Rich and creamy, yet super light, this Cashew Cream Pasta is the only vegan alfredo you’ll ever need! With golden mushrooms and a velvety, cheesy texture, there’s no beating this simple weeknight dinner!
Everyone loves a nice bowl of Alfredo pasta, but far fewer love the calories, fats, and heaviness that come along with it. This dairy-free version blends cashews with nutritional yeast, lemon juice and veggie bouillon for that copy-cat rich, cheesy flavor.
I love pairing this with a fun pasta shape and those golden brown mushrooms for the perfect meal. Top it off with some micro greens or parsley and you have the most guilt-free vegan Alfredo you’ll ever try!
WATCH HOW TO MAKE VEGAN CASHEW CREAM PASTA:
Rich and creamy, yet super light, this Cashew Cream Pasta is the only vegan alfredo you’ll ever need! This dairy-free version blends cashews with nutritional yeast, lemon juice, and veggie bouillon for that copy-cat rich, cheesy flavor.
- 10 oz pasta , of your choice
- 2 tbsp olive oil
- 2 cups mushrooms , sliced (I used shiitake and baby bella)
- 1 cup asparagus , blanched and cut into 1 inch pieces
- 6 cloves garlic , minced
- 1/2 cup shallots (onions) , finely chopped
- 1 tsp oregano
- salt , to taste
- black pepper , to taste
- 2 tsp lemon zest
- 1/2 tsp red chili flakes
- 1 greens , washed (I used baby spinach and arugula)
- microgreens , for garnish
- pasta water , to adjust consistency
- 3/4 cup roasted cashews
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 cube vegetable bouillon
- 2/3 cup pasta water , more as needed
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To make the cashew cream sauce, blend all of the sauce ingredients until they’re creamy and smooth. Set this aside while we make the pasta.
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Cook your pasta according to the package instructions. Drain and reserve at least 2 1/2 cup pasta water.
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Heat some olive oil in a separate pan and sauté your garlic and shallot for 1-2 minutes until they become fragrant. Add in your mushrooms and cook for another 2-3 minutes.
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Add in the asparagus, pasta, cashew cream sauce, salt, pepper, oregano, chili flakes, and lemon zest. Let cook for another 2-3 minutes.
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Adjust the consistency with some pasta water and fold in your greens. Garnish with some micro greens and enjoy!
Recipe Video
- If you don’t have a veg bouillon cube, blend the sauce with vegetable stock instead of pasta water.
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