It’s cheesy in a nutty kind of way. An absolute favorite of mine and very popular with people who are transitioning to the plant-based diet. You can make this with regular or gluten-free pasta. This dish is topped with nut cheese, making it a vegan dish.
In case you haven’t noticed with my recipe posts, I’m a huge fan of simple, fresh, and tasty. This is one of those dishes that is fast and yummy! Even though it may look like a lot of steps, don’t let that stop you. Most of it is just mixing the ingredients in a food processor or blender. If you’re in need of one, I recommend the Vitamix Blender. You can help support this site by purchasing it through our online store. If you’re gluten-free use your favorite gluten-free pasta, it tastes just as good.

Creamy Pesto Pasta With Nut Cheese
Ingredients
Pasta Ingredients
- Spaghetti noodles (try this vegan organic gluten-free spaghetti)
- Corn (1-2 ears of fresh cooked corn)
- 1 cup grape tomatoes
Vegan Pesto
- 1 cup of raw soaked cashews (soak at least 4 or boil them for 15 minutes or pine nuts (raw, unsoaked))
- 1/2 cup fresh basil leaves (a handful)
- Sea salt (to taste)
- 1-2 cloves garlic
- 1-2 tablespoons olive oil
- 1-2 lemons (juice to taste)
Nut Cheese Ingredients
- 1 cup unsoaked cashews
- Chili Flakes (to taste; optional)
- 1 garlic clove
- Sea salt (to taste)
Instructions
Directions for Vegan Pesto Sauce
- Soak your cashews earlier in the day or overnight in a bowl that allows the water to just cover them
- Once cashews are ready, should be soft, rinse and place in food processor
- Add garlic cloves, olive oil, basil and a bit of sea salt
- Drizzle in teaspoons of hot water as needed to make the pesto the right consistency
- Chop in food processor until consistency is smooth, set aside
Directions for Nut Cheese
- Place un-soaked cashews in food processor
- Add garlic clove and mix contents is crumbly and similar consistency to parmesan cheese
- Sprinkle with sea salt and chili flakes (for a spicy kick)
- Fluff with fork, set aside
Directions for Pesto Pasta
- Boil noodles per package directions, drain
- Over low heat, mix in the Pesto mixture
- Add grape tomatoes
- Add cooked corn
- Toss and serve
- Squeeze a little lemon over the top and drizzle with Nut Cheese and top with a few leaves of fresh basil
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