The Creamiest Vegan Pasta - The Most Luscious and Creamy Sauce

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The Creamiest Vegan Pasta - The Most Luscious and Creamy Sauce

Are you eating without milk and worried that creamy pasta is off the table? Think again!

This vegan pasta is made with a creamy cashew-based sauce that is thickened until rich and smooth with a secret ingredient.

It's a quick and easy vegan pasta, perfect for weeknight dinners.

This vegan pasta is cooked in one pan, no need to bring an extra pan to cook the pasta separately. It's the perfect way to get dinner on the table with minimal mess.

Use just one pan to cook the pasta and sauce, and your blender (or immersion blender) to create an irresistibly creamy sauce the whole family will love.

In fact, I suspect no one will ever guess that it's vegan.

Cashews are a vegan's best friend

Cashews are a common ingredient in creamy vegan dishes like ice cream, cheesecakes, and pasta sauces.

Unlike roasted cashews, raw cashews are milk-like in flavor and color, making them perfect for mimicking the creaminess of milk.

Be sure to buy unsalted cashews. Recipes often call for soaking cashews overnight to soften, but I prefer to boil them in plant-based milk to soften them in just 10 minutes!

The secret cheese sauce

This vegan dish uses two specialty ingredients, nutritional yeast and miso, to give it a hint of cheesy, umami flavor without the dairy cheese.

Nutritional yeast can be found in the health food aisle of most supermarkets and is great for sprinkling on popcorn, eggs, or even broccoli.

Miso paste can be found in the refrigerated section of most supermarkets. I like to use white miso for its milky sweet taste.


  • 3/4 cup raw unsalted cashews
  • 1 small or 1/2 medium Yukon gold potato, cut into 1-inch pieces
  • 1/3 cup nutritional yeast
  • 3 garlic cloves, crushed
  • 1 cup unsweetened plain almond milk
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 teaspoons white miso
  • 4 1/2 cups water, divided
  • 1 pound dry fettuccine pasta (see recipe note)
  • 1/4 cup chopped parsley (optional)


Make the sauce:

In a medium saucepan, combine cashews, potatoes, nutritional yeast, garlic, almond milk, salt, and black pepper.

Bring to a boil over medium-high heat and cook for about 10 minutes, until you can pierce the potatoes with a fork.

Mix the sauce:

Transfer the cashew mixture to a blender, add the miso and 1 cup of water, and blend until smooth. Set it aside.

Cook the pasta:

In a large, deep skillet, bring 3 1/2 cups of water to a boil over high heat. As soon as it boils, add the pasta and cook for 3 minutes, stirring occasionally to prevent the pasta from sticking.

Then pour in the cashew mixture, gently pushing the batter down to completely submerge it in the creamy liquid.

Reduce heat to medium and simmer, stirring constantly, until noodles are cooked through, about 15 minutes.

The sauce will thicken; add another 1/4 cup of water at a time if it thickens too quickly and looks dry.

If the sauce begins to stick to the bottom of the pan, reduce the heat to low and add a few tablespoons of water while stirring the pasta.

Taste and season with more salt and black pepper.


Top with parsley and serve.

Learn to cook this delicious pasta with this video tutorial

Source: Andrew Bernard | The Nard Dog Cooks

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