Nut-ritious Creamy Vegan Pasta Primavera with Peas and Carrots
Prep time
Cook time
Total time
This dish has a mildly-flavored rich and creamy sauce. You can adjust the pungency by increasing the lemon juice, and add a little cheesiness with 1-2 tablespoons nutritional yeast, as desired. Simply thin with additional Protein-Plus Almond Milk, as needed.
Serves: 4
  • 1 cup raw cashews
  • 2 cups So Delicious Dairy Free Unsweetened Almond Plus Protein Almond Milk, plus additional as needed
  • 2 to 3 teaspoons lemon juice
  • 1 teaspoon salt, plus additional to taste
  • ½ teaspoon onion powder
  • 6 carrots, peeled and sliced into ¼-inch thick rounds
  • 1⅓ cup fresh peas
  • 8 ounces pasta (I used lentil-based, gluten-free spirals for extra protein!)
  • 1½ tablespoons olive oil
  • 4 crushed garlic cloves
  • Fresh chopped herbs (basil, tarragon, dill, oregano, etc. - your choice), optional
  1. Cook the pasta according to the package directions.
  2. While the pasta is cooking, steam the carrots for 3 minutes. Add the peas and steam for another 4 to 6 minutes, or until both are tender.
  3. While the vegetables are cooking, grind the cashews in a spice grinder or food processor. It will turn into a powder and may be begin to clump into a paste.
  4. Place the cashew meal in your blender with the almond milk, 2 teaspoons lemon juice, 1 teaspoon salt, and onion powder. Puree until smooth.
  5. Heat the olive oil in a large sauté pan over medium-low heat. Add the garlic and sauté for 1 minute.
  6. Pour the cashew-almond cream into the pan, through a fine mesh sieve, if desired, to remove any little nut bits remaining. Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes. If it thickens too much, add splashes of almond milk to thin. Season to taste with additional salt (I use about ½ teaspoon more) and lemon juice, if desired.
  7. Add the cooked pasta and vegetables, and stir to distribute the ingredients.
  8. If desired, stir in chopped fresh herbs or top with herbs just prior to serving.
Recipe by Go Dairy Free at