Cashew Cream Pasta Bowl

Creamy Cashew Cream Pasta Bowl is pure comfort without any heaviness. This vegan pasta brings together a velvety sauce made from cashews and bright garden vegetables into a dish that feels both indulgent and wholesome.

Whenever I am craving something satisfying yet light, this is my go-to meal (even my non-vegan friends are always surprised by how rich and flavorful it tastes). I first tried cashew cream during a trip with friends and was amazed how it transformed any pasta dish. Now this version is a regular part of my meal rotation, especially when I want comfort food without feeling weighed down.

Ingredients

• Raw cashews: provide the creamy texture and richness soaking them ahead helps achieve a smoother sauce
• Lemon juice: brightens and balances the sauce choose fresh lemon for best flavor
• Nutritional yeast: delivers cheesy flavor ideal for vegan cooking look for flakes with a deep golden hue
• Garlic: adds depth one fresh clove makes a big difference
• Black pepper and salt: round out the flavors use freshly cracked pepper and sea salt if available
• High-quality pasta: brings everything together opt for bronze-cut or gluten-free if desired
• Broccoli florets: add crunch and color choose freshest florets with tight heads
• Cherry tomatoes: bring sweetness halve them for better distribution in the bowl
• Baby spinach: wilts beautifully and adds a gentle earthiness look for fresh green leaves
• Onion: builds aromatic base yellow or white onions both work well
• Olive oil: helps cook the veggies go for extra virgin for a robust flavor
• Fresh basil leaves: for garnish they add herbal fragrance and visual appeal
• Vegan parmesan: for optional finishing a sprinkle boosts umami and richness

Instructions

Prepare the Cashew Cream:

Blend soaked cashews with water lemon juice nutritional yeast garlic salt and black pepper in a high-speed blender. Blend until entirely silky with no grainy bits remaining. Taste and adjust seasoning if needed. Set the sauce aside near your stove.

Cook the Pasta:

Fill a large pot with water and salt generously. Bring to a rolling boil and add your chosen pasta. Stir occasionally and cook until just al dente. Before draining scoop out half a cup of pasta water to use later. Drain the pasta well but do not rinse.

Sauté the Vegetables:

Meanwhile heat olive oil in a big skillet over medium heat. Add diced onion and cook slowly for about three minutes until it looks translucent not browned. Toss in broccoli florets and sauté for another four to five minutes stirring so nothing burns. Add halved cherry tomatoes and cook for two minutes they should soften slightly. Finally add baby spinach and cook until wilted stirring gently.

Combine Everything:

Pour the hot drained pasta into your pan of sautéed vegetables. Top with all the cashew cream sauce and toss until everything is evenly coated and glossy. Gradually splash in reserved pasta water bit by bit to loosen the sauce until it is creamy and flows smoothly.

Finish and Serve:

Portion pasta into bowls. Garnish each serving with fresh basil leaves cracked pepper and a sprinkle of vegan parmesan if you like. Serve immediately while everything is steamy and fragrant.

Save

My favorite element is watching the sauce in the blender turn unbelievably thick and smooth (the kids fight over who gets to scrape it from the pitcher). Every family birthday we make this pasta and top it with added roasted vegetables for a little extra celebration flavor.

Storage Tips

Cool leftovers promptly and store in an airtight container in the fridge. Use within three days for best texture. To reheat gently warm on the stovetop with a splash of water to loosen the sauce (avoid microwaving as it can make the pasta gummy).

Ingredient Substitutions

Sunflower seeds are a good allergy-friendly swap if you cannot use cashews. If tomatoes are not in season swap in roasted red peppers or zucchini. Any short pasta works well but chickpea pasta adds extra protein.

Serving Suggestions

Serve this pasta with garlic bread or a crisp arugula salad for a full meal. It also pairs nicely with roasted vegetables on the side. For a weeknight dinner make a double batch and use leftovers for lunch.

Cultural or Historical Context

Cashew cream originated as a versatile vegan alternative to cream and cheese often used in plant-based cooking for its mild flavor and rich texture. Dishes like this reflect a growing love for comfort food that is also healthy and planet-friendly.

Seasonal Adaptations

In summer swap broccoli for grilled zucchini or asparagus. For winter months add roasted squash for a sweet earthy bite. Spring is great with peas and fresh herbs tossed in just before serving.

Success Stories

I once made this for my book club and everyone asked for the recipe after just one bite. It is a perfect bring-along dish for potlucks or picnics because the sauce stays creamy even chilled.

Freezer Meal Conversion

Prepare the sauce and cooked veggies as directed. Mix with cooked pasta and cool. Freeze in a sealed container for up to two months. To serve thaw overnight and gently warm adding a splash of water to refresh the sauce.

Save

This vegan pasta bowl is always a hit at gatherings. Rich and creamy, it brings comfort with a fresh twist.

Recipe FAQs

→ Can I use a different nut instead of cashews?

Macadamia nuts or blanched almonds can work, but cashews offer the creamiest texture for the sauce.

→ What pasta types suit this dish?

Penne, fusilli, or spaghetti all work well. Gluten-free varieties are suitable if needed.

→ How do I enhance the flavor further?

Try adding roasted red peppers, sautéed mushrooms, or a pinch of red chili flakes for heat.

→ Is this suitable for meal prep?

Yes, store leftovers in an airtight container. Reheat gently, adding a splash of water to loosen the sauce.

→ What are the allergen concerns?

This dish contains tree nuts and wheat if using regular pasta. Use gluten-free options where needed.

→ Can I omit nutritional yeast?

Yes, but nutritional yeast adds depth and a slight cheesy flavor. You may substitute with vegan parmesan.