Herbed Cashew Cream Pasta
This Herbed Cashew Cream Pasta is my go-to comfort food that feels indulgent but is packed with wholesome ingredients. I love how the creamy sauce is brightened by fresh herbs and is super easy to whip up!
I remember the first time I made this Herbed Cashew coconut cream Pasta; I was trying to impress a friend with my vegan cooking skills.
I was surprised at how creamy and satisfying it turned out, thanks to the cashews!
This dish is all about the joy of cooking with fresh herbs and the magic of simple ingredients.
Plus, it comes together in no time, making it perfect for busy weeknights or a cozy dinner party.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Soaking the cashews is key to getting that creamy texture, so don’t skip this step! Nutritional yeast is a game changer for adding that cheesy flavor without any nut milk. If you’re into other herbs, feel free to mix it up with some oregano or thyme for a twist.
Tips & Notes
- •I love to keep the leftover sauce in a glass jar in the fridge – it’s perfect for dipping veggies or spreading on toast!
- •For a bit of a kick, add some red pepper flakes to the sauce while blending.
Recipe Variations
- •Sometimes I like to throw in some sautéed mushrooms or spinach for extra veggies – it’s a great way to boost the nutrition!
- •You can swap the pasta for zucchini noodles if you're feeling extra light.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen it up.
Frequently Asked Questions
Can I make this sauce in advance?
Absolutely! The cashew coconut cream sauce can be made ahead of time and stored in the fridge for a few days. Just give it a good stir or blend again before using.
What if I don't have fresh herbs?
You can use dried herbs, but keep in mind that dried herbs are more potent. Use about 1 tablespoon of dried herbs for every 1/4 cup of fresh.
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This Herbed Cashew Cream Pasta is my go-to comfort food that feels indulgent but is packed with wholesome ingredients. I love how the creamy sauce is brightened by fresh herbs and is super easy to whip up!
Ingredients
Instructions
- 1
Start by draining and rinsing the soaked cashews. Then, toss them into a blender or food processor.
- 2
Add the vegetable broth, nutritional yeast, minced garlic, lemon juice, salt, and pepper to the blender with the cashews. Blend until super smooth and creamy. If it’s too thick, add a splash more broth.
- 3
While you’re blending, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- 4
In a large skillet, heat the olive oil over medium heat. Once hot, add the fresh herbs (basil and parsley) and sauté for about 1-2 minutes until fragrant.
- 5
Once the pasta is cooked, reserve 1/2 cup of pasta water and then drain the pasta. Add the drained pasta to the skillet with the herbs.
- 6
Pour the creamy cashew sauce over the pasta and toss everything together. If it’s too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- 7
Serve immediately, garnished with extra herbs and a sprinkle of black pepper.
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