USA · Cereal and Pasta Dishes
Cashew Cream Pasta
Raw cashews soaked and blended with garlic, lemon, and nutritional yeast into a thick, silky cream that coats pasta like a dairy-free alfredo.
Ingredients
- raw cashews150 g
- pasta400 g
- nutritional yeast4 tbsp
- garlic cloves3
- fresh lemon juice2 tbsp
- lemon zest1 tsp
- water or unsweetened plant milk120 ml
- olive oil2 tbsp
- cherry tomatoes150 g
- fresh spinach or kale80 g
- fine salt0.5 tsp
- dried chilli flakes0.5 tsp
Method
- 1Soak the cashews. If you haven't soaked them overnight, pour boiling water over the raw cashews and let them sit for 15 to 20 minutes. They should feel soft when pressed between your fingers before you drain them. This step is what determines whether the sauce is smooth or gritty — soft cashews blend into silk, hard cashews leave a sandy residue no amount of blending will fix. Drain and discard the soaking water.
- 2Blend the cashew cream. Add the drained cashews to a blender with 2 garlic cloves, the lemon juice, lemon zest, nutritional yeast, salt, and the water or plant milk. Blend on high for 60 to 90 seconds, stopping to scrape down the sides once. The sauce should be completely smooth — no visible cashew pieces. If it's too thick to move in the blender, add water one tablespoon at a time. Taste: it should be tangy, garlicky, slightly cheesy, and well-seasoned. Adjust with more lemon, nutritional yeast, or salt.
- 3Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente — 1 minute less than the package says. Before draining, reserve at least 300 ml of pasta water. The starchy water is essential for getting the sauce to coat the pasta evenly rather than sitting in a pool at the bottom of the bowl.
- 4Sauté and build. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Slice the remaining garlic clove and cook for 60 seconds until fragrant but not brown. Add the halved cherry tomatoes, a pinch of salt, and the chilli flakes if using. Cook 3 to 4 minutes until the tomatoes soften and start to release their juice.
- 5Combine and serve. Add the drained pasta directly to the skillet with the tomatoes. Pour in the cashew cream and toss everything together over medium-low heat. Add pasta water a splash at a time — the sauce will loosen and cling to the pasta. Add the spinach or kale and toss for another minute until just wilted. Taste one more time and adjust seasoning. Serve immediately in warmed bowls with extra nutritional yeast, black pepper, and a wedge of lemon.