Who doesn’t love pasta? And who can resist a rich, cheesy sauce made from plant-based ingredients? If that’s you, you have to try this recipe. It’s the perfect comfort food for days when you just want to curl up under a blanket in front of the TV, or when you don’t feel like preparing anything elaborate and just want something familiar, satisfying and quick to make. Ready? Let’s go…
After I adjusted my diet to reduce dairy, I found myself missing cheese more than I expected. My attempts to go fully vegan had stalled several times, largely because I couldn’t give up that salty, tangy, creamy goodness. It surprised me: you’d think a strong smell would make it easy to forget, but I always had a soft spot for bold flavors.
Thankfully, cashews and nutritional yeast exist. I never stop marveling at the versatility of cashews — a small nut that transforms into so many creamy, savory dishes. Before I embraced more plant-based cooking, I mostly thought nuts were for baking or snacking. Now I use them as the foundation for cheeses, sauces and dressings. If you’ve never made a cashew-based cheese or sauce before, this recipe is a great place to start.
Cashew cheese sauce works wonderfully as a pizza base, a topping for savory tarts, a filling for muffins, or a dip for chips and raw vegetables. I could honestly spoon it straight from the bowl. But what truly elevates it is pasta — especially a carbonara-style spaghetti. The sauce creates a luxuriously creamy coating that feels indulgent without any dairy.
Note on preparation: the times listed do not include soaking the cashews. I recommend soaking them overnight for the smoothest, creamiest texture — a few hours can work in a pinch, but the result is noticeably better after a long soak. The cashew sauce will keep in the fridge for 3–4 days, so you can make a batch ahead and enjoy “cheesy” moments all week long. If this is your first time trying cashew cheese, you’re in for a pleasant surprise. Now, say “cheese” and get ready to carb up!
📖 Recipe
Carbonara with creamy cashew cheese
5 mins
20 mins
25 mins
3 people
695kcal
Ingredients
Cashew Sauce:
- 1 cup of cashews (soaked overnight)
- ¾ cup vegetable stock
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 onion, minced
- Salt and pepper, to taste
Carbonara:
- 250 g wholewheat spaghetti
- 300 g mushrooms, sliced
- 1 cup green peas (fresh or frozen)
- 1 small onion, minced
- 1 clove garlic, minced
- 1–2 tablespoons olive oil
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Cashew Cheese:
- Rinse the soaked cashews and place them in a blender with the vegetable stock, nutritional yeast, garlic and onion. Blend until completely smooth and creamy. Season with salt and pepper to taste, then set aside.
Spaghetti Carbonara:
- Cook the spaghetti according to package instructions. Drain, toss lightly with a drizzle of olive oil to prevent sticking, and set aside.
- Heat a medium frying pan and add 1–2 tablespoons olive oil. Add the garlic and fry for about a minute until fragrant.
- Add the onion and sliced mushrooms and sauté until golden brown, about 5 minutes.
- Stir in the peas and cook for another 2–3 minutes. Then add about 4 tablespoons of the cashew sauce and mix well to combine with the vegetables.
- Add the cooked pasta to the pan and toss so the sauce coats the spaghetti evenly. Adjust seasoning with salt and pepper.
- Serve immediately, topped with chopped fresh parsley. Enjoy!
All recipes are developed and tested using metric measurements. For best results, use digital scales. A conversion to US customary units may be provided, but metric measurements are recommended for accuracy.
Nutrition
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