Vegan creamy mushroom pasta

This vegan creamy mushroom pasta recipe is an easy and comforting vegan dinner ready in only 20 minutes. All the decadence of creamy pasta without dairy!

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Who needs a big bowl of pasta? There are times when nothing other than a decadent creamy pasta bowl will do. Plus, I feel like we haven’t share enough cashew cream recipes on the blog. If you are unfamiliar with cashew pasta sauce, let me tell you, it is the most simple and delicious creamy vegan sauce for many dishes.

Vegan creamy mushroom pasta

This is comfort food at its best. A creamy vegan pasta bowl with stir fried garlic mushrooms and cashew cream sauce. Pasta, mushrooms, cashew cream and garlic, that is a winning combo! The really important word to say about this recipe, is easy! In fact, this recipe is ready in only 20 minutes using less than 10 ingredients:

  • Mushrooms – a great  vegetable or vegan protein source
  • Garlic
  • Olive oil
  • Vegan butter – optional
  • Pasta – any shape, I recommend using those healthy pasta options: chickpea pasta, buckwheat pasta, edamame pasta or wholewheat pasta (or brown rice pasta if gluten free)
  • Vegetable stock
  • Unsweetened almond milk
  • Nutritional yeast
  • Paprika
  • Cashews – soaked overnight
  • Parsley
  • Lemon juice

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How to make cashew pasta sauce?

Cashew pasta sauce is an easy vegan pasta sauce using only 3 main ingredients.

  • Soaked cashews – the trick is to soak the cashews at least 12 hours into cold water or 1 hour into boiling water. Soaked cashews become really soft and can easily blend into a thick cream when combined with liquids. That is how you do a good cashew pasta sauce
  • Liquid – can be vegetable stock, almond milk or a combo of both as used in this recipe
  • Spices – nutritional yeast is great to add a cheesy flavor to your vegan creamy pasta sauce. Other great spices to add are garlic powder, onion powder, paprika, salt, cumin or turmeric

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The best ratio of soaked cashews/liquid to create a creamy vegan pasta sauce is 1 cup of liquid for 1 1/2 cup of soaked cashews. Then, depending on how creamy you like your pasta you can reduce liquid to 3/4 cup or increase and simmer the pasta into the sauce to thicken.

Vegan creamy pasta serving suggestion

Vegan creamy pasta recipes with cashew cream are the best! Those creamy mushroom pasta taste like your classic favorite mushroom pasta except you replace the regular dairy with cashew cream. The best toppings to serve your vegan mushroom pasta are:

  • Chopped italian parsley 
  • Toasted pine nuts
  • Vegan parmesan

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Also, this recipe can be stored in an airtight container in the fridge for up to 3 days or freeze! Simply defrost the pasta the day before and rewarm over medium heat in a saucepan. If the sauce thickened to much in the fridge, I recommend adding a splash of vegetable stock or water into the saucepan to lightened up the sauce.

More vegan pasta recipes

If you love the creamy texture of cashew cream, you will also love my red lentil pasta recipe below

Red lentil pasta recipe
4.83 from 23 votes
An easy, healthy 30 minutes vegan dinner with a thick red lentil tomato sauce with Italian spices and pasta.
Serves: 6
Prep Time: 10 minutes
Check out this recipe
red lentil pasta easy dinner

Don’t forget to share a picture of your creamy pasta bowl with me on Instagram! I love to see how your reproduce my recipes in your kitchen.

Your friend, Carine

Vegan creamy mushroom pasta

A creamy vegan pasta recipe with cashew pasta cream
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course
Cuisine: American, European
Diet: Gluten Free, Vegan, Vegetarian
Keyword: vegan creamy mushrooms pasta
Servings: 6 people
Calories: 339kcal
Author: Carine
4.8 from 34 votes


Cashew pasta cream sauce

  • 1 1/2 cup Cashews - soaked overnight in cold water or soaked 30 minutes in boiling water
  • 1 cup Almond milk - or plant based milk you like
  • 2 tablespoon Nutritional yeast
  • 1 teaspoon Paprika
  • 2 tablespoon Lemon juice
  • 1/2 teaspoon Salt

Mushroom Pasta

  • 2 tablespoons Olive oil - - divided
  • 300 g Mushrooms - sliced
  • 1 tablespoon Vegan butter - - optional or use more olive oil
  • 2 Garlic - , peeled, minced
  • 1 tablespoons Parsley
  • 1 cup Vegetable stock
  • 500 g Cooked pasta of choice - (about 250g uncooked) chickpea pasta, buckwheat pasta or wholewheat


Cashew pasta cream sauce

  • In a blender, add all the Cashew pasta cream sauce ingredients, order doesn't matter: soaked/drained cashews, unsweetened almond milk, paprika, nutritional yeast, lemon juice, salt.
  • Blend on high speed until the cashews turn creamy, smooth with no lumps. If there are lumps in your sauce it may be because you didn't soak the nuts long enough or that your blender doesn't have the powder to turn the cashews into a smooth sauce. That's ok, the sauce will still be delicious, slightly less smooth.
  • Set aside.

Mushroom pasta

  • In a large sauce pan, warm olive oil under medium heat.
  • Add sliced mushrooms, dried parsley and stir fry for 5 minutes, until mushrooms release their water and reduce in size.
  • Stir-in vegan butter and minced garlic.
  • When the vegan butter is melted, pour the vegetable stock, cashew pasta cream sauce and cooked pasta.
  • Stir to combine, cover and simmer on low heat for 5 minutes until the pasta are warm to serve.
  • Taste sauce and adjust salt and pepper before serving.
  • Serve with fresh italian parsley, toasted pine nuts or vegan parmesan.


  • Store in airtight container in the fridge for 3 days or freeze. Defrost in the fridge the day before.
  • Rewarm on medium heat, in a saucepan. If the sauce has thickened in the fridge add a splash of water or vegetable stock to lightened up.


Serving: 1serving | Calories: 339kcal | Carbohydrates: 36.4g | Protein: 12.2g | Fat: 18.7g | Fiber: 5g | Sugar: 3.6g


Reader Interactions


  1. Maria Andréasson

    5 stars
    Totally LOVE this. Made it alot lately. I have a little thought. How is one tablespoon nutritional yeast 15g in metric? I need alot more to get 15g.

    • Carine

      Sure! There is no dairy so it last up to 5 days in the fridge. It will get thicker but you can add a splash of non dairy milk to rewarm and thin out the sauce. You can even freeze the sauce in an airtight container and defrost in the fridge the day before using. Enjoy ! XOXO Carine

  2. Cassie Graf

    5 stars
    I made this for dinner tonight, it is an easy and very good recipe. I used a little more broth and garlic (5 cloves) than the recipe calls for but other than that I followed exactly. I will definitely make this again.

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