This vegan orzo recipe features tender orzo pasta tossed in a garlicky, green cashew cream sauce! This perfect side dish can be served with your favorite vegan protein and salad for a flavorful complete meal! 

What is Orzo Pasta?

Orzo is a type of pasta shaped like large grains of rice. Orzo is made from durum wheat flour, like most pasta, but its small, rice-like shape makes it versatile in cooking. It’s often used in soups, salads, and casseroles, or as a side dish, and it can be served hot or cold.

Why You’ll Love This Vegan Orzo Recipe

This deliciously simple Vegan Orzo Recipe is incredibly easy to make and full of flavor! It features a green garlic sauce packed with fresh veggies, vegetable stock, lemon juice, and soaked cashews yielding the creamiest, flavor-packed pasta dish! Garnish with vegan parmesan cheese or spice it up with red pepper flakes– you can’t go wrong! 

If you’re looking for more vegan pasta dishes, try my Vegan Mushroom Pasta, this Vegan Risotto, or this Vegan Baked Feta Pasta Copycat. 

Ingredient Notes

• orzo: Our main ingredient! This tiny rice-shaped pasta is pretty easy to find. You can also find gluten-free orzo at some grocery stores. Look for chickpea orzo or cassava orzo if you want a gluten-free version. 
• neutral oil: Such as extra virgin olive oil or avocado oil. Or you can use vegan butter. 
• green garlic stalks
• raw cashews
• nutritional yeast
• white miso paste
• lacinato kale or baby spinach
• fresh lemon juice
• kosher salt
• vegetable broth
• black pepper
• asparagus 

Garnish (optional)

• vegan parmesan cheese
• red pepper flakes: For spice, if desired. 
• fresh basil

Step-by-Step Instructions

Step 1

Cook orzo according to package directions and set aside.

Step 2

Thinly slice green garlic slices (root to tip). Add oil to a pan over medium heat and sauté garlic until tender and fragrant, about 4-5 minutes. 

Step 3

Transfer the garlic to a blender along with cashews, kale, nutritional yeast, miso paste, lemon, salt, and vegetable broth. Blend on high until smooth and add additional vegetable broth as needed to adjust your sauce texture. 

Step 4

Add sauce to the cooked orzo and toss to incorporate. 

Step 5

To garnish, finish with lots of vegan parmesan, thinly sliced asparagus (raw or cooked), scallion oil, and black pepper. 

Secrets to Success

• Feel free to make substitutions as needed– fresh spinach instead of kale, canned unsweetened coconut milk for the cashews. You can also add sun-dried tomatoes or fresh cherry tomatoes for extra vibrancy and flavor. 

Serving & Storage Tips

Serve this pasta dish warm garnished with vegan parmesan cheese, red pepper flakes, and fresh herbs of choice. I recommend serving it with a side salad and your favorite vegan protein if desired. 

Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat and serve with garnishes of choice. 

More Vegan Pasta Recipes

• Lemon Pepper Pasta
• Creamy Pumpkin Tahini Pasta
• Vegan Creamy Sausage Pasta
• Mushroom Bolognese
• Easy Vegan Cacio e Pepe

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

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