You’ve Never Had Pasta Like This Before

Picture this: a bowl of pasta so creamy, so garlicky, and so indulgent that you’ll swear it’s loaded with heavy cream and cheese. Spoiler: it’s not. This Creamy Garlic Cashew Pasta is a game-changer—vegan, dairy-free, and ridiculously easy to make.

Who knew blending cashews could outdo Alfredo sauce? If you’re tired of mediocre weeknight dinners, this recipe is your golden ticket. No fancy skills required, just a blender and a craving for something stupidly delicious.

Ready to upgrade your pasta game? Let’s go.

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Why This Recipe Slaps

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First, it’s creamy without the cream. Cashews blend into a velvety sauce that’s rich, nutty, and downright addictive.

Second, garlic. Lots of it. Because if your pasta doesn’t scare vampires away, what’s the point?

Third, it’s versatile—toss in veggies, protein, or eat it straight from the pot (no judgment). Plus, it’s ready in 20 minutes. Mic drop.

Ingredients You’ll Need

  • 1 cup raw cashews (soaked for at least 2 hours or boiled for 10 minutes)
  • 4 cloves garlic (or 6 if you’re brave)
  • 2 cups pasta of choice (linguine, fettuccine, or penne work great)
  • 1 cup vegetable broth (or water in a pinch)
  • 2 tbsp nutritional yeast (for that cheesy vibe)
  • 1 tbsp lemon juice (brightens everything up)
  • 1 tsp salt (plus more to taste)
  • ½ tsp black pepper
  • 1 tbsp olive oil (for sautéing)
  • Optional: Red pepper flakes, fresh parsley, or vegan parm for garnish

How to Make It: Step-by-Step

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  1. Soak or boil the cashews. If you forgot to soak them, boil for 10 minutes until soft.

    Drain.


  2. Cook the pasta. Boil it al dente, then reserve ½ cup pasta water. Drain the rest.
  3. Sauté the garlic. Heat olive oil in a pan, add minced garlic, and cook until fragrant (about 1 minute). Don’t burn it—nobody likes bitter garlic.
  4. Blend the sauce. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, lemon juice, salt, pepper, and sautéed garlic.

    Blend until smooth.


  5. Combine everything. Pour the sauce into the pasta pot, add cooked pasta, and toss. Use reserved pasta water to thin if needed.
  6. Serve. Top with red pepper flakes, parsley, or vegan parm. Devour immediately.

How to Store It (If You Have Leftovers)

Store in an airtight container in the fridge for up to 3 days.

The sauce thickens when cold, so add a splash of water or broth when reheating. Freezing? IMO, it’s not ideal—the texture gets weird.

Just eat it all now.

Why This Pasta Is Actually Good for You

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Cashews pack healthy fats, protein, and magnesium. Nutritional yeast adds B vitamins (hello, energy). No dairy means no bloating—just pure, guilt-free indulgence.

Plus, it’s vegan, so you’re basically saving the planet one bite at a time. Win-win.

Common Mistakes to Avoid

  • Not soaking the cashews. Gritty sauce = sad pasta. Soak or boil them.
  • Overcooking the garlic. Burnt garlic tastes like regret.

    Sauté it low and slow.


  • Skipping pasta water. It’s the secret to silky sauce. Reserve it.
  • Blending hot ingredients. Let the garlic cool slightly unless you enjoy blender explosions.

Swaps and Subs

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No cashews? Try raw sunflower seeds or silken tofu for creaminess.

Out of nutritional yeast? Skip it or add a dash of white miso. Gluten-free?

Use GF pasta. FYI, this recipe is forgiving—experiment!

FAQs

Can I use roasted cashews?

No. Roasted cashews taste nutty, but they won’t blend as smoothly.

Stick to raw.

Why is my sauce grainy?

You didn’t soak the cashews long enough or skipped blending time. Soak longer or blend harder.

Can I make this oil-free?

Yes. Sauté the garlic in water or broth instead.

The sauce will still taste great.

Is this kid-friendly?

Depends. If your kid loves garlic, yes. If they’re a picky eater, maybe dial it back.

Final Thoughts

This Creamy Garlic Cashew Pasta is the ultimate proof that vegan food doesn’t have to be boring.

It’s rich, flavorful, and stupidly easy. Whether you’re dairy-free, vegan, or just hungry, this recipe delivers. Now go forth and pasta like a pro.

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