Creamy Avocado Cashew Pesto Spaghetti

/Creamy Avocado Cashew Pesto Spaghetti

Creamy Avocado Cashew Pesto Spaghetti

This no oil Avocado Cashew Pesto Spaghetti is a real crowd pleaser. So easy to make and tastes aboslutely amazing! Best of all it is dairy free and 100% plant based!

Watch the video above for the full instructions on how to make this super tasty dish. Great for lunch, dinner or any time you want something filling and delicious. This is popular with both young and old alike. Enjoy!

NOTE: You can see exactly which food processor I use by following my amazon affiliate link: Breville Food Processor

Creamy Avocado Cashew Pesto Spaghetti
Servings Prep Time
4Serves 5minutes
Passive Time
Votes: 15
Rating: 4.6
You:
Rate this recipe!
10minutes
Print Recipe
plant based creamy avocado cashew pesto spaghetti
Servings Prep Time
4Serves 5minutes
Passive Time
Votes: 15
Rating: 4.6
You:
Rate this recipe!
10minutes
Print Recipe
plant based creamy avocado cashew pesto spaghetti
Ingredients
Servings: Serves Units:
Instructions
  1. Place all ingredients (except spaghetti) in a food processor and process for 10 seconds. Scrape down sides and process for another 10 second.
  2. Mix the creamy pesto mixture through hot cooked pasta and add a splash of hot water or vegetable broth if you want the sauce a little bit thinner. I like it as is so that it really clings to the pasta and has maximum flavor.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

You can see exactly which food processor I use by following my amazon affiliate link: Breville Food Processor

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By |2018-06-06T09:06:41+00:00November 11th, 2016|Recipe, Top Recipes|15 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

15 Comments

  1. TofuAnnie November 12, 2016 at 6:13 am - Reply

    Anja, so glad to have you back! I’ve missed your wonderful recipes. I’ve been hungry for pesto and have mixed it with quinoa lately, but I also love, love it with pasta. Thanks for the recipe!

  2. Mark November 13, 2016 at 10:34 pm - Reply

    Thank you. I think I could use one-quarter of this recipe for 400 grams spaghetti. Otherwise it was very good.

    • Anja November 16, 2016 at 12:42 pm - Reply

      I’m the opposite… I could just eat the sauce and leave the spaghetti lol

      • Mark November 23, 2016 at 11:12 am - Reply

        I can see that :), it was very good all thick and gooey… yummy….

  3. Mirjam November 17, 2016 at 9:59 pm - Reply

    Anja I did this great recipe yesterday. I love quick recipes! I liked the taste but something was bitter, do you have this as well or do you think I did something wrong? Maybe the lemon I used? Thank you, I would love to retry it!

    • Anja November 18, 2016 at 1:52 pm - Reply

      I’m not sure why it would taste bitter. Maybe the avocado wasn’t ripe???

      • Mirjam November 22, 2016 at 7:18 am - Reply

        I don’t think so, the avocado was perfect. I will try again, maybe less lemon or basil. Thank you!

  4. Dave November 18, 2016 at 3:03 pm - Reply

    Just made this and it’s fantastic. There are lots of vegan pesto recipes on the web and most are pretty ordinary…this one is by far the best I’ve tried. Really creamy and tastes great!

  5. Catherine Leahy November 24, 2016 at 1:42 am - Reply

    Anja I just made this amazing recipe, yum and thank you.I was just wondering how long would it last in the fridge and can you freeze it. Thanks again

    • Anja December 19, 2016 at 10:13 am - Reply

      I like this best when it is fresh. I try not to keep it in the fridge longer than a day or 2.

  6. Melene December 21, 2016 at 11:03 am - Reply

    My husband (not vegan yet) and I had this for dinner and it was so fresh and full of flavor for both of us! The next day I had it for breakfast, had some of it as a dip as a snack, and used the rest of it in a big bowl of hot spinach with chili flakes and olives for dinner. Thank you much and it will be a staple in my house!

  7. Anna January 5, 2017 at 10:14 am - Reply

    Hi Anja,
    I found your page the other day and have tried this recipe yesterday, my avocado was not ripe yet but it still worked! I was surprised how good it tasted, I will definitely put this one on my weekly menu!! I will try the rice paper rolls tonight!
    I have tried different vegan recipes but always found that they taste very boring, Im so glad I have found you!
    I haven’t seen any typical german recipes yet, rotkraut or something (sugar free). Just putting up an idea πŸ™‚  Thumbs up for all your work!!

  8. Moira February 12, 2017 at 1:21 am - Reply

    Anja, I am originally from Italy and we love pesto. I made your recipe last night and I did half cashes and half pine nuts as that is what we generally use for Italian pesto. Even without the olive oil and slithers of parmegiano reggiano (parmesan) it tasted EQUALLY good. The texture and flavors were delish so I was overall very pleased.
    Tks for sharing πŸ™‚

  9. Joanne August 12, 2017 at 8:54 am - Reply

    I adore this recipe. I already had a cup+ of vegan parmesan that I had made with the cashews, yeast flakes and some garlic and sea salt, so i got to skip the adding of those ingredients. I juts used my ready made parmesan that I keep on hand..I used a handful of dry basil from a jar and it was delicious. Thick is best. Someone mentioned a bitterness and I wondered if it might be the stems from the basil that were blended in if they used fresh basil. Anja, I love you site and i use your videos often. Looking forward to trying the Garbanzo bean omelette in a few weeks when i can get over to the Asian grocery for their vegan ham slices. Thanks for all you do!!!

  10. Ingrid May 12, 2018 at 5:14 pm - Reply

    Absolutely delicious, there is nothing else to say but YUMMY.

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