Creamy Cashew Pasta Sauce

Enjoy the smoky and sweet flavors of this creamy cashew pasta sauce reminiscent of romesco. Roasted red bell peppers, sun-dried tomatoes, and garlic create a delicious vegan sauce perfect for a quick but satisfying pasta dinner.

Cashews are an incredibly versatile ingredient that I enjoy using. I love simple honey-roasted cashews, but they can be much more than a simple snack, like a creamy smooth sauce.

I’ve used them in sweet recipes like my healthy plum cake with cashew icing, but they’re just as good with savory flavors. This 5-minute recipe makes a deliciously creamy vegan sauce using toasted cashews that you’ll love tossed with freshly cooked pasta.

Why You’ll Love This Recipe

• It’s FAST! If you have 5 minutes, you can make this for dinner.
• With no cream and no oil, it’s a very healthy version of a creamy sauce.
• Everyone can enjoy this vegan sauce, no matter their diet.

Ingredients

All the ingredients you’ll need to make this vegan pasta sauce are pantry staples. If you don’t already have them in your cupboard, they’re available year-round at any grocery store.

• Roasted Cashews – If you can’t buy pre-roasted cashews, doing it yourself is easy!
• Roasted Bell Peppers – Either homemade or store-bought work well.
• Sun-Dried Tomatoes
• Garlic – You can swap in ½ teaspoon of granulated garlic if you don’t have fresh.
• Salt
• Lemon Juice
• Water

Of course where there’s pasta sauce, you need pasta! I recommend spaghetti, but any noodle will work.

Instructions

To make this sauce, you’ll need a high-speed blender. First, boil water and start cooking your pasta according to the package instructions. You can make the sauce while it cooks.

If you need to roast your cashews, heat ½ teaspoon of olive oil in a large skillet over medium-high heat. Add the cashews to the oil and let them toast, tossing occasionally, until they’re browned and fragrant, about 5 minutes.

Then, combine the cashews with all the other ingredients in your blender carafe. Blend on high until smooth and creamy.

Next, add the sauce to a saucepan to warm it up. Drain your cooked pasta and add it to the sauce. Toss to coat, then taste and season with salt and pepper if needed.

Serving and Storage

I like to keep this simple by serving it with only a few twists of freshly cracked black pepper as a garnish. It’s creamy and delicious, with irresistible romesco-like flavors: smoky, sweet, and nutty.

This recipe makes enough sauce for a full pound of pasta, but you don’t need to use it all at once. You can store the sauce in the fridge in an airtight container for up to four days.

Once you’ve tried this cashew pasta sauce, you’ll be amazed at the big flavor your blender created in just five quick minutes. Enjoy it, and while you’re here, don’t forget to check out my other sauces and pasta ideas.

• Shrimp Kale Pasta with Cauliflower Sauce
• Creamy Romanesco Pasta
• Artichoke Pesto Pasta
• Broccolini Pasta with Arugula Pesto