Creamy Cashew Pasta Dish

Creamy Cashew Pasta is a cozy pasta dinner that brings all the comfort of creamy Italian-inspired dishes without dairy. The sauce is silky smooth from blended cashews and it hugs every noodle. This recipe comes together quickly and makes weeknights feel special whether you are vegan or just want a lighter take on classic Alfredo.

The first time I made this sauce was out of curiosity on a rainy spring night and I was amazed how the cashews turned into something so rich. Since then it has become my go-to when we need gentle comfort with a fresh finish.

Ingredients

• Dried pasta: Choose penne or fusilli for sauce cling or use spaghetti for extra slurp Make sure to use gluten-free pasta if needed
• Raw cashews: These are the backbone of the sauce Look for ones that are pale and unblemished Freshness matters for flavor
• Nutritional yeast: This provides cheesiness without dairy Go for flakes rather than powder for best melt texture
• Lemon juice: Freshly squeezed adds brightness Select unwaxed lemons with taut skin
• Garlic: Fresh single clove keeps flavors pure Avoid any sprouting bulbs
• Dijon mustard: Gives tangy undertones Smooth Dijon offers the right mouthfeel
• Salt and ground black pepper: For balance and depth Taste as you go Choose sea salt if possible
• Olive oil: Extra virgin for sautéing adds floral notes and richness Pick a bottle with a mild peppery kick
• Onion: Use a small sweet onion for mild flavor Should be firm and shiny
• Cherry tomatoes: Plump and bright is best Halve for quick caramelization
• Baby spinach: Look for leaves with no bruising Add for gentle color and nutrition

Instructions

Prep Cashews:

Boil raw cashews in water for 10 minutes if you did not soak them ahead This softens them and helps create a super creamy sauce Drain and set aside

Cook the Pasta:

Prepare pasta according to package instructions Use generously salted water for flavor Reserve half a cup of the pasta water for later then drain the noodles well

Blend the Cashew Cream Sauce:

Add softened cashews water nutritional yeast lemon juice garlic Dijon mustard salt and pepper to a blender Blend until completely smooth and thick The texture should coat the back of a spoon with no visible grit

Sauté the Vegetables Optional:

Heat olive oil in a large skillet over medium Add finely chopped onion and cook for three minutes until translucent Stir in halved cherry tomatoes and cook two minutes until slightly blistered Add spinach and toss until wilted about one minute

Combine Pasta and Sauce:

Transfer drained pasta into the skillet Pour over cashew sauce and toss everything together Gradually add reserved pasta water to loosen the sauce until you reach your preferred consistency

Final Taste and Garnish:

Season to taste with more salt or pepper as needed Serve immediately Finish with fresh herbs or an extra sprinkle of black pepper for a vibrant look

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The nutritional yeast is my secret to getting that cheesy vibe that so many dairy-free sauces miss My family always marvels at how good it smells while blending Sometimes we all line up in the kitchen just to sneak a taste right from the blender

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days If the sauce thickens just add a splash of water when reheating For longer storage freeze in single portions and thaw overnight in the refrigerator Heat slowly to preserve creaminess

Ingredient Substitutions

Sunflower seeds work in place of cashews if you have allergies Just soak them the same way Omit spinach or swap with chopped kale for extra greens For more flavor add roasted peppers or a dash of smoked paprika

Serving Suggestions

Top with toasted pine nuts for crunch Add a bright herbal finish with chopped parsley Serve alongside a simple green salad or crispy garlic bread for more texture This pasta pairs well with a crisp white wine especially on warmer nights

Cultural and Historical Context

Traditional Alfredo relies on heavy cream and cheese This vegan twist reflects Italian comfort but finds inspiration in plant-based kitchens blending creamy textures with zesty flavors It is a modern classic in our house often served on cozy Sundays

Seasonal Adaptations

Use fresh peas or asparagus tips instead of spinach in spring Stir roasted squash or pumpkin in autumn for warmth Brighten with zucchini ribbons and basil in summer

Save

This pasta makes a nourishing main dish for casual dinners or special gatherings Enjoy every cozy and creamy bite

Recipe Questions & Answers

→ How do I make the cashew sauce extra smooth?

Make sure cashews are fully soaked or boiled, then blend on high until creamy. Scraping sides aids consistency.

→ Which vegetables pair best with the pasta?

Try sautéed onions, cherry tomatoes, spinach, mushrooms, roasted peppers, or steamed broccoli for more flavor.

→ Can I make this gluten-free?

Yes, use certified gluten-free pasta for a delicious gluten-free version without altering the core flavors.

→ What tools are needed to prepare this dish?

You’ll need a blender, large pot, skillet, knife, cutting board, and colander for preparation and cooking.

→ How can I adjust the sauce thickness?

Add reserved pasta water gradually to reach desired creaminess, mixing until the sauce coats the pasta well.

→ What herbs or seasonings can I add?

Garnish with black pepper, fresh basil, parsley, smoked paprika, or chili flakes to create flavor variations.