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Vegan Creamy Cashew Pasta

Vegan Creamy Cashew Pasta

Vegan creamy cashew pasta in 25 minutes. Silky dairy free alfredo that tastes like the real thing, 100% plant based.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. **Soak.** Cover raw cashews with boiling water and let sit 15 minutes. Drain and rinse.
  2. **Boil.** Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water, then drain.
  3. **Saute.** In a skillet, heat olive oil over medium. Cook garlic 1 minute until fragrant but not browned.
  4. **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.
  5. **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.
  6. **Serve.** Top with fresh parsley, cracked pepper, and extra nutritional yeast. Serve hot.

Notes

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.