Garlic Cashew Pasta {GF}

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This gluten-free Garlic Cashew Pasta is a decadent vegan and soy-free dinner recipe! It’s perfect for date night in or as a satisfying break from heavy holiday foods! Made with roasted cashews, garlic, sea salt, and black pepper, its simplicity belies just how delicious it tastes! {Vegan + Soy-Free + Gluten-free}


  • 1 box spaghetti
  • 1/3 cup olive oil, divided
  • 1/2 teaspoon sea salt, divided
  • 45 cloves fresh garlic, pressed
  • 1/2 cup cashews, chopped
  • 1/4 cup green onion, thinly sliced
  • Coarse black pepper and dried parsley, for garnishing (optional)


  1. Cook pasta according to package directions using either a deep saucepan, rondeau pan, or shallow stew pan. Add 2 tablespoons olive oil to the water to prevent the pasta from sticking, and add 1/4 teaspoon sea salt to the water, too.
  2. While the pasta is cooking, combine the remaining olive oil, sea salt, pressed garlic, and cashews in a small sauté pan or skillet. Sauté for about 5-7 minutes, or until the cashews begin to absorb the olive oil mixture and, along with the garlic, deepens in color. Remove from heat.
  3. Once it’s done cooking, drain the pasta and transfer it to a large mixing or serving bowl. Pour the sauté mixture over the pasta and stir until evenly mixed. Add the green onions while the pasta is still warm. Sprinkle with dried parsley and more black pepper, if desired.
  4. For best results, consume leftovers within 24 hours.


  • Store leftovers in an airtight container. If the pasta is dry the next day, add a drizzle or two of olive oil to the pasta before eating.