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Cashew Cream Veggie Pasta | Vegan + GF

by Capri Lilly
Published: Last Updated on

Are you a pasta lover but looking for a healthy pasta alternative? Do you also love a creamy, savory sauce but without the dairy? Well, this Cashew Cream Veggie Pasta is everything you are looking for in a healthy, flavorful pasta!

With hearty oyster mushrooms, savory sautéed spinach, caramelized onions, fresh rosemary, mixed with zucchini noodles and topped with a rich cashew cream sauce, this vegetable pasta is a low-carb, protein-rich, pasta lovers dream!

cashew cream veggie pasta vegan and gluten free pinterest pin

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Cashew Cream Veggie Pasta

This pasta is one of my easy go-to-dishes for a quick, healthy weeknight dinner. It’s super filling, quick to make, and packed with tons of nutrients that leave me feeling refreshed instead of the normal carb coma that comes with eating heavy pasta.

The quickest way to make Cashew Cream Sauce

I like to start by using the hot method to soak the cashews. This way is the quickest, allowing you to have cashews ready to make the sauce in less than 20 minutes.

  • Simply boil 3 cups of water and once the water reaches a rolling boil, pour the water over the cashew and allow the cashews to soak for 15-30 minutes.
  • Once you are ready to make the sauce, drain the cashews and transfer them into the blender with the broth and remaining ingredients to make the perfect, creamy sauce. 

In the video below, I show you how to use the cold method to soak the cashews. This method takes ~2 hours. Save yourself the time and use the hot method. 🙂

What Vegetables to Add to the Pasta?

While the cashews are soaking, I prepare my vegetables. The beautiful thing about vegetable pasta is that you can use any vegetables you like! I made my pasta with oyster mushrooms, spinach, and onions. You can also add broccoli, shredded carrots, cherry tomatoes, or any of your favorite vegetables to this dish! 

vegetables for the cashew cream veggie pasta, spinach, mushrooms, onion, thyme, and rosemary

sauted vegetables for the vegan cashew cream pasta


Low-Carb, Naturally Gluten-Free Noodles: ZOODLES!

zucchini noodles gluten-free and vegan

Instead of using pasta noodles, I use zucchini noodles! Zucchini noodles are the PERFECT, low-carb, gluten-free pasta noodle replacement. Using a spiralizer (linked is my favorite one), you can make up to three different styles of pasta! But don’t worry if you do not have a spiralizer, you can use a vegetable peeler, a grater, or a knife. 


Why Zucchini Noodles?

Besides the fact that zucchini noodles are a tasty, healthy, gluten-free option, they are also nutrient-dense, low in calories, AND low in carbs! Zucchini: 

close up picture of cashew cream sauce

  • Filled with antioxidants

  • Helps promote healthy digestion 

  • Helps reduce blood sugar

  • Helps promote bone, thyroid, and prostate health

  • Filled with tons of fiber magnesium, lutein, and vitamin K


So not only does this pasta have immense nutritional benefits from the zoodles, but also from the cashews, spinach, mushrooms, and onion. This easy, one-pot dinner provides you with: 

  • 19.4 grams of protein per serving

  • Less than 600 calories 

  • Tons of Vitamin D, Calcium, Iron, and Potassium 


Try this Cashew Cream Veggie Pasta for an easy, delicious, nutritious weeknight meal

If you make this Cashew Cream Veggie Pasta, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share it with me on Instagram! I love hearing from you!

zucchini noodles with cashew cream sauce

Cashew Cream Veggie Pasta

This pasta recipe offers everything you are looking for in a healthy, flavorful pasta! With hearty oyster mushrooms, savory sautéed spinach, caramelized onions, fresh rosemary, mixed with zucchini noodles and topped with a rich cashew cream sauce, this vegetable pasta is a low-carb, protein-rich, pasta lovers dream!
4.93 from 14 votes
Print Pin Rate
Course: Main Course, Sauce or Marinade
Cuisine: American, Healthy Options, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 595kcal
Author: Capri Lilly


For the Cashew Cream

  • 1.5 cups cashews
  • 1.25 cups Vegetable broth
  • 1/2 cup Coconut cream (optional)
  • 3 cloves garlic
  • 1 tbsp Lemon Juice
  • 2 tsp Italian seasoning
  • 1 tsp Paprika
  • 1 tsp Cayenne Powder
  • 1/2 tsp Sea Salt

For the Veggie Pasta

  • 2 cups Fresh Spinach
  • 2 cups Mushrooms (Crimini, Oyster, Shitake)
  • 1/2 Red Onion
  • 1 tbsp Vegan Butter (Or Coconut Oil)
  • 1 tbsp olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp red pepper flakes

