Cashew-Basil Creamy Pasta (Dairy-Free)

A rich, silky pasta that tastes indulgent without any dairy — velvety cashew cream, bright basil, garlic, and a hit of umami make this comfort dish sing.

Ingredients

• 12 oz (340 g) pasta of choice (fettuccine, linguine, or penne)
• 1 cup raw cashews (soaked 2 hours in hot water or 30 minutes in boiling water)
• 1 1/4 cups water (or low-sodium vegetable broth for extra flavor)
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1/2 cup fresh basil leaves, packed (plus extra for garnish)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice (about half a lemon)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper (or to taste)
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• 1/2 cup frozen peas or blanched spinach (optional veg add-in)
• Zest of 1 lemon (optional, for brightness)

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.
2. Make cashew cream: Drain soaked cashews and add to a blender with 1 1/4 cups water or broth, nutritional yeast, lemon juice, 1/2 tsp salt, and black pepper. Blend on high until completely smooth and silky (about 1–2 minutes). Taste and adjust salt or lemon.
3. Sauté aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook until soft and translucent, 5–7 minutes. Stir in garlic and cook 30–45 seconds until fragrant.
4. Combine sauce and aromatics: Pour cashew cream into the skillet with the onion/garlic. Stir and warm over low–medium heat, stirring frequently so it doesn’t stick. If using peas or spinach, add them now and let warm through.
5. Finish sauce: Stir in chopped basil (reserve some for garnish), and the lemon zest if using. If sauce is too thick, add pasta cooking water a few tablespoons at a time until desired creaminess. Adjust seasoning with more salt, pepper, nutritional yeast, or lemon juice.
6. Toss with pasta: Add drained pasta to the skillet (or return pasta to the pot and pour sauce over). Toss gently until pasta is evenly coated. If you want a looser sauce, add more reserved pasta water.
7. Serve: Divide among plates, garnish with extra basil, a drizzle of olive oil, and crushed red pepper flakes if desired.

Flavor profile

• Rich, nutty, and creamy from the cashews and nutritional yeast; bright citrus and fresh basil lift the dish; subtle umami and garlicky depth make it feel indulgent without dairy.