This vegan creamy garlic mushroom pasta has a silky cashew sauce so rich you would never guess it is plant based. ♡
If you have been skeptical of vegan creamy pasta because the sauces always taste watery, this vegan creamy garlic mushroom pasta is the recipe that converts. Blended cashews create a sauce as thick as heavy cream, golden seared mushrooms add umami depth, and a generous hit of garlic and nutritional yeast brings the restaurant flavor home. The whole thing takes 25 minutes.
You do not need a high speed blender. A regular one works as long as you soak the cashews. Let’s make it together.
Ingredients
Vegan Creamy Garlic Mushroom Pasta
- 12 oz fettuccine or pappardelle
- 1 cup raw cashews, soaked 30 minutes (or quick-soaked in boiling water 10 minutes)
- 16 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- 8 cloves garlic, minced
- 1 1/2 cups unsweetened almond milk
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp white miso paste (optional, adds depth)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
Optional add-ins
- 1/4 cup white wine for deglazing
- 2 tbsp sun-dried tomatoes
- 2 cups baby spinach
- Truffle oil drizzle
- Toasted pine nuts
How to Make Vegan Creamy Garlic Mushroom Pasta
- Soak. Pour boiling water over the cashews. Let soak 10 minutes while you prep everything else.
- Boil. Bring a large pot of salted water to a boil. Cook pasta 1 minute under package directions. Reserve 1 cup pasta water before draining.
- Sear. Heat olive oil in a large skillet over high heat. Add mushrooms in a single layer. Cook 4 minutes undisturbed until deeply golden on one side, then toss and cook another 3 minutes.
- Garlic. Drop the heat to medium. Add the garlic and red pepper flakes. Cook 30 seconds until fragrant.
- Blend. Drain the cashews. Add to a blender with almond milk, nutritional yeast, dijon, miso, salt, and pepper. Blend 60 seconds until completely smooth and creamy.
- Combine. Pour the cashew sauce into the skillet with mushrooms. Simmer 2 minutes until silky.
- Toss. Add the drained pasta. Toss to coat, splashing in pasta water as needed.
- Serve. Plate and top with parsley, black pepper, and a squeeze of lemon.
Why This Recipe Works
Soaked cashews are the foundation of every great vegan cream sauce. When blended they create a creamy emulsion that mimics dairy cream almost perfectly, with no separation and no curdling when heated. This is the same technique high-end vegan restaurants use. Cold cashews never blend smooth, so the 10 minute hot water soak is non-negotiable.
Searing the mushrooms in a single layer over high heat is the second key. Crowded mushrooms steam and turn rubbery. Single layer mushrooms develop that crispy golden crust and concentrate their umami. According to USDA nutrition data mushrooms also bring 3g of protein and a hefty dose of B vitamins per cup, which makes this dairy free pasta surprisingly nutritious.
Nutritional yeast is the secret cheese flavor. It has a savory cheesy nuttiness that adds the parmesan note this dish would otherwise miss. Three tablespoons is the sweet spot. More than that turns the sauce bitter. Pair this with our vegan chickpea tikka masala for a full plant based dinner week.
Tips
- Use raw unsalted cashews. Roasted cashews taste different and salt the sauce unevenly.
- Quick soak with boiling water if you forget the 30 minute method. 10 minutes is enough.
- Mix mushroom varieties for depth. A blend of cremini and shiitake works wonders.
- Storage: leftovers keep for 3 days in the fridge. The sauce thickens overnight.
- Reheating: warm gently with a splash of almond milk or pasta water in a skillet. Microwave on 70 percent power for 90 seconds.
- Meal prep: blend the sauce up to 4 days ahead and store in a jar.
- Substitution tip: sunflower seeds work instead of cashews for nut allergies.
- For extra umami add a tablespoon of soy sauce or tamari to the sauce.
Variations
- Truffle mushroom: drizzle with truffle oil before serving.
- Sun-dried tomato: add 2 tbsp of sun-dried tomatoes when sauteing the garlic.
- Spinach: stir in 2 cups of baby spinach at the end.
- White wine: deglaze the mushrooms with 1/4 cup of white wine before adding garlic.
- Cajun: add 1 tbsp of cajun seasoning to the sauce.
- Loaded: top with vegan parmesan, crispy chickpeas, and arugula.
Common Mistakes to Avoid
- Skipping the cashew soak. The sauce will be gritty and thin.
- Crowding the mushrooms. They steam and stay rubbery instead of caramelizing.
- Overdoing the nutritional yeast. Past 3 tablespoons it turns bitter.
- Forgetting pasta water. It is what makes the sauce cling to every strand.
- Using sweetened plant milk. Always use unsweetened or the sauce will be cloyingly sweet.
Vegan Creamy Garlic Mushroom Pasta
Ingredients
Method
- Pour boiling water over cashews. Soak 10 minutes.
- Cook pasta 1 minute under package time. Reserve 1 cup pasta water before draining.
- Heat oil in a large skillet over high heat. Sear mushrooms in a single layer 4 minutes undisturbed, then toss and cook 3 more minutes.
- Drop to medium heat. Add garlic and red pepper flakes. Cook 30 seconds.
- Drain cashews. Blend with almond milk, nutritional yeast, dijon, miso, salt, and pepper for 60 seconds until silky.
- Pour cashew sauce into the mushroom skillet. Simmer 2 minutes.
- Add drained pasta. Toss with pasta water as needed for the right consistency.
- Plate with parsley, black pepper, and a squeeze of lemon.
