Creamy Vegan Cashew Alfredo Pasta

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, dairy-free pasta sauce made with blended cashews and herbs, tossed with seasonal vegetables. This Italian-inspired pasta recipe (vegan, dairy-free), ready in about 45 minutes, pairs spaghetti, cashews, almond milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

8 oz spaghetti
1 cup, raw, soaked in hot water for 30 minutes cashews
1/2 cup, unsweetened almond milk
2 cloves, minced garlic
1/4 cup, chopped fresh basil
1 tbsp nutritional yeast
1/2 tsp garlic powder
to taste salt
to taste black pepper
1 cup, sliced mushrooms
1 cup broccoli florets

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
Step 2: Blend 1 cup soaked cashews, 1/2 cup almond milk, 2 cloves minced garlic, 1/4 cup chopped fresh basil, 1 tbsp nutritional yeast, 1/2 tsp garlic powder, salt, and pepper in a high-speed blender until completely smooth.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup sliced mushrooms and 1 cup broccoli florets, sautéing for 5 minutes until mushrooms are tender and broccoli is bright green.
Step 4: Add drained spaghetti to skillet with vegetables. Pour in blended cashew sauce and 1/4 cup reserved pasta water. Toss for 2-3 minutes until sauce thickens and coats pasta evenly.