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Creamy Cashew Alfredo Pasta Recipe Easy Homemade with Toasted Nuts and Mushrooms

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A creamy, comforting plant-based Alfredo pasta made with blended cashews, sautéed mushrooms, and toasted nuts for a delicious twist on the classic sauce.

Ingredients

Scale
  • 1 cup (150g) raw, unsalted cashews, soaked for at least 2 hours or boiled for 15 minutes
  • 2 tablespoons olive oil or vegan butter
  • 8 ounces (225g) cremini or button mushrooms, sliced thinly
  • 1/4 cup (30g) chopped cashews or walnuts, toasted
  • 2 cloves garlic, minced
  • 1/4 cup (20g) nutritional yeast (optional but recommended)
  • 1 cup (240ml) unsweetened plant-based milk (almond or oat preferred)
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 12 ounces (340g) cooked pasta (fettuccine or linguine, fresh or dried)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Soak the cashews: Place 1 cup of raw cashews in a bowl and cover with hot water. Soak for at least 2 hours, or boil for 15 minutes if short on time. Drain and rinse well.
  2. Toast the nuts: Heat a small dry skillet over medium heat. Add 1/4 cup chopped cashews or walnuts and toast, stirring frequently, until golden and fragrant—about 3-4 minutes. Set aside for garnish.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340g) pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup (120ml) pasta water, then drain pasta and set aside.
  4. Sauté the mushrooms: In a large skillet, heat 2 tablespoons olive oil or vegan butter over medium heat. Add 8 ounces (225g) sliced mushrooms and a pinch of salt. Cook until browned and soft—about 7-8 minutes. Stir in minced garlic and cook another minute until fragrant.
  5. Make the cashew cream sauce: In a high-speed blender, combine the soaked cashews, 1 cup (240ml) unsweetened plant milk, 1/4 cup (20g) nutritional yeast, 1 tablespoon lemon juice, and a pinch of salt and pepper. Blend on high for 1-2 minutes until silky smooth. If the sauce is too thick, add a splash more milk.
  6. Combine pasta and sauce: Pour the cashew cream into the skillet with mushrooms. Stir to combine and warm gently over low heat. Add the cooked pasta and toss well to coat. If the sauce feels thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
  7. Final touches: Taste and adjust seasoning as needed with salt and pepper. Remove from heat and sprinkle toasted nuts and chopped fresh parsley on top for texture and color.
  8. Serve immediately: Plate the creamy cashew Alfredo pasta while warm, pairing it with a simple side salad or garlic bread if you like.

Notes

Soak cashews overnight for best creaminess or boil for 15 minutes if short on time. Use a high-speed blender for a silky smooth sauce. Reserve pasta water to adjust sauce consistency. Don’t overcrowd mushrooms when sautéing to ensure proper browning. Nutritional yeast is optional but adds a cheesy umami flavor. Leftovers reheat well with a splash of plant milk or pasta water.

Nutrition

Keywords: cashew alfredo, creamy pasta, vegan alfredo, plant-based sauce, mushroom pasta, dairy-free alfredo, easy pasta recipe, toasted nuts, gluten-free option

Find it online: https://blixfood.com/creamy-cashew-alfredo-pasta-recipe-easy-homemade-with-toasted-nuts-and-mushrooms/