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Creamy orzo on a plate topped with a sliced tofu cutlet, arugula, vegan parm, red pepper flakes, and a lemon wedge.

Creamy Vegan Garlic Parmesan Orzo

This creamy vegan garlic parmesan orzo is a comforting side dish made with coconut milk, fresh garlic, and vegan parmesan. It’s rich, flavorful, and ready in about 30 minutes.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 Servings
Author: Liv King

Ingredients
 

  • 2 tablespoons Vegan Butter
  • ¾ cup Minced Yellow Onion
  • 3 Garlic Cloves minced
  • 1 cup Orzo Pasta dry
  • 2 cups Low-Sodium Vegetable Broth
  • 1 cup Canned Coconut Milk see note
  • ¼-1/2 teaspoon Kosher Salt to taste
  • Pinch of Black Pepper to taste
  • ½ cup Vegan Parmesan

Instructions

  • Add the vegan butter to a pan on medium-high heat.
  • Cook the minced onion for about 5-6 minutes or until soft and starting to brown. Add in the minced garlic and continue to cook for 1-2 minutes or until fragrant.
  • Toss in the dry orzo and toast in the pan for 2-3 minutes.
  • Excess water from the can of coconut milk will make the orzo thinner instead of rich and creamy. To get the right texture, scoop the coconut cream off the top of the can first, then add a bit of water to make 1 cup.
  • Pour in the vegetable broth, coconut milk, pinch of Kosher salt and black pepper.
  • Bring to a boil then cover and reduce to a simmer over medium-low heat for 10-12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan. It's done when most of the liquid has been absorbed and it's creamy.
  • Turn off the heat and stir in the vegan parmesan. Letting it sit for a few minutes will allow it to continue to thicken. If it thickens too much, add a splash of plant-based milk or vegetable broth.
  • Taste and adjust salt and pepper to preference. Saltiness can vary, so it's best to taste and adjust at the end rather than adding too much upfront. If you're using salted butter and full-sodium vegetable broth, you’ll need way less.
  • Serve with crushed red pepper flakes, lemon, and extra Parmesan cheese if desired. Enjoy!

Notes

Important Note about Coconut Milk: You'll want to use the thick, creamy part of the canned coconut milk, along with a little of the water, but most of the water will be discarded. The rich, creamy coconut milk is key to achieving the perfect texture. Adding too much water will result in a thinner consistency. 
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
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