Vegan Pasta

Vegan Creamy Spaghetti with Cashew-Based Sauce

A silky, plant-powered cashew cream sauce draped over perfectly cooked spaghetti that is so rich and satisfying you will never believe there is not a drop of dairy in it.

The moment you ladle this cashew cream sauce over a twirled nest of spaghetti, something remarkable happens. It clings to every strand in a way that only the most luxurious cream sauces do, shimmering and golden, with the warm fragrance of garlic and nutritional yeast rising up to meet you before you even take a bite. The texture is smooth beyond belief, the flavor is deeply savory with a subtle nuttiness that rounds out the whole bowl, and the color is that gorgeous ivory shade that makes pasta look like it belongs on a restaurant menu. This is not a compromise version of creamy pasta. It is its own thing entirely, and it is genuinely spectacular.

This recipe is made for the nights when you want something that feels indulgent and special without relying on any animal products whatsoever. It is a perfect weeknight dinner that comes together in about 35 minutes, a reliable crowd-pleaser for dinner parties where guests have mixed dietary needs, and an incredibly satisfying meal-prep staple that reheats beautifully throughout the week. Whether you are fully vegan, cooking for someone who is, or simply curious about how good plant-based pasta can actually be, this dish will reset your expectations in the most delicious way.

I first blended a cashew cream sauce on a whim after soaking a cup of raw cashews overnight and wondering what to do with them. I had made cashew cheese before, but the idea of turning them into a pasta sauce felt a little ambitious at the time. After a few test batches and some enthusiastic tweaking of the garlic-to-nutritional-yeast ratio, I landed on this version and served it to a group of friends that included both skeptical meat eaters and committed vegans. The bowl was scraped clean in minutes, and the skeptics asked for the recipe before they left. That was all the confirmation I needed.

Recipe at a Glance

⏱Prep Time15 mins (plus 4 hrs soaking)

🔥Cook Time20 mins

🕐Total Time35 mins (plus soaking)

🍰Servings4 servings

🇺🇸CuisineAmerican Vegan

🔢Calories~510 per serving

Ingredients

Cashew Cream Base

1 1/2 cups raw cashews, soaked for at least 4 hours or overnight and drained

1 cup unsweetened plain oat milk (or any unsweetened plant-based milk)

1/2 cup low-sodium vegetable broth

3 tablespoons nutritional yeast

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon apple cider vinegar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

Pasta

12 oz spaghetti (use certified vegan spaghetti if needed)

1 tablespoon kosher salt (for pasta water)

Sauce and Aromatics

2 tablespoons olive oil

5 garlic cloves, minced

1/4 teaspoon red chili flakes

1/2 cup reserved pasta water, plus more as needed

1/2 cup low-sodium vegetable broth

1 tablespoon white miso paste

Salt and freshly ground black pepper, to taste

Vegetables and Garnish

2 cups baby spinach, loosely packed

1 cup cherry tomatoes, halved

2 tablespoons fresh basil leaves, torn

2 tablespoons fresh flat-leaf parsley, chopped

Extra nutritional yeast, for serving

Red chili flakes, for serving

A drizzle of good quality extra-virgin olive oil

Substitutions & Variations

★If you are short on soaking time, cover the raw cashews in boiling water and let them soak for 30 to 45 minutes; they will soften enough to blend into a completely smooth cream.

★Sunflower seeds can replace cashews for a nut-free version; soak and blend them the same way for a slightly earthier but equally creamy sauce.

★Any unsweetened plant-based milk works in the cashew cream, including almond, soy, or hemp; just make sure it is unflavored and unsweetened so it does not compete with the savory flavors.

★White miso paste can be swapped for a teaspoon of soy sauce or tamari if you do not have miso on hand; both add that important layer of umami depth to the sauce.

★Nutritional yeast is essential for the cheesy, savory flavor of this sauce, but if you cannot find it, a tablespoon of tahini and an extra tablespoon of lemon juice will add richness and tang in a pinch.

★Linguine, fettuccine, or bucatini are all excellent pasta alternatives that hold the cashew cream beautifully and create an equally satisfying result.

★Chickpea pasta or lentil pasta can replace regular spaghetti for a gluten-free, higher-protein option that pairs wonderfully with the rich cashew sauce.

Step-by-Step Instructions

1

Soak the Cashews

Place the raw cashews in a bowl and cover them completely with cold water. Let them soak for at least 4 hours or overnight in the refrigerator. Soaking softens the cashews so they blend into a perfectly smooth, lump-free cream rather than a gritty paste. When you are ready to cook, drain the cashews through a fine mesh strainer and rinse them thoroughly under cold running water. Do not skip the rinse; it removes any bitterness that can develop during soaking and keeps the cream tasting clean and fresh.

