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Green Goddess Cashew pasta

Creamy Vegan Green Goddess Cashew Pasta

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Prep & blanch

  1. Bring a large pot of salted water to a boil.
  2. Add green beans; boil 3–4 minutes until bright and crisp-tender.
  3. Add kale, cook 2 minutes more. Remove veggies and plunge into iced water; drain well.

Soak & blend cashew cream

  1. Drain soaked cashews and rinse.
  2. 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

  1. 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

  1. Add pasta to boiling water and cook until al dente (about 8–10 minutes for spaghetti). Drain, reserving pasta water.

Combine all

  1. In large bowl, mix pasta, a few tablespoons of pasta water, cashew cream, and half the herb blend. Toss until creamy and vibrant.
  2. Fold in blanched green beans and kale. Add more herb blend, pasta water, or olive oil if needed. Season to taste.

Plate & finish

  1. Divide pasta among plates.
  2. Garnish with extra basil leaves, a sprinkle of nutritional yeast, and a drizzle of olive oil.
  3. Optionally add a dusting of vegan Parmesan or toasted pine nuts.