Get a taste of Italy, vegan-style, with these plant-based Italian classic dishes. Your taste buds will be singing on the Italian coast with these vegan dishes, ranging from cannoli to semifreddo. Italian food is internationally renowned for its fresh flavors and traditional culinary methods that Italians treasure in their hearts.
While pizza, pasta, and gelato are the first foods that occur to us when we hear Italian food, there is a lot more to this rich cuisine than these well-liked staples. Allow us to give you a gastronomic tour of Italy to find delicious vegan Italian dishes that you can prepare at home that are totally meat-free and dairy-free.
1. Vegan Margherita Pizza
A vegan twist on Italy’s most iconic pizza! This recipe features a chewy homemade crust, tangy tomato sauce, and cashew mozzarella that melts beautifully. Fresh basil on top adds that authentic Neapolitan flavor.
INGREDIENTS
- 1 package active dry yeast
- 1 cup warm water
- 2 1/2 cups all-purpose flour (plus extra for kneading)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp sugar
- 1 cup Homemade Vegan Mozzarella Cheese
- 2 tomatoes (sliced)
- 1/2 cup fresh basil (chopped)
- 1/2 cup marinara sauce
Mix yeast in warm water and stir to dissolve. Activate yeast for about 10 minutes or until frothy.
Add flour, salt, and sugar to a large bowl and whisk to combine. Add olive oil and the yeast + water mixture and mix with a spoon until well combined. As the mixture starts coming together, use your hands to combine and slightly knead into a smooth dough ball.
Place dough in a greased bowl (we usually just use an oil spray) and roll it around to lightly cover it in the oil. Cover the bowl with a clean towel and set aside in a warm area to rise until doubled (about one hour).
Once doubled, sprinkle flour on a clean counter and knead dough for 5 minutes, using the quarter-turn method, until smooth and elastic.
Preheat oven to 425F
This recipe will make two 12" pizzas, so cut the dough ball in half to work on one at a time. Form the dough into a disc and place it on a lightly floured surface. Using a rolling pin, roll dough out until flat. Roll up the edges to form a crust.
Optional: Baste a little olive oil onto the flattened dough.
Add a few tablespoons of marinara sauce and spread evenly. Add fresh tomato slices. Plop vegan mozzarella cheese in a few places on top.
Place raw pizza on a pizza stone, pizza pan, or baking sheet. Bake in a preheated oven for 12-15 minutes. Remove from oven and immediately add chopped fresh basil.
2. Eggplant Parmigiana (Melanzane alla Parmigiana)
Thinly sliced eggplant layered with rich marinara sauce and vegan cheese, then baked to perfection. Serve with crusty bread or pasta for a hearty meal.
Essence of Italy: A family-style dish rooted in tradition and love
Ingredients
cups extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
1 bunch fresh basil
salt to taste
1 ⅓ cups tomato puree (passata)
2 tablespoons olive oil, divided
2 cloves garlic
18 ounces fresh mozzarella cheese, drained and sliced
½ teaspoon dried oregano, or to taste
4 ounces grated Parmesan cheese
Directions
Pour 2 cups of oil (or the amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
Step 2
Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
Step 3
Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
Step 4
Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch of salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
Step 5
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Step 6
Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of the remaining 1 tablespoon of olive oil.
Step 7
Bake in the preheated oven until heated through and the cheeses are melted, about 40 minutes. Let it stand a few minutes before slicing.
3. Vegan Bolognese with Lentils
Ingredients
Main Components
1 cup brown or green lentils (dry, or 2 cups cooked)
1 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1 cup mushrooms (cremini or white), finely chopped (optional for extra meatiness)
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
½ cup red wine (optional, sub with veg broth)
2 cups vegetable broth
1 tsp soy sauce or tamari (for depth)
1 tsp Italian seasoning (or dried oregano & basil)
1 bay leaf
½ tsp smoked paprika (optional, for richness)
Salt & black pepper to taste
For Serving
12 oz pasta (spaghetti, fettuccine, or rigatoni)
Fresh basil or parsley
Vegan Parmesan (optional)
Extra virgin olive oil
Instructions
1. Cook the Lentils
If using dry lentils, rinse and simmer in 2 cups water or broth for 20-25 mins until tender (don’t overcook—they should hold their shape). Drain any excess liquid.
