As the temperature dips and days grow shorter, the shift into autumn can feel like a lot — especially on the body. Some of us feel it in our energy, digestion, or mood. That’s why, when the crisp air rolls in, many of us instinctively turn to comfort food — something warm, grounding, and satisfying.

In Italian tradition, comfort food doesn’t mean heavy or complicated. It means creamy, slow-cooked, and made with care. So, if you’re looking for something to ease into the season, here are 3 vegan Italian comfort dishes to try this fall — rich, creamy, and 100% cruelty-free.

1. Creamy Polenta with Garlic Mushrooms & Truffle Oil

Polenta is one of the most underrated Italian comfort dishes — creamy, earthy, and naturally vegan when made with water, veggie broth, or plant-based milk.

Here’s how to make it:
In a large pot, bring salted water or vegetable broth to a boil. Slowly whisk in fine cornmeal (polenta), stirring constantly to prevent lumps. Lower the heat and let it simmer for 30–40 minutes, stirring occasionally, until thick and creamy. Finish with a spoonful of vegan butter or a drizzle of extra virgin olive oil. In a separate pan, sauté mixed mushrooms (like cremini, porcini, or oyster) with garlic, a touch of white wine, and a pinch of sea salt. Cook until golden and tender.

To serve: Spoon the polenta into a bowl, top with the garlic mushrooms, a handful of fresh parsley. Finish with shavings of vegan parmesan for extra depth.

Why we love it:
It’s simple, rustic, and deeply satisfying — the kind of dish that warms you from the inside out.

2. Garlic Cream Pasta with Spinach

This one is for the creamy pasta lovers — no dairy, no compromise. A smooth, garlicky sauce hugs every strand of pasta, balanced with wilted greens and zesty lemon.

How to make it:
Grab your favorite creamy spread cheese, for us the cream cheese with chives is our go-to. In a blender, combine the cream cheese, 1–2 cloves of roasted garlic, juice of half a lemon, a pinch of salt, black pepper, and ½ cup of plant-based milk. Blend until silky. Cook your favorite pasta (we love wholegrain spaghetti or gluten-free penne) until al dente. In the last minute, toss in a handful of spinach to wilt. Drain and return to the pan, then pour over your cashew cream sauce. Stir well until the pasta is coated and creamy.

To serve: Top with lemon zest, cracked pepper, and a generous sprinkle of vegan parmesan.

Why we love it: This dish feels indulgent but comes together in under 30 minutes — perfect for weeknights when you want comfort, fast.

3. Vegan Risotto with Butternut Squash & Sage

Risotto is a true labor of love — and in autumn, it becomes a canvas for earthy flavors like squash and fresh herbs.

How to make it: Peel and cube 1 small butternut squash. Roast in the oven with olive oil, salt, and sage leaves until soft and caramelized. In a large pan, sauté finely chopped onion in olive oil until translucent. Add arborio rice and toast it for 1–2 minutes. Deglaze with white wine (optional), then begin adding hot vegetable broth one ladle at a time, stirring continuously. Once the rice is nearly cooked, stir in the roasted squash and continue until creamy. Finish with a touch of olive oil and optional vegan parmesan.

To serve: Top with crispy sage leaves, black pepper, and our aged vegan cheese shavings.

Why we love it: It’s rich, seasonal, and the kind of dish that tastes better with every bite. It also makes beautiful leftovers.

Fall Cooking the Kinder Way

As the seasons shift, your food can offer support — not just in how it tastes, but in how it makes you feel. These dishes are about more than comfort. They’re about eating in rhythm with your body and your surroundings.

With just a few ingredients and some patience, you can turn simple staples into rich, plant-based plates that celebrate Italian tradition — without the need for dairy or meat.