If you love pesto, you should definitely put this healthy goodness on your next up list. This Creamy Cashew Pesto Pasta is very nutrient dense and has become one of my favorite comfort foods. As a pesto sauce, it’s full of fresh basil, spinach, fresh lemon juice, and garlic. It’s creaminess is made with cashews, avocado, and nutritional yeast. Pair it with your favorite type of pasta (I always opt for a chickpea or lentil based pasta) and you have an unbelievable, vegan cashew pesto pasta in less than 20 minutes!
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You know those meals you could have every day and never get sick of—this Creamy Cashew Pesto Pasta is one of those for me. I was inspired to make this recipe after reminiscing on a childhood favorite my mom used to make—the simplest & most delicious pesto mac and cheese. A few days ago, I was craving that childhood meal and decided to come up with my own healthy pesto recipe. I thought about making a cashew pesto lasagna or pesto pizza, but settled on this Creamy Cashew Pesto Pasta. It definitely did the trick!
Why You’ll Love Vegan Cashew Nut Pesto!
First of all, it’s quick and easy! Music to my ears on a weeknight after work!
The other things I love about this recipe are it’s rich flavor and nutrient dense ingredients. When you make traditional pesto pasta it calls for ingredients like cheese, and heavy cream, while this cashew pesto pasta recipe uses lighter ingredients. I make this recipe without heavy cream and without any type of cheese which makes it vegan friendly as well! I also love that this Creamy Cashew Pesto Pasta has no oil—making it a little more fresh and light.
Traditionally, pesto sauce is filled with cheese and made with pine nuts. Pine nuts are packed with amazing flavor, but personally I am a cashew girl. Not to mention, they’re rather pricey. Because of these reasons—I swap out the pine nuts for cashews. In my opinion, cashew nuts bring an irresistible, creamy, nutty, and rich flavor that no other nut will bring to a dish.
So let me give you the details on this Creamy Cashew Pesto Pasta…
The Creamy Cashew Pesto Recipe Details
Ingredients
- 1 Box Pasta of Choice
- 1 Cup Cashews
- 1 Cup Yellow Onion
- 1 Cup Spinach
- 1 Cup Basil
- ¼ Cup Nutritional Yeast
- ½ Avocado
- ¼ Cup Lemon Juice
- 1 Tablespoon Garlic
- 1 Teaspoon Salt
These simple ingredients make this Creamy Cashew Pesto Pasta come to life!
Let’s Make Creamy Cashew Pesto Pasta!
Begin by filling a medium pot with 3 cups of water. Next, you’ll add the cashews to the water. Set the stove to high heat, cover the pot, and bring the water and cashews to a boil. Be sure to keep the pot covered. Once the water has begun to boil, start your timer and let the cashews boil for another 5 minutes.
While the cashews boil, cook the pasta you chose for the recipe according to the directions on the box. My pasta of choice is Banza chickpea pasta. I typically use the rotini!
Once the cashews have boiled for 5 minutes, strain them using a colander (I use an over the sink colander that’s SO handy). Get out a food processor or blender and add the cashews, onion, spinach, basil nutritional yeast, avocado, lemon juice, garlic, and salt. Blend until it’s completely smooth. If you’d like to add 2-4 tablespoons of olive oil for a thinner consistency—feel free!
The blended cashews and nutritional yeast create the yummiest flavor with the spices and greens. It comes pretty close to a cheesy cheese flavor, and of course I love how wonderfully healthy this pasta is! Strain the pasta then add both the pasta and pesto to a medium bowl—mix and you’re ready to serve!
Don’t forget to top your Creamy Cashew Pesto Pasta with a squeeze of fresh lemon, a pinch of basil, and a drizzle of olive oil.
ENJOY!
Check out the recipe video on Instagram!
Frequently Asked Questions
No, pesto is typically made with pecorino or parmesan cheese.
No, pesto is usually made with pine nuts. If you’d prefer pine nuts, just replace the cashews with pine nuts.
Easy! If you’re looking for a sauce with a creamier consistency, try adding 2-4 tablespoons of olive oil, or a splash of almond milk.
Pesto can stay fresh in the fridge for about a week. If you’d like it to keep longer—put the pesto in small baggies and store it in the freezer for up to 2 months.
Of course! I use cashews because they are my favorite, but feel free to use pine nuts or walnuts in this recipe. To do this, simply swap the cashews with either type of nut.
Other Ways to Use Pesto
Pesto, is a versatile sauce that elevates any dish, so why not use it on more than just pasta? I like to spread it on sandwiches for a burst of flavor, or drizzle over roasted vegetables for a fun twist. Sometimes i’ll add a spoonful of pesto into soups for a little extra flavor. I’ve even used it as a marinade for grilled chicken or fish to enhance their taste. Pesto can completely transform salads into gourmet meals and will definitely amplify the taste of homemade pizza! (Try my Pesto Prosciutto Flatbread!) From simple spreads to complex flavors, pesto brings such a delicious touch to any meal!
Other Recipes To Try
Enjoy!
I hope you love and enjoy this Creamy Cashew Pesto Pasta. Let me know your thoughts—I’m excited for you to try it!
Creamy Cashew Pesto Pasta
Ingredients
Method
- Begin by filling a medium pot with 3 cups of water then add the cashews to the water. Set the stove to high heat, cover the pot, and bring the water and cashews to a boil. Be sure to keep the pot covered. Once the water is boiling, let the cashews boil for 5 minutes.
- While the cashews boil, cook the pasta you chose for the recipe according to the directions on the box.
- Strain the pasta then add both the pasta and pesto to a medium bowl—mix and you’re ready to serve!
Carrie says
Love love this recipe. Thank you for sharing.
Kaylin says
So good. I was pleasantly surprised with more of the cheesy flavor than I was expecting! Thank you for sharing & excited to try more recipes!
Nora says
Such an easy recipe & so good! I added some almond milk for a thinner consistency. Love the creaminess of the cashews!!!