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Gluten-Free Cauliflower Pasta with Creamy Cashew Sauce


Servings: 2
Prep & Cook Time: 45 minutes to 1 hour


  • 1 (8 oz) box Veggie Craft Farms Cauliflower Pasta (or any gluten-free pasta of your choice – I used Veggie Craft Farms Cauliflower Pasta)
  • 3 cups sliced mushrooms
  • 1 cup chopped spinach
  • 1 shallot, finely chopped
  • 1 1/2 cups raw cashews
  • 3/4 cup nutritional yeast
  • 1/2 to 3/4 cup plain plant-based milk (adjust as needed)
  • 1 tablespoon garlic powder
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or cooking oil of your choice
  • Optional: 1 medium tomato, diced, for garnish


  1. Prepare the Cashews: Place cashews in a bowl and cover with boiling water. Seal with a lid and let soak for 30 minutes to an hour to soften.
  2. Cook the Pasta: Follow the package directions to cook the gluten-free pasta until al dente. Drain and set aside.
  3. Sauté Vegetables: In a large skillet, heat oil over medium heat. Add the chopped shallot, mushrooms, and spinach. Sauté until the mushrooms are tender and the spinach is wilted, about 3 to 4 minutes.
  4. Make Cashew Sauce: In a blender, combine the softened cashews, 1 cup of their soaking water, and garlic powder. Blend until smooth. If the sauce is too thick, add an additional 2 to 3 tablespoons of water to reach desired consistency.
  5. Combine and Cook: Pour the cashew sauce over the sautéed vegetables. Stir in plant-based milk, red pepper flakes, nutritional yeast, and season with salt and pepper. Adjust the thickness by adding more milk if needed. Cook over low heat until the sauce is creamy and heated through.
  6. Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat evenly. Heat through.
  7. Serve: Transfer to serving plates and top with fresh diced tomatoes if using. Serve hot and enjoy a delicious, dairy-free pasta meal!
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