Creamy Vegan Cashew Alfredo Pasta
A rich, dairy-free pasta sauce made with blended cashews and herbs, tossed with seasonal vegetables. This italian-inspired pasta (vegan, dairy-free) ready in about 45 minutes pairs spaghetti, unsweetened almond milk, minced garlic 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Vegan Cashew Alfredo Pasta take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Vegan Cashew Alfredo Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Creamy Vegan Cashew Alfredo Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Vegan Cashew Alfredo Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Vegan Cashew Alfredo Pasta vegan?
Yes — this recipe is tagged vegan, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
