Pasta with cashew cream sauce and broccoli

Cream sauces have always been my downfall. Whilst my sister is someone that has never liked a creamy sauce or dessert I am a total sucker for them. Carbonara, custards, rich fish pie and big dollops of sour cream on chilli are totally my bag. Can I count mayonnaise in there too?! Same principle! 

So for the last couple of years I've really thought that creamy sauces were something I should cut down on if I wanted to lower the amount of dairy I was eating. I'm also very aware they're always the more calorific choice on a menu and for that reason I avoid cream sauces mostly when eating out and never really make them for myself at home any more, instead opting for tomato based sauces or sauce free dishes focusing on the ingredients instead. 

But then I discovered cashew cream sauce. 

It's another recipe that I'd seen floating around on social media and Pinterest for a while but hadn't got around to trying, but now I've done it I think it might be a life changer. Honestly, I sound like a broken record don't I?! 

I'm not saying you should never eat a dairy, creamy sauce if that's what you fancy once in a while. But if you're like me and love a rich creamy sauce, but would rather do it dairy free when you're cooking at home then this is the perfect recipe for you. 

Creamy cashew pasta sauce

PREP TIME: 45 minutes (including minimum 30 minutes minimum cashew soak time)
COOK TIME: 15 minutes


  • 130g pasta of choice
  • 120g tender stem broccoli, chopped into bite-size pieces
  • 2 spring onions, finely sliced 
  • sprinkle of white sesame seeds (optional) 
  • Oil for cooking 

Creamy cashew sauce:

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1. Soak the cashews. If you're short on time then soak them in boiled water for 30 minutes. If you've got a bit longer, and to keep more of the nutrients, soak them in cold water for minimum 4 hours or overnight. 

2. Prepare the pasta according to packet instructions. Drain and set aside. 

3. In a frying pan, heat the oil to a medium heat and add the broccoli and spring onions. Cook for 5-8 minutes until the broccoli is cooked but still al dente. If it's starting to wilt and lose it's colour it's time to take off the heat! 

4. In a food processor or Nutribullet, add all the sauce ingredients and blitz together until smooth and combined. It should be lovely and fluffy, I was so excited when I saw it! 

5. Stir the sauce through your drained pasta until well coated. Serve up in a bowl with the broccoli and spring onions on top, and a sprinkle of sesame seeds if you have them to hand. 

Cashew cream pasta sauce recipe | The Flourishing Pantry

Pin this to Pinterest to save for later. But don't leave it as long as me to try!

Creamy cashew pasta sauce recipe | The Flourishing Pantry

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