Creamy Dreamy Cashew Pasta (vegan)

Try say that five times fast. Ok, maybe that’s not really a challenge. Try say it while eating this pasta. Whenever I was reading something about cashew cream, I didn’t understand what all the fuss was about. Until I actually used it. Oh my… This dish is one of the best dishes I have created so far. It’s no looker (that could also be because I severely lack in photography skills), but it is incredibly tasty and decadent. The weird thing about it is that it really fills you up, but you don’t feel heavy the way you normally do after eating a dish made with dairy cream. I finally get why people love cashew cream so much! For this recipe I made my own cashew cream but you can also buy it, just make sure to get thick cashew cream. I used frozen veggies because I still had some left in my freezer but you can of course use fresh ones.

Ingredients (makes 4 portions):

  • A glug of olive oil (the amount depends on how much you like healthy fats)
  • 1 teaspoon of marjoram (you can sub this with oregano but I would use less of it since it is much stronger than marjoram)
  • 4 garlic cloves, diced
  • 3 cups of frozen, sliced mushrooms
  • 3 cups of frozen, mixed bell peppers
  • 1 cup (4 ‘hockey pucks’) of frozen spinach (use more if you’ld like a strong spinach flavour)
  • A 400 gram can of chopped tomatoes
  • 1 tablespoon of balsamic vinegar
  • 1/2 cup of extra thick cashew cream (you can use dairy cream instead but it will be much ‘heavier’ this way)
  • Black pepper and salt to taste (there’s something about black pepper specifically that pairs well with creamy sauces)
  • Optional but oh so tasty: vegetarian or vegan parmesan cheese


  • Fry the marjoram and the garlic in the olive oil over low-medium heat in a big pot until they smell nutty.
  • Cook the mushrooms on medium heat until defrosted and softened.
  • Do the same with the bell peppers and the spinach. Reduce the liquid that comes out of them by leaving the lid off the pot while cooking them for a few minutes.
  • Add the tin of tomatoes and the balsamic vinegar.
  • Let simmer without a lid on low-medium heat until it has thickened somewhat.
  • Add the cashew cream, season with plenty of black pepper and salt and stir it all through.
  • Optional: serve with parmesan sprinkled on top.

Storage and tip of the day:

This pasta sauce will stay fresh for about 3-4 days in the fridge and will keep for 4-6 months in the freezer.

Cashew cream really is amazing. It even smells a bit like dairy cream to me! You can use it in loads of dishes as a substitute for dairy cream and if you make it yourself, you can decide how thick you want it to be. Read: you can make it as thick as whipped cream and with a little vanilla and sugar, it can be 😉

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