Silky cashew cream pasta that tastes like the richest alfredo, 100% plant based and dairy free. ♡
This vegan creamy cashew pasta is the dairy free alfredo I make every single week. Blended raw cashews turn into a luscious, glossy sauce that coats every noodle like heavy cream. For more ideas, see our Vegan Buddha Bowl Tahini Dressing.
No cashew cheese, no weird vegan parm, just soaked cashews and pantry staples. Ready in 25 minutes and nobody guesses it is vegan. Let’s make it together.
Ingredients
Vegan Creamy Cashew Pasta
- 1 cup raw cashews, soaked in hot water 15 minutes
- 12 oz pasta, fettuccine or linguine
- 1 cup reserved pasta water
- 3/4 cup unsweetened plant milk, soy or oat
- 4 cloves garlic, minced
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp dijon mustard
- 1/2 tsp onion powder
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
How to Make Vegan Creamy Cashew Pasta
- **Soak.** Cover raw cashews with boiling water and let sit 15 minutes. Drain and rinse.
- **Boil.** Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water, then drain.
- **Saute.** In a skillet, heat olive oil over medium. Cook garlic 1 minute until fragrant but not browned.
- **Blend.** In a high speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, dijon, onion powder, and cooked garlic with oil. Blend 1 minute until silky smooth.
- **Combine.** Return drained pasta to the skillet over low heat. Pour in the cashew sauce and 1/2 cup pasta water. Toss until glossy, adding more pasta water as needed.
- **Serve.** Top with fresh parsley, cracked pepper, and extra nutritional yeast. Serve hot.
Why This Recipe Works
Soaking raw cashews in hot water for 15 minutes is the secret to sauce this smooth. The soak softens the nut so the blender can break it into a silky emulsion that mimics heavy cream. Skipping the soak leaves you with gritty sauce no matter how long you blend.
Nutritional yeast and fresh lemon juice give the sauce its cheesy, alfredo character without any dairy. Nutritional yeast carries a naturally savory umami punch plus B12, and the acid from lemon cuts the richness the same way real parmesan would. This combo is what makes the dairy free alfredo feel genuine instead of tasting like hummus on pasta.
Reserving a full cup of starchy pasta water and whisking it into the blended cashew sauce is the final glue. The starch from the cooking water creates a restaurant grade emulsion that clings to every strand. Skip this and the sauce slides off the noodles into the bottom of the bowl. For more ideas, see our Vegan Chickpea Curry.
Tips
- Soak cashews in boiling water for 15 minutes if you are in a hurry. A cold soak takes 4 hours.
- Vegan swap: nutritional yeast replaces parmesan and plant milk replaces dairy cream here.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of plant milk in a skillet over medium low heat. Microwave dries out the sauce.
- Use a high speed blender for truly silky sauce. A regular blender works but blend longer.
- Salt the pasta water heavily. It seasons the sauce from the inside out.
Variations
- Add sauteed mushrooms and wilted spinach for a cashew mushroom pasta.
- Stir in sun dried tomatoes and fresh basil for a Tuscan vibe.
- Top with crispy chickpeas for plant based protein and crunch.
- Add a pinch of red pepper flakes or a spoonful of chili crisp for heat.
- Swap in gluten free pasta. The sauce works with any noodle shape.
- Add roasted butternut squash for a sweeter, autumnal spin.
Looking for more vegan ideas? Try our Vegan Banana Bread or Vegan Lentil Shepherds Pie next.
Common Mistakes to Avoid
- Not soaking the cashews: Always soak raw cashews. Unsoaked cashews make gritty sauce no matter how long you blend.
- Using roasted cashews: Only raw unsalted cashews work here. Roasted cashews make the sauce brown and too nutty.
- Skipping pasta water: Reserve a full cup of starchy pasta water. It is what makes the sauce cling.
- Blending on low: Blend on the highest setting for a full minute. Low speed leaves texture in the sauce.
Vegan Creamy Cashew Pasta
Ingredients
Method
- **Soak.** Cover raw cashews with boiling water and let sit 15 minutes. Drain and rinse.
- **Boil.** Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water, then drain.
- **Saute.** In a skillet, heat olive oil over medium. Cook garlic 1 minute until fragrant but not browned.
- **Blend.** In a high speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, dijon, onion powder, and cooked garlic with oil. Blend 1 minute until silky smooth.
- **Combine.** Return drained pasta to the skillet over low heat. Pour in the cashew sauce and 1/2 cup pasta water. Toss until glossy, adding more pasta water as needed.
- **Serve.** Top with fresh parsley, cracked pepper, and extra nutritional yeast. Serve hot.
Notes
Sources: USDA FoodData Central for nutrition data and Physicians Committee plant based nutrition reference.
