Creamy Cashew Pasta with Tomatoes and Kale

3030-Min MealdfDairy-FreeefEgg-FreegfGluten-FreevVegetarian

By Lee Funke

5 from 7 votes

Published 7/11/2016 • Updated 10/7/2024

Jump to RecipeEmail Recipe

This post may contain affiliate links. Please read our disclosure policy.

If you’ve never tried creamy cashew pasta sauce, this is your recipe! Soften your cashews and then blend them with olive oil, water, garlic, and salt to create a simple vegan pasta sauce!

email me this recipe

Plus, enjoy weekly doses of recipe inspiration as a bonus!

Please enable JavaScript in your browser to complete this form.

Email *

Send Recipe

Pasta lovers – we’re excited for you to try our creamy cashew pasta – a vegan take on a creamy pasta. This recipe is similar to our creamy tomato vegan pasta and vegan pasta bake in that they all use cashews for the base of the sauce. The key is to makings sure your cashews are soft before blending into a luscious sauce.

Feel free to use any noodle your heart desires. My family loves fusilli, but you can also use a stringy spaghetti.

What You Need for this Cashew Pasta Recipe

• Raw cashews: We used plain, unsalted cashews for this recipe. 
• Kale: We used kale and tomatoes as the vegetables in the recipe, but feel free to mix things up and use your favorite vegetables. 
• Cherry tomatoes: These juicy and sweet little guys were the perfect complement to this dish.
• Fresh basil: We added fresh basil to the sauce for a bit of color and flavor.
• Pasta: feel free to use any kind of pasta you like. We used fusilli, but have also made this recipe with spaghetti noodles.
• Food processor: We used the food processor to make our delicious creamy vegan cashew sauce, but you can also use a high-speed blender like a Vitamix.

Variations and Substitutions

• Protein: If you are looking to add more protein to this recipe, add some cooked chicken or a can of garbanzo beans to the pan white, sautéing the kale and tomatoes.
• Pasta: feel free to use any type of pasta you like! Some great options are chickpea pasta, red lentil pasta, penne pasta, or even long pasta!
• Cherry tomatoes: We love using fresh tomatoes, but sun-dried tomatoes or red peppers would be super good in this recipe!
• Kale: Spinach or green beans would be super tasty in this dish!

Tips

• The key to a delicious creamy cashew pasta sauce is to be sure you soak the cashews long enough and blend them until completely smooth. 
• If you don’t have a food processor, use a blender!
• Save a little extra pasta water to add back into the sauce to make it smoother. 
• Want to add a little kick? Add some red pepper flakes on top!

Storage + Freezer Directions

Store leftover vegan pasta in an airtight container in the fridge for up to 4 days. You can also freeze for up to 2 months! Since it doesn’t have any dairy, this dish freezes really well!

How do I reheat this vegan pasta recipe?

Place a small pot on the stove on medium heat. Add your leftover pasta and reheat until warm! 

Serving Suggestions

This pasta would pair perfectly with a side of crusty bread and Easy Vegan Pesto and a dash of Vegan Parmesan Cheese on top. We also love eating it with a simple green salad.

5 from 7 votes

Creamy Cashew Pasta with Tomatoes and Kale

We love this creamy cashew pasta – a take on vegan pasta made with softened cashews, water, olive oil, garlic, and salt.

By: Lee Funke

Prep: 1 day d

Cook: 30 minutes mins

Total: 1 day d 30 minutes mins

Servings: 4

SaveSaved Pin Print

email me this recipe

Plus, enjoy weekly doses of recipe inspiration!

Please enable JavaScript in your browser to complete this form.

Email *

Send Recipe

Ingredients 

1x2x3x

Cashew Pasta Sauce

• ▢ 1 cup raw cashews soaked*
• ▢ 1/4 cup olive oil
• ▢ 1/4 cup water
• ▢ 1 tablespoons minced garlic
• ▢ 1/4 teaspoon sea salt
• ▢ 1 cup fresh basil

Pasta

• ▢ 2 cups kale deboned, packed
• ▢ 1 cup cherry tomatoes halved
• ▢ 2 tablespoons olive oil
• ▢ salt and pepper to taste
• ▢ 8 oz. pasta any kind

Instructions 

• First, soften the cashews. Boil 4 cups of water. Then, pour the hot water over the cashews and let them soak for at least 4 hours or overnight (this is what I did!). Strain water before use.
• Place all of the ingredients for the sauce into a high-speed food processor or blender and blend on high for 2-3 minutes, stopping to scrape the sides every so often. If your sauce is too thick, add more water a tablespoon at a time. Set aside.
  
• Cook the pasta according to the package. Strain pasta and set aside.
• Sautée veggies by heating 2 tablespoons of olive oil in a saucepan over medium/high heat. Add in kale and cherry tomatoes and sautée for a few minutes or until kale is at desired texture. Season with salt and pepper.
• Add pasta into veggies and then add the sauce (note: you may have some leftover depending on how saucy you like your pasta!).

Tips & Notes

• The key to a delicious creamy cashew pasta sauce is to be sure you soak the cashews long enough and blend them until completely smooth. 
• If you don’t have a food processor, use a blender!
• Save a little extra pasta water to add back into the sauce to make it smoother. 
• Want to add a little kick? Add some red pepper flakes on top!

Nutrition

Calories: 584 kcal, Carbohydrates: 54 g, Protein: 14 g, Fat: 36 g, Fiber: 4 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

love this? leave a comment below!

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!