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Creamy Basil Cashew Pasta- Vegan

  • Total Time: 20 minutes


  • 1 cup whole cashews (raw unsalted is best but roasted/ salted will work too)
  • 3 cloves of garlic, finely minced
  • 1 shallot, finely minced
  • 68 large basil leaves
  • 8 ounces of dry pasta
  • Juice of 1/2 a lemon
  • S&P to taste


  1. Soak cashews in water for at least 1 hour but ideally overnight. When ready to cook, drain and rinse the cashews.
  2. Place the cashews in a food processor or blender with 1 cup of water and blend until smooth. Add in the basil and pulse a few times so that the basil is chopped up but not completely blended in. Set aside.
  3. Cook pasta in salted water. Once done, save 1 cup of the pasta water. Drain pasta and set aside.
  4. In a large skillet, saute the shallot and garlic in olive oil over medium low heat.
  5. Once tender, turn heat to low and add into the skillet the pasta, 1 cup of water, and 1 cup of the cashew cream sauce. Stir until thoroughly combined.
  6. Stir in lemon juice, salt and pepper to taste, and serve up!
  7. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes