Creamy mushroom and asparagus vegan pasta

A new world is upon me! I discovered cashew-based sauces and nothing will ever be the same.

Was I sceptical about this? Yes. Was I proven wrong by how good, deliciously creamy and cheese-like the sauce turned out? 100%.

Without further ado, here’s how to turn your ‘cheesy’ dreams into a vegan reality.



  • Your favourite pasta (for 2-3 portions)
  • A bunch of asparagus
  • Mushrooms (as many as you like, there is no right or wrong here)
  • Olive oil
  • Lots of pepper
  • 1 shallot/onion

Cashew sauce

  • 1 cup cashews (soaked over night for best results)
  • 1 cup plant based milk
  • 2 garlic cloves
  • 4 table spoons inactive yeast flakes
  • gulp of olive oil
  • 2 table spoons soy sauce
  • a sprinkle of fresh parsley
  • 1 lime/lemon (zest and juice)
  • half a shallot (optional)
  • Lots (and I mean LOTS) of ground pepper

Step 1: Cook the pasta as instructed.

Step 2: Meanwhile saute the mushrooms in olive oil and diced shallots + salt and pepper

Step 3: Steam the asparagus for a few minutes then cut it in small pieces and mix with the mushrooms (off the heat)

Step 4: Put all the sauce ingredients in a blender, blend on a low speed and increase gradually. Stop a few times to scrape the sides of the container, for a consistent, smooth blend. Blend on a high speed until smooth and creamy. Add seasoning to taste and more milk if needed.

Step 5: Mix the cooked paste with the mushrooms, asparagus and creamy sauce. Plate and east straight away




2 Comments Add yours

  1. Maria says:

    That’s awesome! thanks a lot 🙂

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