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Creamy Vegan 4 Ingredient Pasta Sauce

  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 4 Servings
  • Diet: Vegan


Creamy vegan cashew pasta sauce – all the deliciousness of a creamy, cheesy pasta sauce with none of the guilt! 


  • 1 cup raw cashews, soaked
  • 1 onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1/2 tsp nutmeg


  1. Boil a kettle and cover the raw cashews in lots of boiling water. Set them aside for 25 minutes, or until soft.
  2. Place a pan on medium heat. Add the onions and garlic and cook gently for 20 minutes until the onions have softened and turned a light caramel colour. Once cooked set aside until needed.
  3. While the onions cook, finish preparing any ingredients you wish to add to your cream sauce (like sauteed mushrooms or roasted nuts) and cook your pasta.
  4. When cooking the pasta be sure to save 2 cups of the cooking water to finish the sauce.
  5. Drain the cashews, and add them to a blender with the onion mixture, nutmeg and 1 cup of pasta cooking water. Blend the mixture, adding more water as needed, until you are left with a nice, smooth sauce with the texture of double cream/bechamel sauce. Season the sauce with salt and pepper to taste.
  6. Toss the sauce through your drained pasta, adding a little more cooking water if needed. Add in any optional cooked veggies, or nuts, and serve immediately while nice and warm.
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 210.65kcal
  • Sugar: 2.78g
  • Sodium: 6.78mg
  • Fat: 16.05g
  • Saturated Fat: 3.25g
  • Unsaturated Fat: 12.06g
  • Trans Fat: 0g
  • Carbohydrates: 14.17g
  • Fiber: 1.55g
  • Protein: 5.63g
  • Cholesterol: 0mg

Keywords: Creamy 4 Ingredient Vegan Pasta Sauce

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