Pasta with vegetables and vegan cashew béchamel

In this blog we love a lot both vegan recipes and pasta dishes. In the recipe that follows, I combine my favourite pasta with a selection of delicious vegetables and a foolproof and quick to make béchamel sauce made of overnight soaked cashews.

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For the vegan cashew béchamel
  • 2-3 tablespoons of nutritional yeast
  • 200 g raw cashews
  • ½ cup of non-dairy milk
  • Juice and zest of 1 lemon
  • Salt and pepper (to taste)
  • 1 tablespoon of garlic powder
For serving the pasta dish
  • 2 portions of pasta (of your own preference)
  • 1 handful of vegetables of your choice, e.g. onion, zucchini, pepper and sweet potato (sliced into carré)
  • 50 g cashews
  • Fresh spearmint
  • Olive oil for sautéing


For the vegan cashew béchamel
  • Soak the cashews over night (or cook for 5 minutes, if you forgot).
  • Put all ingredients in your blender.
  • Whizz until smooth.
  • Tip: You may replace the lemon with lime to mix it up.
For serving the pasta dish
  • Slice the vegetables into small carré.
  • Sauté the vegetables in a non-stick pan with a bit of olive oil.
  • Cook the pasta according to package directions.
  • Transfer the pasta for 30 sec to the pan with the vegetables and mix them together.
  • Plate the pasta and the vegetables.
  • Top with the vegan cashew béchamel.
  • Garnish with cashews and spearmint.

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