Looking for a refreshing and light dish that stands out in the world of vegan recipes? This Vegan Creamy Cucumber Pasta is the answer. It’s perfect for those warm evenings when you want a meal that feels vibrant and satisfying without being heavy.
This recipe not only showcases crispy cucumbers but also brings together a delightful creamy sauce that will have you coming back for more. It’s a great way to impress your friends, and the best part? It’s simple to prepare and made from wholesome ingredients.
A Unique Vegan Pasta Dish
This Vegan Creamy Cucumber Pasta features al dente pasta tossed with a rich, creamy sauce made from cashews and fresh cucumbers. It’s light yet satisfying, making it a perfect choice for a quick lunch or dinner.
The taste is a wonderful balance of creamy, tangy, and fresh, with the cucumbers adding a crisp texture that complements the pasta beautifully.
Ingredients
- 8 oz pasta of choice (spaghetti, fusilli, etc.)
- 1 cup cashews soaked in water for 2 hours
- 1 medium cucumber, diced
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish (like dill or parsley)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender, combine the soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy, adding a splash of water if needed to reach desired consistency.
- Combine Ingredients: In a large bowl, toss the cooked pasta with the creamy sauce and diced cucumber until evenly coated.
- Serve: Garnish with fresh herbs and serve immediately, or refrigerate for a chilled pasta dish.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 14g
- Protein: 10g
- Carbohydrates: 37g