How do you make vegan pasta creamy without dairy?

The creaminess comes from soaked cashews blended with oat milk and vegetable broth into a smooth sauce. Soaking the cashews lets them purée really finely, giving you a velvety sauce that replaces cream with ease.

What can I use instead of cashews in the sauce?

If you cannot get cashews, use vegan cream or cooking cream instead. Then you skip the blending and simply stir the sauce ingredients together. Soaked sunflower seeds or almonds also work as an alternative.

Do I really need to soak the cashews?

Soaking softens the cashews and makes for an extra-smooth sauce. Ideally soak them overnight in cold water, but 30 minutes in hot water works if you are short on time. With a high-speed blender you can manage even without soaking.

Which vegetables work in creamy veggie pasta?

Peas, sugar snap peas and fennel are the classics here, but the recipe is flexible. Just use whatever is in season – broccoli, spinach, asparagus, zucchini or chard all work just as well.

Can I make creamy vegan veggie pasta ahead?

The cashew sauce keeps well for 2–3 days in the fridge, so you can make it ahead. Cook the pasta and vegetables fresh. When reheating, stir in a splash of plant milk or water to bring the sauce back to a creamy consistency.

Creamy Vegan Veggie Pasta – ready in 30 min

Name: Creamy vegan veggie pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 100 gr (3/4 cups) cashews; 100 ml (1/2 cup) oat milk; 400 ml (1 2/3 cups) water; 4-5 tsp vegetable broth powder; 1 Tbsp nutritional yeast; 1-2 tsp fresh lemon juice; 2-3 stalks spring onions; 1-2 garlic cloves; 1 Tbsp olive oil; 1 small fennel; 150 gr (5.3 oz.) frozen peas; 100 gr (3.5 oz.) sugar snap peas; 500 gr (18 oz.) pasta of your choice; 1-2 tsp salt; 1 pinch of pepper; 1 pinch of nutmeg; 1-2 tsp lemon juice; also: vegan parmesan, microgreens & roasted pine nuts

Hello lovelies, today there is a new delicious recipe for you. With an ingredient that probably everyone has at home: creamy vegan veggie pasta. Everyones cupboard is hopefully filled with noodles at the moment and that's why I have a simple, healthy and delicious pasta dish for you today. The whole family enjoyed this very much. It only needs a few ingredients and if you don't have all of them, you can easily vary.

The soaked cashews make the pasta very creamy and the crunchy green vegetables such as peas, sugar snap peas and fennel don’t only provide extra vitamins, but also a delicious taste. We actually always have peas in the freezer because we like them very much in soups and stews. Fennel is mostly made into juice by me, together with celery and apple (my favorite, you should definitely try it too), but the children also like it very much as a vegetable.

Creamy vegetable pasta with peas and cress, served in the pot

The creamy light sauce consists of cashews, oat milk and vegetable broth and is therefore not that difficult. In addition, it‘s super easy and quick to make, because all the ingredients simply go into the blender.

Fusilli with peas and cress, close-up in a rustic pot

Creamy vegetable pasta with peas, tightly plated step view

Creamy vegetable pasta with a spoon in the pot, angled close-up

Of course you can use your favorite noodles for the dish, spaghetti, whole grain pasta or protein pasta also fit perfectly. And I think it's great that you can also be very creative with vegetables and take what is available seasonally or your favorites.

Creamy vegetable pasta with pine nuts and a spoon, served

With this delicious pasta everyone is happy: the mom, because this way everyone eats a large portion of vegetables and the rest of the family, because they’re always happy with pasta. I also like roasted pine nuts and sprinkle some chili on my portion, because I like it a little hot. Hemp seeds are also very tasty as a topping. And with the microgreens or cress you get an extra portion of nutrients.

Fusilli with peas and cress, close-up in a rustic pot (2) Be sure to try this delicious pasta dish, I'm sure everyone will like it. If you can't get cashews, you can also replace them with vegan cream. Mixing is then omitted and you only have to stir together the ingredients for the sauce. If you love creamy pasta, be sure to try my creamy spring pasta with asparagus and tofu or the protein-packed protein pasta with chickpeas and lentils. And for anyone craving something hearty, my vegan bolognese with tofu, mushrooms and eggplant is a real family favorite.

Creamy vegan veggie pasta

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