Super Cheesy Vegan Lasagna Pasta
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 1 lb uncooked rotini pasta
  • ¼ cup coconut oil
  • ¼ cup chopped red bell peppers
  • 1 clove garlic, crushed
  • 1 cup dairy-free cheddar-style shreds (Keisha uses Daiya)
  • ½ cup dairy-free cream cheese alternative (Keisha uses Tofutti)
  • ¼ block dairy-free Havarti-style "cheese" (Keisha uses Daiya)
  • ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 2 large tomatoes, pureed
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • ½ teaspoon paprika
  • ¼ cup dairy-free mozzarella-style shreds (Keisha uses Daiya)
  1. Bring a large pot of lightly salted water to a boil, and cook the pasta 8 to 10 minutes, until al dente. Drain and return pasta to the pot.
  2. Stir the coconut oil, red peppers and garlic into the pasta, followed by the cheddar-style, cream cheese and Havarti-style alternatives.
  3. Turn the heat on to low and cook, stirring frequently, to melt the cheese alternatives.
  4. Gradually stir in the pureed tomato and milk beverage, continuing to cook until the pasta is well coated. Add the basil, garlic salt and paprika, one at a time, stirring after each addition.
  5. Add all spices and seasoning one at a time lightly stirring after you add each one. Taste test and adjust seasonings, if desired.
  6. Plate and serve immediately, garnished with the mozzarella-style shreds.
Recipe by Go Dairy Free at