Vegan Pasta with Cashew Cream Sauce

Serving

serving

Prep time

minutes

Calories

600-700

kcal

Fat

Fiber

Carbs

This creamy, dairy-free pasta is rich, delicious, and packed with healthy fats and protein—perfect for weight gain while keeping it fully plant-based!

🌱 Ingredients

For the Pasta:
- 8 oz whole wheat pasta or chickpea pasta (penne, fettuccine, or your favorite)
- 2 cups spinach or kale (optional, for extra nutrients)
- 1 cup mushrooms, sliced (optional)
- 1 tbsp olive oil
For the Cashew Cream Sauce:
- 1 cup raw cashews (soaked for at least 2 hours, or boiled for 10 minutes)
- ¾ cup unsweetened plant-based milk (almond, oat, or soy)
- 2 tbsp nutritional yeast (adds a cheesy flavor)
- 1 tbsp lemon juice (for brightness)
- 1 tsp garlic powder (or 2 cloves fresh garlic)
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil (for extra creaminess)

🥣 Directions

Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions (usually 8-12 minutes).
- Drain the pasta and set aside, saving ½ cup of pasta water.
Make the Cashew Cream Sauce
- Drain the soaked cashews and add them to a blender.
- Pour in plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, pepper, and olive oil.
- Blend on high speed until the mixture is completely smooth and creamy (about 1-2 minutes).
- If the sauce is too thick, add a little pasta water (1-2 tbsp) until you reach the desired consistency.
Sauté the Veggies (Optional)
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add sliced mushrooms and sauté for 5-7 minutes, until soft.
- Stir in spinach or kale, cooking for 2 more minutes until wilted.
Combine Everything
- Add the cooked pasta to the skillet with the veggies.
- Pour in the cashew cream sauce and mix until well combined.
- If needed, add a bit of reserved pasta water to loosen the sauce.
- Taste and adjust seasoning if necessary.