Velvety, rich, and remarkably simple, this plant-based pasta replaces heavy cream with nutrient-dense cashews. It is the perfect wholesome dinner when you crave indulgence without the weight.
This recipe uses soaked cashews blended with garlic, lemon, and nutritional yeast to create a silky, dairy-free sauce. It takes under 30 minutes to prepare and offers a satisfying, protein-packed meal for the whole family.
1. Soak your cashews in hot water for 15 minutes to soften them for a smoother texture.
2. Boil a large pot of salted water and cook your pasta according to the package instructions until al dente.
3. Combine drained cashews, broth, garlic, lemon juice, and nutritional yeast in a high-speed blender. Blend until perfectly smooth.
4. Drain the pasta, return it to the pot, and pour the cashew sauce over it. Toss over low heat for two minutes until warm and well-coated.
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 18g |
| Fat | 19g |
| Carbs | 52g |
Yes, sunflower seeds are a great substitute, though the flavor profile will be slightly earthier.
The sauce stays fresh in an airtight container in the fridge for up to 3 days.
Absolutely. Simply swap the standard pasta for a quality brown rice or lentil-based pasta.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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