Creamy Garlic Miso Noodles

Creamy Garlic Miso Noodles Recipe

By Brand New Vegan

🔪Prep Time: 30 min

👩‍🍳Cook Time: 30 min


1 medium yellow onion (about 2 cups)

1 cup low sodium vegetable broth

3–4 teaspoons minced garlic

1/2 cup raw cashews

1/2 cup water

1 heaping tablespoon white miso

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

pinch of salt

12 oz brown rice spaghetti

16oz baby bella mushrooms

1 tablespoon low sodium soy sauce

chopped green onions and toasted sesame seeds for garnish


1Clean and slice mushrooms, set aside.

2Dice onion and add to saucepan with 1 cup veggie broth

3Cook until liquid has almost evaporated, then stir in garlic

4After 30 seconds, add the onions & garlic to your blender

5Also add the cashews, water, spices, and miso to the blender

6BUT DON’T BLEND YET. Set aside for now.

7Prepare pasta according to package directions

8Do not drain yet but remove 1/2 cup pasta water and add to blender

9Now you can blend the sauce until it’s smooth and creamy

10Add mushrooms to a large saute pan along with the soy sauce

11Cook until their liquid has been released and mostly evaporated

12Drain pasta and add it to your mushrooms

13Add cream sauce and stir to mix well ensuring everything is coated

14Simmer for a minute or two until sauce thickens

15Garnish with chopped green onions and/or toasted sesame seeds if desired

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