Adjust seasonings, adding salt and pepper as needed.
  3. Pour over pasta and top with Vegan Sunflower-Hemp Parmesan.
  4. Store leftovers in an airtight glass container. Sauce will keep for 7-10 days in the fridge and about 3 months I the freezer.

Margaret’s notes:

  1. Feel free to add more crushed red pepper if you like a bit of spice. And, add more nutritional yeast for a “cheesier” sauce.
  2. The sauce will thicken when refrigerated overnight, but it will melt once removed.
  3. If storing leftover sauce in the freezer, use an ice cube tray for quick defrosting.
  4. If pasta isn’t your thing, use this recipe as a sauce for pizza or a dip for veggies.