Go Back
+ servings
Creamy and healthy vegan mushroom pasta in a skillet
Print Recipe
3 from 1 vote

Creamy Vegan Mushroom Pasta

This Creamy Vegan Mushroom Pasta features a sauce that is intensely creamy with a full-bodied mushroom flavor. The recipe uses cashews, almond milk, and dried mushrooms to create a very satisfying plant-based sauce.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dinner
Cuisine: Italian
Servings: 4
Author: Thomas


  • 1/2 pound pasta cooked and drained, with the boiling water reserved

Cashew Cream

  • 1/2 cup dried mushrooms soaked 30 minutes in 2 cups warm water then drained
  • 1 cup soaking water from the dried mushrooms with the other cup set aside
  • 1 cup cashews soaked for at least 1 hour
  • 2 cups unflavored unsweetened plant milk
  • 1/4 teaspoon salt
  • 2 Tablespoons vinegar
  • 1/2 cup nutritional yeast


  • 1 Tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 pound onion diced
  • 1 pound fresh mushrooms sliced
  • 1 Tablespoon sherry or vegetable stock or water
  • 1 Tablespoon soy sauce


  • 8 sprigs fresh parsley chopped
  • 2 sprigs fresh thyme chopped
  • Ground black pepper


  • Combine all the ingredients for the cashew cream in a high-speed blender. Blend on low for 20 seconds, then on high for 40 seconds, until it forms a smooth creamy liquid.
  • Heat olive oil in a large skillet over medium heat.
  • When the oil is hot, add the onion and garlic. Stir until just transparent, about 2 minutes.
  • Add the mushrooms. Stir and cook until the mushrooms are just cooked through, about 5 minutes. If the mushrooms stick to the pan at any time you can add the tablespoon of sherry, vegetable stock, or water and scrape the mushrooms free.
  • Stir in the soy sauce and blended cashew cream. Reduce the heat to medium-low. Bring to a simmer and taste the sauce. Add salt as needed. Stir in some the mushroom soaking water or pasta boiling water if you need to thin out the sauce.
  • Add pasta into the skillet with the sauce. Use tongs or chopsticks to stir the pasta and coat it thoroughly with sauce. Simmer until the pasta is heated through.
  • Garnish with parsley, thyme, and black pepper and serve immediately.


This recipe produces a generous amount of sauce for half a pound of pasta. You can use the same amount of sauce for a whole pound of pasta, though you’ll need to thin the sauce out a little bit and add extra salt, garlic, and vinegar to taste.
The dried mushroom blend that I use contains oyster, portobello, black trumpet, and porcini mushrooms. You can use any one or combination of those. Dried white/button/champignon mushrooms works nicely, as well. I use dried mushrooms here because of their potent flavor.
If you have a very high-speed blender (e.g. Vitamix) you can get by without soaking the cashews.
Almond milk is my usual plant milk.
For fresh mushrooms, I use brown/cremini. Portobello, white, porcini, oyster, and king oyster will work well here.