Cashew Cream Pasta

I make a variation of this dish at least twice a month. It is insanely delicious, versatile, and satisfying. My non-vegan friends are always amazed that there is no cheese or butter, yet it's still SO CREAMY!

Loaded with healthy fats and protein from cashews, Nutritional Yeast packs in the B Vitamins, plus onions and garlic bring prebiotic power and fiber. You can also get creative with mix-ins and toppings! I'll give you ideas as we go!

Ingredients for 4 servings:

1 Cup Raw Cashews

Veggie Bullion

Filtered Water 

1 White or Sweet Onion, diced

5 Cloves Garlic

3 TBSP Olive Oil

Pasta of choice

2 + TBSP Nutritional Yeast (I like Braggs

Salt/Pepper to taste

Optional- Spinach, Kale, Broccoli, Artichokes, Sun-dried tomatoes, Mushrooms (I like Shiitake and Maitake best)


1. Place Raw Cashews in a small bowl and cover with hot water and 1 tsp veggie bouillon. Let sit at least 30 minutes. Or use cold water and let sit overnight/during the day while at work.

2. Heat Olive Oil in pan, add diced onion, let cook 4-5 minutes. Add garlic and continue cooking until onions are translucent. (You can add Spinach now to make a green sauce!)

3. Cook pasta. I like using gluten free rice pasta but you can use wheat or spiralized veggie noodles.

4. Pour Cashew/water mixure (don't strain) and sauteed onions to a blender. Blend until smooth.

5. Add strained pasta and blended sauce to pan. Sprinkle in salt, pepper, and nutritional yeast, allow sauce to thicken.

6. Toss in any extra veggies now! I typically saute or roast them on the side while cooking.