Vegan Italian-American Lasagna With "Ricotta"

Classic Italian-American Lasagna with ricotta cheese, mozzarella, and more is a difficult dish to make vegan without those essential dairy ingredients. The secret to this convincing version is to offer up familiar textural and flavor cues so that you're less likely to notice what's not there.

Vegan Carbonara Pasta

A vegan version of pasta carbonara that's silky and rich, dotted with meaty bits, plus the characteristic lactic tang of Pecorino Romano, but with no dairy products whatsoever.

Vegan Cauliflower-Creamed Spinach

This vegan creamed spinach uses cauliflower purée as a stand-in for the cream. The most amazing part: The dish tastes just as creamy, but is actually more intensely spinach-flavored.

Fettuccine Alfredo

A few simple tips to make the perfect Alfredo Sauce. While Fettuccine Alfredo is the Italian-American classic, the sauce is great with any pasta you want. This Alfredo sauce recipe is easy, fast, restaurant style and only 420 calories (no diet substitutions!).

Lighter Fettuccine Alfredo

This quick and easy version of fettuccine Alfredo lightens up the typical super-rich sauce.

Vegan Stovetop-Style Macaroni and Cheese

A 100% vegan stovetop macaroni and cheese. The secret is a creamy sauce made with almonds, potatoes, and plenty of aromatics.

Vegan Lasagna alla Bolognese

The secret to making vegan lasagne Bolognese is all about layering flavors and textures to trick the eyes and mouth into believing this is the real deal.

Pasta With Vegan Chickpea Sauce

Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm).

Creamy Vegan Saag Paneer (With Tofu)

The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version?

Roman-Style Fettuccine With Alfredo Sauce

This is how you make fettuccine Alfredo like the Romans. It's an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese. The result is impressively elegant and rich. The key is to use the starchy pasta-cooking water to form a smooth, creamy, emulsified sauce... minus the cream.