Vegan Cheesy Ramen

published 11/3/2020

Until recently, I only thought of Ramen as a brothy soup. However, this nutritious Cheesy Ramen recipe is a game changer! Everyone loves Mac and Cheese, so making a new version with Umami flavors, comforting Ramen noodles, and healthy veggies just makes sense. Even if you aren’t Vegan, my Perfectly Imperfect sauce is so cheesy you would never know it is made with all Plant-based ingredients!!

PREP TIME: < 5 minutes

COOK TIME: 20 minutes

SERVINGS: 4

ingredients

2-3 Carrots (chopped)
3-4 heads of Broccoli (chopped into small pieces)
5 Packages of Ramen Noodles – no flavor packets (broken in half)
2 TBSP Plant-based Butter (I use Country Crock Avocado Butter)
1/4 cup Flour
4 cups unsweetened/plain Plant-based Milk (Our favorite is Chobani Oat Milk – regular or extra creamy)
1/2 TSP Dijon Mustard
2 1/2 TBSP Soy Sauce
1/2 cup Nutritional Yeast
Salt and Pepper to taste

SUGGESTED TOPPINGS

Sesame Seeds/Everything Bagel Seasoning
Green Onions (finely chopped)
Nori (cut into tiny shreds)
Chili Oil or Paste
Chili Garlic Sauce

instructions

Bring a large pot of Water to a boil. Add Carrots and boil for 2 minutes. Then add the Broccoli and boil both another 3 minutes. Add in the Ramen Noodles and cook until the Noodles are soft (another 1-2 minutes.). Drain.
While the vegetables are boiling, start the Cheese Sauce. Melt Butter in a small pot over medium-low heat. Whisk in Flour and cook for about 1 minute. Then whisk in Milk, increase heat to high, and bring to a boil.
Once boiling, immediately reduce the heat to low and simmer. Whisk in the Dijon, Soy Sauce, Nutritional Yeast, and Salt and Pepper to taste. (You will need more salt than you think when cooking with Plant-based Milk.) Simmer for 1-2 minutes then pour the Sauce over the Noodles and Vegetables.
Garnish with Sesame Seeds, Nori, Green Onions, and Chili Oil. ENJOY!!

Did you try this recipe? Please share any comments or suggestions below!!

ingredients

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