Creamy Cashew Pasta

This cashew pasta sauce is super easy to make, with few ingredients; packing a massive punch with its flavour and versatility. A must try!

Preparation Time: 15mins - 1 hour


(serves 2 generously)

  • 240g cashew nuts
  • zest and juice of one lemon
  • 2 garlic cloves
  • 2 generous tablespoons of nutritional yeast (found in Holland and Barrett and most health food shops.)
  • tablespoon olive oil
  • handful of fresh dill
  • 200ml plant milk of your choice
  • salt and pepper to taste


Soak the raw cashews for at least one hour or boil them for 15 minutes.


This recipe can be used to make a delicious dip, or even a vegan cheese. By adding less liquid, you will get a thicker mixture that will set in the fridge.

For a cheese, try making the mixture into a log shape, rolling in paprika, covering in cling film and leaving in the fridge for a few hours.

The recipe can be made with other herbs and spices, and less or more garlic and lemon. Have fun experimenting!

Once softened, transfer the boiled/soaked cashews to a blender and add all the other ingredients. Leave the milk until last and add slowly to ensure you get the desired consistency. If extra liquid is needed, add a little water or stock.

Serve with fresh spaghetti, a little rocket salad, and a drizzle more of olive oil.