(If using canned lentils, rinse and drain.)
2. Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, carrots, celery, and a pinch of salt. Cook for 5-7 minutes until soft.
Add garlic and mushrooms (if using), and cook for another 3 mins.
3. Build the Sauce
Stir in tomato paste and cook for 1 minute to deepen flavor.
Pour in red wine (if using) and let it reduce for 2 mins.
Add crushed tomatoes, lentils, vegetable broth, soy sauce, Italian seasoning, bay leaf, and smoked paprika.
Simmer on low heat for 20-30 minutes, stirring occasionally, until thick and rich.
4. Adjust & Serve
Remove the bay leaf and season with salt & pepper to taste.
For a smoother texture, lightly mash some lentils with a spoon.
Serve over al dente pasta, garnished with fresh herbs, vegan Parmesan, and a drizzle of olive oil.
4 Caprese Salad with Cashew Mozzarella
Sliced tomatoes, fresh basil, olive oil, and creamy cashew-based mozzarella make this a refreshing yet elegant starter or side dish.
Ingredients
For the Cashew Mozzarella
1 cup raw cashews (soaked in hot water for 15 mins or overnight)
½ cup water
1 tbsp nutritional yeast (for a cheesy flavor)
1 tbsp lemon juice
1 tsp apple cider vinegar
½ tsp salt
¼ tsp garlic powder
1 tbsp agar agar powder (or 2 tbsp tapioca starch for a stretchier texture)
For the Salad
2-3 large ripe tomatoes (heirloom or vine-ripened work best)
1 bunch fresh basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze (or balsamic reduction)
Sea salt & black pepper to taste
Instructions
1. Make the Cashew Mozzarella
Soak the cashews in hot water for 15 minutes (or overnight in cold water) to soften. Drain and rinse.
In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, apple cider vinegar, salt, and garlic powder. Blend until completely smooth.
Pour the mixture into a small saucepan and whisk in the agar-agar powder.
Heat over medium-low, stirring constantly for 3-4 minutes, until slightly thickened (it should coat the back of a spoon).
Quickly pour into a small bowl or mold (a ramekin works well) and let it set in the fridge for 30-60 minutes until firm.
Once set, slice into ½-inch-thick rounds (like traditional mozzarella).
(Note: If using tapioca starch instead of agar agar, heat until stretchy and gooey, then chill for a softer texture.)
2. Assemble the Salad
Slice the tomatoes into ¼-inch-thick rounds.
On a serving platter, alternate layers of tomato slices, cashew mozzarella, and fresh basil leaves.
Drizzle generously with extra virgin olive oil and balsamic glaze.
Sprinkle with sea salt & black pepper to taste.
5.Authentic Vegan Pesto Genovese (Dairy-Free & Delicious!)
Creamy, aromatic, and bursting with fresh basil flavor, Pesto Genovese is a Ligurian classic traditionally made with Parmesan and Pecorino. This 100% plant-based version keeps the authentic taste using nutritional yeast and walnuts (or pine nuts) for a rich, cheesy depth—perfect for pasta, bruschetta, or drizzling over roasted veggies!
Ingredients
2 cups fresh basil leaves (packed, stems removed)
¼ cup raw walnuts (or pine nuts for authenticity)
2-3 garlic cloves, peeled
3 tbsp nutritional yeast (for cheesy flavor)
½ tsp sea salt, plus more to taste
½ cup extra virgin olive oil (use high-quality for best flavor)
1 tbsp lemon juice (optional, for brightness)
(Optional add-ins: 1-2 tbsp vegan Parmesan, ½ tsp miso paste for umami)
Instructions
1. Toast the Nuts (Optional but Recommended)
In a dry pan over low heat, toast the walnuts (or pine nuts) for 2-3 minutes until fragrant. Let cool slightly. (This deepens their flavor!)
2. Blend the Pesto
In a food processor, pulse the garlic and nuts until finely chopped.
Add the basil, nutritional yeast, and salt. Pulse until roughly combined.
With the processor running, slowly drizzle in olive oil until smooth but still textured.
Taste and adjust:
More salt if needed
Lemon juice for acidity (optional)
Extra olive oil if too thick
(Tip: For a chunkier pesto, pulse lightly. For creamier, blend longer.)
