Cashew-Basil Creamy Pasta (Dairy-Free)
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Ingredients
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.
- 8
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.
- 9
No cashews? Use silken tofu (12 oz) blended with 3–4 tbsp olive oil and 1/2 cup plant milk, but cashews give the creamiest texture.
- 10
Make it oil-free by sautéing onions in a splash of pasta water.
- 11
For extra umami, add 1–2 tsp miso dissolved in a little warm water to the sauce.
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.
