Vegan Creamy Garlic & Spinach Orzo


  • 1 3/4 cups orzo pasta
  • 1 whole garlic bulb
  • 1 teaspoon and 1 tablespoon olive oil, separated
  • 2 1/2 cups vegetable broth
  • 1 cup canned unsweetened coconut milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon salt (or more to taste)
  • 2 cups fresh chopped spinach
  • 1/4 cup vegan shredded cheese
  • 10 chives, chopped


  • To roast the garlic bulb, preheat the oven to 425°F. Cut the top of the bulb and drizzle 1 teaspoon of oil over it.  Wrap it in foil and bake for 35 minutes.  Remove from the oven and let it cool. Squeeze garlic out and set aside.
  •  Add the remaining oil to a Dutch oven or medium size pot and heat over medium-high.
  • Add the orzo and cook for about 4 minutes or until lightly brown.
  • Add vegetable broth, bring to a boil and simmer for 12-14 minutes.
  • Pour the coconut milk, roasted garlic, salt, nutritional yeast, garlic powder, white pepper and combine.
  • Add cheese and spinach and combine. Cook until the spinach is wilted.
  • Add chives and serve.
Cut the top off
Roasted Garlic

Add the roasted garlic


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