How to Make the Perfect Vegan Creamy Cashew Pasta
Italian · Medium · 35 min · 4 servings
A luxuriously creamy vegan pasta made with a silky cashew based sauce that rivals any dairy version. Tossed with garlic, nutritional yeast, and fresh herbs for a deeply satisfying meal.
Why this recipe works
This Vegan Creamy Cashew Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 17g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 12 oz fettuccine pasta
- 1 cup raw cashews soaked for 2 hours
- 3 tbsp nutritional yeast
- 4 cloves garlic minced
- 1 cup pasta cooking water
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Step 2: Blend the Cashew Sauce
Drain the soaked cashews and add them to a blender with nutritional yeast, lemon juice, salt, pepper, and half a cup of the reserved pasta water. Blend on high for 2 minutes until completely smooth.
Step 3: Saute the Garlic
Heat olive oil in a large pan over medium heat. Add minced garlic and cook for 2 minutes until golden and fragrant. Do not let it burn.
Step 4: Combine Everything
Pour the blended cashew sauce into the pan with garlic. Add the drained pasta and toss to coat. Add more pasta water a splash at a time until the sauce reaches your desired consistency.
Step 5: Finish and Serve
Remove from heat and toss in fresh basil leaves. Taste and adjust seasoning. Serve immediately with extra nutritional yeast and black pepper on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → silken tofu blended smooth for a lower fat and nut free option
- fettuccine → any pasta shape works especially linguine or penne
- nutritional yeast → white miso paste for a different but equally savory flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not skip soaking the cashews as unsoaked cashews will result in a grainy sauce instead of smooth
- Do not discard the pasta water as the starch in it is essential for making the sauce cling to the noodles
- Do not overcook the garlic as burnt garlic will make the entire dish taste bitter
Nutrition facts
Per serving: 520 calories, 17g protein, 68g carbs, 20g fat, 5g fiber.
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