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  • Prep Time : 10 Minutes
  • Cook Time: 20 Minutes
  • Total Minutes : 30 Minutes
  • Servings: 6
  • CALORIES: Approximately 600 to 620 kcal



  • 1 ½ cup Cashews – soaked overnight in cold water or soaked 30 minutes in boiling water
  • 1 cup Almond Milk – or plant-based milk you like
  • 2 tablespoons Nutritional Yeast
  • 1 teaspoon Paprika
  • 2 tablespoons Lemon Juice
  • ½ teaspoon Salt


  • 2 tablespoons Olive Oil – divided
  • 10.5 ounces Mushrooms – sliced
  • 1 tablespoon Vegan Butter (Unsalted) – optional or use more olive oil
  • 2 Garlic – peeled, minced
  • 1 tablespoon Parsley
  • 1 cup Vegetable Stock
  • 18 oz Cooked pasta of choice – (about 9 oz uncooked) chickpea pasta, buckwheat pasta or whole wheat



  1. Put all the ingredients for the cashew pasta cream sauce in a blender. Paprika, nutritional yeast, lemon juice, salt, soaked/drained cashews, and unsweetened almond milk can be added in any sequence.
  2. Blend the cashews at a high speed until they become smooth and creamy with no lumps. If your sauce has lumps, you may not have given the cashews enough time to soak or your blender may not have the strength to process the nuts into a smooth sauce. It’s alright. Even with a little less smoothness, the sauce will still be excellent. Place aside.


  1. Olive oil should be heated over medium heat in a big pan. In a stir-fry for 5 minutes, or until the mushrooms release their water and shrink in size, add the dry parsley and sliced mushrooms.
  2. Add minced garlic and vegan butter after mixing. Pour the cooked pasta, cashew pasta cream sauce, and vegetable stock once the vegan butter has melted.
  3. Mix everything together, cover, and cook the pasta for 5 minutes on low heat, or until it is warm enough to serve.
  4. Before serving, taste the sauce and season with salt and pepper. Serve with toasted pine nuts, vegan Parmesan, or fresh Italian parsley.

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