Wholewheat pasta with vegan cashew cheese sauce

Wholewheat pasta with vegan cashew cheese sauce: creamy, savoury and quick to make with cashews, nutritional yeast, garlic, mustard and a squeeze of lime.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 510 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 65 g

Ingredients

• 500 g pasta
• 150 g cashews
• 4 tbsp nutritional yeast
• 1 clove of garlic
• 250 ml water
• 1 squeeze of lime
• 1 tsp fine onion powder (pure)
• 1 tsp mustard

Method

You’ll need: frying pan · saucepan · blender · wooden spoon

1. Soak the cashews briefly in hot water. Peel the garlic and cook the pasta in plenty of salted water until al dente.
2. Blend the cashews with the water, nutritional yeast, garlic, lime juice, onion powder and mustard until the sauce is smooth.
3. Warm the sauce in a wide saucepan or frying pan over a low heat, stirring regularly.
4. Add the cooked pasta to the sauce and toss everything together. Loosen with a little pasta water if needed.
5. Season to taste with salt and, if you like, a little more lime or nutritional yeast.
6. Serve the pasta hot and sprinkle with freshly ground pepper if you like.

Good to know

When you want something creamy and savoury, this sauce is just right. It's simple, hearty and tastes pleasantly rounded. Especially on long days, a plate like this is worth its weight in gold.

Swaps

Cashews → blanched almonds (provide vitamin E) | Nutritional yeast → white almond butter plus a little more mustard (creamy texture, natural fats) | Lime → lemon juice (similarly fresh, a little milder) | Brown pasta → wholewheat pasta made from durum wheat or spelt (also provides fibre)

Allergens

Contains tree nuts (cashews), gluten (pasta) and mustard. Usually suitable for children if the garlic and acidity are kept mild; in pregnancy, use pasteurised, properly stored ingredients.

Dairy-free recipes