Vegan Broccoli Pasta with Creamy Cashew Sauce
This Vegan Broccoli Pasta with Creamy Cashew Sauce is an easy-to-make recipe that is a delicious and satisfying plant-based meal. Packed with flavor and nutrients, it’s perfect for a quick and healthy weeknight dinner. Made with creamy cashew sauce, broccoli, and your favorite pasta, this vegan dish is sure to become a family favorite.
Ingredients Needed:
- pasta (your favorite)
- broccoli
- cashews
- nutritional yeast
- cornstarch
- garlic and onion powder
- non-dairy milk
- water
Ingredients you can add:
- Sun-dried tomatoes – for a sweet and tangy flavor.
- Sautéed mushrooms for added depth and richness. (umami)
- Roasted red bell peppers for a sweet and smoky taste.
- Fresh spinach or kale for extra greens and nutrients.
- Toasted pine nuts or walnuts for a crunchy texture.
- Vegan sausage or tempeh for a protein boost.
- Roasted garlic for a savory and aromatic touch.
- Fresh herbs like basil, parsley, or thyme for added freshness and flavor.
- Vegan parmesan cheese or nutritional yeast for a cheesy flavor.
- Diced zucchini or yellow squash for added color and texture.
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Vegan Broccoli Pasta with Creamy Cashew Sauce
Indulge in the creamy goodness of this vegan broccoli pasta! Perfectly cooked pasta and tender broccoli florets are smothered in a luscious white sauce made from soaked raw cashews, nutritional yeast, and a blend of aromatic spices. This dairy-free delight is not only rich in flavor but also packed with wholesome ingredients. With its velvety texture and comforting taste, it's a satisfying dish that will leave you craving more. Serve warm and savor every delicious bite!
Ingredients
- 1 lb pasta
- 2 cups broccoli
White Sauce
- 1 cup raw cashews soaked
- 1/4 cup nutritional yeast
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1.5 cup non-dairy milk no flavor & unsweetened
- 1/5 cup water
Instructions
- Cook pasta according to package instructions until al dente and 2 cups of broccoli until pasta and broccoli are cooked. About 2 minutes. Drain and set aside.
- In a blender, combine soaked raw cashews, nutritional yeast, cornstarch, garlic powder, onion powder, salt, non-dairy milk, and water.
- Blend until smooth and creamy to make the sauce.
- Add sauce back to pot on medium/high heat and mix constantly.
- When sauce thickens after 2-3 minutes, add pasta and broccoli back to pot and mix well.
- Serve warm and enjoy!
Notes
Soaking Cashews: Soaking the cashews overnight in water helps to soften them and improve their creaminess.
Non-Dairy Milk: You can use your favorite unsweetened non-dairy milk, such as almond milk, soy milk, or oat milk.
Pasta: Feel free to use your favorite type of pasta, such as penne, spaghetti, or fettuccine.
Vegetables: If you don’t have broccoli, you can use other vegetables, such as cauliflower, carrots, or Brussels sprouts.
Serving Suggestions: You can serve this dish with a side of crusty bread or a simple salad.
Storage: Leftovers can be stored in the refrigerator for up to 3 days.
Tips:Â For a richer sauce, add more cashews.
For a spicier sauce, add some red pepper flakes.
Nutrition
Calories: 676kcalCarbohydrates: 104gProtein: 26gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 652mgPotassium: 799mgFiber: 7gSugar: 8gVitamin A: 622IUVitamin C: 46mgCalcium: 184mgIron: 5mg
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