How to Serve Vegan Pesto Genovese
Pasta: Toss with trofile, trenette, or spaghetti (reserve pasta water to thin if needed).
Bruschetta: Spread on toasted bread with cherry tomatoes.
Potatoes: Drizzle over roasted or boiled potatoes (a Ligurian classic!).
Pizza: Use as a base instead of tomato sauce.
Salads: Thin with lemon juice for a dressing.
Storage Tips
Fridge: Store in an airtight jar with a thin layer of olive oil on top (keeps for 5-7 days).
Freezer: Portion into ice cube trays and freeze for up to 3 months.
6. Ultimate Vegan Lasagna with Cashew Béchamel
This decadent vegan lasagna layers tender pasta, savory lentil-walnut "meat," tangy marinara, and a velvety cashew béchamel that rivals traditional ricotta. Baked until golden and bubbly, it’s a showstopping plant-based twist on the Italian classic—perfect for Sunday dinners or holiday feasts!
Ingredients (Serves 8-10)
For the Lentil-Walnut "Meat"
1 cup brown or green lentils (cooked, or 1 can drained)
1 cup walnuts, finely chopped
1 small onion, diced
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp soy sauce or tamari
1 tsp Italian seasoning
½ tsp smoked paprika
½ cup vegetable broth
For the Cashew Béchamel
1½ cups raw cashews, soaked in hot water for 15 mins
1½ cups water or unsweetened plant milk
2 tbsp nutritional yeast
2 tbsp lemon juice
1 tsp garlic powder
½ tsp salt
¼ tsp nutmeg (optional)
For Assembly
12 lasagna noodles (oven-ready or cooked*)
3 cups marinara sauce (homemade or jarred)
1 cup fresh spinach or kale (optional)
Vegan Parmesan for topping (optional)
Step-by-Step Instructions
1. Prepare the Lentil-Walnut "Meat"
Sauté onion and garlic in olive oil until soft.
Add lentils, walnuts, soy sauce, Italian seasoning, and paprika. Cook for 3-4 minutes.
Pour in broth and simmer for 5 minutes until thickened. Set aside.
2. Make the Cashew Béchamel
Drain soaked cashews and blend with water, nutritional yeast, lemon juice, garlic powder, salt, and nutmeg until silky smooth.
3. Assemble the Lasagna
Preheat oven to 375°F (190°C).
In a 9x13-inch baking dish, spread ½ cup marinara. Layer:
4 lasagna noodles
½ lentil-walnut mixture
½ cup béchamel
Handful of spinach (if using)
½ cup marinara
Repeat layers twice, ending with noodles, béchamel, and marinara
Cover with foil and bake for 30 mins.
Uncover, bake 10-15 mins more until bubbly and golden.
Let rest 10 mins before slicing. Garnish with fresh basil and vegan Parmesan.
7 Decadent Vegan Tiramisu (No Eggs, No Dairy, All Delicious!)
This luscious vegan tiramisu captures all the creamy, coffee-infused magic of the classic Italian dessert—without eggs, dairy, or mascarpone! Layers of espresso-dipped ladyfingers, velvety cashew-coconut cream, and a dusting of cocoa powder create an irresistible plant-based treat that’s perfect for dinner parties or cozy nights in
Ingredients (Serves 8-10)
For the Coffee Dip
1 cup strong brewed espresso (or 1 tbsp instant coffee + 1 cup hot water)
2 tbsp maple syrup or agave
1 tsp vanilla extract
1 tbsp rum or coffee liqueur (optional)
For the Vegan Cream Filling
1½ cups raw cashews (soaked in hot water for 15 mins)
½ cup coconut cream (from a chilled can of full-fat coconut milk)
¼ cup maple syrup or powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice (for brightness)
Pinch of salt
For Assembly
24 vegan ladyfingers (or sponge cake slices)*
2 tbsp cocoa powder for dusting
Dark chocolate shavings (optional)
Step-by-Step Instructions
1. Prepare the Coffee Dip
Mix espresso, maple syrup, vanilla, and rum (if using) in a shallow bowl. Set aside.
2. Make the Vegan Cream Filling
Drain soaked cashews and blend with coconut cream, maple syrup, vanilla, lemon juice, and salt until ultra-smooth (scrape down sides as needed).
