Easy Vegan Creamy Garlic Pasta

My family says ‘yuck’ to creamy pasta sauces but I say ‘GIMME’.

I try to minimize dairy in my diet for many reasons (mainly for the love of cows) so when I came across an Oh She Glows recipe, that called for cashew cream, I was instantly intrigued. (Angela Liddon’s green lentil soup is absolutely divine, BTW!)

“What if I mixed this with spaghetti and garlic?”

So I did. And again. The recipe got more refined with each try and I, finally, fell in love with the consistency and creaminess.img_7387

I make it for myself occasionally. I documented it one time in my IG stories and I had a few ask for the recipe. My reaction was pretty much excitement then 😯 because I don’t follow a recipe; I throw this and that in and it just comes out okay. I’m not a food blogger and have never ‘developed’ a recipe before. But I accepted the challenge and rounded up a few of my favourite people to taste test it.

Let me know what you think of my very first recipe. Even if you don’t like it 🙂 Tag me on IG or leave a comment.


1 tbsp oil (I used grapeseed for its high smoke point)
5-8 cloves of garlic, minced
1 tbsp vegan butter (I used Earth Balance)
1/2 tsp sea salt
1/4 tsp black pepper
1 organic vegetable bouillion (I used GoBio)
2 cups of water
1 pkg pasta (I used gluten free brown rice spaghetti)
3/4 C cashew cream** (method below)
Handful of spinach or other leafy greens


  1. Cook pasta according to directions on package.
  2. Heat oil in a large pan. Add garlic and allow to soften and brown lightly.
  3. Add vegan butter, salt and pepper.
  4. Drop in boullion cube and break up with a wooden spoon. Stir until combined well.
  5. Add the water. Bring to a gentle simmer.
  6. Pour cashew cream and gently wilt spinach. Turn off heat.
  7. Toss in spaghetti. Add more water if you want it more saucy.

Cashew Cream

  1. Soak 1C of raw cashews overnight.
  2. The next morning, drain, rinse and add to a high powered blender.
  3. Add in 1C of water and blend until creamy.


*I use GoBIO Vegetable Bouillon Cubes and 2 cups of water. You can substitute with 2 cups of extra intense chicken stock as well, but the flavour may be altered slightly.
**For convenience, I pour into an ice cube tray and freeze, then toss in a zip top baggie. I will throw in a couple cubes for use it for soups, smoothies and gravies.


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