Garlic Cashew Pasta {GF}

Garlic Cashew Pasta is a delicious soy-free vegan dinner recipe! |

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
  • 1/2 cup cashews, chopped
  • 45 cloves fresh garlic, pressed
  • 1/4 cup green onion, thinly sliced
  • Coarse black pepper


  1. Cook pasta according to package directions using either a deep saucepan 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, black pepper, 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 the garlic deepens in color.
  3. Once it’s done cooking, drain the pasta and transfer to a large 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.


  • Add black pepper as desired. I usually work with several tablespoons at a time, however I am partial to the flavor. 🙂
  • 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.