Cashew Milk Pasta
Cashew milk pasta is creamy and tasty, but not heavy. It’s vegan, oil free, super quick to make, and really healthy. A perfect weekday dinner! I often serve up naked pasta and veg for the kids, and cashew milk pasta for the grown ups.
Cashew milk is rich and creamy, and when you heat it, it thickens slightly. I find that it makes a great, oil-free substitute for olive oil on pasta. A splash of cashew milk has far fewer calories than refined oil, plus it contains the goodness of cashews.
This dish is best when made with homemade cashew milk (recipe here). Homemade cashew milk contains more nuts than commercial milks, and this results in a thicker, creamier sauce. Making cashew milk is easy: I soak 30 cashews in water for a few hours, I drain them, then I liquidise them with 250mL fresh water. Easy! You can use commercial cashew milk if you prefer, but the sauce will be thinner. If you do opt for a carton then make sure the milk is unsweetened and has a high nut content: ‘Rude Health’ and ‘Plenish’ cashew milks are both good.
You can get away with using unsweetened soya milk as a nut free substitute.
Free from: soya
Gluten, wheat free: use suitable pasta
Nut free: replace cashew milk with soya milk
Yeast free: omit nutritional yeast
This is a vegan recipe
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- 1 cup pasta (I use a mix of whole wheat and red lentil pastas)
- steamed veggies
- about 1/4 cup unsweetened cashew milk
- lemon juice, garlic granules, salt and black pepper (to taste)
- nutritional yeast (optional)
Cook the pasta. Drain, then mix with the steamed veggies. Add everything back to the pan.
To the pasta and veg add a splash of cashew milk. Use just enough to coat everything. Heat through to allow the cashew milk to warm and thicken.
Season with a tiny drizzle of lemon juice, a sprinkle of garlic granules and some salt and black pepper. Sprinkle over some nutritional yeast if you fancy. Serve immediately.