2

Blend the Cashew Cream

Add the drained and rinsed cashews to a high-speed blender along with the oat milk, vegetable broth, nutritional yeast, lemon juice, lemon zest, apple cider vinegar, onion powder, garlic powder, salt, and white pepper. Secure the blender lid tightly and blend on high speed for 60 to 90 seconds until the mixture is completely smooth, silky, and pourable with no visible graininess. Stop and scrape down the sides halfway through if needed. The finished cream should look like a thick, pale ivory sauce with a consistency similar to heavy cream. Taste and adjust salt if needed, then set aside.

3

Boil the Pasta Water

Fill a large pot with about 4 quarts of cold water and bring it to a vigorous rolling boil over high heat. Add the tablespoon of kosher salt once boiling and stir briefly. The pasta water should taste pleasantly salty, similar to a light broth. Salting the water thoroughly is the only chance you get to season the spaghetti from the inside out, and it makes a noticeable difference in the overall flavor of the finished dish, so be generous.

4

Cook the Spaghetti

Drop the spaghetti into the boiling salted water and cook according to package directions until it is 2 minutes shy of al dente, which is usually around 7 to 8 minutes for most brands. The pasta will finish cooking in the sauce on the stovetop, so pulling it slightly underdone is important for avoiding mushy noodles. Before draining, use a heatproof measuring cup to scoop out at least 1 cup of the starchy pasta water and set it aside. Drain the spaghetti and set it aside while you build the sauce.

5

Saute the Garlic

Heat the olive oil in a large, wide skillet over medium heat. Once the oil shimmers, add the minced garlic and red chili flakes and cook, stirring constantly, for about 90 seconds until the garlic is soft, fragrant, and just barely turning golden at the edges. You want the garlic deeply aromatic and sweet rather than browned or sharp, so keep the heat at medium and your eyes on the pan. The kitchen should smell absolutely wonderful at this point, which means you are right on track.

6

Dissolve the Miso

Spoon the white miso paste into the skillet with the garlic and add the half cup of vegetable broth. Stir the miso paste into the broth using the back of a spoon or a small whisk, breaking it up completely until it dissolves into a smooth, golden liquid. Let the broth simmer for about 60 seconds over medium heat to deepen the miso flavor. Miso is the secret umami weapon in this sauce that gives it a savory, almost cheesy depth that makes people wonder what the mysterious ingredient is.

7

Add the Cashew Cream

Pour the blended cashew cream into the skillet with the miso-garlic broth and stir to combine everything into a unified, golden sauce. Bring the sauce to a very gentle simmer over medium-low heat and let it cook, stirring frequently, for 3 to 4 minutes until it thickens slightly and looks glossy and cohesive. Do not let it boil vigorously; a hard boil can make the cashew cream separate and turn grainy. Low and slow is the key to keeping this sauce silky and smooth from start to finish.

8

Toss in the Pasta

Add the drained spaghetti directly to the skillet with the cashew cream sauce and use tongs to toss continuously, coating every strand from end to end. Add the reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it flow evenly around the noodles. The starch in the pasta water acts as an emulsifier and gives the sauce that cohesive, restaurant-quality cling. Toss the pasta over medium-low heat for about 2 minutes until everything looks glossy, evenly coated, and beautifully sauced.

9

Wilt the Spinach

Add the baby spinach to the skillet and fold it gently through the pasta using the tongs. The residual heat from the sauce and noodles will wilt the spinach within about 60 to 90 seconds without any additional cooking time. Stir until all the leaves are soft, bright green, and evenly distributed throughout the pasta. The spinach adds color, nutrition, and a mild earthiness that complements the nuttiness of the cashew cream in a really lovely way.

10

Finish and Season

Taste the pasta and season with additional salt and freshly ground black pepper as needed. If the sauce has thickened more than you would like, add one or two more splashes of pasta water and toss again to loosen it. Scatter the halved cherry tomatoes over the top and fold them in very gently so they warm through slightly without breaking down completely. Their bright, fresh acidity cuts through the richness of the cashew cream and makes the whole bowl taste lighter and more vibrant.

11

Plate and Garnish

Divide the spaghetti among four warm shallow bowls, twisting the tongs to create a neat, inviting nest in each one. Scatter the torn fresh basil and chopped parsley generously over the top of each bowl. Finish with a dusting of nutritional yeast, a pinch of red chili flakes for color and warmth, and a thin drizzle of your best extra-virgin olive oil right over the top. Serve immediately while the sauce is silky, the pasta is steaming hot, and the fresh herbs are fragrant.

Pro Baker Tips

✓A high-speed blender such as a Vitamix or Blendtec produces the silkiest, most lump-free cashew cream. If you only have a standard blender, blend for a full 2 minutes and let the machine run uninterrupted to get as smooth a result as possible.

✓Do not rush the cashew soaking time. Four hours is the minimum and overnight is ideal. Properly soaked cashews blend into a cream that is indistinguishable from dairy; under-soaked ones leave a faint gritty texture no matter how long you blend.

✓Keep the heat at medium-low once the cashew cream is in the pan. High heat causes the natural fats in cashews to separate and the sauce can turn oily and grainy, which is difficult to recover from once it happens.

