Ultra-Creamy Vegan Pasta

Method

1. Place the raw cashews in a heatproof bowl and cover with boiling water. Soak for 15 minutes to soften, then drain completely. If you have more time, soak in cold water for 2–4 hours for an even silkier result.

   15 min

2. Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve 120ml (½ cup) of starchy pasta cooking water — this is key to a glossy, clinging sauce. Drain the pasta and set aside.

   10 min

3. While the pasta cooks, heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium heat. Finely dice the onion and add it to the pan with a pinch of salt. Sauté for 5–6 minutes until soft and translucent. Add 3 of the garlic cloves (minced) and cook for 1 more minute until fragrant.

   7 min

4. Add the sliced white mushrooms and thyme leaves (stripped from the sprigs) to the skillet. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated. Season with salt and black pepper. Remove from heat and set aside.

   6 min

5. Drain the soaked cashews and add them to a high-speed blender along with the 240ml water, oat milk, nutritional yeast, lemon juice, remaining 1 raw garlic clove, ½ teaspoon (2.5 ml) salt, and black pepper. Blend on high for 60–90 seconds until completely smooth and creamy with no grit remaining.

   3 min

6. Return the skillet with mushrooms to medium-low heat. Pour the cashew cream sauce into the skillet and stir to combine with the mushrooms. Add the reserved pasta cooking water a splash at a time, stirring until the sauce reaches a pourable, silky consistency. Taste and adjust seasoning with salt, pepper, or extra lemon juice.

   3 min

7. Add the drained spaghetti directly into the sauce. Toss vigorously with tongs for 1–2 minutes over low heat until every strand is coated and the sauce clings beautifully. If the sauce thickens too much, add another splash of pasta water.

   2 min

8. Divide the pasta between two warm bowls. Garnish generously with freshly snipped chives, a crack of black pepper, and an extra drizzle of olive oil. Serve immediately.

   1 min

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Tips

• Use the starchy pasta water — it contains dissolved starch that emulsifies the sauce and makes it cling to the pasta like a professional dish.
• Blend the cashew sauce for a full 90 seconds — stopping early leaves a grainy texture.
• Don't rinse the cooked pasta — rinsing washes away the starch coating that helps the sauce stick.
• Warm your serving bowls with hot water before plating to keep the pasta hot longer.

Variations

• Replace cashews with 1 can (240g drained) of white cannellini beans blended with the same ingredients — lower in fat and high in protein.
• Stir in 2 large handfuls of fresh spinach and 4–5 chopped sun-dried tomatoes at the same time as the pasta.
• Add ½ teaspoon (2.5 ml) chilli flakes to the onion sauté and a tablespoon of tomato paste to the blender for a spicy, rose-style cream sauce.
• Use any gluten-free pasta — brown rice or chickpea pasta both work very well with this creamy sauce.

Notes

Soaking the cashews is the single most important step — skip it only if your blender is very powerful (like a Vitamix), and even then the sauce won't be quite as silky. Store any leftover sauce separately in an airtight jar in the fridge for up to 4 days; it will thicken when cold, so thin with a splash of water or oat milk when reheating. The pasta itself is best eaten fresh.