Creamy Vegan Orzo

This creamy vegan orzo risotto is a quick, comforting dish that comes together in under 25 minutes. It’s rich, luscious, and filled with satisfying flavor from aromatic garlic, herbs, nutritional yeast, and silky dairy-free milk. Perfect for a simple weeknight meal or dressed up for entertaining.

Why You’ll Love This Recipe

• Ready in just 25 minutes

• One-pot, low-effort comfort food

• Creamy without needing cheese or cream

• Great base for adding veggies or vegan proteins

• Kid-friendly and crowd-pleasing

• Easily adaptable to gluten-free diets

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 2 cups (340 g) orzo pasta

• 2 cups (480 ml) vegetable stock

• 2 cups (480 ml) unsweetened, unflavored dairy-free milk (such as soy or cashew milk)

• ⅓ cup (27 g) nutritional yeast

• 1 teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon dried or fresh thyme

• 2 tablespoons vegan butter, for finishing

Directions

1. Heat a large sauté pan over medium heat and add the olive oil.

2. Sauté the diced onion for about 5 minutes until it begins to turn golden. Add minced garlic and cook for 1 more minute.

3. Stir in the orzo and toast it for 2–3 minutes until you hear light popping sounds.

4. Add the vegetable stock, dairy-free milk, nutritional yeast, salt, pepper, and thyme. Stir well and bring to a gentle simmer.

5. Cook uncovered for 12–15 minutes, stirring frequently to prevent sticking, until the orzo is tender with a slight bite and the texture is creamy.

6. Turn off the heat, add the vegan butter, and stir until glossy and well-combined. Serve immediately.

Servings and timing

• Serves: 4

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Add vegetables: Sauté mushrooms, zucchini, or bell peppers with the onions. Stir in spinach or kale at the end.

• Cheesy version: Replace nutritional yeast with shredded vegan parmesan.

• Protein boost: Top with vegan meatballs, sausage, or chick’n tenders.

• Herbaceous twist: Finish with fresh basil, parsley, or crispy sage leaves.

• Zesty finish: Add a squeeze of lemon juice or a drizzle of balsamic glaze.

Storage / Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Reheat: Add a splash of plant milk or broth and warm in a pan over low heat or microwave until heated through.

FAQs

What is orzo?

Orzo is a rice-shaped pasta that cooks quickly and has a soft, creamy texture, making it ideal for risotto-style dishes.

Can I use gluten-free orzo?

Yes, gluten-free orzo works great in this recipe. Just check the cook time and texture to ensure it’s done.

Is this recipe nut-free?

Yes, as long as you choose a nut-free plant milk like soy or oat (store-bought).

Can I make this recipe oil-free?

You can sauté the onions in a splash of broth instead of olive oil, but note that the final texture may be less rich.

What can I use instead of nutritional yeast?

For a similar cheesy flavor, use vegan parmesan. If you omit it entirely, the flavor will be milder.

How do I know when the orzo is done?

It should be tender but still have a slight bite. Taste a spoonful after about 12 minutes and continue cooking as needed.

Can I freeze this dish?

Freezing isn’t recommended as the creamy texture may change, but it stores well in the fridge.

How can I make this more filling?

Add chickpeas, lentils, or a side of garlic bread or roasted vegetables.

What goes well with vegan orzo risotto?

Crusty bread, steamed greens, vegan sausage, or roasted tomatoes all pair wonderfully.

Can I make this ahead for meal prep?

Yes! Make a batch, store in the fridge, and reheat with added liquid to refresh the texture.

Conclusion

This vegan orzo risotto is the perfect example of comfort food done simply and deliciously. Creamy, easy, and endlessly customizable, it’s a dish you’ll come back to for busy weeknights, relaxed dinners, or even entertaining guests. Make it once, and it might just become a staple in your kitchen.