✓Reserve at least a full cup of pasta water before draining, even if you think you will not need it all. Cashew cream thickens quickly as it cools and sits with the pasta, and having that starchy water on hand lets you adjust the consistency with ease.

✓White miso paste adds an irreplaceable layer of savory umami depth to this sauce that makes it taste far more complex than a simple cashew blend. Do not substitute it with yellow or red miso, which are stronger and can overpower the delicate cashew flavor.

✓Warm your serving bowls by filling them with hot water for a few minutes before plating and drying them quickly right before you plate. Cashew cream sauce thickens faster than dairy cream as it cools, so a warm bowl buys you extra time to enjoy the sauce at its silkiest.

Storage & Serving Notes

◆Store leftover spaghetti in an airtight container in the refrigerator for up to 4 days. The cashew cream sauce will thicken significantly as it chills, which is normal and fully reversible with a little liquid when reheating.

◆To reheat on the stovetop, place the pasta in a skillet over medium-low heat and add a generous splash of vegetable broth or oat milk. Toss gently until the sauce loosens and becomes silky again, about 3 to 4 minutes. Add liquid gradually to avoid making it too thin.

◆For microwave reheating, transfer a portion to a microwave-safe bowl, add a tablespoon or two of broth or water, and cover loosely with a damp paper towel. Heat in 30-second intervals, stirring between each session, until warmed through.

◆The cashew cream sauce can be made up to 3 days ahead and stored separately in an airtight jar in the refrigerator. Give it a good stir or a quick blend before using it, as it may thicken and settle slightly during storage.

◆This dish freezes reasonably well for up to 6 weeks. Freeze in individual portions in sealed containers and thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of plant-based milk to restore the creamy texture.

Serving Suggestions

This vegan cashew cream spaghetti is a satisfying, complete meal on its own, but a few simple sides make the whole experience feel truly special.

›A crisp arugula salad with lemon vinaigrette and toasted pine nuts for a peppery, bright contrast to the rich cashew sauce

›Warm, crusty sourdough bread or a toasted baguette for swiping up every last bit of creamy sauce from the bowl

›Roasted cherry tomatoes with fresh thyme and a drizzle of balsamic glaze as a sweet and tangy side that echoes the tomatoes in the pasta

›A glass of chilled, unoaked Chardonnay or a sparkling mineral water with lemon to complement the savory, nutty flavors of the sauce

›Sauteed mushrooms with garlic and thyme on the side for an earthy, meaty addition that pairs naturally with the umami-forward cashew cream

Frequently Asked Questions

Do I really need a high-speed blender for the cashew cream?

A high-speed blender gives the smoothest results and is the ideal tool for this recipe. That said, a regular countertop blender can work if you soak the cashews for the full overnight period to get them as soft as possible and blend the mixture for a full 2 minutes. You can also strain the blended cream through a fine mesh sieve afterward to remove any remaining graininess. An immersion blender is not recommended as it does not have enough power to fully break down the cashews.

What is nutritional yeast and where do I find it?

Nutritional yeast is a deactivated form of yeast that has a naturally savory, cheesy, slightly nutty flavor. It is a staple in vegan cooking for adding depth and a dairy-like richness to sauces, dips, and dressings. You can find it in most health food stores, in the natural foods aisle of larger grocery chains like Whole Foods or Sprouts, or easily online. It comes in flake or powder form and both work equally well in this recipe.

My cashew cream turned out gritty instead of smooth. What went wrong?

The most common cause is insufficient soaking time. Cashews that have not soaked long enough are too firm to blend into a fully smooth cream, no matter how powerful your blender is. Make sure the cashews have soaked for at least 4 hours, and overnight is even better. If your cream is already blended and still gritty, try straining it through a fine mesh sieve or nut milk bag, then blending the strained liquid again with a splash of fresh oat milk.

Can I make this recipe gluten-free?

Yes, very easily. Simply swap the regular spaghetti for your favorite certified gluten-free pasta made from rice, corn, chickpea, or lentil flour. The sauce itself contains no gluten, but make sure the miso paste you use is labeled gluten-free since some varieties are made with barley. Everything else in the recipe is naturally free of gluten.

Can I add protein to make this more filling?

Absolutely, and there are several great vegan protein options that pair wonderfully with this sauce. Crispy chickpeas roasted in olive oil and smoked paprika make a fantastic textural topping. Sliced, pan-seared tofu seasoned with soy sauce and garlic blends beautifully into the noodles. White beans stirred in with the spinach add protein and fiber without changing the flavor much at all. Any of these additions will make the dish heartier and more sustaining without compromising the creamy vegan character of the bowl.

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Go Make It!

Once you make this vegan cashew cream spaghetti, the idea that plant-based pasta means settling for less will be completely gone from your vocabulary. This bowl is lush, deeply flavorful, and satisfying in a way that has nothing to do with what it leaves out and everything to do with what it brings to the table. It is proof that the best cooking is about using the right ingredients with care and intention, regardless of what category they fall into. So soak those cashews, heat up that pan, and get ready to make a pasta that is going to become a genuine favorite in your home.