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Vegan Creamy Pasta

A simple and delicious vegan creamy pasta that satisfies your cravings without using dairy, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta of your choice Shells work great, but you can use whatever pasta you have.
  • 1 cup cashews (soaked for 4-6 hours) Don't skip soaking for the best creamy texture.
  • 1 cup vegetable broth Use homemade for extra flavor if possible.
  • 2 cloves garlic Add more if you're a garlic lover.
  • 1 tablespoon nutritional yeast This adds a cheesy flavor.
  • 1 tablespoon lemon juice Adds a nice zing!
  • Salt and pepper to taste Use sea salt for a fancier touch.
  • Fresh basil or parsley for garnish Or any green herbs you have on hand.

Method
 

Cooking the Pasta
  1. Boil some water and cook the pasta according to package instructions, stirring occasionally to prevent sticking. Drain and set aside.
Making the Creamy Sauce
  1. In a blender, combine soaked cashews (drained), vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
  2. If the sauce is too thick, add more broth gradually while blending.
Combining Pasta and Sauce
  1. In a large skillet over medium heat, pour in the creamy sauce and warm it through.
  2. Add the cooked pasta to the skillet and toss to coat all the pasta with the sauce.
Serving
  1. Serve hot, garnishing with fresh basil or parsley. For an extra kick, sprinkle red pepper flakes on top.

Notes

A high-speed blender works best for a smooth sauce. Leftovers can be stored in an airtight container in the fridge for 1-2 days; add a splash of water when reheating as it may thicken.