This Creamy Vegan Green Goddess Cashew Pasta is comfort food in disguise—rich, herbaceous, and totally plant-based. Dreamy cashew cream sauce envelops al dente capellini, flecked with vibrant basil, kale, and sage. Think green sauce pasta meets green pesto pasta, but smoother and without dairy. It’s bright yet indulgent, perfect for green meals fans, and makes a memorable vegan dinner or weekend treat.
Creamy Vegan Green Goddess Cashew Pasta
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Large pot (for boiling pasta)
Steamer basket or second pot (for blanching veggies)
Blender & food processor (for cashew cream) & (for herb blend)
Large bowl & tongs
Knife & cutting board
Pasta & Veg
- 12 oz 340 g spaghetti or capellini (sub gluten-free if needed)
- 2 cups kale leaves stems removed, roughly chopped
- 1 cup fresh green beans trimmed and halved
- Salt & pepper for seasoning
- 1 Tbsp olive oil
Cashew Cream Sauce
- 1½ cups raw cashews soaked in hot water for 20 minutes, drained
- 1 cup water plus more for adjusting consistency
- 2 Tbsp nutritional yeast
- 2 cloves garlic minced
- 1 Tbsp lemon juice
- Zest of ½ lemon
- ½ tsp sea salt or to taste
- Pinch of nutmeg optional, adds warmth
Green Herb Blend
- 1 cup fresh basil leaves
- ½ cup fresh parsley
- 3 –4 fresh sage leaves finely chopped
- 1 cup kale tightly packed
- 1 Tbsp olive oil
Prep & blanch
Bring a large pot of salted water to a boil.
Add green beans; boil 3–4 minutes until bright and crisp-tender.
Add kale, cook 2 minutes more. Remove veggies and plunge into iced water; drain well.
Soak & blend cashew cream
Drain soaked cashews and rinse.
In blender, combine cashews, 1 cup water, nutritional yeast, garlic, lemon juice, zest, salt, and nutmeg. Blend until silky smooth. Add water a tablespoon at a time to reach a pourable sauce.
Herb blend
In food processor, combine basil, parsley, sage, kale, olive oil, and a dash of salt and pepper. Pulse into a coarse green pesto pasta-like blend—herbal but not oily.
Cook pasta
Add pasta to boiling water and cook until al dente (about 8–10 minutes for spaghetti). Drain, reserving pasta water.
Combine all
In large bowl, mix pasta, a few tablespoons of pasta water, cashew cream, and half the herb blend. Toss until creamy and vibrant.
Fold in blanched green beans and kale. Add more herb blend, pasta water, or olive oil if needed. Season to taste.
Plate & finish
Divide pasta among plates.
Garnish with extra basil leaves, a sprinkle of nutritional yeast, and a drizzle of olive oil.
Optionally add a dusting of vegan Parmesan or toasted pine nuts.
Pairings
- Salad: Green pasta salad made with arugula, cucumbers, and lemon vinaigrette echoes the green theme.
- Bread: Crusty olive oil–brushed sourdough for dipping into creamy green pasta sauce.
- Protein:
- Grilled tofu or tempeh marinated in lemon-herb glaze.
- Roasted chickpeas seasoned with basil and garlic for crunch and plant protein.
- Beverage: A chilled glass of crisp green juice or a light vegan white wine complements the richness.
FAQs
1. Can I make this into a green spaghetti recipe?
Yes! This sauce works beautifully with any green spaghetti recipe format. Just swap to spaghetti or capellini and follow the same steps.
2. What if I want to add more green meals flair?
Stir in chopped green beans or peas when tossing the hot pasta for extra texture and vibrancy. It essentially becomes a green bean pasta.
3. Can I turn this into a green pasta salad?
Absolutely—cool the pasta and veggies after toss, then chill. This adds green pasta salad appeal perfect for lunches or picnics.
4. Can I make the green pasta sauce dairy-free easily?
This version is fully dairy-free using cashew cream—no cheese, no milk. It’s a healthy green pasta sauce that still feels indulgent.
5. Do I need sage in a sage pasta style?
Sage adds a warm, earthy undertone. If you want green goddess pasta or sage pasta flavor notes, keep it. Otherwise, basil and parsley alone still make a bright green pesto pasta.
