This super easy blender vegan white sauce is delicious on all kinds of pasta dishes! Use it to top noodles, in a pasta bake, or any time you need a white pasta sauce.
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This vegan white pasta sauce is my kid's absolute favorite. He loves it so much that he learned how to make it himself! It's perfect for kids learning to cook, because the whole sauce comes together in the blender, and you can let them choose the pasta shape and veggie pairing.
Cashew-based blender pasta sauce might be my favorite quick, weeknight dinner hack. That smooth cashew cream base is perfect for seasoning in any direction you want. And it clings to cooked pasta like a dream! No vegan butter, plant-based milk, olive oil, or flour needed.
I love to serve this topped with some vegan parmesan cheese and a sprinkle of fresh basil or parsley. Chopped fresh tomatoes or sun-dried tomatoes are lovely on top of this vegan white sauce pasta, too!
Serve this on its own or with some green salad or a side of fresh garlic bread.
💖 Why You'll Love this Recipe
- super easy blender sauce to pair with any pasta and veggies you like
- creamy, no-cook sauce with cheesy, Italian-style flavors
- naturally soy-free and easy to make gluten-free
✓ Ingredients and Substitutions
- cashews - Soaked cashews are the base for this creamy pasta sauce.
- lemon juice - Adds a tang that brings out a cheesy flavor with the other ingredients.
- nutritional yeast - Gives the sauce a cheesy flavor. You can use white, yellow, or chickpea miso, if you prefer. For soy-free, use chickpea miso or nutritional yeast. Or, you can omit this. It still tastes great without it!
- dried spices - Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper add so much flavor!
- pasta - Use your pasta of choice: penne, spaghetti, fettuccine, ! I like to use a protein pasta, since this recipe doesn't include a ton of protein otherwise. Use gluten-free pasta, if needed.
- cooked vegetables - Pair this with whatever cooked veggies you like! Roasted, steamed, pan fried, or sautéed all work well. Or, defrost some frozen veggies and toss those in with the pasta and sauce. You can also add in a drained can of white beans, if you want, to serve more people and amp up the protein even more.
🔪 How to Make Vegan White Pasta Sauce
Pour enough boiling water over the cashews to cover, and let them sit for 10 minutes. Drain. While the cashews soak, cook your pasta according to package directions and prepare whatever veggies you are using.
Meanwhile, throw the drained cashews, water, lemon, nutritional yeast, spices, and salt into your blender, and puree until very smooth. Just keep blending, scraping down the sides of the blender as needed, until you get a white sauce with a nice, smooth consistency. Taste and adjust seasoning, blending between additions.
Toss the sauce with the noodles and cooked vegetables, coating evenly. Serve immediately.
💡 Helpful Tips
- Soaking the cashews helps them break down in the blender, so don't skip the soak!
- You don't need a high speed blender to make this sauce. Just make sure that you blend your sauce until it's completely smooth, stopping every 45 seconds or so to give your blender's motor a rest. You don't want a gritty sauce!
🫙 Storage Directions
Leftover vegan white pasta sauce will keep for 3 to 5 days in the refrigerator.
📖 Recipe
Vegan White Pasta Sauce
Equipment
Ingredients
For the Vegan White Sauce
- 1 cup cashews
- 1 cup water
- 2 teaspoons lemon juice
- 1 tablespoon nutritional yeast or yellow, white, or chickpea miso, optional
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika or hot paprika, smoked paprika, or Kashmiri chili powder
- ½ teaspoon black pepper or more, to taste
- ¼ teaspoon salt or more, to taste
To Serve
- 8 ounces pasta of choice cooked according to package directions, use gluten-free, if needed
- cooked vegetables of choice! Like spinach, zucchini, broccoli, etc.
Instructions
- Pour enough boiling water over the cashews to cover, and let them sit for 10 minutes. Drain. While the cashews soak, cook your pasta according to package directions and prepare whatever veggies you are using. See notes for veggie suggestions.
- Meanwhile, throw the drained cashews, water, lemon, nutritional yeast, spices, and salt into your blender, and puree until very smooth. Just keep blending, scraping down the sides of the blender as needed, until you get a smooth white sauce. Taste and adjust seasoning, blending between additions.
- Toss the sauce with the noodles and cooked vegetables, coating evenly. Serve immediately.
Video
📝 Notes
- roasted broccoli, cauliflower, zucchini, or winter squash
- steamed broccoli or cauliflower
- pan fried spinach, kale, or other dark leafy greens
- thawed, frozen vegetables of choice, like spinach, broccoli, or mixed vegetables
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