Published 7/11/2016 • Updated 10/7/2024 Pasta lovers – we’re excited for you to try our creamy cashew pasta – a vegan take on a creamy pasta. This recipe is similar to our creamy tomato vegan pasta and vegan pasta bake in that they all use cashews for the base of the sauce. The key is to makings sure your cashews are soft before blending into a luscious sauce. Feel free to use any noodle your heart desires. My family loves fusilli, but you can also use a stringy spaghetti.
What You Need for this Cashew Pasta Recipe
Raw cashews: We used plain, unsalted cashews for this recipe. Kale: We used kale and tomatoes as the vegetables in the recipe, but feel free to mix things up and use your favorite vegetables. Cherry tomatoes: These juicy and sweet little guys were the perfect complement to this dish. Fresh basil: We added fresh basil to the sauce for a bit of color and flavor. Pasta: feel free to use any kind of pasta you like. We used fusilli, but have also made this recipe with spaghetti noodles. Food processor: We used the food processor to make our delicious creamy vegan cashew sauce, but you can also use a high-speed blender like a Vitamix.
Variations and Substitutions
Protein: If you are looking to add more protein to this recipe, add some cooked chicken or a can of garbanzo beans to the pan white, sautéing the kale and tomatoes. Pasta: feel free to use any type of pasta you like! Some great options are chickpea pasta, red lentil pasta, penne pasta, or even long pasta! Cherry tomatoes: We love using fresh tomatoes, but sun-dried tomatoes or red peppers would be super good in this recipe! Kale: Spinach or green beans would be super tasty in this dish!
Tips
The key to a delicious creamy cashew pasta sauce is to be sure you soak the cashews long enough and blend them until completely smooth. If you don’t have a food processor, use a blender! Save a little extra pasta water to add back into the sauce to make it smoother. Want to add a little kick? Add some red pepper flakes on top!
Storage + Freezer Directions
Store leftover vegan pasta in an airtight container in the fridge for up to 4 days. You can also freeze for up to 2 months! Since it doesn’t have any dairy, this dish freezes really well!
How do I reheat this vegan pasta recipe?
Place a small pot on the stove on medium heat. Add your leftover pasta and reheat until warm!
Serving Suggestions
This pasta would pair perfectly with a side of crusty bread and Easy Vegan Pesto and a dash of Vegan Parmesan Cheese on top. We also love eating it with a simple green salad.
