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Creamy Garlic Vegan Pasta with Cashew Cream

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A rich and creamy vegan pasta featuring a flavorful cashew-based sauce, perfect for a comforting meal.

Ingredients

Pasta

  • 8 ounces pasta (such as fettuccine, linguine, or penne)
  • 1 cup raw cashews (soaked in hot water 30 minutes or overnight)
  • 0.5 cup unsweetened plant milk (almond or oat)
  • 4-6 cloves garlic (thinly sliced or minced)
  • 2 tablespoons olive oil (for sautéing)
  • 2 tablespoons nutritional yeast (for savory, cheesy notes)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon salt (adjust to taste)
  • 0.25 teaspoon black pepper (freshly ground)
  • 0.25 teaspoon red pepper flakes (optional)
  • 0.25 cup reserved pasta water (more as needed for thinning)
  • 2 tablespoons fresh parsley (chopped for garnish)

Instructions 

  • Soak cashews in hot water for 30 minutes, then drain.
  • Cook pasta until al dente, reserving ¼ cup pasta water.
  • Sauté garlic in olive oil until golden, about 3-4 minutes.
  • Blend cashews, plant milk, nutritional yeast, lemon juice, salt, pepper, and pasta water until smooth.
  • Warm sauce with garlic over low heat, stirring 1-2 minutes.
  • Toss pasta with sauce, garnish with parsley and red pepper flakes if desired.

Notes

For a creamier sauce, add more reserved pasta water as needed.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Pasta