Zucchini Noodles

  • 3 zucchinis for noodles
  • Salt and Pepper, to taste


  • Soak Cashews according to the hot method or cold method mentioned above.
  • After soaking, drain and transfer the cashews to a food processor or blender. Add the broth (or water), lemon, garlic, and seasonings to the food processor. Add coconut cream or almond milk as needed to reach the desired creamy consistency
  • Set cashew cream aside. Prepare zucchini noodles using a spiralizer or food grater.
  • Over medium heat, add 1 tbsp cooking oil and sauté the chopped onion for 3-5 minutes, until golden brown. Add sliced mushrooms and saute until golden brown, about 5 minutes. Add spinach and sauté for 2-3 minutes, until wilted. Add seasonings and stir well.
  • Add in zucchini noodles and mix in with the sautéed vegetables. Season with salt and pepper, and saute the noodles for 2 minutes. Then pour the cashew cream onto the zucchini noodles, making sure to mix the ingredients well. The cashew cream sauce should warm in the pan while you are stirring, about 2-3 minutes.
  • Top with Fresh cracked Black Pepper, Salt, and Fresh Parsley. Serve and enjoy!


  • Store any leftover Cashew Cream Veggie Pasta in an airtight container. If you used Zucchini noodles to make this recipe, any leftovers should be eaten within 24 hours (as zucchini noodles tend to soften over time).
  • If you used regular pasta noodles to make this recipe, store any leftovers in an airtight container for up to 3 days! 
  • Serve with  Homemade Focaccia for an even more perfect meal! 


Calories: 595kcal
nutrition label for cashew cream pasta

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Leslie March 20, 2020 - 8:13 pm

4 stars
This was a really nice pasta! The cashew cream added a nice flavor, and each day it tasted better and better! Plus you can add chicken too it if you want meat.

Capri Lilly March 20, 2020 - 10:15 pm

Hi Leslie! I am glad you like the recipe!

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[…] Cashew Cream Veggie Pasta […]

Luke Ratford December 14, 2020 - 11:25 am

5 stars
Superb midweek meal, thanks for sharing 🙂

Capri Lilly December 14, 2020 - 5:17 pm

I am glad you liked! 🙂

Chloe December 14, 2020 - 12:22 pm

5 stars
I love creamy pastas, you did a great job of veganising this! Thank you!

Capri Lilly December 14, 2020 - 5:17 pm

Thank you, Chloe! I am glad you enjoyed the recipe!

Sues December 14, 2020 - 1:49 pm

5 stars
I’m loving all the veggies in this cashew cream sauce!

Capri Lilly December 14, 2020 - 5:14 pm

Thank you! I love a good veggie loaded meal!

Christina December 14, 2020 - 2:19 pm

5 stars
This was so delicious!

Capri Lilly December 14, 2020 - 5:12 pm

I am glad you liked it Christina!

Angela December 14, 2020 - 4:05 pm

5 stars
The sauce was delicious! A great recipe!

Capri Lilly December 14, 2020 - 5:12 pm

Thank you, Angela! I am glad you enjoyed!

Laura December 14, 2020 - 4:07 pm

5 stars
Glad I tried it. The cream sauce was great.

Capri Lilly December 14, 2020 - 5:11 pm

Hi Laura! I am glad you liked the cashew cream sauce

Raquel December 14, 2020 - 5:36 pm

5 stars
Yum! Rich and creamy!

Ksenia December 15, 2020 - 12:38 am

5 stars
This looks so creamy and delicious!!!

Amy December 15, 2020 - 1:25 am

5 stars
Delicious recipe and perfect for meatless Monday last night!

FOODHEAL December 15, 2020 - 3:33 am

5 stars
I love it! I love veggie pasta, they’re easy and healthy. The creamy sauce is taking this simple pasta dish to another level

Capri Lilly December 15, 2020 - 7:08 pm

Thank you!! I am glad you enjoyed it!

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Charlotte September 4, 2021 - 1:41 am

5 stars
I love this recipe! I’ve made it twice now and each time it tastes great! I love how creamy and flavorful it is!

Capri Lilly September 6, 2021 - 10:48 pm

Hi Charlotte! I am glad you enjoyed the recipe! Thanks for leaving a review!

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Diane January 15, 2022 - 12:34 am

5 stars
This was delicious. I use ww pasta, 8 oz of rigatoni. It coated the pasta beautifully. My husband took a bite and said this is good. He doesn’t like mushrooms and didn’t notice they were in there, the sauce is definitely the main event. I will definitely make again.

Capri Lilly January 15, 2022 - 4:50 pm

Hi Diane! I am so happy you enjoyed the recipe! Even happier you could successfully sneak mushrooms in the dish & enjoy it! Thank you for leaving a review! 🙂


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