Serious House-Made Cashew Cream Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vegan masterpiece where slow-soaking cashews create a luxuriously smooth sauce that requires no dairy or cream. This vegetarian-inspired pasta (dairy-free) ready in about 40 minutes pairs dried cashews, water, spaghetti pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 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.

★ 3.6 (14 ratings) Prep: 25 min Cook: 15 min Serves 4 Vegetarian cuisine 485 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Soak 1 cup dried cashews in 1.5 cups water for 4 hours (or overnight) until completely soft and easily mashed.
  2. Step 2: Drain cashews and transfer to a blender with 1/4 cup reserved soaking liquid. Blend on high until completely smooth and creamy (3-4 minutes), scraping down sides as needed.
  3. Step 3: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
  4. Step 4: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant (do not brown).
  5. Step 5: Add 1/4 cup chopped fresh basil, 3 tbsp nutritional yeast, 1 tbsp lemon zest, and 1 tsp sea salt to the garlic oil. Stir to combine.
  6. Step 6: Pour blended cashew cream into the skillet and stir constantly over medium-low heat for 3 minutes until slightly thickened. Add 1/2 cup reserved pasta water to achieve desired consistency.
  7. Step 7: Add drained spaghetti to the skillet and toss vigorously for 2 minutes until pasta is evenly coated. Add additional pasta water if sauce seems too thick.
  8. Step 8: Serve immediately with extra basil and lemon zest for garnish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Serious House-Made Cashew Cream Pasta take to make?

Total time is about 40 minutes (25 min prep + 15 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 Serious House-Made Cashew Cream 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 dried cashews from drying out.

Can I substitute ingredients in Serious House-Made Cashew Cream 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 Serious House-Made Cashew Cream 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 Serious House-Made Cashew Cream Pasta dairy-free?

Yes — this recipe is tagged 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

Related recipes