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
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.
Cook your pasta according to the package instructions. Drain and reserve at least 2 1/2 cup pasta water.
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.
Add in the asparagus, pasta, cashew cream sauce, salt, pepper, oregano, chili flakes, and lemon zest. Let cook for another 2-3 minutes.
Adjust the consistency with some pasta water and fold in your greens. Garnish with some micro greens and enjoy!
- If you don’t have a veg bouillon cube, blend the sauce with vegetable stock instead of pasta water.
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