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–+ servings
A vegan pasta salad with tomatoes and spinach.
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.
Prep 1 day
Cook 30 minutes
Total 1 day 30 minutes
Fat
Carbs
Protein
Yield 4

Ingredients

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.
    A vegan pasta dish topped with a medley of fresh greens and herbs, prepared using a food processor.
  • 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!