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mushroom cashew cream pasta topped with mushrooms in a bowl

Vegan Mushroom Cashew Cream Pasta

This delicious mushroom cashew cream pasta sauce may taste decadent, but it's jam-packed with nutritious ingredients! Recipe is dairy-free, vegan, and can be made gluten-free by using gluten-free pasta of choice.
Cuisine Italian
Keyword cashews, mushroom, pasta, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4



  • Rub mushrooms with a damp towel to wipe off any dirt. Slice thinly and set aside.
  • Bring a large pot of water to a boil for the pasta. Once water has boiled, add pasta and cook according to package directions.
  • While water boils, heat a large skillet over medium. Add cooking spray or a little bit of oil to the skillet. Sauté cremini mushrooms for about 10 minutes, until browned and soft.
  • Using a kettle, bring at least 3/4 of a cup of water to a boil.
  • In a high-speed blender, add HALF of the cremini mushrooms, cashews, nutritional yeast, olive oil, parsley, thyme, garlic, salt, pepper, and boiling hot water. Blend on high until very smooth, adding more boiling water as necessary. This should only take a couple minutes!
  • Drain pasta and return to pot. Stir in the pasta sauce and toss until well coated. Serve with the other half of the sautéed cremini mushrooms over top and enjoy immediately! Feel free to adjust seasonings, or add an extra sprinkle of nutritional yeast and parsley before serving.


*NOTE: If you don't have a high-speed blender, you will need to soak the cashews beforehand. Simply place them in a jar and cover them with water. Let them soak for at least 4 hours, then drain and add to the recipe!
*Leftovers will keep in the fridge for a few days. If planning on having leftovers, I would recommend storing the mushroom cashew cream sauce SEPARATE from the pasta. It does not reheat well and will absorb into the pasta if left to cool. Instead, reheat pasta on the stovetop and then stir in the leftover sauce just before eating!