Cashew-Miso Pasta “Cheese”
Soaked raw cashews blended with white miso, nutritional yeast, garlic, and pasta water create a creamy, savory sauce that coats noodles in the same way a dairy-based cheese sauce would. The miso adds a fermented depth that sets this apart from standard cashew cream, and the whole dish is ready in about 25 minutes.
Equipment
- High-speed blender
- Pot
- Skillet
- Fine mesh strainer
Ingredients
- 8 oz dried pasta penne, fusilli, or any small shape you prefer
- 1 cup raw cashews soaked in hot water for 20 minutes or overnight
- ¾ cup unsweetened plant-based milk preferably almond or soy for a neutral base
- 2 tablespoons white miso paste choose mellow or sweet white miso for balance
- ¼ cup nutritional yeast adds cheesy, umami flavor
- 1 clove garlic peeled
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon sea salt to taste
- ¼ teaspoon ground white pepper optional, for spice and aroma
- 1 tablespoon olive oil extra virgin, for finishing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Drain and set aside.
- Prepare the Sauce: Drain soaked cashews and place them in a high-speed blender along with plant-based milk, white miso paste, nutritional yeast, garlic, lemon juice, sea salt, and white pepper. Blend on high for 1–2 minutes until completely smooth and creamy. The sauce should be velvety with no chunks.
- Heat and Combine: In a medium skillet over medium heat (about 350°F / 175°C), pour in the sauce and gently warm for 3–5 minutes, stirring continuously to prevent sticking. The sauce will thicken slightly as it heats. Add drained pasta and toss to coat evenly.
- Finish and Serve: Turn off heat and drizzle with olive oil for a glossy finish. Serve immediately while hot.
Notes
- For a nut-free version, substitute sunflower seeds for cashews and coconut milk for almond milk, though the flavor will be subtly different.
- To boost the umami flavor further, add a teaspoon of white miso paste after heating the sauce—stir it in off the heat for brightness and complexity.
- Soaking the cashews ensures a smooth sauce—if you're in a hurry, simmer them in water for 10 minutes instead of soaking.
Nutrition
Calories: 456kcalCarbohydrates: 56gProtein: 16gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 676mgPotassium: 423mgFiber: 4gSugar: 4gVitamin A: 8IUVitamin C: 3mgCalcium: 87mgIron: 3mg
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