3. Assemble the Tiramisu
Quickly dip each ladyfinger into the coffee mixture (1-2 seconds per side—don’t oversoak!).
Arrange a layer of dipped ladyfingers in an 8x8-inch dish.
Spread half the cream filling over the ladyfingers.
Repeat with another layer of coffee-dipped ladyfingers and remaining cream.
4. Chill & Serve
Cover and refrigerate for at least 4 hours (best overnight!).
Before serving, dust with cocoa powder and sprinkle with chocolate shavings.
8 Creamy Vegan Mushroom Risotto
Ingredients
For the Risotto
1½ cups Arborio rice (or Carnaroli)
4 cups vegetable broth (warm)
1 cup dry white wine (or sub with extra broth + 1 tbsp lemon juice)
1 onion, finely diced
3 garlic cloves, minced
12 oz mixed mushrooms (cremini, shiitake, or wild), sliced
2 tbsp olive oil
1 tsp fresh thyme leaves (or ½ tsp dried)
½ tsp truffle oil (optional, for extra luxury)
Salt & black pepper to taste
For the Cashew Cream
½ cup raw cashews (soaked in hot water for 15 mins)
½ cup water
2 tbsp nutritional yeast
1 tbsp lemon juice
For Garnish
Fresh parsley or chives, chopped
Vegan Parmesan (optional)
Extra sautéed mushrooms
Step-by-Step Instructions
1. Prepare the Cashew Cream
Blend soaked cashews, water, nutritional yeast, and lemon juice until completely smooth. Set aside.
2. Sauté the Mushrooms
Heat 1 tbsp olive oil in a large pan over medium-high heat.
Add mushrooms and a pinch of salt. Cook until golden (about 5-7 mins). Set aside half for garnish.
3. Cook the Aromatics
In the same pan, heat remaining oil. Sauté onion until translucent (3-4 mins).
Add garlic and thyme, cooking for 1 minute until fragrant.
4. Toast the Rice
Stir in Arborio rice, coating it with oil. Cook for 2 mins until slightly translucent at the edges.
Pour in white wine, stirring until absorbed.
Add warm broth ½ cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more (about 18-20 mins total).
When rice is al dente and creamy, stir in cashew cream and sautéed mushrooms.
Finish with truffle oil (if using), salt, and pepper.
Garnish with fresh herbs, vegan Parmesan, and reserved mushrooms.
9 Fluffy Vegan Frittata with Potato, Spinach & Tomato
This hearty vegan frittata is packed with tender potatoes, fresh spinach, and juicy tomatoes, all held together by a golden, egg-free chickpea batter that’s surprisingly similar to the real thing! Baked to perfection, it’s a protein-rich, savory dish that works for breakfast, lunch, or dinner.
Ingredients (Serves 6)
For the Batter
1 cup chickpea flour (aka besan)
1¼ cups water
2 tbsp nutritional yeast
1 tsp turmeric (for color)
1 tsp garlic powder
½ tsp black salt (kala namak) for "eggy" flavor (or regular salt)
½ tsp baking powder (for fluffiness)
¼ tsp black pepper
For the Filling
2 cups diced potatoes (parboiled or microwaved 3 mins)
1 cup fresh spinach, chopped
½ cup cherry tomatoes, halved
½ onion, thinly sliced
1 tbsp olive oil (optional, for sautéing)
1 tsp dried oregano or thyme
Optional Add-Ins
Sautéed mushrooms
Bell peppers
Vegan cheese shreds
Step-by-Step Instructions
1. Prep the Vegetables
Parboil potatoes (microwave or boil for 3-4 mins until slightly tender). Drain.
In a 10-inch oven-safe skillet, sauté onion in oil (or water) for 3 mins. Add potatoes and cook until golden (5-7 mins).
Stir in spinach until wilted, then remove from heat. Arrange tomatoes on top.
2. Make the Batter
Whisk together chickpea flour, water, nutritional yeast, turmeric, garlic powder, black salt, baking powder, and pepper until smooth.
3. Bake the Frittata
Preheat oven to 375°F (190°C).
Pour batter over the veggies in the skillet, shaking gently to distribute.
Bake 25-30 mins until edges are golden and center is set.
Broil 1-2 mins for extra browning (optional).
4. Serve
Let cool 5 mins, then slice. Garnish with fresh herbs, avocado, or hot sauce
