Dinner, Lunch, Main Course, Pasta
Leave a Comment

Vegan Cashew Cream Pasta

Vegan Cashew Cream Pasta

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:

Vegan Cashew Cream Pasta
Vegan Cashew Cream Pasta
Vegan Cashew Cream Pasta

Vegan Cashew Cream Pasta

5 from 1 vote
Vegan Cashew Cream Pasta
Vegan Cashew Cream Pasta
Prep Time
15 mins
Cook Time
15 mins
 

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.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: vegan
Custom Category: Dinner, Lunch, Main Course, Pasta
Servings: 4
Calories: 543 kcal
Author: Nidhi Bothra
Ingredients
Pasta:
  • 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
Cashew Cream Sauce:
  • 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
Instructions
  1. 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.

  2. Cook your pasta according to the package instructions. Drain and reserve at least 2 1/2 cup pasta water.

  3. 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.
  4. Add in the asparagus, pasta, cashew cream sauce, salt, pepper, oregano, chili flakes, and lemon zest. Let cook for another 2-3 minutes.
  5. Adjust the consistency with some pasta water and fold in your greens. Garnish with some micro greens and enjoy!

Recipe Video

Recipe Notes
  • If you don’t have a veg bouillon cube, blend the sauce with vegetable stock instead of pasta water.
Nutrition Facts
Vegan Cashew Cream Pasta
Amount Per Serving
Calories 543 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Sodium 23mg1%
Potassium 774mg22%
Carbohydrates 74g25%
Fiber 7g29%
Sugar 7g8%
Protein 19g38%
Vitamin A 342IU7%
Vitamin C 11mg13%
Calcium 67mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Let me know if you’ve got any tips to share, or did you try any more twists to my recipe.  Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Leave a Reply

Your email address will not be published.

Recipe Rating